Lipid and Lipid-containing Composite Edible Coatings and Films

Yousuf, Basharat; Sun, Yanjun; Wu, Shimin

doi:10.1080/87559129.2021.1876084

Cited by 58 publications

(44 citation statements)

References 98 publications

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“…These films do not have a barrier property as effective as bilayer films but are characterized by better mechanical properties [ 64 ]. Emulsified multicomponent films generally present greater opacity, being proportional to the added lipid concentration [ 65 ].…”

Section: Film Propertiesmentioning

confidence: 99%

Lipid-Polymeric Films: Composition, Production and Applications in Wound Healing and Skin Repair

et al. 2021

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The use of lipids in the composition of polymeric-based films for topical administration of bioactive ingredients is a recent research topic; while few products are commercially available, films containing lipids represent a strategic area for the development of new products. Some lipids are usually used in polymeric-based film formulations due to their plasticizing action, with a view to improving the mechanical properties of these films. On the other hand, many lipids have healing, antimicrobial, anti-inflammatory, anti-aging properties, among others, that make them even more interesting for application in the medical-pharmaceutical field. This manuscript discusses the production methods of these films both on a laboratory and at industrial scales, the properties of the developed biopolymers, and their advantages for the development of dermatologic and cosmetic products.

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Section: Film Propertiesmentioning

confidence: 99%

Lipid-Polymeric Films: Composition, Production and Applications in Wound Healing and Skin Repair

et al. 2021

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“…Edible emulsion coatings are described as a thin and continuous layer of edible biomaterial that may be formed or placed on or between foods [ 4 ]. These coating biomaterials are mainly derived from natural materials, including proteins (e.g., gelatin, whey, and zein), polysaccharides (e.g., chitosan and alginate), and lipids (e.g., soybean oil and sunflower oil) [ 5 , 6 ]. However, protein and polysaccharide-based coating materials are highly vulnerable to moisture and are not suitable for water-resistant coatings [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…However, protein and polysaccharide-based coating materials are highly vulnerable to moisture and are not suitable for water-resistant coatings [ 7 ]. Among various coating materials, lipid-based edible coatings provide a better moisture barrier and protection for foods, and vegetable oils and waxes are the main components of edible coatings [ 6 ]. However, the use of vegetable oils causes lipid oxidation due to the high levels of unsaturated fatty acids, as the predominant fatty acid in vegetable oils is linoleic acid [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

Shin

Kim

Yune

et al. 2022

Foods

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Chicken meat is a popular food commodity that is widely consumed worldwide. However, the shelf-life or quality maintenance of chicken meat is a major concern for industries because of spoilage by microbial growth. The aim of this study was to evaluate the effects of chitosan and duck fat-based emulsion coatings on the quality characteristics and microbial stability of chicken meat during refrigerated storage. The coated chicken meat samples were as follows: control (non-coated), DFC0 (coated with duck fat), DFC0.5 (coated with duck fat and 0.5% chitosan), DFC1 (coated with duck fat and 1% chitosan), DFC2 (coated with duck fat and 2% chitosan), and SOC2 (coated with soybean oil and 2% chitosan). The results showed that the apparent viscosity and coating rate were higher in DFC2 than in other groups. Physicochemical parameters (pH, color, and Warner–Bratzler shear force) were better in DFC2 than those in other groups during 15 days of storage. Moreover, DFC2 delayed lipid oxidation, protein deterioration, and growth of microorganisms during storage. These data suggest that chitosan-supplemented duck fat-based emulsion coating could be used to maintain the quality of raw chicken meat during refrigerated storage.

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“…Edible packages and films are in line with the strategy of green development and life and health maintenance because they use natural polymers, such as polysaccharides, proteins, and lipids, as the substrate for food packaging and coating [ 1 , 2 , 3 , 4 ]. The development of starch-based edible packaging films has been extensive since the 1980s [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Preparation and Properties of Pea Starch/ε-Polylysine Composite Films

Deping

Han

et al. 2022

Materials

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The composite films comprising pea starch (St) and ε-polylysine (PL) as the matrix and glycerol and sodium alginate as the plasticizers were investigated. The rheological properties, mechanical properties, Fourier transformed infrared spectroscopy, water vapor permeability (WVP), oil permeability, microstructure, thermogravimetry (TGA), and antimicrobial properties of the composite films were analyzed. The properties of the composite films with different mass ratios of St/PL varied significantly. First, the five film solutions were different pseudoplastic fluids. Additionally, as the mass ratio of PL increased, the tensile strength of the blends decreased from 9.49 to 0.14 MPa, the fracture elongation increased from 38.41 to 174.03%, the WVP increased, and the oil resistance decreased substantially. The films with a broad range of St/PL ratios were highly soluble; however, the solubility of the film with a St/PL ratio of 2:8 was reduced. Lastly, the inhibition of E. coli, B.subtilis, and yeast by the films increased with increasing mass ratios of PL, and the inhibition of B.subtilis was the strongest.

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Lipid and Lipid-containing Composite Edible Coatings and Films

Cited by 58 publications

References 98 publications

Lipid-Polymeric Films: Composition, Production and Applications in Wound Healing and Skin Repair

Lipid-Polymeric Films: Composition, Production and Applications in Wound Healing and Skin Repair

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage

Preparation and Properties of Pea Starch/ε-Polylysine Composite Films

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