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Review

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

by
Jardilene da Silva Moura
1,2,*,
Eveline de Matos Gemaque
3,
Celina Eugenio Bahule
1,
Luiza Helena da Silva Martins
1,4,
Renan Campos Chisté
1 and
Alessandra Santos Lopes
1
1
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
2
Empresa Brasileira de Serviços Hospitalares (EBSERH), Complexo dos Hospitais Universitários da UFPA (CHU-UFPA), Belém 66073-000, PA, Brazil
3
Programa de Residência Multiprofissional e em Área Profissional da Saúde (PRMPS), Complexo dos Hospitais Universitários da UFPA (CHU-UFPA), Belém 66073-000, PA, Brazil
4
Instituto de Saúde e Produção Animal (ISPA), Universidade Federal Rural da Amazônia (UFRA), Belém 66077-830, PA, Brazil
*
Author to whom correspondence should be addressed.
Sustainability 2023, 15(21), 15231; https://doi.org/10.3390/su152115231
Submission received: 12 September 2023 / Revised: 11 October 2023 / Accepted: 11 October 2023 / Published: 24 October 2023
(This article belongs to the Section Sustainable Food)
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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.

1. Introduction

Food packaging research is growing exponentially in scientific and industrial areas. It is one of the main processes that extends food’s freshness and shelf life ensuring safety during export, storage and final consumption [1]. Currently, petrochemical plastic is most adopted in packaging development, which causes serious ecological problems and growing concern for the environment, as it takes hundreds of years to decompose [2]. The United Nations Environment Program (UNEP) report predicts that plastic pollution on the planet is expected to double by 2030, causing serious consequences for health, economy, biodiversity and climate. The report highlights that plastic represents 85% of the waste that reaches the oceans and warns that by 2040, the volumes of plastic flowing into the sea will almost triple, with an annual quantity between 23 and 37 million tons. This means around 50 kg of plastic per meter of coastline worldwide [3]. Thus, the requirement for optimal conservation of raw materials and finished food products is a current concern that will grow, aiming to meet society’s expectations regarding the protection of the environment and health [4]. In this context, biodegradable packaging stands out as a viable alternative to reduce the amount of plastics in the environment, as they have a more accelerated degradation process due to being produced from polysaccharides, proteins, starches and other biopolymers generated from waste from food industry [5]. Furthermore, the addition of bioactive compounds from natural sources in the composition of biodegradable packaging, such as essential oils and plant extracts, can guarantee functional properties that act to reduce the deterioration rate of packaged foods [6]. For these reasons, biodegradable packaging is gaining ground, along with edible films and coatings [5].
Numerous research studies have already been carried out applying plant extracts in the development of biodegradable packaging with active and “intelligent” properties, adding economic value and diverse functions [7,8,9,10,11]. In the study by Vieira et al. [10], several aromatic natural extracts from different parts of plants (leaves, flowers, seeds, bark and rhizomes) were evaluated regarding thermal, antioxidant, antimicrobial stability and antifungal activities. The authors identified in these materials great potential for application in active packaging. Sadeghi et al. [9] observed that the films obtained through blending polycaprolactone (PCL) and polylactic acid (PLA) as two biodegradable polymers, and green tea extracts showed good antioxidant behavior in addition to better barrier properties (decrease of up to 6.25% of water vapor and 55.78% of the oxygen transition rate) and better properties mechanical (14.96%, 38.89% and 8.75% increase in modulus of elasticity, tensile strength and elongation at break, respectively). “Intelligent” packaging has several applications. They are able to indicate the temperature of the products in addition to presenting a history of storage conditions and traceability, essential factors to guarantee the quality of the food. Research related to biosensors for these packages has improved the storage process through the development of new technologies that use chemical, enzymatic and microbiological devices [1,2]. On the other hand, active packaging helps increase product shelf life using absorption and diffusion systems for various materials, such as carbon dioxide, oxygen and ethanol [6]. Among the packages with release functions of active agents, those with antimicrobial and antioxidant properties stand out. These active films, with antioxidant properties, are generally applied in fresh food packages, with high levels of lipids, where oxidative rancidity is the main factor that affects the quality parameters related to sensory and nutritional properties [12]. The inclusion of antioxidant compounds in the packaging material slows down oxidation reactions and maintains the sensory properties of packaged foods, in addition to adding value and providing a more interactive packaging system [13]. Therefore, the compounds extracted from the natural matrices are considered promising alternatives for development active and “intelligent” packaging [14,15]. However, many questions about these emerging technologies still need to be answered, including cost, commercialization, consumer acceptance, safety and sensory quality of food and concerns about environmental safety. Therefore, more research is needed to answer these questions and encourage the application of active and “intelligent” packaging in the food industry.
In this context, jambu (Acmella oleracea (L.) R. K. Jansen) stands out with its potential for use as a source of bioactive compounds for incorporation into active and “intelligent” packaging providing the development of new emerging technologies, in addition to adding value and stimulate plant cultivation. Therefore, this review aims to provide an overview of the general characteristics of jambu, its nutritional importance and biological properties, and the rich composition of bioactive compounds, focusing on the application possibilities in active and “intelligent” packaging films and, thus, boosting future research with the application of this plant in biodegradable products.

2. Acmella oleracea (Jambu)

Acmella oleracea is a plant popularly known as jambu. It originates from Peru, Brazil and other regions, such as West Tropical Africa. However, reports in the literature suggest that the plant is native to the Eastern Amazon [16]. Jambu has other popular names such as agrião-do-pará, abecedária, agrião-bravo, agrião-do-brasil, agrião-do-norte, agrião selvagem, botão-de-ouro, erva-maluca and jabuaçú e nhambu [17]. The cultivation of jambu occurs in areas close to rural residences and is mainly for family consumption and the sale of the surplus in free fairs. For this reason, it is considered a domestic vegetable of great importance for the family economy of small farmers in northern Brazil. Another economic value attributed to this species is its use as an ornamental plant in horticulture as a food flavoring and for medicinal purposes [18].
Jambu is an Angiosperm of the dicotyledonous class that belongs to the Asteraceae family [19]. This family is considered the largest among the dicotyledons, and in Brazil, it is represented by 300 genera and 2000 species [20]. Table 1 shows the taxonomic classification of Acmella oleracea.
The genus Acmella, distributed in tropical and subtropical regions, multiplies by seeds or rooted stems, adapts well in areas with a hot and rainy climate and soil with good humidity [16,21]. Jambu flowers throughout the year in the tropics and during early summer in temperate regions, providing two to three harvests per year [18].
According to the botanical description, the plant is an annual, perennial, semi-erect or almost creeping herbaceous, with decumbent branches and cylindrical stems and can reach 20 to 40 cm in height [22,23]. Figure 1 illustrates jambu plants.

2.1. Primary and Secondary Compounds of Jambu

Plant species have metabolic activity classified into primary and secondary metabolism. The primary metabolites include lipids, proteins, carbohydrates and nucleic acids related to respiration, nutrient assimilation, growth and development of the plant [24]. Secondary metabolites, such as phenolic compounds, alkaloids, terpenoids and essential oils, comprise compounds formed from primary metabolites and ensure the survival and adaptation of the plant to the environment through protection against pathogen attack, resistance to environmental stress, attraction of pollinators and other animals to ensure reproduction, among others [24,25]. Table 2 presents the approximate composition of some compounds present in jambu leaves.
Figure 2 presents the structure of some secondary metabolites of jambu and a primary metabolite, consisting of uronic acid, galactose, arabinose, rhamnose and glucose, is identified for the first time in the leaves of this plant. The polysaccharide was classified as a type I rhamnogalacturonan (RG-I).
Among the secondary compounds, spilanthol (N-2-methylpropyl)-2,6,8-decatrienamide or N-isobutyl-2E6Z8E-decatrienamide stands out as the best-known alkylamide, responsible for several biological activities, with an identical chemical structure that of affinin isolated from Heliopses longipes [29], abundant in floral capitula [23] and with molecular formula C14H23NO. Spilanthol is extracted as a viscous, burning oil, varying in color from pale to light yellow. It has the following physical properties: molecular mass of 221 g/mol; melting point 23 °C; boiling point 165 °C; refractive index at 25 °C of 1.5135 and maximum absorption at 228.5 nm [30].
The other secondary compounds already identified in jambu plants were 3,7-dimethyl-1,3,6-octatriene, farnesene, found in essential oils and inflorescences; germacrene-D, farnesene, 3-tridecene, obtained from leaves; and 3-tridecene isoeugenol and germacrene-D, identified in stems [29]. The composition of the fixed jambu oils, by gas chromatography, showed an unsaturated omega-6 fatty acid (linoleic acid) in the proportion of 56.4%, classifying this species also as a source of essential fatty acids [30]. N-alkylamides (N-isobutylamide, 2-methylbutylamide and 2-phenylethylamide) were also identified [31,32,33,34,35], coumarin (scopoletin), triterpenoids (3-acetylaleuritolic acid, β-sitostenone, stigmasterol, stigmasterol-3-O-β-D-glucoside and β-sitosterol-3-O-β-D-glucoside), phenolic compounds (quercetin, vanillic acid, trans-ferulic acid and trans-isoferulic acid) and carotenoids (β-carotene, lutein, among others) [36,37,38].
Sustainability 15 15231 g002
Figure 2. Chemical structures of jambu bioactive compounds. Adapted from Dubey et al., Nascimento et al, Prachayasittikul et al and Rodriguez-Amaya [39,40,41,42].
Figure 2. Chemical structures of jambu bioactive compounds. Adapted from Dubey et al., Nascimento et al, Prachayasittikul et al and Rodriguez-Amaya [39,40,41,42].
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In the study by Bellumori et al. [43] the compounds identified, by high-performance liquid chromatography (HPLC) coupled to a diode array detector (DAD) and mass spectrometry (MS), in aerial parts and roots of jambu were grouped into phenolic compounds and alkylamides. Among the identified alkylamide compounds are: N-isobutyl-2-nonene-6,8-dynamide; (2E)-N-isobutylundeca-2-ene-8,10-dynamide; spilanthol isomer; spilanthol; (2E)-N-(2-methylbutyl)−2-undecene-8,10-dynamide; (2E,7Z)-N-(isobuyl)-2,7-tridecadiene-10,12-diynamide; homospilanthol: (2E,6Z,8E)-N-(2-methylbutyl)-deca-2,6,8-trienamide; (2E,7Z)-N-isobutyl-2,7-decadienamide; (2E,4E,8Z,10Z)-N-isobutyldodeca-2,4,8,10-tetraenamide; decen-2-oic acid isobutylamide. The phenolic acids found in this study were 3-caffeoylquinic acid; 5-caffeoylquinic acid; caffeoylmalic acid; caffeic acid; rutin; miquelianin; feruloylmalic acid isomer; di-O-caffeoylquinic acid; 3,5-di-O-caffeoylquinic acid; di-O-caffeoylquinic acid; petasiphenol. In the study by Nascimento et al. [44], 45 compounds in jambu were characterized, including mainly phenolic acids, glycosylated flavonoids, alkamides and fatty acids. Among the identified compounds, the following stand out: sucrose¸ xylose, tryptophan, neochlorogenic acid, caeoylmalic acid, rutin, spilanthol and quercetin. For the first time, about 31 chemical compounds described in this work, five are tentatively recognized.

2.2. Biological Properties Attributed to Jambu

The medicinal use of jambu arouses a lot of scientific and industrial interest, since the leaves and/or floral chapters are used, especially, as an analgesic, anti-flu, anti-inflammatory, healing and digestive agent [45,46].
According to the literature, plants of the Acmella genus have several biological effects, such as anti-inflammatory activity [47], antimutagenic [48], antioxidant [49], vasorelaxant, diuretic [50], bactericidal [51] and antifungal [52]. These activities are mainly related to the presence of bioactive isobutylamides, the main molecule and the most bioactive being the alkaloid N-isobutylamide of (2E,6Z,8E)-deca-2,6,8-trienoic acid (spilanthol) which is more concentrated in the inflorescences and less concentrated in the leaves [36,41,53]. Table 3 describes some research on the therapeutic effects of extracts obtained from different parts of jambu.

3. Application of Jambu Bioactive Compounds in Packaging

Using plant extracts with antimicrobial and antioxidant properties in the manufacture biodegradable packaging, films and edible coatings is a promising alternative due to the potential to replace chemical products of synthetic origin [5,12,59]. Thus, using plant matrices such as essential oils and plant extracts has been gaining ground, and the world’s rich biodiversity in different regions has become a promising field for research [12,59,60,61].
Films developed for biodegradable packaging can have active and “intelligent” properties. Active packaging is defined as “packaging where subsidiary constituents have been included in the packaging material (packaging headspace) to enhance the performance of the packaging system”. Its classification is in two ways: emitters, when they incorporate substances into the packaging material such as active antimicrobial compounds, antioxidants and dioxide; and absorbent, when they remove undesirable compounds between the food and the packaging, such as oxygen, carbon dioxide and water [6].
“Intelligent” packaging can detect biological, chemical and physical changes in food and is considered a significant progress for the food industry. It is one of the most important packaging groups for monitoring perishable products. Generally, they are developed based on biosensors and nanotechnology and interact with the consumer by demonstrating, through quality sensors, the maturation stage of perishable products such as fresh fruits and the deterioration of meat products [62,63], the sensors can provide a history of storage conditions, traceability, microbial growth and food composition [6,63]. In the market, the main components for “intelligent” packaging are time and temperature indicators (ITT); humidity indicators in the form of tags for radio frequency identification (IDRF); gas indicators; freshness and pH indicators; pathogen indicators; bar codes; electronic nose and biosensors. However, the widely known components are the ITTs and IDRF [63].
Table 4 presents several works proving the antioxidant efficiency of plant matrices in active packaging films and describes some works with plant extracts in “intelligent” packaging.
Jambu is a relatively new and unusual material for application in food packaging. However, this plant’s antimicrobial and antioxidant activity has aroused researchers’ interest [71], makes its application viable in the food packaging and preservation industry. Its application is as an active and “intelligent” additive in biopolymeric films. The multifunctional properties of jambu can be more versatile than other active materials commonly used in food packaging applications, such as nanomaterials, essential oils, polysaccharides and proteins. In addition, it is also a sustainable source. In general, the functional properties of the extracts are due to the presence of bioactive compounds such as quinones, alkaloids, lectins, phenolic compounds and carotenoids [5,11,72]. Table 5 compares the properties of the bioactive compounds of jambu and other materials, demonstrating the importance of the plant as an active and versatile material.
Among studies conducted about using secondary metabolites of plants, some of these refer to compounds also present in jambu. Table 6 summarizes some of these works. Therefore, jambu is a promising vegetable for the development of biodegradable packaging films due to the diverse properties of the bioactive compounds present in the plant.
Thus, jambu is a promising vegetable for the development of biodegradable packaging films, due to the diverse properties of the bioactive compounds present in the plant. Figure 3 presents an illustrative summary of the application possibilities according to the types of packaging, showing the possibility of developing active packaging with antioxidant and antimicrobial properties. The application as “intelligent” packaging sensors is also feasible, as the compounds can be time/temperature indicators and freshness and pH indicators [58,85,91,92].

3.1. Active Packaging

Numerous compounds are used in the development of active packaging. However, some is potentially toxic or mutagenic and interact with food when released from the packaging material. Thus, recent research aims to develop active packaging with natural compounds, plant derivatives and food waste [4,7,8,10,70]. In this context, the bioactive compounds of jambu when applied in active packaging films are a promising alternative, as they have antioxidant and antimicrobial properties proven in many studies [43,45,49].

3.1.1. Antioxidant and Antimicrobial Active Packaging

Plant extracts have gained significant attention for this type of packaging, as they retain vigorous antioxidant activity due to the high concentrations of phenolic compounds and carotenoids [6,58,72]. Plant extracts and phytochemicals also exhibit pronounced activities against various microorganisms [93] and can influence the physical, mechanical, barrier and color properties of packaging [10].
In their study, Yang et al. [11] investigate the effects of phenolic additives on thermal decomposition, antioxidant activity and antibacterial activity of poly(vinyl alcohol) (PVA) and poly(vinyl pyrrolidone) (PVP) composite films. The antioxidant capacity of the solution increased as the content of phenolic compounds containing more hydroxyl groups in the structure increased; consequently, this action also increased the antibacterial activity. In this case, observing phenolic compounds’ application as thermal stabilizers and functional polymer additives was also possible.
Extracts obtained from jambu plants have several compounds with antioxidant and antimicrobial properties applicable in films [58]. Among the compounds of interest are alkylamides, carotenoids and phenolic compounds. The mechanism of action by which these compounds provide antioxidant action is the ability to scavenge free radicals from the packaging headspace [12]. The antimicrobial action is by the toxicity of spilantol against food spoilage microorganisms [58]. Despite the presented properties, most studies with extracts of jambu are predominantly researches with the direct addition of the extract in the food, which requires more studies with application in packages [94].

3.1.2. Active Oxygen Removal Packaging

Jambu extract can be an alternative for oxygen-removing packaging, as it contains elements typically used in this type of packaging, such as iron, unsaturated hydrocarbons, ascorbic acid and α-tocopherol. Oxygen scavengers can reduce the oxygen level in the packaging environment to less than 0.1% v/v, which is interesting for increasing the shelf life of meat products or derivatives [92].
Iron-based oxygen scavengers, tocopherol and ascorbic acid are widely used in this type of packaging because they absorb residual oxygen from the packaged product, thus preventing the development of microorganisms, strange taste, discoloration due to oxidation of proteins and lipids, in addition to nutrient loss [77]. Unsaturated hydrocarbons should preferably be used in dry foods, as they produce by-products such as aldehydes and ketones, which are likely to be efficient in the sensory quality of foods [77].

3.2. “Intelligent” Packaging

In the literature, there are several studies on bioactive compounds application to develop “intelligent” packaging, including betalains, chlorophylls, carotenoids and phenolic compounds such as tannins, quercetin and anthocyanins [83]. Synthetic compounds are also present in the development of these packages, but they are substances that can cause damage to health. Thus, natural products can ensure greater consumer safety [95].

3.2.1. “Intelligent” Packaging with Time/Temperature Indicators

The time and temperature indicators (ITT) are “intelligent” devices that monitor the storage conditions and the history of time and temperature of the food, displaying this information to the consumer in real time. It can be applied in the conservation of meats under refrigeration and freezing temperatures through mechanical, chemical, enzymatic and microbiological principles. The main advantages: it can be combination with packaging, measured by electronic devices and observed with the naked eye. The downsides are that it needs conditioning before use, and because it does not come into touch with food, it cannot provide information regarding food quality [63].
ITT labels often use natural colors to meet society’s demands for safe and reliable food products. Target quality markers can be volatile compounds such as carbon dioxide, nitrogen compounds or biogenic amines, toxins and pathogenic bacteria through colorimetric changes [6]. Since the food package is being exposed to UV rays, the color will change over time. Phenolic compounds with an attractive and bright color are highly sensitive to temperature changes [11].
Some types of ITT are produced from a label containing lactic acid bacteria inserted into the packaging. The indicator is presented as a color index that is initially green and with the increase in temperature inside the package, above specific values, the absorption of bacteria by the food occurs. In the sequence, the food releases carbon and lactic acid compounds that the bacteria use to develop, resulting in a decrease in the pH, in the environment of the package and with that, the indicator gradually changes to a red color. Thus, the rate of decrease in pH is proportional to bacterial growth [6].
In this context, jambu pigments are promising alternatives, especially lutein and β-carotene. In the study by [83] these carotenoids, normally found in green leafy vegetables, were incorporated into biodegradable films and examined under the influence of thermooxidative aging and weathering. It was observed changes in color exhibition, with possibility to use in “intelligent” films to indicate the storage time of food products for a short period. Likewise, jambu phenolic compounds can also be used in this type of packaging. Quercetin, for example, in cycloolefin copolymer films showed color change with variations in climatic factors such as weathering and thermooxidation, making it possible to use it as an indicator of food storage time [85].

3.2.2. “Intelligent” Packaging with Freshness and pH Indicators

pH indicator sensor is used to detect the pH in spoiled food. This deterioration occurs due to the production of biogenic amines from the bacterial decarboxylation of amino acids in food products [95]. When combined with food packaging, the sensor can measure pH levels, indicating microbial decomposition of fish, meat and poultry [63]. The method uses dyes sensitive to pH variations that react with non-volatile metabolites present in food. The main advantages of this method are good sensitivity, the possibility of being observed with the naked eye, and the possibility of being measured by electronic devices. However, it has the following disadvantages: it can present false negative results, and the dyes retained inside the package can interfere with the food quality [63]. Thus, the use of natural pigments can be a safe alternative for production “intelligent” packaging sensors. Among the compounds of interest, phenolic compounds, anthocyanins, betalains and chlorophylls can be mentioned [83,95]. Like extracts from plant others [95], the jambu are rich in natural pigments and can be used as a pH indicator in developing “intelligent” films. The chlorophyll present in the plant is unstable to pH variations, and exposure to an acid medium causes degradation of the molecule, forming pheophorbide and pheophytin of yellow or olive-green color. Changing the color can be helpful in the development of pH sensors in “intelligent” packaging [91].

4. Toxic Effects of Bioactive Compounds in Jambu

The use of bioactive compounds from plant may have toxicological effects. Factors related to jambu’s toxicity may limit its use in packaging development. Although more studies are needed on the human toxicity, the plant has been consumed in food for many years. The spilanthol from jambu can inhibits the major human enzymes involved in drug metabolism and induce potential herbal drug interactions. The panel on food contact materials, enzymes, flavourings and processing Aids of the European Food Safety Authority (EFSA) was requested to evaluate the flavouring substance spilanthol. The Panel concluded that spilanthol does not give rise to safety concern at its level of dietary intake, estimated on the basis of the Maximum Survey-derived Daily Intake (MSDI) approach [96]. In high doses can cause glottis edema, hepatotoxicity and food poisoning [45]. Therefore, carrying out detailed chemical, pharmacological and toxicological studies is essential before using any plant species.

5. Conclusions and Future Prospects

With the innovations in active and “intelligent” packaging, the expectation is that the consumer will have an additional strategy of reliability of the quality and safety of food beyond the expiry dates. In this sense, future research needs to consider some obstacles to make these packages commercially viable.
“Intelligent” packaging systems, for example, are still in the development phase for several applications. In this case, the high cost of raw materials and complex production processes increase the costs of producing these packages. Thus, it is necessary to ensure the economic and technical viability of production low-cost “intelligent” packaging. For active packaging, the biggest hurdle is preserving the active materials contained in the films. Therefore, future research should focus on new production processes with the introduction of more stable active materials and improved physicochemical properties.
This review demonstrated that jambu (Acmella oleracea (L.) RK Jansen) is rich in important functional properties, allowing a wide field of application in biodegradable films. In this sense, research on sensory and nutritional properties and potential application in food products still need to be evaluated, along with the effects on different biodegradable packaging systems. Also necessary is gathering information on the stability of bioactives in different biodegradable packaging systems, the use of the plant in the development of time and temperature indicators, and the antioxidant properties of bioactive compounds in films. However, this review awakens new directions for the indepth study of different compounds of jambu, in the production of active and “intelligent” packaging.

Author Contributions

J.d.S.M. wrote the manuscript; E.d.M.G. contributed with bibliographical research and graphic design; L.H.d.S.M. and C.E.B. contributed in translating and corrected the manuscript; R.C.C. and A.S.L. supervised, corrected and edited the manuscript. All authors have read and agreed to the published version of the manuscript.

Funding

This research was funded by: National Council for Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Scientific and Technological Development) (CNPq), Project 428403/2016-6; Coordination for the Improvement of Higher Education Personnel (CAPES) granting a doctoral scholarship; and Programa de Apoio à Publicação Qualificada (PAPQ)—Pró-Reitoria de Pesquisa e Pós-Graduação (PROPESP/UFPA).

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

Not applicable.

Acknowledgments

The authors acknowledgment everyone who collaborated, in particular, the Federal University of Pará (UFPA); the Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGC-TA/UFPA) (PPGCTA/UFPA); the Programa de Apoio à Publicação Qualificada (PAPQ)—Pró-Reitoria de Pesquisa e Pós-Graduação (PROPESP/UFPA); the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Scientific and Technological Development) (CNPq) and the Coordination for the Improvement of Higher Education Personnel (CAPES).

Conflicts of Interest

The manuscript’s authors declare no personal, commercial, academic, political or financial conflict of interest in the appreciation and publication of the article mentioned above.

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Sustainability 15 15231 g001
Figure 1. Acmella oleracea (L) R. K. Jansen.
Figure 1. Acmella oleracea (L) R. K. Jansen.
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Figure 3. Scheme with the application possibilities of jambu bioactive compounds in active and intelligent packaging.
Figure 3. Scheme with the application possibilities of jambu bioactive compounds in active and intelligent packaging.
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Table 1. Taxonomic classification of Acmella oleracea.
Table 1. Taxonomic classification of Acmella oleracea.
ClassificationName
PhylumPlantae
DivisionMagnoliophyta
ClassMagnoliopsida ou dicotiledônea
OrderAsterales
FamilyAsteraceae
GenderAcmella
SpeciesAcmella oleracea (L.) R. K. Jansen
Table 2. Approximate composition of jambu leaves.
Table 2. Approximate composition of jambu leaves.
CompoundsSeal et al. [26]Neves et al. [27]Gomes et al. [28]
Moisture (%)87.6 ± 0.02 (w. b.)89.9 ± 0.44 (w. b.)92.9 ± 0.8 (w. b.)
Lipids (%)0.6 ± 0.03 (d. b.)1.5 ± 0.08 (d. b.)1.1 ± 0.1 (w. b.)
Protein (%)27.0 ± 0.03 (d. b.)24.1 ± 0.99 (d. b.)3.4 ± 0.2 (w. b.)
Carbohydrates (%)53.8 ± 0.06 (d. b.)63.4 ± 1.20 (d. b.)
Ashes (%)12.5 ± 0.02 (d. b.)10.9 ± 0.10 (d. b.)1.4 ± 0.07 (w. b.)
Total fiber (%) 62.6 ± 0.45 (d. b.)
Minerals (mg/100 g)
Ca 2551.6 ± 73.6 (d. b.)
Mg 734.6 ± 4.7 (d. b.)
Fe 19.1 ± 0.4 (d. b.)
Zn 9.3 ± 0.2 (d. b.)
K 5833.5 ± 392.7 (d. b.)
Cu 2.1 ± 0.0 (d. b.)
Mn 10.4 ± 0.5 (d. b.)
Na 15.9 ± 1.5 (d. b.)
w. b.: wet basis; d. b.: dry basis.
Table 3. Research studies of the main therapeutic effects provided by jambu extracts.
Table 3. Research studies of the main therapeutic effects provided by jambu extracts.
PropertyMain InformationReference
AntioxidantThe therapeutic effect is mainly due to secondary metabolites with antioxidant activity present in different parts of the plant.[54]
Anti-inflammatorySeveral mechanisms, such as inhibition of chymase activity, suppression of the pro-inflammatory cytokine nitric oxide and antioxidant activities.[46,47]
SialagogueWhen consumed, jambu’s flowers and leaves have a spicy flavor and cause a slight tingling and numbness of the tongue, followed by an increase in salivation called the sialagogue effect. The sensory effect is related to the structure of alkylamides.[55]
AntiulcerogenicRamnogalacturonan (RGal) present in jambu has antiulcerogenic activity against acute lesions induced by ethanol. In the chronic ulcer model, oral administration of RGal accelerated gastric ulcer healing and increased cell proliferation and gastric mucus content, reducing inflammatory parameters and oxidative stress.[40,56]
AntimutagenicJambu extract has proven efficacy in the cell adhesion process and the metabolism of tumor cells.[48]
BactericidalThe methanolic extract of leaves is a potential antibacterial agent against Bacillus subtilis and Escherichia coli.[51]
AntifungalAmong the different fungal species, zones of inhibition were high in Fusarium oxysporium (2.3 cm), Fusarum moniliformis (2.1 cm), Aspergillus niger (2.0 cm) and Aspergillus paraciticus (1.8 cm).[52]
DiureticIt may cause a marked increase in urinary Na+ and K+ levels and a decrease in urine osmolarity, acting primarily as a diuretic in the Henle loop. It may also inhibit antidiuretic hormone (ADH) release and action.[50]
Anti-obesityThe bioactive compounds can significantly inhibit the intracellular accumulation of lipids and significantly reduce lipogenesis-related proteins’ expression, including acetyl-CoA carboxylase and fatty acid synthase, and attenuating lipogenic and adipogenic transcription factors providing antiobesity effects.[57]
Anti-osteoporosisCompounds present in the extract such as α-cubebene terpenoids, caryophyllene, caryophyllene oxide, phytol and flavonoids of pinostrobin and apigenin were the compounds that contributed to the bone antioxidant and anabolic effects.[58]
Table 4. Application of vegetables matrices in biodegradable films for active and “intelligent” packaging.
Table 4. Application of vegetables matrices in biodegradable films for active and “intelligent” packaging.
Extract VegetableApplicationsReference
Extracts of green tea leaves, rosemary leaves, cinnamon bark, fennel seeds, clove flowers, lemon balm leaves and curcumin rhizomesVarious aromatic natural extracts from different parts of plants (leaf, flower, seed, bark and rhizome) were evaluated for thermal stability, antioxidant, antimicrobial and antifungal activities. Leaves, seeds and rhizomes were the best candidates to incorporation into the polymeric matrix of active food packaging.[10]
Green tea extract
(Camellia sinensis)		The films showed antioxidant behavior and also better barrier properties (decrease of up to 6.25% of water vapor and 55.78% of the oxygen transition rate) and better mechanical properties (increase of 14.96%, 38.89% and 8.75% in elastic modulus, tensile strength and elongation at break, respectively).[9]
Boldo leaf
(Peumus boldus)		Films based on gelatin showed antioxidant activity provided by addition of hydroethanolic extracts of boldo leaf.[60]
Linseed oil (Linum usitassimum); ginger root essential oil (Zingiber officinalis); grape seed essential oil and rose oil (Rosa eglanteria)The addition of these agents is possible in active packaging films for fresh meat and application on an industrial scale is also possible. The optimal packaging corresponded to a 50 μm low-density polyethylene (LDPE) film with linseed oil that could prolong the shelf life of fresh meat by 22%.[59]
Rosemary extract
(Rosmarinus officinalis L.)		Polyalcohol films vinyl (PVA) combined with plant extract of rosemary for application in food packaging providing antioxidant action. The PVA/Rosemary films showed a phenolic compounds content of 15.4 ± 0.5 mgEAG/g and achieved an antioxidant activity of 120 ± 8 μmol ET/g, showing promising values as an antioxidant agent.[64]
Methanolic extracts of stem, leaf and seed of Pistachio terebinthusThe addition of plant extracts in chitosan films effectively improved the antioxidant and antimicrobial activity. This plant extract has flavonoids with anti-inflammatory and antioxidant action, as well as omega-3 fatty acids, tannins and other valuable compounds.[65]
Apricot kernel essential oil (Prunus Armenian)The addition of essential oil caused an increase in the water vapor barrier. The mechanical test revealed an increase in elongation. The antibacterial and antioxidant characteristics yielded superior results to pure chitosan film.[66]
Rosemary extract
(Rosmarinus officinalis L.)		Active packaging containing films with rosemary extract was effective in protecting pork burgers from lipid oxidation.[67]
Natural extract from brewery waste and commercial rosemary extract (Rosmarinus officinalis L.)Applying films containing natural extracts in active packaging can improve the oxidative stability of meat products.[12]
Phenolic extract of fern leaves (Azolla pinnata)The films exhibited satisfactory antioxidant and antibacterial activity. The most substantial effect of eliminating free radicals was attributed to the presence of phenolic compounds. The antimicrobial properties were attributed to the presence of ferulic acid, rutin, thiamine, tamarixetin, astragalin, quercetin, chlorogenic acid and epicatechin present in the extracts.[68]
Amaranth leaf extractThe film with active and “intelligent” property developed with polyvinyl alcohol (PVA), gelatin and amaranth leaf extract showed a high concentration of phenolic compounds with potential as an antioxidant. The films showed antioxidant and antimicrobial behavior, indicating the freshness of fish and chicken meat. More protection against ultraviolet light, reduced water solubility, water vapor permeability and better mechanical properties were observed. The color change occurred with the decrease in the quality of the food due to the change in the pH of the medium. In addition, active films had a lifespan four times longer than pure films.[69]
Carboxylated cellulose and beetroot extractThe literature reports the development of sodium alginate films with carboxylated cellulose nanocrystal (C-CNC) and beet extract to obtain active and “intelligent” films. The incorporation of C-CNC can improve the mechanical properties of the films. Beet extract can add antioxidant properties and pH responsiveness without significantly altering the thermal stability of the film.[70]
Table 5. Comparison between the bioactive compounds of jambu and other materials in development of biodegradable packaging films.
Table 5. Comparison between the bioactive compounds of jambu and other materials in development of biodegradable packaging films.
PropertiesActive Materials
Biopolymers A,CNanomaterialsEssential
Oils D		Jambu Bioactive
Compounds B
AntioxidantsYes/NoNoYesYes
AntimicrobialYes/NoYesYesYes
SustainableYesNoYesYes
Summarized by the authors. A Chitosan-based biodegradable functional films for food packaging applications; B Spilanthol: occurrence, extraction, chemistry and biological activities; C Biosensors and biopolymer-based nanocomposites for smart food packaging: Challenges and opportunities; D Essential oils as additives in active food packaging [1,45,63,73].
Table 6. Potential application of jambu bioactive compounds in biodegradable films.
Table 6. Potential application of jambu bioactive compounds in biodegradable films.
Bioactive Compounds from JambuApplication PotentialReference
Alkylamides:
(2E,6Z,8E)-N-Isobutyl-2,6,8-decatrienamide (spilanthol);
Undeca-2E,7Z,9E-trienoic acid isobutylamide
Undeca-2E-en-8,10-diyonic acid isobutylamide;
2E-N-(2-Methylbutyl)-2-undecene-8,10-diynamide;
2E,7Z-N-Isobutyl-2,7-tridecadiene-10,12-diynamide;
7Z-N-Isobutyl-7-tridecene-10,12-diynamide		- They have antioxidant and antimicrobial action for application in active and “intelligent” packaging films;
- They detect pathogenic bacteria such as E. coli and Salmonella. Applicable in packaging for fish, meat and dairy products.		[29,36,46,63,74]
Acid ascorbic- Stimulates the formation of the crystalline structure and improves the hydrophilicity and antioxidant activity of films made of starch;
- Can be applied in oxygen scavenging system for active food packaging. In this system, the oxygen scavenging reaction occurs through the oxidation of ascorbate to dehydroascorbic acid, which is catalyzed by the reduction of Fe3+ ions to Fe2+.
- Can improve the UV-Vis light absorption capacity of whey protein films, a relevant improvement to protect foods susceptible to UV-Vis light-induced lipid oxidation.		[8,75,76,77]
α-CubebeneApplication in active antioxidant packaging.[78]
β-Caryophyllene;
caryophyllene oxide		Application in active antioxidant packaging.[33,79,80]
β-sitosterolIt decreases gelatin films’ water vapor permeability and has little negative influence on film strength. Furthermore, sitosterol can increase the number of ordered crystals in the film, which contributes to compacting and smoothing the material’s surface.[81]
β- carotene;
Lutein;
Chlorophyll		- They can be used as indicators, changing color under the influence of external factors and giving materials the characteristics of “intelligent” packaging, where color changes indicate the lifetime of materials.
- The lutein present in leaf extracts can reduce the oxidation of oxymyoglobin in raw meat;
- They can be applied as gas sensors due to their chemosensitive characteristic. Packaging for fruits, vegetables and foods susceptible to rancidity is the most promising option.		[6,82,83]
Phenolic Compounds- They feature attractive and bright colors and are susceptible to temperature changes. Therefore, its application is Time/Temperature (ITT) indicators in “intelligent” packaging. It is applied to frozen and chilled meats.
- They can react with non-volatile metabolites produced during the deterioration of food, functioning as a pH indicator. The application is mainly to fish, meat and poultry packaging.
- Can improve hydrophobicity and provide additional active functionalities such as antioxidant properties to active and hydrophobic packaging films.		[11,84,85,86]
Germacrene D; LimoneneThese compounds, present in plant extracts, can be incorporated into food packaging materials to increase the shelf life of foods due to their antimicrobial and antioxidant properties. Limonene in films can provide resistance to light and water penetration due to the molecule’s hydrophobicity. Elongation at break also increases with limonene, indicating that this compound utilization is a strong plasticizer. Film with limonene also exhibits strong antibacterial activity against Escherichia coli.[58,62,87]
Quercetin- Oxidation causes a change in the color of quercetin and, therefore, can serve as a colorimetric indicator compound during food storage. Cycloolefin copolymer films containing quercetin exhibited color changes with variations in climatic factors such as weathering and thermo-oxidation.[88,89,90]
Essential oilsEssential oils could eliminate free radicals and improve the barrier capacity of the packaging film. It is important to emphasize that different plants present, in their essential oils, different bioactive compounds that provide different responses to the functional properties of the package.[73]
SpilantolPresent in the jambu extract, it is presented as an antimicrobial, antifungal and antioxidant agent, being a promising biomolecule for incorporation into films or coatings of active packaging of foods conducive to deterioration by fungi and bacteria and also oxidative deterioration.[10,51,52,54]
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Moura, J.d.S.; Gemaque, E.d.M.; Bahule, C.E.; Martins, L.H.d.S.; Chisté, R.C.; Lopes, A.S. Bioactive Compounds of Jambu (Acmella oleracea (L.) R. K. Jansen) as Potential Components of Biodegradable Food Packing: A Review. Sustainability 2023, 15, 15231. https://doi.org/10.3390/su152115231

AMA Style

Moura JdS, Gemaque EdM, Bahule CE, Martins LHdS, Chisté RC, Lopes AS. Bioactive Compounds of Jambu (Acmella oleracea (L.) R. K. Jansen) as Potential Components of Biodegradable Food Packing: A Review. Sustainability. 2023; 15(21):15231. https://doi.org/10.3390/su152115231

Chicago/Turabian Style

Moura, Jardilene da Silva, Eveline de Matos Gemaque, Celina Eugenio Bahule, Luiza Helena da Silva Martins, Renan Campos Chisté, and Alessandra Santos Lopes. 2023. "Bioactive Compounds of Jambu (Acmella oleracea (L.) R. K. Jansen) as Potential Components of Biodegradable Food Packing: A Review" Sustainability 15, no. 21: 15231. https://doi.org/10.3390/su152115231

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