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Bioactive Compounds of Jambu ( Acmella oleracea (L.) R. K. Jansen) as Potential Components of Biodegradable Food Packing: A Review

Author

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  • Jardilene da Silva Moura

    (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), Belém 66075-110, PA, Brazil
    Empresa Brasileira de Serviços Hospitalares (EBSERH), Complexo dos Hospitais Universitários da UFPA (CHU-UFPA), Belém 66073-000, PA, Brazil)

  • Eveline de Matos Gemaque

    (Programa de Residência Multiprofissional e em Área Profissional da Saúde (PRMPS), Complexo dos Hospitais Universitários da UFPA (CHU-UFPA), Belém 66073-000, PA, Brazil)

  • Celina Eugenio Bahule

    (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), Belém 66075-110, PA, Brazil)

  • Luiza Helena da Silva Martins

    (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), Belém 66075-110, PA, Brazil
    Instituto de Saúde e Produção Animal (ISPA), Universidade Federal Rural da Amazônia (UFRA), Belém 66077-830, PA, Brazil)

  • Renan Campos Chisté

    (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), Belém 66075-110, PA, Brazil)

  • Alessandra Santos Lopes

    (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), Belém 66075-110, PA, Brazil)

Abstract

The production of biodegradable food packaging with innovative characteristics is a current challenge that contributes to sustainable development and guarantees greater consumer safety. Thus, this review reports the general characteristics of jambu, highlighting the nutritional and medicinal importance, the rich composition of bioactive compounds and, mainly, the advances in the application of the plant as a multifunctional material for food packaging. The possibility of using jambu in active and “intelligent” films was identified. The addition of bioactive compounds to films can influence the physical, biochemical and sensory properties of foods, increasing the shelf life of packaged products, in addition to adding more economic value to the plant. According to the knowledge obtained by the authors of this review, information about the potential application of bioactive compounds from jambu in the development of films for biodegradable packaging will be presented for the first time in this review. Therefore, this study will provide researchers, food scientists and academics with a more comprehensive understanding of sustainable food packaging, with a focus on active and “intelligent” properties, contributing to the development of future research.

Suggested Citation

  • Jardilene da Silva Moura & Eveline de Matos Gemaque & Celina Eugenio Bahule & Luiza Helena da Silva Martins & Renan Campos Chisté & Alessandra Santos Lopes, 2023. "Bioactive Compounds of Jambu ( Acmella oleracea (L.) R. K. Jansen) as Potential Components of Biodegradable Food Packing: A Review," Sustainability, MDPI, vol. 15(21), pages 1-17, October.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:21:p:15231-:d:1266471
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