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Phytochemicals and bioactive constituents in food packaging: a systematic review

2023-11Journal article Open access
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.fosCiências Naturais::Ciências Químicas
datacite.subject.fosEngenharia e Tecnologia::Engenharia Química
datacite.subject.sdg12:Produção e Consumo Sustentáveis
dc.contributor.authorSiddiqui, Shahida Anusha
dc.contributor.authorKhan, Sipper
dc.contributor.authorMehdizadeh, Mohammad
dc.contributor.authorBahmid, Nur Alim
dc.contributor.authorAdli, Danung Nur
dc.contributor.authorWalker, Tony R.
dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorCâmara, José S.
dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorCâmara, José
dc.date.accessioned2025-03-14T14:23:39Z
dc.date.available2025-03-14T14:23:39Z
dc.date.issued2023-11
dc.description.abstractDesigning 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.eng
dc.identifier.doi10.1016/j.heliyon.2023.e21196
dc.identifier.issn2405-8440
dc.identifier.urihttp://hdl.handle.net/10400.13/7210
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier BV
dc.relationMadeira Chemistry Research Centre
dc.relationMadeira Chemistry Research Centre
dc.relation.ispartofHeliyon
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectConsumer demand
dc.subjectFood packaging
dc.subjectAntimicrobial packaging
dc.subjectConsumer behaviour
dc.subjectEnvironmental concerns
dc.subjectAntioxidant compounds
dc.subjectSensory
dc.subject.
dc.subjectCentro de Química da Madeira
dc.subjectFaculdade de Ciências Exatas e da Engenharia
dc.titlePhytochemicals and bioactive constituents in food packaging: a systematic revieweng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00674%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00674%2F2020/PT
oaire.citation.issue11
oaire.citation.titleHeliyon
oaire.citation.volume9
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNamePerestrelo
person.familyNameCâmara
person.givenNameRosa
person.givenNameJosé
person.identifier1441319
person.identifierG-3003-2013
person.identifier.ciencia-id251A-D5F7-9E32
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0002-7223-1022
person.identifier.orcid0000-0003-1965-3151
person.identifier.ridI-2307-2014
person.identifier.scopus-author-id16686828800
person.identifier.scopus-author-id10140393000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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relation.isAuthorOfPublicatione10d78be-e547-4d25-92b5-06a997ed78da
relation.isAuthorOfPublication.latestForDiscovery003ff241-47d2-497b-b9ac-c0d1713f8bf3
relation.isProjectOfPublicatione30e13d9-be9a-4f34-91ea-a1682abce74e
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