One of the main threads in food science and technology is the development of active food packaging, in which food protection is achieved through the release of antimicrobial and antioxidant molecules into the food media during storage.  This increases shelf life, while reducing economic losses. Molecules used in active packaging needs to be considered GRAS and ideally it should come from a natural source. Curcumin and quercetin two polyphenol extracted from food products have generated great interest due to their antimicrobial and antioxidant activities, as well as their biocompatibility. In this work we developed an active food packaging made from alginate, reinforce with nanocellulose and quercetin and curcumin as active molecules. We evaluated the effect of the active molecules concentration in the mechanical and barrier properties of the films, as well as their release into different food simulant media. Results showed that inclusion on both molecules reduces the films water vapor permeability due to their hydrophobic nature. Likewise, release kinetics were faster in non polar (oily) food simulants.

Nanocellulose reinforced alginate  films and their applications in controlled release of active molecules into food simulant media

ACS Fall 2021

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