Recent developments in gum edible coating applications for fruits and vegetables preservation: A review

Tahir, Haroon Elrasheid; Zhang, Xiaobo; Mahunu, Gustav Komla; Arslan, Muhammad; Abdalhai, Mandour H.; Li, Zhihua

doi:10.1016/j.carbpol.2019.115141

Cited by 153 publications

(64 citation statements)

References 157 publications

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“…The addition of BB-12 seemed to cause an increase in the space between the polymer chains. During 10 days of storage at 2 • C, the cell density of the strain was above minimum recommended (10 6 Colony-Forming Units/g or CFU/g) [46,47]. However, the coating containing the probiotic strain showed higher (50%) water vapor permeability than the control coating [46].…”

Section: Materials and Techniques Used For Probiotic Epmentioning

confidence: 92%

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review

Pop

Dufrechou

et al. 2019

Polymers

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Edible coatings and films represent an alternative packaging system characterized by being more environment-and customer-friendly than conventional systems of food protection. Research on edible coatings requires multidisciplinary efforts by food engineers, biopolymer specialists and biotechnologists. Entrapment of probiotic cells in edible films or coatings is a favorable approach that may overcome the limitations linked with the use of bioactive compounds in or on food products. The recognition of several health advantages associated with probiotics ingestion is worldwide accepted and well documented. Nevertheless, due to the low stability of probiotics in the food processing steps, in the food matrices and in the gastrointestinal tract, this kind of encapsulation is of high relevance. The development of new and functional edible packaging may lead to new functional foods. This review will focus on edible coatings and films containing probiotic cells (obtaining techniques, materials, characteristics, and applications) and the innovative entrapment techniques use to obtained such packaging.Polymers 2020, 12, 12 2 of 15 are biopolymers, proteins, lipids or composites. Thus, even if they are not consumed with food, they can be more rapidly and easily degraded with respect to plastic materials [5].The main difference between coating and film is in their preparation and application process. Indeed, edible films are usually obtained in parallel to food and then applied to the surface, whereas coatings are directly prepared on food surface [6]. Both coatings and films can entrap live probiotic microorganisms.Due to handling and hygienic limitations, EP can be combined with ecofriendly non-EP [6][7][8].The utilization of films for food preservation dates back to the 12th century in China, where wax was utilized to delay moisture loss from fruits. Sixteen centuries ago, the first edible films made from soymilk were used in Japan for fruits preservation and in order to obtain a shiny surface [9,10]. Due to the narrow variety of materials used to protect fruits and vegetables at that time, no big interest was shown to this type of package. Refrigeration, controlled/modified atmosphere, heat or radiation sterilization, smoking have ever received stronger attention than edible packaging. Of course, food conservation methods have considerably increased and have offered unlimited opportunities to prepare, store and consume any type of food in any season. However, EP can currently be applied to a large variety of food products, with unique, tailored and innovative ways of action than conventional food preservation techniques [1].Among various roles played by EP, physical protection [11] amplification and protection of food properties, carriers of food additives and prolongation of shelf life are the most important ones.EP may be categorized according to the class of their constituent material. Hydrocolloids (polysaccharides and proteins) and lipids are the most used materials. Among these, polysaccharides are the easiest to pu...

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Section: Materials and Techniques Used For Probiotic Epmentioning

confidence: 92%

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review

Pop

Dufrechou

et al. 2019

Polymers

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“…Edible films are considered thin polymer layers and they are usually applied on food products to improve their preservation, distribution and marketing as environmentally friendly alternatives to synthetic films [4,5]. In particular, polysaccharides extracted from Aloe Vera, Aloe Arborescens, the mucilage of Opuntia Ficus and other sources have been used to produce edible biopolymer matrices with potential to extend food shelf-life [6][7][8][9]. Among them, starch is one of the most interesting biodegradable polysaccharides for food packaging because of its high availability, low cost and it being a natural origin of polymer materials with great ability to form transparent films without color and odor and its low oxygen permeability [10,11].…”

Section: Introductionmentioning

confidence: 99%

Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications

Valdés

Álvarez-Pérez

Rojas

et al. 2020

Foods

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Active edible films based on corn starch containing glycerol as a plasticizer and an olive extract obtained from Spanish olive fruit (Olea europaea) by-products (olive extract; OE) at different concentrations (0, 0.05, 0.1 and 0.2 wt%) were prepared by using the casting technique and further solvent-evaporation. OE showed high total phenolic and flavonoids contents and antioxidant activity, which was evaluated by using three different methods: free radical scavenging assay by (1, 1-Dipheny l-2-picrylhydrazyl) DPPH, 2, 2-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) ABTS radical inhibition and ferric reducing antioxidant power (FRAP). The incorporation of OE into the corn starch/glycerol matrix underlined the antioxidant potential and antimicrobial effect against E. coli and S. aureus of these novel active films, being noticeable for films added with 0.2 wt% OE. The developed active films showed a clear thermo-oxidative stability improvement with OE incorporation, in particular at 0.2 wt% loading with an increase of around 50 °C in the initial degradation temperature (Tini) and oxidation onset temperature (OOT). The functional properties of control films were also improved with OE addition resulting in a decrease in Young’s modulus, elongation at break, shore D hardness and water vapor permeability. The present work suggested the potential of the developed corn starch-based edible films as low-price and sustainable food packaging systems to prevent the oxidative deterioration of packaged foodstuff while reducing also the generation of olive by-products.

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“…To face the environmental pollution by conventional packaging, the packaging based on natural materials has recently received considerable attention due to the advantages over petroleum-based plastics [1], such as natural origin, no toxicity, recycling, biocompatibility, and biodegradability [3,4]. Biodegradable packaging based on renewable raw materials are indeed a viable alternative for preserving the environment [5]. Edible films and coatings arise from the need to reduce the consumption of petroleum-based plastics in food products' packaging while allowing to maintain quality of foods and extend their shelflife [6].…”

Section: Introductionmentioning

confidence: 99%

Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

Díaz‐Montes

Castro-Muñoz

2021

Polymers

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Some of the current challenges faced by the food industry deal with the natural ripening process and the short shelf-life of fresh and minimally processed products. The loss of vitamins and minerals, lipid oxidation, enzymatic browning, and growth of microorganisms have been the main issues for many years within the innovation and improvement of food packaging, which seeks to preserve and protect the product until its consumption. Most of the conventional packaging are petroleum-derived plastics, which after product consumption becomes a major concern due to environmental damage provoked by their difficult degradation. In this sense, many researchers have shown interest in edible films and coatings, which represent an environmentally friendly alternative for food packaging. To date, chitosan (CS) is among the most common materials in the formulation of these biodegradable packaging together with polysaccharides, proteins, and lipids. The good film-forming and biological properties (i.e., antimicrobial, antifungal, and antiviral) of CS have fostered its usage in food packaging. Therefore, the goal of this paper is to collect and discuss the latest development works (over the last five years) aimed at using CS in the manufacture of edible films and coatings for food preservation. Particular attention has been devoted to relevant findings in the field, together with the novel preparation protocols of such biodegradable packaging. Finally, recent trends in new concepts of composite films and coatings are also addressed.

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Recent developments in gum edible coating applications for fruits and vegetables preservation: A review

Cited by 153 publications

References 157 publications

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review

Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications

Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

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