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.

scholarly journals Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4132 ◽  
Author(s):  
Sofia C. Lourenço ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Food Industry ◽  
Fruits And Vegetables ◽  
Current Knowledge ◽  
Natural Antioxidants ◽  
Food Products ◽  
Extraction Methods ◽  
Synthetic Antioxidants ◽  
Plant Materials ◽  
Industry Applications ◽  
By Products

In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.

scholarly journals CURRENT RESEARCH PROGRAMS AT THE USDA–ARS CITRUS AND SUBTROPICAL PRODUCTS LABORATORY

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 504D-504
Author(s):  
Elizabeth Baldwin
Keyword(s):  
Fruits And Vegetables ◽  
The Other ◽  
Food Science ◽  
Edible Coatings ◽  
Processing Waste ◽  
Citrus Peel ◽  
Citrus Juices ◽  
Fresh Cut ◽  
Citrus Waste ◽  
Fruit Flavor

The USDA–ARS Citrus and Subtropical Products Laboratory is a food science and postharvest facility for fresh and processed fruits and vegetables of tropical and subtropical origin. The term “tropical” is extended to vegetables grown during the summer of temperate climates like tomato. There are also projects involving strawberry and blueberry since these are important crops for Florida. The majority of the work, however, is on citrus (70%). There are four projects at the facility including quality and by-product research. The two quality projects involve work on juice (mainly citrus juices) and fresh fruit flavor. The other quality project includes work on edible coatings or other surface treatments to reduce decay, water loss and to improve of the appearance of fresh or fresh-cut fruits and vegetables. The two by-product projects aim to develop products from citrus processing waste. One project mines citrus waste for edible fiber, nutraceuticals and compounds in grapefruit that enhance uptake of certain drugs. The other by-product project seeks to develop industrial products from the carbohydrates in citrus peel such as suspension aids and fuel ethanol.

scholarly journals Edible Films and Coatings as Food-Quality Preservers: An Overview

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 249
Author(s):  
Elsa Díaz-Montes ◽  
Roberto Castro-Muñoz
Keyword(s):  
Food Packaging ◽  
Fruits And Vegetables ◽  
State Of The Art ◽  
Food Products ◽  
Edible Films ◽  
Food Preservation ◽  
Edible Coatings ◽  
Nutritional Properties ◽  
Current State ◽  
Synthetic Materials

Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond only preservation; the current techniques are focused on the fulfillment of two additional objectives, the suitability of the used processes and generation of environmentally friendly products with non-presence of any side effect on health. Moreover, they are also looking for additional nutritional properties. One of these preservation protocols deals with the use of edible films and coatings. Therefore, this review shows an overview of synthetic materials (e.g., glass, aluminum, plastic, and paperboard), as well as the regulations that limit their application in food packaging. Further, this review releases the current-state-of-the-art of the use of films and edible coatings as an alternative to conventional packaging, providing the main features that these biodegradable packaging should meet towards specific uses for the conservation and improvement of various food products. Herein, particular attention has been paid to the main used components (e.g., biopolymers, additives, bioactive, and probiotic components), manufacturing methods (for edible films or coatings) and their application to specific products. In addition, an outlook of the application of edible films and coatings as quality indicators of perishable products is shown.

Antimicrobial Edible Films and Coatings for Fruits and Vegetables

2017 ◽  
pp. 301-319
Author(s):  
Amrita Poonia
Keyword(s):  
Fruits And Vegetables ◽  
Antimicrobial Agents ◽  
Barrier Properties ◽  
Edible Films ◽  
Cellulose Derivatives ◽  
Edible Coatings ◽  
Biodegradable Films ◽  
Activity Effect ◽  
Fruit Purée

Non-degradable packaging materials are doing much damage to the environment. So the interest has been developed in biodegradable films and coatings these days. Use of edible films and coatings is eco-friendly technology used for enhancing the shelf life of the fruits and vegetables. The use of antimicrobial compounds in edible coatings of proteins, starch, cellulose derivatives, chitosan, alginate, fruit puree, and egg albumin has been successfully added to the edible films and coatings. This chapter focuses on the development of edible films and coatings with antimicrobial activity, effect of these coatings on the target microorganisms, the influence of these antimicrobial agents on mechanical & barrier properties and application of antimicrobial edible coatings on the quality of fresh fruits and vegetables.

scholarly journals The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage

Coatings ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 745
Author(s):  
Sabina Galus ◽  
Magdalena Mikus ◽  
Agnieszka Ciurzyńska ◽  
Ewa Domian ◽  
Jolanta Kowalska ◽  
...  
Keyword(s):  
Essential Oils ◽  
Whey Protein ◽  
Barrier Properties ◽  
Whey Protein Isolate ◽  
Edible Films ◽  
Protein Isolate ◽  
Edible Coatings ◽  
Colour Changes ◽  
Fresh Cut ◽  
Good Transparency

This study aimed to determine the effect of edible coatings based on whey protein isolate and essential oils (lemon and lemongrass) on the colour, hardness, polyphenols and flavonoids content, structure, and sensory attributes of fresh-cut pears during storage at 4 °C. The optical and barrier properties of the edible films were also determined. Analysed films showed good transparency (Lightness 86.6–95.0) and excellent oxygen and carbon dioxide permeability, which were reduced due to the presence of lemon and lemongrass essential oils. Pears were coated by immersion in a solution containing 8% of whey protein isolate and the addition of lemon oil at 1.0% or lemongrass essential oil at 0.5%. Coating caused a reduction in colour changes, loss in hardness, polyphenols and flavonoids. The study showed that the highest efficiency was demonstrated by the whey protein isolate coatings without the addition of essential oils by preserving the colour and firmness of fresh-cut pears. For these samples, the highest sensory acceptability was also achieved.

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