Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application

Pedreiro, Sónia; Figueirinha, Artur; Sanches-Silva, A.; Ramos, Fernando

doi:10.3390/coatings11111393

Cited by 27 publications

(10 citation statements)

References 128 publications

(164 reference statements)

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“…Starches have good film‐forming capability and offers good oxygen barrier properties (Hiremani et al ., 2021). However, the film has high water vapour transmission rate and low mechanical properties (Pedreiro et al ., 2021). Therefore, plasticizers and other hydrophobic substances can be added to overcome these problems.…”

Section: Biopolymer In Food Packagingmentioning

confidence: 99%

Applications of value‐added natural dye fortified with biopolymer‐based food packaging: sustainability through smart and sensible applications

Kumar,

Pramanik,

Batta

et al. 2024

Int J of Food Sci Tech

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SummaryAnnually, 1.3 billion metric tonnes of food get wasted, and packaging is crucial in reducing food wastage. Anthocyanin is a natural pigment found in plants and recently gained attention due to its biodegradability, non‐toxicity, pH‐sensitive colour‐changing characteristic, antioxidative and antimicrobial properties. These characteristics open a new and promising application in intelligent/smart food packaging. In this context, this review highlights the role of anthocyanin in intelligent or smart packaging specifically focused on pH‐sensitive colour‐changing properties and enhancing the shelf life of food due to antioxidant and antimicrobial properties. This review also provides insights about the anthocyanin extraction methods and intelligent packaging fabrication methods.

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Section: Biopolymer In Food Packagingmentioning

confidence: 99%

Applications of value‐added natural dye fortified with biopolymer‐based food packaging: sustainability through smart and sensible applications

Kumar,

Pramanik,

Batta

et al. 2024

Int J of Food Sci Tech

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“…For example, edible coatings were developed using a combination of cassava starch, glycerol, carnauba wax, and stearic acid as plasticizers for fresh-cut fruits and vegetables [195]. Bioactive edible starch films and coatings were formulated using phenolic compounds [196]. Starch-chitosan blends were studied for antimicrobial properties against lactobacillus spp.…”

Section: Starchmentioning

confidence: 99%

Recent Developments in Edible Films and Coatings for Fruits and Vegetables

Liyanapathiranage,

Dassanayake,

Gamage

et al. 2023

Coatings

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As a novel post-harvesting strategy, edible films and coatings for fruits and vegetables offer preservation measures to meet the growing needs of hunger and agricultural management. The functionality of edible films and coatings is distinctly the same. However, edible films and coatings differ in their processing and physicomechanical characteristics as they are designed to improve the shelf life, barrier, and nutritional properties of the food. With emerging concerns about sustainability, biomacromolecules have been widely considered in preparing edible films and coatings, which are Generally Recognized as Safe (GRAS) substances. Biopolymers, including polysaccharides, proteins, and lipids, are the main sources of preparing edible films and coatings. These biomacromolecules make stable colloidal dispersions that deliver processing convenience with various formulation, blending, casting, coating, and film-forming methods. Edible films and coating from biopolymers require improvements for their extended performance due to several structural and barrier limitations. Therefore, preparing blends and composites, incorporating target molecules to introduce different functionalities, and designing complex multilayers are among the many recent research approaches developed to overcome those limitations. These recent research approaches ensure enhanced food preservation and extended shelf life, essential requirements of food waste management, with or without minimal influence on the texture, flavor, and nutritional value of food and vegetables. This review focuses on the recent developments in edible films and coatings for fruits and vegetables. Furthermore, this review includes characteristics and functionalities, processing, structural and chemical significance, different sources and their performances, health effects, and recent trends related to edible films and coatings.

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“…Gums are defined as hydrocolloids due to their properties as emulsifiers, stabilizers, texturizers, thickeners, coating agents, and film generators; however, their potential application depends on the type of gum and its source [183]. The gums most used as film-forming agents are guar, gellan, xanthan, Persian, konjac glucomannan, and Arabic gums; however, the study carried out by Pedreiro et al [184] established that their main application is as a coating (see Section 3) applied directly (by immersion or dipping) on the surface of foods (e.g., tomatoes, guavas, mangoes, and mushrooms) Because they are GRAS, they can perfectly incorporate bioactive compounds (e.g., extracts or antimicrobial agents) and extend the shelf life of products [184].…”

Section: Biodegradable Films Based On Gumsmentioning

confidence: 99%

Polysaccharides: Sources, Characteristics, Properties, and Their Application in Biodegradable Films

Díaz‐Montes

2022

Polysaccharides

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Biodegradable films emerge as alternative biomaterials to conventional packaging from fossil sources, which, in addition to offering protection and increasing the shelf life of food products, are ecologically sustainable. The materials mostly used in their formulation are based on natural polysaccharides, plasticizing agents, and bioactive components (e.g., antimicrobial agents or antioxidants). The formulation of biodegradable films from polysaccharides and various plasticizers represents an alternative for primary packaging that can be assigned to specific food products, which opens the possibility of having multiple options of biodegradable films for the same product. This review describes the main characteristics of the most abundant polysaccharides in nature and highlights their role in the formulation of biodegradable films. The compilation and discussion emphasize studies that report on the mechanical and barrier properties of biodegradable films when made from pure polysaccharides and when mixed with other polysaccharides and plasticizing agents.

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Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application

Cited by 27 publications

References 128 publications

Applications of value‐added natural dye fortified with biopolymer‐based food packaging: sustainability through smart and sensible applications

Applications of value‐added natural dye fortified with biopolymer‐based food packaging: sustainability through smart and sensible applications

Recent Developments in Edible Films and Coatings for Fruits and Vegetables

Polysaccharides: Sources, Characteristics, Properties, and Their Application in Biodegradable Films

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