Development of novel cocrystal-based active food packaging by a Quality by Design approach.

  title={Development of novel cocrystal-based active food packaging by a Quality by Design approach.},
  author={F. Bianchi and F. Fornari and N. Riboni and Costanza Spadini and C. S. Cabassi and Mattia Iannarelli and C. Carraro and P. P. Mazzeo and A. Bacchi and S. Orlandini and S. Furlanetto and M. Careri},
  journal={Food chemistry},
A way to reduce food waste is related to the increase of the shelf-life of food as a result of improving the package type. An innovative active food packaging material based on cocrystallization of microbiologically active compounds present in essential oils i.e. carvacrol, thymol and cinnamaldehyde was developed following the Quality by Design principles. The selected active components were used to produce antimicrobial plastic films with solidified active ingredients on their surface… Expand
1 Citations
Solution Cocrystallization: A Scalable Approach for Cocrystal Production
This review focuses on the recent developments in different solution cocrystallization techniques for the production of pharmaceutically relevant cocrystals and describes the various solutions, highlighting their benefits and limitations. Expand


The effectiveness of hexamethylenetetramine-incorporated plastic for the active packaging of foods
The feasibility of LDPE films containing 0.2 or 0.5% (w/w) hexamethylenetetramine (HMT) as antimicrobial packaging material to inhibit microbial growth on the surface of foods was investigated. AsExpand
Essential oils as additives in active food packaging.
An overview of the active packaging incorporated with essential oils, concerns and challenges in industry, and the effect of essential oil on the packaging microstructure, antioxidant and antimicrobial properties is provided. Expand
Polymeric Antimicrobial Food Packaging and Its Applications
Biodegradable and non-biodegradables materials for food packaging are discussed based on their properties and antibacterial agents used to keep food fresh and prolong the shelf life are discussed. Expand
Use of essential oils in active food packaging: Recent advances and future trends
Abstract Background Essential oils (EOs) extracted from plants have been the focus of numerous researches due to their potential in the food and pharmaceutical industries and aromatherapy. Scope andExpand
Effect of chitosan molecular weight on the antimicrobial activity and release rate of carvacrol-enriched films
Edible films based on three types of chitosan which differ on their molecular weight were developed as carriers of carvacrol. Stable film forming dispersions were obtained and the one developed fromExpand
Green synthesis of chitosan-cinnamaldehyde cross-linked nanoparticles: Characterization and antibacterial activity.
A novel attempt to synthesize antimicrobial chitosan nanoparticles by chemical cross-linking with cinnamaldehyde, another eco-friendly bactericidal agent is reported, which indicates that the synthesized nanoparticles exhibit synergistic antibacterial activity against Staphylococcus aureus and Escherichia coli. Expand
The Effect of Chitosan Coating on the Quality and Nutraceutical Traits of Sweet Cherry During Postharvest Life
The effectiveness of a chitosan-coating treatment on the physical and chemical, nutraceutical, and sensorial traits of three sweet cherry cultivar (Prunus avium L., namely cvs. “Ferrovia,” “Lapins,”Expand
Designing a Palette of Cocrystals Based on Essential Oil Constituents for Agricultural Applications
We propose cocrystallization to extend the use of natural products for environmental and agricultural purposes. We show that it is possible to design cocrystals based on essential oil constituents toExpand
Combination of Carvacrol and Thymol: Antimicrobial Activity Against Staphylococcus aureus and Antioxidant Activity.
Carvacrol and thymol, the main components of the essential oils of the Lamiaceae family of plants, were assessed in combination to evaluate their antioxidant activity and antimicrobial effect against 19 strains of S. aureus. Expand
Synergistic interactions of cinnamaldehyde in combination with carvacrol against food-borne bacteria
The results indicated that the combination of cinnamaldehyde and carvacrol may serve as a promising naturally sourced food preservative with excellent bactericidal activity against common food spoilage microorganisms. Expand