Progress and potentialities in wood extractives-based materials for active food packaging applications

Abstract

Current trends show a greater demand for packaging that maintains food free of pathogens (bacteria, fungi, and virus species). The most encouraging strategies imply the addition of active reagents as antimicrobial and radical scavenger components. Wood extractive structures show high potential as antimicrobial and antioxidant agents, mainly due to their phenolic structure. Their addition leads to enhanced antioxidant activity and reduces microbial growth. Terpenoid and phenol compounds potentially reduce free radical formation, avoiding oxidative stress. Alkaloids, phenols, flavonoids, and triterpenoids act on gram-negative antimicrobial activity groups. This review describes the potential of wood-based extractives in food primary active packaging, the methods of obtaining and purification, and the advantages and limitations of their applications.