Basic and Applied Concepts of Edible Packaging for Foods

Aguirre-Joya, Jorge A.; León-Zapata, Miguel A. De; Álvarez-Pérez, Olga B.; Torres-León, Cristian; Nieto-Oropeza, Diana E.; Ventura-Sobrevilla, Janeth M.; Aguilar, Miguel Ángel; Rúelas-Chácon, Xochitl; Rojas, Romeo; Ramos-Aguiñaga, María Elena; Aguilar, Cristóbal N.

doi:10.1016/b978-0-12-811516-9.00001-4

Cited by 49 publications

(32 citation statements)

References 257 publications

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“…In fact, the FDA provides a list that must be used as part of the coatings and emulsions. This regulation permits the use of the listed components (mainly GRAS substances and other safe ingredients) at certain concentrations (Aguirre‐Joya et al., ; Franssen & Krochta, ). These authorized substances appear in the Title 21 “Food and Drugs,” Chapter I “Food and Drug Administration, Department of Health and Human Services” in part 175 “Indirect Food Additives: Adhesives and Components of Coatings” (FDA, ).…”

Section: Development Of Food‐grade Polymers and Biopolymers With Antimentioning

confidence: 99%

Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety

Randazzo

Fabra

Falcó

et al. 2018

Comp Rev Food Sci Food Safe

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Gastroenteritis and hepatitis, caused by human noroviruses (HuNoVs) and hepatitis A virus (HAV), respectively, are the most common illnesses resulting from the consumption of food contaminated with human enteric viruses. Food-grade polymers can be tailor designed to improve food safety, either as novel food-packaging materials imparting active antimicrobial properties, applied in food contact surfaces to avoid cross-contamination, or as edible coatings to increase fresh produce's shelf life. The incorporation of antimicrobial agents into food-grade polymers can be used to control the food microbiota and even target specific foodborne pathogens to improve microbiological food safety and to enhance food quality. Enteric viruses are responsible for one fifth of acute gastroenteritis cases worldwide and the development of food-grade polymers and biopolymers with antiviral activity for food applications is a topic of increased interest, both for academia and the food industry, even though developments are still limited. This review compiles existing studies in this widely unexplored area and highlights the potential of these developments to improve viral food safety.

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Section: Development Of Food‐grade Polymers and Biopolymers With Antimentioning

confidence: 99%

Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety

Randazzo

Fabra

Falcó

et al. 2018

Comp Rev Food Sci Food Safe

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“…The most recent discovery in the field of composite edible films refers to the incorporation of bioactive elements such as additives and antioxidant and antimicrobial compounds. Antimicrobial packaging materials can effectively control microbial contamination by inhibiting the growth of spoilage or pathogenic microorganisms on the surface of food [3].…”

Section: Introductionmentioning

confidence: 99%

“…In order to combat all the different factors that cause damage in tomatoes and to preserve their quality, multiple methods have been used. Among the technologies currently used, the use of edible coatings stands out [ 3 ]. Edible films and coatings are prepared from naturally occurring renewable sources such as proteins, lipids, alginate, starch, gums, galactomannans, and extracts of various plants rich in bioactive compounds, which present desirable characteristics such as biodegradability, antifungal potential, and good oxygen and vapor barriers [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…Even though there are so many reports about edible coatings [ 3 , 4 , 9 ], more studies are needed, in particular about their formulation and behavior when adding a complex element such as a plant extract and its usefulness in prolonging the shelf life of fruits like tomato. Thus, the objectives of this work were: (a) to formulate edible films of whey protein, candelilla wax, and glycerol with the addition of F. cernua extract and (b) to evaluate the application of edible coatings formulated in the shelf life of fresh tomatoes.…”

Section: Introductionmentioning

confidence: 99%

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Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits

Ruiz-Martínez

Aguirre-Joya

Rojas

et al. 2020

Foods

Self Cite

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The improvement of the postharvest quality of tomato fruits was evaluated using an edible coating functionalized with an Flourensia cernua extract evaluating the antifungal, structural, barrier, and optical properties. The formulation and evaluation of an edible coating and its application on tomato was evaluated using a response surface methodology to determine the ideal concentrations of candelilla wax, whey protein, and glycerol. Edible films showed good barrier properties, with water vapor permeability varying from 0.435–0.404 g mm/m2 day kPa. The addition o F. cernua extract showed significant improvement in the transparency of films. The edible coating applied to tomato reduced weight and firmness loss. The sensory evaluation proved that the product obtained is acceptable for consumers. The edible coating added with F. cernua extract was the most effective in inhibiting the growth of pathogenic fungi and the visual appearance at the end of storage confirmed the beneficial effect of the edible coating.

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“…A natural alternative to maintain the quality characteristics, diminish the undesired physicochemical changes, and prolong the shelf-life of fresh-cut produce during the storage period, is the usage of edible barrier materials (i.e., polysaccharides, proteins, and lipids) [10,11]. Lipids constitute the most resistant edible coatings against moisture transfer owing to their hydrophobic character [12,13].…”

Section: Introductionmentioning

confidence: 99%

The Development of a Uniform Alginate-Based Coating for Cantaloupe and Strawberries and the Characterization of Water Barrier Properties

Parreidt

Lindner

Rothkopf

et al. 2019

Foods

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Water loss, gain or transfer results in a decline in the overall quality of food. The aim of this study was to form a uniform layer of sodium alginate-based edible coating (1.25% sodium alginate, 2% glycerol, 0.2% sunflower oil, 1% span 80, 0.2% tween 80, (w/w)) and investigate the effects on the water barrier characteristics of fresh-cut cantaloupe and strawberries. To this end, a uniform and continuous edible film formation was achieved (0.187 ± 0.076 mm and 0.235 ± 0.077 mm for cantaloupe and strawberries, respectively) with an additional immersion step into a calcium solution at the very beginning of the coating process. The coating application was effective in significantly reducing the water loss (%) of the cantaloupe pieces. However, no significant effect was observed in water vapor resistance results and weight change measurements in a climate chamber (80%→60% relative humidity (RH) at 10 °C). External packaging conditions (i.e., closed, perforated, and open) were not significantly effective on water activity (aw) values of cantaloupe, but were effective for strawberry values. In general, the coating application promoted the water loss of strawberry samples. Additionally, the water vapor transmission rate of stand-alone films was determined (2131 g·100 µm/(m2·d·bar) under constant environmental conditions (23 °C, 100%→50% RH) due to the ability to also evaluate the efficacy in ideal conditions.

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Basic and Applied Concepts of Edible Packaging for Foods

Cited by 49 publications

References 257 publications

Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety

Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety

Candelilla Wax Edible Coating with Flourensia cernua Bioactives to Prolong the Quality of Tomato Fruits

The Development of a Uniform Alginate-Based Coating for Cantaloupe and Strawberries and the Characterization of Water Barrier Properties

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