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Advisor(s)
Abstract(s)
Designing and manufacturing functional bioactive ingredients and pharmaceuticals have grown
worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic addi tives have prompted food manufacturers to seek safer and sustainable alternative solutions. In
recent years the preference by consumers to natural bioactive agents over synthetic compounds
increased exponentially, and consequently, naturally derived phytochemicals and bioactive
compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging
field. In response to societal needs, packaging needs to be developed based on sustainable
manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and
the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic
review assessed the role of antioxidant and antimicrobial compounds from natural resources in
food packaging and consumer behaviour patterns in relation to phytochemical and biologically
active substances used in the development of food packaging. The use of phytochemicals and
bioactive compounds inside packaging materials used in food industry could generate unpleasant
odours derived from the diffusion of the most volatile compounds from the packaging material to
the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting
Items for Systematic Reviews (PRISMA) guidelines.
Description
Keywords
Consumer demand Food packaging Antimicrobial packaging Consumer behaviour Environmental concerns Antioxidant compounds Sensory . Centro de Química da Madeira Faculdade de Ciências Exatas e da Engenharia
Citation
Publisher
Elsevier BV