Seaweed derived alginate, agar, and carrageenan based edible coatings and films for the food industry: a review

Jayakody, Mayushi Malshika; Vanniarachchy, Mihiri Priyanwadha Gunathilake; Wijesekara, Isuru

doi:10.1007/s11694-021-01277-y

Cited by 49 publications

(20 citation statements)

References 93 publications

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“…While the former consists of one sulphate group in the glycosidic chains, the latter consists of two sulphate groups. It has also been widely reported that kappa-carrageenan gives firmer gels and composites in comparison to its iota counterpart [ 46 , 47 , 48 , 49 ]. In the case of kappa-carrageenan, incorporation of zinc oxide nanoparticles (ZnO NPs) significantly increased the solubility of the resultant bionanocomposite film.…”

Section: Factors Affecting Hydrophobicity Of Carrageenan Bionanocompo...mentioning

confidence: 99%

Recent Developments and Formulations for Hydrophobic Modification of Carrageenan Bionanocomposites

et al. 2023

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Versatility of the anionic algal polysaccharide carrageenan has long been discussed and explored, especially for their affinity towards water molecules. While this feature is advantageous in certain applications such as water remediation, wound healing, etc., the usefulness of this biopolymer is extremely limited when it comes to applications such as food packaging. Scientists around the globe are carrying out research works on venturing diverse methods to integrate a hydrophobic nature into these polysaccharides without compromising their other functionalities. Considering these foregoing studies, this review was designed to have an in-depth understanding of diverse methods and techniques adopted for tuning the hydrophobic nature of carrageenan-based bionanocomposites, both via surface alterations or by changes made to their chemical structure and attached functional groups. This review article mainly focused on how the hydrophobicity of carrageenan bionanocomposites varied as a function of the type and refinement of carrageenan, and with the incorporation of additives including plasticisers, nanofillers, bioactive agents, etc. Incorporation of nanofillers such as polysaccharide-based nanoparticles, nanoclays, bioceramic and mineral based nanoparticles, carbon dots and nanotubes, metal oxide nanoparticles, etc., along with their synergistic effects in hybrid bionanocomposites are also dealt with in this comprehensive review article.

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Section: Factors Affecting Hydrophobicity Of Carrageenan Bionanocompo...mentioning

confidence: 99%

Recent Developments and Formulations for Hydrophobic Modification of Carrageenan Bionanocomposites

et al. 2023

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“…The chemical composition of edible coatings can vary depending on the specific material used, but they typically consist of proteins, carbohydrates, lipids, or their combinations. 100…”

Section: Life Cycle Assessment and Sustainability Of Packaging Materialsmentioning

confidence: 99%

Cellulose-based natural nanofibers for fresh produce packaging: current status, sustainability and future outlook

Das

Kalyani

Kumar

et al. 2023

Sustainable Food Technol.

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“…Alginates are polysaccharides composed of β- d -mannuronic acid and α- l -guluronic acid monomers linked by 1–4 glycosidic bonds, which are widely used in the fabrication of edible coatings for MPFVs due to their good film-forming properties and oxygen barrier properties [ 20 , 23 , 24 , 25 , 26 , 27 ]. In addition, alginates are odorless, tasteless, and colorless so they do not affect the food sensory quality [ 22 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

Single and Combined Effect of Mild-Heat Treatment and Alginate Coatings on Quality Preservation of Minimally Processed Bunching Green Onions

Medina‐Jaramillo

Usgame-Fagua

Franco-González

et al. 2022

Foods

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Bunching green onion is an Allium species that has been widely used in food flavorings and seasonings. This vegetable experiences a rapid loss of quality during storage due to physiological changes and microbial spoilage. In the current work, the single and combined effect of mild-heat treatment (55 °C for 60 s) and alginate edible coatings on the quality preservation of minimally processed bunching green onions was studied. Control and treated samples were stored at 4 °C for 15 days and examined periodically in terms of their respiration rate, weight loss, pH, soluble solids content, firmness, total polyphenol content, antioxidant activity, microbial count, decay ratio, and overall visual quality. The results showed that the combination of mild heat and alginate edible coatings was the most effective approach to slow down the respiration rate and the incidence of decay in the minimally processed bunching green onions. In addition, the treatments with alginate coating alone or combined with mild-heat treatment showed the best performance for maintaining the overall visual quality of the products during the storage.

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Seaweed derived alginate, agar, and carrageenan based edible coatings and films for the food industry: a review

Cited by 49 publications

References 93 publications

Recent Developments and Formulations for Hydrophobic Modification of Carrageenan Bionanocomposites

Recent Developments and Formulations for Hydrophobic Modification of Carrageenan Bionanocomposites

Cellulose-based natural nanofibers for fresh produce packaging: current status, sustainability and future outlook

Single and Combined Effect of Mild-Heat Treatment and Alginate Coatings on Quality Preservation of Minimally Processed Bunching Green Onions

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