Table 5 Encapsulated antioxidant natural extracts used in active food packaging
Natural extract | Vehicle | Purpose | Reference |
|---|---|---|---|
Thymol | Encapsulated in potato starch/mesoporous-silica | Sustained release of thymol | (Cui et al. 2023) |
Red propolis extract | Microencapsulated by pray-drying/spray-chilling | Controlled release of flavonoids and formononetin | (Gomes Sá et al. 2023) |
Açai fruits (Euterpe oleracea Mart.) | Encapsulated pulp with three-wall maltodextrin, Arabic gum and citrus pectin particles | Encapsulation efficiency of polyphenols and anthocyanins | (Murillo-Franco et al. 2023) |
Pomegranate peels phenolic extract | Encapsulation into a matrix of sucrose | Antioxidant active packaging | (Chezanoglou et al. 2023) |
Olive leaf extract (Olea europea L.) | Encapsulation into gelatin/tragacanth gum as wall materials | Reduce oxidative degradation of sheep meat hamburger | (Oliveira et al. 2022) |
Eggplant peel extract | Encapsulated into maltodextrin/gum Arabic particles | Gummy candy for colour and overall acceptability | (Sarabandi et al. 2019) |
Cordia myxa L. fruit extract | Micro and nanoencapsulated into alginate beads | Antioxidant capacity of phenolic compounds in food | (El-Massry et al. 2021) |
Natural extracts: anthocyanins, tannin, anatto, curcuma, oliva oil | Encapsulated into silica network by acid or base-catalyzed sol–gel methods | Controlled release and antimicrobial effect over Staphylococcus aureus, Escherichia coli, Bacillus cereus, Candida sp. and Aspergillus niger | (Steiner et al. 2017) |
Pimpinella anisum L. and Coriandrum sativum L | Co-encapsulated into chitosan nanoemulsions | Inhibition of fungal proliferation in stored rice | (Das et al. 2022) |