Integrating waste fish scale-derived gelatin and chitosan into edible nanocomposite film for perishable fruits

Fu, Bofei; Mei, Shanshan; Su, Xianjie; Chen, Hongbin; Zhu, Junqiu; Zheng, Zong‐Ping; Lin, Hetong; Dai, Chunhua; Luque, Rafael; Yang, Da‐Peng

doi:10.1016/j.ijbiomac.2021.09.171

Cited by 54 publications

(15 citation statements)

References 48 publications

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“…The developed materials presented good characteristics, showing that the addition of l-menthol led to dense, smooth, and transparent coatings with better mechanical and self-healing characteristics. Fu et al (2021) [24] developed edible films based on waste fish scale-derived gelatin, chitosan, and CaCO 3 nanoparticles. The edible films presented important characteristics such as UV absorption, antimicrobial activity, great mechanical properties, and non-toxicity.…”

Section: Composition and Methods Of Application Of Edible Coatingsmentioning

confidence: 99%

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

Miteluţ

Popa

Drăghici

et al. 2021

Foods

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The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage. These requirements represent real challenges when dealing with highly perishable food products, such as fruits and vegetables. Thus, in recent years, edible coatings have been intensively developed and studied because of their capacity to improve the quality, shelf life, safety, and functionality of the treated products. Edible coatings can be applied through different techniques, like dipping, spraying, or coating, in order to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and applied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored. This review attempts to summarize recent studies of different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality.

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Section: Composition and Methods Of Application Of Edible Coatingsmentioning

confidence: 99%

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

Miteluţ

Popa

Drăghici

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…One of the biggest challenges in the production of edible packaging is the creation of materials with the same properties as those made of plastics. The most commonly used raw materials for the production of edible packaging are starch, gelatin and chitosan [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Chitosan Type on Biological and Physicochemical Properties of Films with Propolis Extract

et al. 2021

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The aim of the research was to determine the influence of chitosan type and propolis extract concentration on biological and physicochemical properties of chitosan-propolis films in terms of their applicability in food packaging. The films were prepared using three types of chitosan: from crab shells, medium and high molecular weight and propolis concentration in the range of 0.75–5.0%. The prepared polysaccharide films were tested for antimicrobial properties, oxygen transmission rate (OTR) and water vapor transmission rate (WVTR). Moreover, sorption tests and structural analysis were carried out. Microbiological tests indicated the best antimicrobial activity for the film consisting of high molecular weight chitosan and 5.0% propolis extract. Both the type of chitosan and propolis concentration affected transmission parameters—OTR and WVTR. The best barrier properties were recorded for the film composed of high molecular weight chitosan and 5.0% propolis extract. The results of sorption experiments showed a slight influence of chitosan type and a significant effect of propolis extract concentration on equilibrium moisture content of tested films. Moreover, propolis extract concentration affected monolayer water capacity (Mm) estimated using the Guggenheim, Anderson and de Boer (GAB) sorption model. The obtained results indicate that chitosan films with an addition of propolis extract are promising materials for food packaging applications, including food containing probiotic microorganisms.

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“…Composite food coatings can then be made from emulsions of nonmiscible constituents that phase separate into successive layers, [320][321][322] or a suspension of different components well-blended in a common solvent. [323][324][325] Both strategies have been extensively explored to develop new food coating formulations, along with the emerging incorporation of biodegradable nanomaterials and mesoporous particles in edible food coatings as reinforcing and gas-regulating agents. [316,326,327] To impart further control over the mechanical and gas barrier properties of silk fibroin-based food coatings, Ruggeri et al blended silk fibroin with poly(vinyl alcohol) (PVOH) at different ratios, from which multilayered coatings were formed.…”

Section: Compositesmentioning

confidence: 99%

“…Composite food coatings can then be made from emulsions of nonmiscible constituents that phase separate into successive layers, [ 320–322 ] or a suspension of different components well‐blended in a common solvent. [ 323–325 ] Both strategies have been extensively explored to develop new food coating formulations, along with the emerging incorporation of biodegradable nanomaterials and mesoporous particles in edible food coatings as reinforcing and gas‐regulating agents. [ 316,326,327 ]…”

Section: Edible Coatings For Food Preservationmentioning

confidence: 99%

Biomaterials Technology for AgroFood Resilience

Sun

Cao

Kim

et al. 2022

Adv Funct Materials

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This review article highlights recent advances in designing biomaterials to be interfaced with food and plants, with the goal of enhancing the resilience of the AgroFood infrastructure by boosting crop production, mitigating environmental impact, and reducing losses along the supply chain. Special attention is given to innovations in biomaterial-based approaches and platforms for 1) seed enhancement through encapsulation, preservation, and controlled release of payloads (e.g., plant growth-promoting microbes) to the seeds and their rhizosphere; 2) precision delivery of multi-scale payloads to targeted plant tissues, organelles, and vasculature; 3) edible food coatings that regulate gas exchanges and provide antimicrobial properties to extend the shelf life of perishable food; and 4) food spoilage detection based on different sensor/reporter systems. Within each domain, biomaterials design principles, emerging micro-/nanofabrication strategies, and the advantages and disadvantages of different delivery/preservation/sensing platforms are introduced and critically discussed. Views of future requirements, aims, and trends are also given based on the opportunities and challenges of applying biomaterials in the AgroFood system.

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Integrating waste fish scale-derived gelatin and chitosan into edible nanocomposite film for perishable fruits

Cited by 54 publications

References 48 publications

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

The Effect of Chitosan Type on Biological and Physicochemical Properties of Films with Propolis Extract

Biomaterials Technology for AgroFood Resilience

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