Combining Non-Thermal Processing Techniques with Edible Coating Materials: An Innovative Approach to Food Preservation

Abstract

Innovative processing and packaging technologies are required to create the next generation of high-quality, healthy, safe, and sustainable food products. In this review, we overview the potential of combining edible coating materials with non-thermal processing technologies to improve the quality, increase the safety, extend the shelf life, and reduce the waste of foods and plastics. Edible coatings are typically assembled from food-grade structuring ingredients that can provide the required mechanical and barrier properties, such as proteins, polysaccharides, and/or lipids. These materials can be fortified with functional additives to further improve the quality, safety, and shelf life of coated foods by reducing ripening, gas exchange, and decay caused by bacteria and fungi. Non-thermal processing techniques include high hydrostatic pressure, pulsed light, ultrasound, and radiation technologies. These technologies can be used to inhibit the growth of pathogenic or spoilage microorganisms on packaged foods. Examples of the application of this combined approach to a range of highly perishable foods are given. In addition, the impact of these combined methods on the quality attributes of these food products is discussed.

Functionality of Food Additives

“…The term "antioxidant" has two different meanings: strict chemistry, which defines it as any material that interacts with an oxidant when it is a reductant, or more loose definitions, such as the one provided by the Britannica Encyclopedia: Antioxidants are any of a wide range of chemical compounds that are added to some foods, gasoline, rubbers, both natural and manufactured and other substances to slow down the process of autoxidation, which is the reaction of these substances with oxygen in the air at room temperature [36][37][38]. Delaying autoxidation prevents the emergence of undesired properties including gum development in gasoline, elasticity loss in rubber, and rancidity in food [39].…”

“…Food colorants are an essential part of the chemical makeup used in food technology to maintain the desired appearance of food items. They enhance the sensory characteristics of food, which may be lost during processing or storage [36,37,149]. Whether you are a professional food manufacturer or a home cook, food colorants are an indispensable ingredient that can elevate the overall esthetic of your food and beverages.…”

Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink

“…Plant-based fermented beverages offer unique nutritional benefits and excellent product safety, giving them great potential for market development. A growing body of research also shows that gentle fermentation can improve the taste and flavor of plant-based products [17,18]. The aim of this study was to investigate the effect of mild fermentation with Lactobacillus plantarum on the flavor and sensory properties of a walnut and purple rice plant fermented beverage and to further analyze the similarities and differences between the walnut and purple rice fermented plant drink and ordinary room-temperature yoghurt, in order to provide a theoretical basis for the development of alternatives to animal-sourced yoghurt.…”