Antioxidant applications in active food packaging

AntioxidantsPolymer matrixFood sampleEffects of antioxidant on food packagingReference
Citric acidCorn starchVacuum-packed ground beefThe films showed higher biodegradability, reduction of the total bacterial count (TBC), and a beneficial effect on the color of the meat; maintenance of the cherry-red color of meat.[219]
Mango leaf extractPolyethylene teraphthalate (PET) + polypropylene (PP)Fruits and vegetablesHigh phenolics load, antioxidant capacity.[220]
Banana peel extractCTSAppleImproving the postharvest quality of apple fruit.[221]
Moringa oleifera Lam. leaf extractFish skin gelatin filmGouda cheeseInhibited the microbial growth and retarded the lipid oxidation of cheese.[222]
Bamboo leaf antioxidantKonjac glucomannan (KGM)/CTS/citric acid composite filmFood simulantsSignificantly improved the oxidation resistance, anti-UV-visible, and mechanical properties of the materials.[223]
Fresh blood orange (citrus sinensis) peel extractGelatinFood simulantsModified the mechanical and thermal properties of gelatin films, higher antioxidant properties.[224]
Rice straw extractStarchFood simulantsImproved the oxygen barrier properties without negatively affecting the thermal and the water vapor barrier properties.[225]
Purple-fleshed sweet potato extractCTSFood simulantsIncrease the thickness, water solubility, UV-visible light barrier property, and thermal stability of CTS film. Scavenge free radicals in dose- and time-dependent manners.[226]
Pineapple peel extractPolyvinil alcohol/Corn starchFood simulantsIncrease thickness and water vapor permeability, thermal stability as the degradation occurred above 300°C, and the antioxidant properties.[227]
Orange peel extractGum arabic/Cr2O3 NPsFood simulantsSignificant increase in water vapor permeability, weight loss, tensile strength, Young’s modulus, thermal stability, the antimicrobial properties.[228]