Recent advances in edible coating of food products and its legislations: A review

Priya, Krishna; Thirunavookarasu, Nirmal; Chidanand, D. V.

doi:10.1016/j.jafr.2023.100623

Cited by 23 publications

(16 citation statements)

References 83 publications

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“…By creating droplets and dispersing them throughout the food surface using a series of nozzles, it enhances the liquid surface. 108 4.2.2.1. Air Spray Atomization.…”

Section: Film Fabrication Methods 411 Extrusionmentioning

confidence: 99%

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Current Status of Marine Animal Derived Polysaccharides in Sustainable Food Packaging

Sarkar,

Manna,

Das

et al. 2023

ACS Food Sci. Technol.

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The dominant use of synthetic plastic derivatives is one of the major concerns across the world. The irrational use of plastic not only causes environmental pollution but also is reported to cause several health hazards. This has led researchers to develop biodegradable packaging materials derived from biomaterials. Polysaccharides are abundantly available biopolymers with excellent biodegradability. Marine animals are a vast source of obtained polysaccharides, including chitosan, hyaluronic acid, and chondroitin sulfate. The edible nature of the extracted marine-animal-derived polysaccharides makes it a useful alternative for synthetic derivatives in the food packaging industry. In addition, the antimicrobial and antioxidant behavior of marine-animalderived polysaccharides has favored its emergence as a packaging material. The film forming, protective, and excellent barrier property has encouraged the scientists to investigate them as food packaging materials. The easy modifiability of these polysaccharides can improve the film forming ability. This Article focuses on the recent advancements in marine animal derived polysaccharides in sustainable food packaging applications.

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“…By creating droplets and dispersing them throughout the food surface using a series of nozzles, it enhances the liquid surface. 108 4.2.2.1. Air Spray Atomization.…”

Section: Film Fabrication Methods 411 Extrusionmentioning

confidence: 99%

“…The most popular technique for applying a coating on food goods is spraying. By creating droplets and dispersing them throughout the food surface using a series of nozzles, it enhances the liquid surface …”

Section: Techniques For Making Edible Coatings and Films From Marine ...mentioning

confidence: 99%

Current Status of Marine Animal Derived Polysaccharides in Sustainable Food Packaging

Sarkar,

Manna,

Das

et al. 2023

ACS Food Sci. Technol.

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“…Rethinking packaging for recyclability, circularity, and sustainability is required to overcome current packaging challenges, such as fossil fuel raw material dependency and waste management. The use of an edible coating is one possible strategy designed to improve the sustainability of food packages, which combines the need to use renewable natural biomaterials and reduce packaging waste by being edible or biodegradable [1,2]. A coating is a thin homogeneous layer formed from a natural film, such as carbohydrates, proteins, or lipids, on the product surface [3], which acts as a packaging by preventing or controlling the deteriorative reactions of the product.…”

Section: Introductionmentioning

confidence: 99%

Design and Development of an Edible Coating for a Ready-to-Eat Fish Product

Bremenkamp,

Sousa-Gallagher

2024

Polymers

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The application of chitosan and alginate coatings for a ready-to-eat (RTE) baked fish product was studied. An experimental design was used to investigate the effect of coating a polysaccharide concentration and glycerol addition on the safety (microbial growth) and quality (water loss and lipid oxidation) of an RTE fish product under optimal and abused storage conditions. The results showed that a chitosan coating with 1% (w/v) chitosan in 1% (v/v) acetic acid and 15% (w/w chitosan) glycerol, or a 1% (w/v) alginate coating with no glycerol and no crosslinking, showed the best performance in controlling the tested safety and quality parameters. The desirability method was used to identify the shelf lives of chitosan, alginate, and double-coated RTE products. The chitosan-coated samples showed the best performance with a three-fold shelf-life extension compared to the uncoated products stored at 4 °C. Moreover, the tested coatings demonstrated their ability to provide protective functions under abused storage conditions. These results strongly suggest that edible coatings have significant potential in enhancing the shelf life and safety of ready-to-eat (RTE) fish products.

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“…These edible coatings act as a barrier against the various atmospheric gases, humidity or water vapors, oxygen, carbon dioxide, and microbes, thus helping to decrease the respiration and oxidation reaction rates in fruits and vegetables. However, none of the three constituents of edible coatings can provide the needed protection by themselves; usually, the active agents are added to edible coatings to improve the coated product’s antimicrobial, antioxidant, flavor, color, or nutritional properties [ 5 ]. Regarding active agents, the use of essential oils and other plant extracts has been evaluated in the development of edible coatings, given their demonstrated potential to inhibit microbial growth, which damages products and decreases shelf life.…”

Section: Introductionmentioning

confidence: 99%

“…In 2021, de Oliveira Filho et al [ 7 ] reported the distribution of publications related to “nanoemulsions as edible coating for fruits and vegetables”, for the period from 2005 to 2021; the number of studies on the topic has increased considerably over the past few years, demonstrating the scientific community’s increased interest in the topic. Moreover, several papers have reviewed the recent advances in the development of edible coating technologies with antimicrobial activity to extend the shelf life of fruits that use various plant materials and nanoscale materials [ 3 , 4 , 5 , 6 , 7 , 8 ]. However, this paper aims to review the state-of-the-art patents on edible coatings in the extension of fruit and vegetable shelf life [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Plant-Based Nano-Emulsions as Edible Coatings in the Extension of Fruits and Vegetables Shelf Life: A Patent Review

Šeregelj

Cvanić

Ćetković

2023

Foods

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Fresh fruits and vegetables are important sources of minerals, vitamins, fibers, and antioxidants, essential for human well-being. However, some fruits and vegetables are highly perishable with a very short shelf life during storage. Serious consumer concern over the use of chemical preservatives for this purpose has led to a green revolution and a sustainable era where the design and fabrication of edible coatings have attracted considerable interest. In recent years, scientific communities have paid great attention to the development of bio-based edible coatings to extend the postharvest shelf life of fruits and vegetables. Furthermore, nanotechnology has been distinguished as a great strategy for improving coating properties, including a better water barrier and better mechanical, optical, and microstructural properties, as well as gradual and controlled release of bioactive compounds. In this work, patent articles on plant-based nano-emulsions as edible coatings in the extension of fruit and vegetable shelf life were reviewed. The Patentscope search service and Espacenet portal were used, applying a query strategy composed of mesh terms and inclusion criteria. Through database searching, a total of 16 patent documents met the inclusion criteria. Further, to demonstrate the innovation trends in this topic, all relevant patents are described at the end of the study, along with the components, technology, application, and advantages of developed preparations.

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Recent advances in edible coating of food products and its legislations: A review

Cited by 23 publications

References 83 publications

Current Status of Marine Animal Derived Polysaccharides in Sustainable Food Packaging

Current Status of Marine Animal Derived Polysaccharides in Sustainable Food Packaging

Design and Development of an Edible Coating for a Ready-to-Eat Fish Product

Plant-Based Nano-Emulsions as Edible Coatings in the Extension of Fruits and Vegetables Shelf Life: A Patent Review

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