Nanoemulsions for Edible Coatings: Stabilizing and Bioactive Properties

2020 ◽  
pp. 183-198
Author(s):  
Miguel De León-Zapata ◽  
Lorenzo Pastrana-Castro ◽  
Letricia Barbosa-Pereira ◽  
María L. Rua-Rodríguez ◽  
Janeth Ventura ◽  
...  
Keyword(s):  
Edible Coatings ◽  
Bioactive Properties

Phenolic extract from nejayote flour: bioactive properties and its potential use as an antimicrobial agent of alginate‐based edible coatings

2021 ◽  
Author(s):  
Gloria M. Castañeda‐Ruelas ◽  
R. Karely Ibarra‐Medina ◽  
Guillermo Niño‐Medina ◽  
Saraid Mora‐Rochín ◽  
Julio Montes‐Ávila ◽  
...  
Keyword(s):  
Antimicrobial Agent ◽  
Edible Coatings ◽  
Bioactive Properties ◽  
Phenolic Extract ◽  
Potential Use

Influence of edible coatings composed of alginate, galactomannans, cashew gum, and gelatin on the shelf- life of grape cultivar ‘Italia’: Physicochemical and bioactive properties

LWT ◽  
2021 ◽  
pp. 112315
Author(s):  
Weysser Felipe Cândido de Souza ◽  
Fernando Azevedo de Lucena ◽  
Kátia Gomes da Silva ◽  
Laésio Pereira Martins ◽  
Ruann Janser Soares de Castro ◽  
...  
Keyword(s):  
Shelf Life ◽  
Edible Coatings ◽  
Cashew Gum ◽  
Grape Cultivar ◽  
Bioactive Properties

scholarly journals Films and edible coatings containing antioxidants - a review

2014 ◽  
Vol 17 (2) ◽  
pp. 98-112 ◽  
Author(s):  
Kaliana Sitonio Eça ◽  
Tanara Sartori ◽  
Florencia Cecilia Menegalli
Keyword(s):  
Fruits And Vegetables ◽  
Recent Literature ◽  
Natural Antioxidants ◽  
Edible Films ◽  
Edible Coatings ◽  
Synthetic Antioxidants ◽  
Bioactive Properties ◽  
Wide Range ◽  
Pure Compounds ◽  
Fresh Cut

The incorporation of natural antioxidants into films and edible coatings can modify their structure, improving their functionality and applicability in foods, such as in fresh-cut fruits. This paper reviews the more recent literature on the incorporation of antioxidants from several sources into films and edible coatings, for application in fruits and vegetables. The use of synthetic antioxidants in foods has been avoided due to their possible toxic effects. Instead, a wide range of natural antioxidants (such as essential oils and plant extracts, as well as pure compounds, like ascorbic acid and α-tocopherol) have been incorporated into edible films and coatings to improve their bioactive properties. Films and coatings containing added antioxidants help to preserve or enhance the sensory properties of foods and add value to the food products by increasing their shelf life.

ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

2020 ◽  
Author(s):  
Renu Jaisinghani ◽  
Vishnu Vasant Dayare
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Edible Coating ◽  
Dilution Method ◽  
Citrus Limon ◽  
Edible Coatings ◽  
Lemon Peel ◽  
Fruit Shelf Life ◽  
Broth Dilution ◽  
Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

New Mixes Based on Collagen Extracts with Bioactive Properties, for Treatment of Seeds in Sustainable Agriculture

2014 ◽  
Vol 14 (9) ◽  
pp. 792-801 ◽  
Author(s):  
Carmen Gaidau ◽  
Mihaela Niculescu ◽  
Emil Stepan ◽  
Doru-Gabriel Epure ◽  
Mihai Gidea
Keyword(s):  
Sustainable Agriculture ◽  
Bioactive Properties

Physicochemical, nutritional, and bioactive properties of pulp and peel from 15 kiwifruit cultivars

2021 ◽  
pp. 101157
Author(s):  
Jingjing Liang ◽  
Yaopeng Ren ◽  
Yu Wang ◽  
Mengzhen Han ◽  
Tianli Yue ◽  
...  
Keyword(s):  
Bioactive Properties

scholarly journals Brown Algae Phlorotannins: A Marine Alternative to Break the Oxidative Stress, Inflammation and Cancer Network

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1478
Author(s):  
Marcelo D. Catarino ◽  
Sónia J. Amarante ◽  
Nuno Mateus ◽  
Artur M. S. Silva ◽  
Susana M. Cardoso
Keyword(s):  
Oxidative Stress ◽  
Physical Inactivity ◽  
Dietary Habits ◽  
Vegetable Intake ◽  
Fruit And Vegetable Intake ◽  
Bioactive Properties ◽  
Ability To Act ◽  
Pharmaceutical Industries ◽  
Biochemical Mechanisms ◽  
Cancer Network

According to the WHO, cancer was responsible for an estimated 9.6 million deaths in 2018, making it the second global leading cause of death. The main risk factors that lead to the development of this disease include poor behavioral and dietary habits, such as tobacco use, alcohol use and lack of fruit and vegetable intake, or physical inactivity. In turn, it is well known that polyphenols are deeply implicated with the lower rates of cancer in populations that consume high levels of plant derived foods. In this field, phlorotannins have been under the spotlight in recent years since they have shown exceptional bioactive properties, with great interest for application in food and pharmaceutical industries. Among their multiple bioactive properties, phlorotannins have revealed the capacity to interfere with several biochemical mechanisms that regulate oxidative stress, inflammation and tumorigenesis, which are central aspects in the pathogenesis of cancer. This versatility and ability to act either directly or indirectly at different stages and mechanisms of cancer growth make these compounds highly appealing for the development of new therapeutical strategies to address this world scourge. The present manuscript revises relevant studies focusing the effects of phlorotannins to counteract the oxidative stress–inflammation network, emphasizing their potential for application in cancer prevention and/or treatment.

scholarly journals The Role of High-Resolution Analytical Techniques in the Development of Functional Foods

2021 ◽  
Vol 22 (6) ◽  
pp. 3220
Author(s):  
Álvaro Fernández-Ochoa ◽  
Francisco Javier Leyva-Jiménez ◽  
María De la Luz Cádiz-Gurrea ◽  
Sandra Pimentel-Moral ◽  
Antonio Segura-Carretero
Keyword(s):  
High Resolution ◽  
Functional Foods ◽  
Intervention Studies ◽  
Analytical Techniques ◽  
Nutritional Intervention ◽  
Bioactive Properties ◽  
Metabolic Reactions ◽  
Bioactive Potential ◽  
Endogenous Metabolites

The approaches based on high-resolution analytical techniques, such as nuclear magnetic resonance or mass spectrometry coupled to chromatographic techniques, have a determining role in several of the stages necessary for the development of functional foods. The analyses of botanical extracts rich in bioactive compounds is one of the fundamental steps in order to identify and quantify their phytochemical composition. However, the compounds characterized in the extracts are not always responsible for the bioactive properties because they generally undergo metabolic reactions before reaching the therapeutic targets. For this reason, analytical techniques are also applied to analyze biological samples to know the bioavailability, pharmacokinetics and/or metabolism of the compounds ingested by animal or human models in nutritional intervention studies. In addition, these studies have also been applied to determine changes of endogenous metabolites caused by prolonged intake of compounds with bioactive potential. This review aims to describe the main types and modes of application of high-resolution analytical techniques in all these steps for functional food development.

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