Spirulina application in food packaging: Gaps of knowledge and future trends
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Altres documents de l'autoria: Nakamoto, Monica Masako; Assis, Marcelo de; Gonçalves de Oliveira Filho, Josemar; Braga, Anna
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Títol
Spirulina application in food packaging: Gaps of knowledge and future trendsAutoria
Data de publicació
2023-02Editor
ElsevierISSN
0924-2244Cita bibliogràfica
Monica Masako Nakamoto, Marcelo Assis, Josemar Gonçalves de Oliveira Filho, Anna Rafaela Cavalcante Braga, Spirulina application in food packaging: Gaps of knowledge and future trends, Trends in Food Science & Technology, Volume 133, 2023, Pages 138-147, ISSN 0924-2244, https://doi.org/10.1016/j.tifs.2023.02.001. (https://www.sciencedirect.com/science/article/pii/S0924224423000523)Tipus de document
info:eu-repo/semantics/articleVersió de l'editorial
https://www.sciencedirect.com/science/article/pii/S0924224423000523Versió
info:eu-repo/semantics/publishedVersionParaules clau / Matèries
Resum
Background: Conventional plastics have been widely applied in the food industry as packaging material because
of their attractive characteristics, such as great mechanical resistance and moldability, as well as their ... [+]
Background: Conventional plastics have been widely applied in the food industry as packaging material because
of their attractive characteristics, such as great mechanical resistance and moldability, as well as their highly
cost-effective ratio. However, their use have negative impacts on the environment, including waste generation
and pollution. Biodegradable and edible films produced from naturally available biomacromolecules have been
seen as an alternative to synthetic polymers derived from petroleum in the development of food packaging. In
this context, due to its rich composition and interesting bioactive properties, Spirulina has been considered a
promising raw material for the production of multifunctional packaging materials.
Scope and approach: This article comprehensively reviews along it sections the state of the art in using Spirulina
and phycocyanin to develop active and smart biodegradable and edible materials for application as food
packaging, thus serving as a guide for researchers. Finally, the last section addresses recent trends and challenges
related to the development of more environmentally friendly Spirulina-based packaging.
Key findings and conclusions: Spirulina has been gaining prominence in the food, pharmaceutical and cosmetic
industries because of its rich composition and bioactive properties. Thus, studies have been conducted to analyze
its potential use as a biopolymer and source of bioactive compounds in the development of active and smart
packaging systems so as to extend and monitor the shelf life of packaged foods. Although the results are
promising, few studies in the literature elucidate its use, which justifies the need to expand and encourage this
line of research. [-]
Publicat a
Trends in Food Science & Technology, vol. 133, març 2023Entitat finançadora
European Union-Next Generation EU | Fundação de Amparo à Pesquisa do Estado de São Paulo | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Codi del projecte o subvenció
MGS/2021/21 | UP2021-021 | 2018/13408-1 | 2020/06732-7 | 2022/06293-9 | 2023/00857-0 | 001
Títol del projecte o subvenció
Margarita Salas postdoctoral contract
Drets d'accés
info:eu-repo/semantics/openAccess
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