Edible films and coatings based on biodegradable residues applied to acerolas (<i>Malpighia punicifolia</i> L.)

Ferreira, Mariana Simões Larraz; Fai, Ana Elizabeth Cavalcante; Andrade, Cristina T.; Picciani, Paulo H. S.; Azero, Edwin G.; Gonçalves, Édira Castello Branco de Andrade

doi:10.1002/jsfa.7265

Cited by 44 publications

(27 citation statements)

References 39 publications

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“…This biomaterial was then tested to monitor fish spoilage by changing the color from red to green when the product is spoiled. Ferreira et al [9] developed films and coating materials from fruit and vegetable residue as well as potato peels. The resulting films showed a solubility of 87% and an elongation at break (EB) of 33%.…”

Section: Introductionmentioning

confidence: 99%

Cactus Mucilage for Food Packaging Applications

Gheribi

Khwaldia²

2019

Coatings

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Natural polymers have been widely investigated for the development of eco-friendly materials. Among these bio-polymers, cactus mucilage is attracting increasing interest regardless of the plant species or the plant organ used for extraction. Mucilage, which is a highly branched heteropolysaccharide, has been previously studied for its chemical composition, structural features, and biotechnological applications. This review highlights the mucilage application in the food packaging industry, by developing films and coatings. These cactus-based biomaterials will be discussed for their functional properties and their potential in preserving food quality and extending shelf life.

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Section: Introductionmentioning

confidence: 99%

Cactus Mucilage for Food Packaging Applications

Gheribi

Khwaldia²

2019

Coatings

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“…The authors, while discussing the obtained results, focus mainly on the influence of these additives, some of them also consider the effect of particular components of fruits and vegetables. The proximate compositions were presented only for banana flour, fruit and vegetables residue flour, carrot puree, and ground cranberry pomace and pomace extract . Reis and others considered mango pulp as antioxidant additive added.…”

Section: Future Of Edible Fruit and Vegetable Packaging Materialsmentioning

confidence: 99%

“…McHugh et al, 41 González-Herrera et al, 39 McHugh and Senesi, 41 Valenzuela and Aguilera, 42,62 Torres et al, 50 Demarchi et al, 51 Du et al, 76,78,59 Ravishankar et al, 79 22 Pelissari et al, 54 Orsuwan and Sothornvit, 55 44 Fai et al, 83 and Ferreira et al 95 Pomace (convective dried powdered solid residue generated by the processing of whole vegetables during juice production) Film, film packaging, coating Cerqueira et al, 13 Azeredo et al, 31 Reis et al, 92 There have appeared novel names for edible packaging materials.…”

Section: Applementioning

confidence: 99%

“…The proximate compositions were presented only for banana flour, 22,55,56,58,60 fruit and vegetables residue flour, 44,95 carrot puree, 48 and ground cranberry pomace and pomace extract. 71 Fruit and vegetable edible packaging materials can be used to control gas exchange (water vapour, oxygen, carbon dioxide, etc) between the food product and the surrounding atmosphere, or between components in a mixed food product, and to modify and control food surface conditions (pH, level of specific functional agents, etc).…”

Section: Future Of Edible Fruit and Vegetable Packaging Materialsmentioning

confidence: 99%

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An overview of fruit and vegetable edible packaging materials

et al. 2019

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Various edible fruit and vegetable materials, including purees, residues, extracts, and juices, have been investigated in terms of their matrix‐forming properties to produce edible packaging materials to be applied to food products influencing their overall quality and improving the efficiency of synthetic packaging, thus leading to the reduction in amount of synthetic polymers used for each application. The potential of fruit and vegetables to be used as components of edible packaging materials is discussed. Such application of fruits and vegetables is possible thanks to the presence of matrix‐forming polysaccharides and proteins in their composition while the presence of bioactive compounds such as vitamins and polyphenols may confer, eg, antioxidant and antimicrobial properties of active packaging materials. The development of edible fruit and vegetable packaging materials is a promising way of combining the barrier and mechanical properties of biopolymers with the nutritional and sensory properties. The application of fruit and vegetables as a component of edible packaging materials enables the utilization of raw materials with low commercial value. Edible packaging materials are a new method of their utilizing. There is also the possibility of just decreasing the amount of synthetic packaging waste by application of fruit and vegetable packaging materials simply as a passive or active layer partially replacing the non‐renewable materials.

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“…Increasing concerns about sustainability and consumer trends relating to environmentally‐friendly products has spurred interest in alternatives to petroleum packaging such as edible biodegradable films (Ferreira et al, ). These films can replace petroleum packaging for standard packaging functions such as protecting food products from physical contamination, extending shelf‐life, and controlling movement of substances across the film, such as water, gas, and so forth (Salama, Aziz, & Sabaa, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of glycerol on the physicochemical properties of films based on legume protein concentrates: A comparative study

Hopkins

Stone

Wang

et al. 2019

Journal of Texture Studies

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The overall goal of this research was to examine the mechanical, water vapor barrier properties and opacity of films prepared using legume protein concentrates (faba bean, pea, lupin, lentil, and soy) as a function of glycerol concentration (50, 75, or 100% [wt/wt]—relative to the protein weight). Overall, tensile strength (TS) decreased with increasing glycerol concentration, whereas tensile elongation (TE) and water vapor permeability (WVP) increased with increasing glycerol concentration. Film opacity was independent of glycerol concentration. The effect of protein‐type varied considerably depending on the functional property of the film being measured; TS was greatest with faba bean and lowest with lupin, whereas TE was highest for pea, and lowest for soy. Lentil protein films had considerably higher WVP, at the 100% glycerol concentration, as compared to the other protein concentrates. Findings from this study indicate that legume protein concentrates are capable of forming biodegradable, edible films. Overall, pea protein concentrate films showed the most promise for application in terms of strength, elongation, and moisture barrier properties.

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Edible films and coatings based on biodegradable residues applied to acerolas (Malpighia punicifolia L.)

Cited by 44 publications

References 39 publications

Cactus Mucilage for Food Packaging Applications

Cactus Mucilage for Food Packaging Applications

An overview of fruit and vegetable edible packaging materials

Effect of glycerol on the physicochemical properties of films based on legume protein concentrates: A comparative study

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