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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
19/03/2025 |
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Data da última atualização: |
25/04/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BERTOLO, M. R. V.; PEREIRA, T. S.; SANTOS, F. V. dos; FACURE, M. H. M.; SANTOS, F. dos; TEODORO, K. B. R.; MERCANTE, L. A.; CORREA, D. S. |
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Afiliação: |
MIRELLA ROMANELLI VICENTE BERTOLO, UNIVERSIDADE DE SÃO PAULO; FEDERAL UNIVERSITY OF SAO CARLOS; UNIVERSITY OF SAO PAULO; MURILO HENRIQUE MOREIRA FACURE, UNIVERSIDADE FEDERAL DE SÃO CARLOS; KELCILENE BRUNA TEODORO COSTA, UNIVERSIDADE DE SÃO PAULO; UNIVERSITY OF BAHIA (UFBA); DANIEL SOUZA CORREA, CNPDIA. |
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Título: |
Citrus wastes as sustainable materials for active and intelligent food packaging: Current advances. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Comprhensive Review in Food Science and Food Safety, v. 24, e70144, 2025. |
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Páginas: |
30 p. |
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DOI: |
10.1111/1541-4337.70144 |
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Idioma: |
Inglês |
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Conteúdo: |
Citrus fruits are one of the most popular crops in the world, and around one quarter of them are subjected to industrial processes, aiming at the production of different food products. Citrus processing generates large amounts of waste, including peels, pulp, and seeds. These materials are rich sources of polymers (e.g., pectin, cellulose, hemicellulose, lignin), phenolic compounds, and essential oils. At the same time, the evelopment of food packaging materials using citrus waste is a highly sought strategy for food preservation, and meets the principles of circular economy. This review surveys current advances in the development of active and intelligent food packaging produced using one or more citrus waste components (polymers, phenolics extracts, and essential oils). It highlights the contribution and effects of each of these components on the properties of the developed packaging, as well as emphasizes the current state and challenges for developing citrus-based packaging. Most of the reported investigations employed citrus pectin as a base polymer to produce packaging films through the casting technique. Likewise, most of them focused on developing active materials, and fewer studies have explored the preparation of citrus waste-based intelligent materials. All studies characterized the materials developed, but only a few actually applied them to food matrices. This review is expected to encourage novel investigations that contribute to food preservation and to reduce the environmental impacts caused by discarded citrus byproducts. MenosCitrus fruits are one of the most popular crops in the world, and around one quarter of them are subjected to industrial processes, aiming at the production of different food products. Citrus processing generates large amounts of waste, including peels, pulp, and seeds. These materials are rich sources of polymers (e.g., pectin, cellulose, hemicellulose, lignin), phenolic compounds, and essential oils. At the same time, the evelopment of food packaging materials using citrus waste is a highly sought strategy for food preservation, and meets the principles of circular economy. This review surveys current advances in the development of active and intelligent food packaging produced using one or more citrus waste components (polymers, phenolics extracts, and essential oils). It highlights the contribution and effects of each of these components on the properties of the developed packaging, as well as emphasizes the current state and challenges for developing citrus-based packaging. Most of the reported investigations employed citrus pectin as a base polymer to produce packaging films through the casting technique. Likewise, most of them focused on developing active materials, and fewer studies have explored the preparation of citrus waste-based intelligent materials. All studies characterized the materials developed, but only a few actually applied them to food matrices. This review is expected to encourage novel investigations that contribute to food preservation and to reduce... Mostrar Tudo |
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Palavras-Chave: |
Active packaging; Intelligent packaging. |
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Categoria do assunto: |
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Marc: |
LEADER 02350naa a2200253 a 4500
001 2174049
005 2025-04-25
008 2025 bl uuuu u00u1 u #d
024 7 $a10.1111/1541-4337.70144$2DOI
100 1 $aBERTOLO, M. R. V.
245 $aCitrus wastes as sustainable materials for active and intelligent food packaging$bCurrent advances.$h[electronic resource]
260 $c2025
300 $a30 p.
520 $aCitrus fruits are one of the most popular crops in the world, and around one quarter of them are subjected to industrial processes, aiming at the production of different food products. Citrus processing generates large amounts of waste, including peels, pulp, and seeds. These materials are rich sources of polymers (e.g., pectin, cellulose, hemicellulose, lignin), phenolic compounds, and essential oils. At the same time, the evelopment of food packaging materials using citrus waste is a highly sought strategy for food preservation, and meets the principles of circular economy. This review surveys current advances in the development of active and intelligent food packaging produced using one or more citrus waste components (polymers, phenolics extracts, and essential oils). It highlights the contribution and effects of each of these components on the properties of the developed packaging, as well as emphasizes the current state and challenges for developing citrus-based packaging. Most of the reported investigations employed citrus pectin as a base polymer to produce packaging films through the casting technique. Likewise, most of them focused on developing active materials, and fewer studies have explored the preparation of citrus waste-based intelligent materials. All studies characterized the materials developed, but only a few actually applied them to food matrices. This review is expected to encourage novel investigations that contribute to food preservation and to reduce the environmental impacts caused by discarded citrus byproducts.
653 $aActive packaging
653 $aIntelligent packaging
700 1 $aPEREIRA, T. S.
700 1 $aSANTOS, F. V. dos
700 1 $aFACURE, M. H. M.
700 1 $aSANTOS, F. dos
700 1 $aTEODORO, K. B. R.
700 1 $aMERCANTE, L. A.
700 1 $aCORREA, D. S.
773 $tComprhensive Review in Food Science and Food Safety$gv. 24, e70144, 2025.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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