Incorporation of Natural Antioxidants into Biodegradable Food Packaging: Enhancing Food Quality and Shelf Life

Bruni, Andressa Rafaella S.; Alves, Eloize S.; Campos, Talita Aparecida F.; Carvalho, Lívia C.; Santos Júnior, Oscar O.

doi:10.21577/0103-5053.20250074

person Andressa Rafaella S. Bruni *

conceptualization · data curation · investigation · writing - original draft Andressa R. S. Bruni has a degree in Food Engineering from State University of Centro-Oeste, a master’s degree in Food Technology from the Technological University of Paraná, and a PhD in Food Science from the State University of Maringá. Currently, she is a teacher at the Federal Institute of Paraná (Campus Pitanga).

schoolInstituto Federal do Paraná, Rua José de Alencar, 1080, 85200-000 Pitanga-PR, Brazil

0000-0002-8236-1293

person Eloize S. Alves

conceptualization · writing - original draft · writing - review and editings Eloize S. Alves has a Chemistry degree from the Pedagogical Institute of Minas Gerais, Food Technology degree, a master’s degree, and a PhD in Food Science from the State University of Maringá. Currently, she is a postdoctoral researcher in Food Science in the State University of Maringá.

schoolPrograma de Pós-Graduação em Ciência dos Alimentos, Universidade Estadual de Maringá, Av. Colombo 5790, 87020-900 Maringá-PR, Brazil

person Talita Aparecida F. Campos

data curation · writing- original draft Talita A. F. Campos has a degree in Food Engineering from the Federal University of Mato Grosso, a master’s degree in Food Engineering and PhD student in Food Science from State University of Maringá.

schoolPrograma de Pós-Graduação em Ciência dos Alimentos, Universidade Estadual de Maringá, Av. Colombo 5790, 87020-900 Maringá-PR, Brazil

person Lívia C. Carvalho

Lívia C. Carvalho has a degree in Food Technology from the Marília College of Technology, and a master’s and doctorate in Food and Nutrition from the State University of São Paulo. Currently, she is a teacher at the Federal Institute of Paraná (Campus Pitanga).

schoolInstituto Federal do Paraná, Rua José de Alencar, 1080, 85200-000 Pitanga-PR, Brazil

person Oscar O. Santos Júnior *

investigation · project administration · visualization · writing - review and editing Oscar O. S. Júnior has a Chemistry degree, a master’s degree, and a PhD in Sciences from the State University of Maringá. Currently, he is a researcher, professor, and advisor in the Chemistry, Food Science and Biosciences, and Pathophysiology Postgraduate Programs at the State University of Maringá.

schoolPrograma de Pós-Graduação em Ciência dos Alimentos, Universidade Estadual de Maringá, Av. Colombo 5790, 87020-900 Maringá-PR, Brazil

0000-0002-9631-8480

person*e-mail:
andressa.bruni@ifpr.edu.br;
oosjunior@uem.br

Editor handled this article:

Juliano Alves Bonacin (Associate)

Extraction method	Environmental impact	Advantages	Disadvantages	Applications	Application outcome	Reference
Maceration	low (use of natural and biodegradable solvents; low energy consumption)	simple, low cost, does not require complex equipment; ideal for heat-sensitive compounds	low efficiency, long extraction time; less effective for lipophilic compounds	extraction of bioactive compounds (antioxidants, flavonoids) for antimicrobial packaging that extends food shelf life	greater strength and increased shelf life of food	⁷⁴
Magnetic stirring	moderate (energy consumption, minimal waste)	homogenizes solutions efficiently, fast, and easy; lower risk of thermal degradation	extraction efficiency limited compared to advanced methods; not suitable for hard-to-extract compounds	extraction of small amounts of bioactive compounds like antioxidants and antimicrobials for functional packaging with antioxidant release	gradual release of antioxidants in packaging, prolonging food shelf life	⁷⁵
Soxhlet extraction	high (intensive use of solvents, high energy consumption)	high efficiency, continuous extraction of lipophilic compounds; great for large volumes	consumes a large volume of solvent, time-consuming, and expensive	extraction of oils and lipophilic compounds for packaging that controls moisture, aroma, and antimicrobial properties	moisture control and aroma preservation, with potential for antimicrobial packaging properties	⁷⁶
Infusion	low (simple solvents, minimal waste)	fast and easy; suitable for volatile compounds like aromas and flavonoids	incomplete extraction for more complex and hard-to-solubilize compounds	extraction of flavors and aromas for controlled release packaging materials, suitable for flavor-sensitive food products	packaging with controlled release of volatile compounds, improving the flavor and aroma of the packaged product	⁷⁷
Decoction	low (water as the main solvent, high thermal impact)	ideal for hard plant materials like roots and peels; simple and accessible	degrades heat-sensitive compounds, which can affect delicate bioactive compounds	extraction of antioxidants, phytochemicals, and bioactive compounds for functional preservation packaging	increased oxidative stability of packaged foods, preventing early spoilage	⁷⁸
Hydrodistillation	moderate (high energy consumption, water waste)	ideal for extracting essential oils, such as fragrances and vegetable oils	time-consuming process, high energy demand, and water waste	extraction of essential oils for antimicrobial or aromatic packaging films	packaging with antimicrobial, antibacterial, or scented properties	⁷⁹
Percolation	moderate (use of solvents, but efficient)	controlled process, more efficient than Soxhlet for extracting soluble compounds	slower process, less effective for large volumes	extraction of antioxidants for food preservation and active packaging	active packaging that extends the shelf life of packaged products, improving preservation	⁸⁰
Accelerated solvent extraction (ASE)	low (more efficient than Soxhlet, less solvent waste)	fast, efficient, uses less solvent; ideal for lipophilic compounds	requires specialized equipment, high initial cost	extraction of bioactive compounds like antioxidants and flavonoids for antibacterial and antioxidant packaging	packaging with enhanced antibacterial properties, increasing product durability	⁸¹
Enzyme-assisted extraction (EAE)	low (use of natural catalysts, little waste)	high selectivity and efficiency, no thermal degradation of compounds	enzymes are expensive and may be inactive under adverse conditions	extraction of plant bioactives like flavonoids and polyphenols for food preservative packaging	packaging that prolongs food preservation without artificial additives, ideal for organic foods	⁸²
Supercritical fluid extraction (SFE)	low (green technology, based on CO₂, no solvent waste)	high efficiency, environmentally friendly, no use of organic solvents	high-pressure equipment required, high cost	extraction of bioactive and lipophilic compounds for sustainable packaging with a focus on environmental impact reduction	biodegradable packaging with advanced antioxidant properties, ideal for long-lasting foods	⁸³
Microwave-assisted extraction (MAE)	low (minimal solvent use)	fast and efficient process, but requires specialized equipment; may cause thermal degradation of sensitive compounds	microwave radiation may affect the stability of fragile compounds	ideal for extracting bioactive compounds, like antioxidants, to be incorporated into packaging films or materials to extend food shelf life	results highlighted the viability of using olive leaf extract in biodegradable packaging, which not only improves food preservation but also provides additional health and economic benefits	⁸⁴
Ultrasound-assisted extraction (UAE)	low (reduced solvent use)	high efficiency and fast, may be gentler on sensitive compounds if controlled	may cause thermal degradation and release undesirable compounds	extraction of bioactive compounds like antioxidants and antimicrobials for packaging materials that prolong food preservation	packaging with antimicrobial and antioxidant properties offering additional protection to packaged products	⁸
Pulsed electric field extraction (PEF)	moderate (requires high electrical energy)	efficient for sensitive biomolecules, but requires a significant investment in equipment	the process can be difficult to control for delicate compounds	extraction of natural compounds that can improve mechanical and preservation properties in food packaging	packaging with enhanced mechanical properties, offering greater resistance and prolonging the shelf life of food	⁸⁵
Supercritical fluid extraction (SFE)	low (considered green, uses CO₂)	high efficiency, no solvent waste, but requires high-pressure equipment and high costs	high-pressure equipment required and high cost	extraction of lipophilic and bioactive compounds for the development of functional and sustainable packaging with low environmental impact	sustainable and biodegradable packaging with advanced antioxidant properties, ideal for sensitive foods	⁸⁶

Antioxidant source	Matrix	Applied food	Detection method	Main findings	Reference
Pomegranate peel extract and Thymus kotschyanus essential oil	chitosan and corn starch	beef	TBARS	inhibition of lipid oxidation and reduction of Pseudomonas spp. and Listeria monocytogenes counts	¹¹⁸
Grape seed extract (Vitis vinifera)	pectin and pullulan	peanut	ABTS and DPPH	good ultraviolet and gas barrier properties, 75% reduction in lipid oxidation over 30 days	¹¹⁹
Cinnamon essential oil	starch and gelatin	blueberry	DPPH	reduction of fungal growth, soluble solids concentration, and reactive oxygen species (ROS)	¹²⁰
Thyme essential oil	zein	strawberry	DPPH	reduction of total bacterial counts, fungi, and yeasts, while maintaining total phenol content, antioxidant activity, and titratable acidity of the fruits for 15 days	¹²¹
Pomegranate peel extract	arabic gum and cellulose	raspberry	DPPH, ABTS and FRAP	improved flexibility, UV resistance, and antioxidant capacity, preserving freshness and extending raspberry shelf life	¹²²
Blood orange peel pectin	gelatin	ricotta cheese	DPPH	improved physicochemical and textural properties, microbial stability, enhanced reducing power, DPPH radical scavenging activity, and β-carotene bleaching inhibition	¹²³
Pineapple peel flour	yam starch	acerola	DPPH	coating preserved the fruit’s bright and clear appearance, delayed ripening (especially under refrigeration), and increased antioxidant activity and phenolic content	¹²⁴
Tomato by-products	gelatin	pork meat	TBARS	maintenance of pH and water activity, prevention of lipid oxidation	¹²⁵
Coconut shell extract	polyvinyl alcohol and corn starch	soybean oil	DPPH	improved thermal and antioxidant properties (up to 80%), increasing oxidative stability of oils	⁷⁷
Mango leaf extract	chitosan	cashew nut	ABTS, DPPH, FRAP and TPC	films with higher tensile strength and excellent performance in preserving cashew nuts for 28 days, demonstrating 56% greater oxidation resistance compared to conventional polyamide/polyethylene films	¹²⁶
Annatto, tomato, and goji berry seeds	cellulose	sunflower oil	peroxide index, conjugated dienes, and trienes	improved UV light barrier and protective effect on oil stability	¹²⁷
Red cabbage and pistachio leaves	carboxymethylcellulose and gelatin		ABTS and DPPH	98% UV light barrier, 93% antioxidant inhibition, antimicrobial properties, and colorimetric pH sensitivity, acting as a freshness indicator for shrimp	¹²⁸
Radish residues	radish residues	salmon	DPPH and ABTS	inhibition of spoilage bacteria growth, lipid oxidation, and protein decomposition in salmon fillets, extending shelf life by 4 days	¹²⁹
Pitaya extract	gelatin and polylactic acid	hake and Atlantic mackerel	TBARS	inhibitory effect on peroxide value, fluorescence compounds, and free fatty acids in both gelatin-pitaya and polylactic acid-pitaya systems applied to fish; also reduced microbial growth	¹³⁰
Cinnamon oil	starch and gelatin	blueberry	DPPH and ABTS	inhibition of fungal growth, reduction of soluble dry matter loss, and lower reactive oxygen species levels; additionally, it inhibited the loss of selected low-molecular-weight antioxidants, increasing fruit antioxidant activity and shelf life	¹³¹
Curcumin, gallic acid, and quercetin	gelatin	chicken meat	DPPH	increased antioxidant and antimicrobial activity against Salmonella typhimurium and Escherichia coli, extending meat shelf life by 17 days	¹³²
Bee pollen extract and honey	κ-carragenan	beef	FRAP and DPPH	improved physical properties and hydrophobicity of films, significantly enhancing antioxidant activity in both films and meat	¹³³
Tetraderia riparia	cassava starch and gelatin	strawberries	DPPH	reduced bacterial growth and preserved high antioxidant activity of strawberries for 10 days	¹³⁴
Blackberry extract	carboxymethylcellulose	cherry tomato	DPPH and FRAP	high UV-blocking properties, high phenolic and anthocyanin content; the films changed color based on pH exposure, classifying them as pH-sensitive packaging; additionally, the films preserved cherry tomatoes for 15 days, maintaining weight and firmness	¹³⁵
Pitaya peel	pectin and cellulose	pork meat	DPPH and ABTS	antioxidant activity and pH-sensitive properties, demonstrating potential as a freshness indicator for pork (smart packaging)	¹³⁶
Riceberry	chitosan	shrimp	DPPH and ABTS	higher hydrophobicity, mechanical strength, thermal stability, barrier properties, and antioxidant activity compared to conventional films; when sealed with fresh shrimp, the film changed from orange-red to yellow in response to spoilage, enabling on-site visual detection of seafood freshness	¹³⁷
Red cabbage and nisin	pullulan and chitosan	sea bass	DPPH	improved mechanical properties, water and UV light barrier, and antioxidant activity; also exhibited pH-sensitive color change, serving as a freshness indicator	¹³⁸
Tea tree essential oil	Zein	pork meat	DPPH and ABTS	improved mechanical properties, long-lasting antimicrobial and antioxidant effects, and pH colorimetric indicator	¹³⁸
Lemongrass essential oil	chitosan	chicken burger	FRAP, ORAC and TBARS	protection against lipid oxidation in burgers (lower TBARS) and inhibitory effect against Staphylococcus aureus	¹³⁹
Banana peel extract	chitosan	apple	DPPH, ABTS and FRAP	excellent antioxidant activity and improved post-harvest fruit quality, confirmed by lower respiration rate, reduced weight loss, and increased fruit texture	¹⁴⁰
Moringa leaf, ascorbic acid, and papaya	pectin	minimally processed pear	DPPH	higher antioxidant activity and improved pear shelf life	¹⁴¹
Citrus peel powder (orange, lemon, grapefruit, and tangerine)	sodium alginate	corn oil	DPPH	strong antioxidant and antimicrobial activity; tangerine peel powder-based films were the most effective in delaying oil oxidation due to excellent light and oxygen barrier properties and high antioxidant activity	¹⁴²
Green tea extract	gelatin	fresh sausage	DPPH	delayed sausage lipid oxidation, lowering TBARS levels during refrigerated storage	¹⁴³
Green tea, nettle, and olive leaf extracts	chitosan and polylysine	Frankfurt sausage	TBARS	reduced TBARS and total volatile nitrogen values, extending sausage shelf life without nitrite preservatives	¹⁴⁴
Thyme and savory essential oils	basil seed gum	chicken fillet	DPPH	good sensory, antioxidant, and antimicrobial properties, increasing chicken fillet shelf life by up to 12 days	¹⁴⁵
Blueberry juice	gelatin	tomato		higher phenolic, flavonoid, and antioxidant content after 7 days of fruit storage compared to control (without juice), preserving tomato nutritional quality; significant reduction in mesophilic bacteria and coliforms	¹⁴⁶
Jabuticaba peel and cabbage pomace extract	cassava starch	“minas frescal” cheese	DPPH	strong antioxidant capacity, protecting cheese against oxidation up to 8.5 times compared to control, with a synergistic protective effect between pomace extracts	¹⁴⁷

[TN1] ABTS: 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging method; DPPH•: 2,2-diphenyl-1-picrylhydrazyl radical scavenging method; FRAP: ferric reducing antioxidant power; TPC: total phenolic content; ORAC: oxygen radical absorbance capacity; TBARS: thiobarbituric acid reactive substances.

Incorporation of Natural Antioxidants into Biodegradable Food Packaging: Enhancing Food Quality and Shelf Life

Abstract