Valdés, Arantzazu, Mellinas-Ciller, Ana-Cristina, Ramos, Marina, Burgos, Nuria, Jiménez, Alfonso, Garrigós, María del Carmen
Use of herbs, spices and their bioactive compounds in active food packaging
RSC Advances. 2015, 5: 40324-40335. doi:10.1039/C4RA17286H
URI: http://hdl.handle.net/10045/46793
DOI: 10.1039/C4RA17286H
ISSN: 2046-2069
Abstract: 
The interest and societal demand on the use of natural, biodegradable and renewable resources has increased in the last few years. In addition, food producers and consumers have improved their requirements for the quality of processed food, particularly in the field of increasing shelf-life while preserving organoleptic and nutritional properties. Active packaging technologies have greatly developed in the last decade by trying to satisfy the need for long-life processed food in addition to antioxidant/antimicrobial components in the packaging material. These components are intended to be released in a controlled way to food. These rising trends have been reflected in the field of food packaging by the use of chemicals extracted and obtained from plants in active packaging formulations. Herbs and spices have shown great potential to be used as renewable, biodegradable and valuable sources of chemicals, such as polyphenols, with high antioxidant/antimicrobial performance. This review aims to present the latest published work in this area.
Keywords:Herbs and spices, Bioactive compounds, Active food packaging
Royal Society of Chemistry
info:eu-repo/semantics/article