Use of herbs, spices and their bioactive compounds in active food packaging

The interest and societal demand on the use of natural, biodegradable and renewable resources has increased in the last few years. In addition, food producers and consumers have improved their requirements for the quality of processed food, particularly in the field of increasing shelf-life while preserving organoleptic and nutritional properties. Active packaging technologies have greatly developed in the last decade by trying to satisfy the need for long-life processed food in addition to antioxidant/antimicrobial components in the packaging material. These components are intended to be released in a controlled way to food. These rising trends have been reflected in the field of food packaging by the use of chemicals extracted and obtained from plants in active packaging formulations. Herbs and spices have shown great potential to be used as renewable, biodegradable and valuable sources of chemicals, such as polyphenols, with high antioxidant/antimicrobial performance. This review aims to present the latest published work in this area.

(Table 1) Chemical composition of oceanic phosphates and their selenium content

Selenium content of phosphate material from the ocean bottom ranges from 0.2 to 4.7 mg/kg. Phosphorites of various ages from the Atlantic and Pacific Oceans contain 1.0-2.4 mg/kg of selenium, phosphatized coproliths 0.7-1.2 mg/kg, fish bones 0.2-1,4 mg/kg, and bones of marine mammals 0.5-4.7 mg/kg. Recent diatom muds on the shelf of Namibia are considerably enriched in selenium (12.2-13.8 mg/kg) than phosphorites that form within them. Accumulation of selenium in phosphate material on the ocean bottom results from diagenetic reduction, causing it to be precipitated from liquid phase and to concentrate in organic components and sulfides.