Edible Films and Coatings

Rojas‐Graü, María Alejandra; Salvia‐Trujillo, Laura; Soliva‐Fortuny, Robert; Martı́n-Belloso, Olga

doi:10.1002/9781118229187.ch14

Cited by 7 publications

(6 citation statements)

References 152 publications

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“…Edible coatings are thin layers of material applied to edible food products that play an important role in the preservation of foods (Falguera and others ). Over the past several years, interest in the application of edible coatings for highly perishable food products, such as minimally processed products, has increased due to their advantages and potential uses, as described in some reviews (Olivas and Barbosa‐Cánovas ; Lin and Zhao ; Vargas and others ; Rojas‐Graü and others ).…”

Section: Introductionmentioning

confidence: 99%

Properties of Cassava Starch‐Based Edible Coating Containing Essential Oils

Oriani

Molina

Chiumarelli

et al. 2014

Journal of Food Science

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Edible coatings were produced using cassava starch (2% and 3% w/v) containing cinnamon bark (0.05% to 0.30% v/v) or fennel (0.05% to 0.30% v/v) essential oils. Edible cassava starch coating at 2% and 3% (w/v) containing or not containing 0.30% (v/v) of each essential oils conferred increased in water vapor resistance and decreased in the respiration rates of coated apple slices when compared with uncoated fruit. Cassava starch coatings (2% w/v) added 0.10% or 0.30% (v/v) fennel or cinnamon bark essential oils showed antioxidant capacity, and the addition of 0.30% (v/v) of each essential oil demonstrated antimicrobial properties. The coating containing cinnamon bark essential oil showed a significant antioxidant capacity, comparing to fennel essential oil. Antimicrobial tests showed that the addition of 0.30% (v/v) cinnamon bark essential oil to the edible coating inhibited the growth of Staphylococcus aureus and Salmonella choleraesuis, and 0.30% fennel essential oil inhibited just S. aureus. Treatment with 2% (w/v) of cassava starch containing 0.30% (v/v) of the cinnamon bark essential oil showed barrier properties, an antioxidant capacity and microbial inhibition.

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Section: Introductionmentioning

confidence: 99%

Properties of Cassava Starch‐Based Edible Coating Containing Essential Oils

Oriani

Molina

Chiumarelli

et al. 2014

Journal of Food Science

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“…In recent years, a large amount of biomaterials has been developed with the aim of producing edible films used for food quality preservation [ 1 , 3 ]. One of the most versatile materials with potential use in edible films is starch.…”

Section: Discussionmentioning

confidence: 99%

“…In recent decades, a new generation of biomaterials was introduced as alternative to reduce the degradation of perishable foods. In addition, pharmaceutical industries have applied edible films as adjuvants in controlled drug release systems [ 1 – 3 ]. Edible films are usually produced from natural and plentiful renewable sources, such as starches, lipids, proteins, or combinations of these compounds.…”

Section: Introductionmentioning

confidence: 99%

“…Considering these apparent difficulties, starch acetylation is an important technique applied to native starches to provide thickness, strength, and reduced permeability. Moreover, as starch acetylation considerably decreases swelling and enzymatic degradation by intestinal amylase, this technique allows producing a highly effective film to be used in food and pharmaceutical industries [ 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

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Ninety-Day Oral Toxicity Assessment of an Alternative Biopolymer for Controlled Release Drug Delivery Systems Obtained from Cassava Starch Acetate

Jesus

Barbosa

Prando

et al. 2015

Evidence-Based Complementary and Alternative Medicine

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The large consumption of biodegradable films from cassava starch acetate (FCSA) as ingredients in food and pharmaceutical products requires the assessment of the possible toxicity of these products. The aim of this study was to investigate the toxicity of biodegradable film from cassava starch acetate after oral exposure of Wistar rats for 90 days. The amount of food consumed and the body weight were weekly monitored. Blood and urine samples were obtained for the assessment of serum parameters and renal function. Histopathological analyses in target organs were also performed. No evidence of clinical toxicity in hematological, biochemical, or renal parameters in the FCSA-treated animals was found. In addition, relative organ weight and histopathological evaluations did not differ between groups treated with FCSA and control. Data obtained suggest that the subchronic exposure to FCSA does not cause obvious signs of toxicity in Wistar rats, indicating possible safety of this biofilm.

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“…Edible coating and edible film, as well as a biodegradable material, offer alternative packaging systems that may replace some of the packaging material synthesis or reduce the use of synthetic materials [2]. Various studies have shown that film and edible coating can serve as a carrier of food additives, such as anti-browning agents, antimicrobial, dyes, flavor givers, nutrients and seasonings [3,4]. The use of natural materials in the packaging of edible made from natural polymer will reduce plastic waste derived from polymer synthesis thereby reducing environmental damage.…”

Section: Introductionmentioning

confidence: 99%

Introduction Test Edible Coating Fresh Fish Fillet of Tuna and Smoked Fish Using Biopolymer Nanoparticle Chitosan Coconut Crab

Rasulu¹,

Praseptiangga²,

Joni³

et al. 2020

Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)

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Maintaining the quality of fish can be done in several ways among others by utilizing the edible packaging technology. The use of chitosan biopolymers in the form of chitosan nanoparticles to maintain the quality of fresh skipjack fish and smoked tuna is the best solution to avoid the use of synthetic compounds. The purpose of this research is to examine the utilization of the biopolymer material of nanoparticles chitosan coconut crab (NPs CsCC) of the beads-milling method as a natural preservative and antibacterial on the manufacture of edible fish-coating tuna fresh fillet and smoked tuna fish. Results showed that the use of chitosan nanoparticles as an edible coating can serve as active packaging and able to maintain the quality of fishery products. This is evident from the formula of using the concentration of nanoparticles chitosan coconut crab (NPs CsCC) and the duration of observations as follows; The addition of 2 (% w/v) nanoparticles in a fresh tuna coating fish fillet can meet SNI standard (12 hours observation time). The addition of 3 (% w/v) nanoparticles on the fish coating in filet smoked tuna can meet SNI standard (observation time 72 hours).

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Edible Films and Coatings

Cited by 7 publications

References 152 publications

Properties of Cassava Starch‐Based Edible Coating Containing Essential Oils

Properties of Cassava Starch‐Based Edible Coating Containing Essential Oils

Ninety-Day Oral Toxicity Assessment of an Alternative Biopolymer for Controlled Release Drug Delivery Systems Obtained from Cassava Starch Acetate

Introduction Test Edible Coating Fresh Fish Fillet of Tuna and Smoked Fish Using Biopolymer Nanoparticle Chitosan Coconut Crab

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