Volume 21, Issue 157 (2025)
FSCT 2025, 21(157): 239-257 |
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khademi shurmasti D. The use of polyphenols in egg active packaging to extend its shelf life, a review. FSCT 2025; 21 (157) :239-257
URL: http://fsct.modares.ac.ir/article-7-76444-en.html
URL: http://fsct.modares.ac.ir/article-7-76444-en.html
Department of Agriculture, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran , dkhademi@gmail.com
Abstract: (102 Views)
Eggs are one of the superior value natural sources of protein and other nutrients, at the same time, they are vastly perishable. Consumers' concern about egg contamination and transmission of pathogens, especially salmonella, increased the desire to use safe and packaged eggs. The environmental hazards of synthetic polymers as packaging materials have become a global problem, for this reason, their replacement with biodegradable ones has been developed. To overcome some physical and mechanical weaknesses as well as increase bio-polymers performance, they are combined (composite) and/or reinforcing agents and natural agents are used in their fabrication. A variety of plant essential oils and extracts are widely used in active packaging materials. The results of the studies showed that the barrier and functional properties of active biopolymers are improved due to their hydrophobic nature, as well as the antioxidant and antimicrobial properties of polyphenols content of essential oils and extracts. Egg packaging with these active biopolymers preserves internal quality during storage and ultimately extends its shelf life. In this article, an attempt has been made to review the use of plant chemical compounds (phytochemical) in active biopolymers for egg packaging based on polysaccharide, protein and aliphatic polyester
Article Type: Analytic Review |
Subject:
Packing and all types of coatings in the food industry
Received: 2024/08/6 | Accepted: 2024/09/30 | Published: 2025/02/19
Received: 2024/08/6 | Accepted: 2024/09/30 | Published: 2025/02/19
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