Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation

Abstract

Currently, nanotechnology represents an important tool and an efficient option for extending the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and improved properties compared to larger systems. For food applications, this technology allows the incorporation of hydrophilic and lipophilic substances with antimicrobial and antioxidant properties that can be released during storage periods to increase the shelf life of diverse products, including whole and fresh-cut fruits and vegetables, nuts, seeds, and cheese, among others. Edible coatings are usually prepared with natural polymers that are non-toxic, economical, and readily available. Nanosystems, in contrast, may also be prepared with biodegradable synthetic polymers, and liquid and solid lipids at room temperature. In this review, recent developments in the use of such nanosystems as nanoparticles, nanotubes, nanocomposites, and nanoemulsions, are discussed critically. The use of polymers as the support matrix for nanodispersions to form edible coatings for food preservation is also analyzed, but the central purpose of the article is to describe available information on nanosystems and their use in different food substrates to help formulators in their work.

Rheological Properties of Alginate–Essential Oil Nanodispersions

“…Alginate-based edible coatings have been successfully used to preserve postharvest quality of fruits and vegetables [10][11][12]. To date, the importance of this polymer has been highlighted because of its involvement in food technologies as a nanoformulation ingredient [13,14]. Nanoformulations, nanoemulsions or nanodispersions represent a strategy to solubilize lipophilic ingredients in aqueous media and to design new products with an enhanced functionality [15].…”

Vegetable Additives in Food Packaging Polymeric Materials

“…The need for better preservation of perishable food products, such as fruits, vegetables, or meat, has raised new postharvest preservation technologies, such as edible coatings, coating the solid package by electrospinning, UV irradiation, modified atmosphere packaging, and ozonation [150,151]. Edible coatings-a thin layer formed on the food surface to extend its shelf life-can preserve the properties and functionality of foods as they are easy to apply by spraying or immersion ( Figure 6), and can be prepared with environmentally friendly materials [152]. There is great interest in biodegradable active composite packaging materials that release substances for the purpose of extending shelf life, by incorporation of active substances, such as antioxidants, antimicrobials, and antifungals, and which can enhance barrier, thermal, and mechanical properties [153].…”

Biopolymers-Based Materials Containing Silver Nanoparticles as Active Packaging for Food Applications–A Review

“…Limitations of their use are usually associated with weak mechanical properties of biopolymers and their sensitivity to moisture. Therefore, many studies have considered reinforcement of the biopolymer matrix by nanoparticles since they have become a promising option to improve various functional properties of packaging materials [3,[7][8][9]. Particularly important nanoparticles, which are considered as new compounds incorporated into a polymer matrix to create innovative nanocomposites materials in food packaging, are silver nanoparticles (AgNPs).…”