Edible Coatings: Potential Applications in Food Packaging

2018 ◽  
pp. 151-174
Keyword(s):  
Food Packaging ◽  
Edible Coatings ◽  
Potential Applications

scholarly journals Revisión: Fibroína de seda y sus potenciales aplicaciones en empaques biodegradables para alimentos/Review: silk fibroin and their potential applications on biodegradable food packaging

Prospectiva ◽  
2017 ◽  
Vol 15 (1) ◽  
pp. 7-15 ◽  
Author(s):  
Angel Daniel Rios Osorio ◽  
Catalina Alvarez-Lopéz ◽  
Luis Javier Cruz Riaño ◽  
Adriana Restrepo-Osorio
Keyword(s):  
Silk Fibroin ◽  
Food Packaging ◽  
Potential Applications

En el presente artículo se hace una revisión bibliográfica de la fibroína de seda (FS) y sus potenciales aplicaciones en empaques biodegradables de alimentos. Son cuatro temas principales en los que se centra el artículo: empaques, biopolímeros en empaques, FS y finalmente, la FS en empaques para alimentos. Razones como el cuidado del medioambiente y uso responsable de los recursos, al igual que la necesidad de desarrollar materiales biodegradables, han promovido investigaciones con diferentes biopolímeros, entre los que se encuentra la FS. Esta proteína representa cerca del 70% de la fibra de seda y puede ser obtenida a partir de capullos de primera calidad o de los desperdicios generados en la producción serícola. Dependiendo del método con el que se obtenga la FS, se pueden tener diferentes características fisicoquímicas que pueden diversificar las áreas de interés y las aplicaciones de la misma. En el caso de empaques para alimentos, la FS puede conferirle al empaque ciertas propiedades, como: aumento de la permeabilidad de oxígeno, resistencia a la rotura, efecto antimicrobiano y una mayor velocidad de degradación del biopolímero.

scholarly journals DEVELOPMENT OF BIODEGRADABLE POLYSACCHARIDE-PROTEIN EDIBLE GEL COAT WITH ANTIMICROBIAL PROPERTIES FOR FOOD PRODUCTS

2021 ◽  
Vol 26 ◽  
pp. 148-161
Author(s):  
Elena E. Kuprina ◽  
◽  
Anastasiya N. Yakkola ◽  
Andrey N. Manuylov ◽  
Elena I. Kiprushkina ◽  
...  
Keyword(s):  
Food Production ◽  
Food Packaging ◽  
Protein Hydrolysate ◽  
Antimicrobial Properties ◽  
Edible Coatings ◽  
Processing Waste ◽  
Fish Products ◽  
Double Extraction ◽  
Microbiological Properties ◽  
Important Milestone

Food edible coatings are an important milestone in food production and one of the innovations in food packaging development. This article presents materials on the development of the formulation and technology for the manufacture of a novel composite coating based on sodium alginate, chitosan and protein hydrolysate obtained by the electrochemical method of double extraction from cod processing waste to obtain edible coatings for semi-finished fish products. Furthermore, the physicochemical, physical, mechanical and microbiological properties of this material are described.

A New Application of Hollow Nanosilica Added to Modified Polypropylene to Prepare Nanocomposite Films

NANO ◽  
2021 ◽  
pp. 2150117
Author(s):  
Xu Li ◽  
Ying-Jun Zhang ◽  
Chi-Hui Tsou ◽  
Yi-Hua Wen ◽  
Chin-San Wu ◽  
...  
Keyword(s):  
Food Packaging ◽  
Nanocomposite Films ◽  
X Ray Diffraction ◽  
Hollow Silica ◽  
Barrier Materials ◽  
Water Vapor Barrier ◽  
Potential Applications ◽  
And Storage ◽  
Food Packaging Films ◽  
Thermal Stability Of

Since the inception of research on hollow silica, the use of hollow nanosilica (HNS) as additives in barrier materials has not been reported. In this study, we evaluated the capacity of HNS as an additive in modified polypropylene (MPP). According to X-ray diffraction (XRD), the crystallinity, tensile strength, and thermal stability of MPP/HNS nanocomposite containing 0.1[Formula: see text]phr HNS approached maximum values. Moreover, the nanocomposite had the best performance in terms of water vapor barrier and oxygen resistance. The reasons for the improvement in barrier performance were discussed. Scanning electron microscopy revealed that HNS at a low content dispersed well in MPP. In conclusion, the synthesized HNS can be used as an additive in barrier materials, and it would have potential applications in the fields of food packaging films and storage containers or materials.

scholarly journals Chitosan Composites in Packaging Industry—Current Trends and Future Challenges

Polymers ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 417 ◽  
Author(s):  
Victor G. L. Souza ◽  
João R. A. Pires ◽  
Carolina Rodrigues ◽  
Isabel M. Coelhoso ◽  
Ana Luísa Fernando
Keyword(s):  
Mechanical Properties ◽  
Water Vapor ◽  
Food Packaging ◽  
Large Scale ◽  
Edible Coatings ◽  
Thermal And Mechanical Properties ◽  
Lower Performance ◽  
Current Trends ◽  
Future Challenges ◽  
Packaging Industry

Chitosan-based composites play an important role in food packaging applications and can be used either as films or as edible coatings. Due to their high costs and lower performance (i.e., lower barrier against water vapor, thermal, and mechanical properties) when compared to the traditional petroleum-based plastics, the use of such biopolymers in large-scale is still limited. Several approaches of chitosan composites in the packaging industry are emerging to overcome some of the disadvantages of pristine polymers. Thus, this work intends to present the current trends and the future challenges towards production and application of chitosan composites in the food packaging industry.

scholarly journals The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings

Coatings ◽  
2018 ◽  
Vol 8 (5) ◽  
pp. 160 ◽  
Author(s):  
Ricardo González-Reza ◽  
Claudia García-Betanzos ◽  
Liliana Sánchez-Valdes ◽  
David Quintanar-Guerrero ◽  
María Cornejo-Villegas ◽  
...  
Keyword(s):  
Controlled Release ◽  
Shelf Life ◽  
Food Industry ◽  
Low Cost ◽  
New Products ◽  
Edible Coatings ◽  
Antimicrobial Substances ◽  
Natural Substances ◽  
Potential Applications ◽  
Fresh Foods

Nowadays, edible coatings incorporated with nanostructures as systems of controlled release of flavors, colorants and/or antioxidants and antimicrobial substances, also used for thermal and environmental protection of active compounds, represent a gap of opportunity to increase the shelf life of food highly perishable, as well as for the development of new products. These functionalized nanostructures have the benefit of incorporating natural substances obtained from the food industry that are rich in polyphenols, dietary fibers, and antimicrobial substances. In addition, the polymers employed on its preparation, such as polysaccharides, solid lipids and proteins that are low cost and developed through sustainable processes, are friendly to the environment. The objective of this review is to present the materials commonly used in the preparation of nanostructures, the main ingredients with which they can be functionalized and used in the preparation of edible coatings, as well as the advances that these structures have represented when used as controlled release systems, increasing the shelf life and promoting the development of new products that meet the characteristics of functionality for fresh foods ready to eat.

Potential Applications of Antibacteria in Edible Coating as Fish Preservative

2021 ◽  
Vol 30 (5) ◽  
pp. 454-469
Author(s):  
Maulidan Firdaus ◽  
◽  
Desy Nila Rahmana ◽  
Diah Fitri Carolina ◽  
Nisrina Rahma Firdausi ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Edible Coating ◽  
Edible Coatings ◽  
Psychrophilic Bacteria ◽  
Antibacterial Compounds ◽  
Potential Applications ◽  
Natural Preservatives ◽  
Physical Changes ◽  
Growth Of Bacteria

Fish is a product that breaks down quickly due to biochemical reactions that cause a decrease in the quality of its nutritional and sensory values. Natural preservatives make fish safer for consumption than fish preserved with formalin. Edible coating is a preservative that can be eaten, can prevent biological, chemical and physical changes, is able to prevent mass transfer, acts as a moisture barrier, be contained antimicrobial/antibacterial and antioxidants, increases shelf life, as well as protects food from microbial contamination. Antimicrobial/antibacterial compounds added to edible coatings are able to inhibit food degradation and/or remodel toxic compounds such as free radicals. Antimicrobials can be obtained from plant extracts such as alkaloids, flavonoids, saponins, tannins, phenolic acids, and eugenol. These compounds can slow the growth of bacteria in fish namely Escherichia coli, Pseudomonas aeruginosa, Staphylococcus sp., Staphylococcus aureus, Psychrotrophic and Psychrophilic bacteria counts, Enterobacteriaceae, and lactic acid bacteria. This article reviews the application of various antibacterial compounds from various plants that are added to edible coatings as preservatives in fish.

scholarly journals State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

Coatings ◽  
2017 ◽  
Vol 7 (4) ◽  
pp. 56 ◽  
Author(s):  
Arantzazu Valdés ◽  
Marina Ramos ◽  
Ana Beltrán ◽  
Alfonso Jiménez ◽  
María Garrigós
Keyword(s):  
Food Packaging ◽  
State Of The Art ◽  
Edible Coatings

scholarly journals Alginate-Based Edible Films and Coatings for Food Packaging Applications

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 170 ◽  
Author(s):  
Tugce Senturk Parreidt ◽  
Kajetan Müller ◽  
Markus Schmid
Keyword(s):  
Food Packaging ◽  
Edible Films ◽  
Edible Coatings ◽  
Coating Film ◽  
Future Trends ◽  
Research Gaps ◽  
Essential Information ◽  
Research Areas ◽  
Naturally Occurring ◽  
New Research

Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily.

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