Bioactive packaging: turning foods into healthier foods through biomaterials

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Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions. (2010, background): “, 2005) it has been recommended that they must be present at a minimum level of 10 CFU/g of food product (Doleyres and Lacroix, 2005) or 10 CFU/g at point of delivery (Lee and Salminen, 1995) or be eaten in sufficient amounts to yield a daily intake of 10 CFU (Lopez-Rubio et al., 2006).”
Environmental friendly food nano-packaging (2017, positive): “Oxygen scavenging packaging using enzymes between polyethylene films has also been developed (Lopez-Rubio et al. 2006).”
Development of cellulose acetate based antimicrobial food packaging materials for controlled release of lysozyme. (2009, methodology): “A similar approach was also proposed by Amparo et al. (2006).”
Nanoencapsulation Techniques for Food Bioactive Components: A Review (2013, background): “1995) Nanoencapsulation is defined as a technology to encapsulate substances in miniature and refers to bioactive packing at the nanoscale range (Lopez et al. 2006).”
Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review (2013, background): “Micro- and nano-encapsulation of active compounds with edible coatings may help to control their release under specific conditions (Lopez-Rubio et al., 2006), thus protecting them from moisture, heat or other extreme conditions and enhancing their stability and viability (Jimenez et al.”