Smart and Active Edible Coatings Based on Biopolymers

Valencia, Germán Ayala; Luciano, Carla Giovana; Fritz, Alcilene Rodrigues Monteiro

doi:10.1007/978-3-030-19416-1_20

Cited by 12 publications

(9 citation statements)

References 144 publications

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“…LB technique can be applied to produce multilayers but is expensive and not suitable for amphiphilic substances. On the other hand, the SAM technique is widely applicable but lacks suitability for multilayer coatings (Fujii et al , 2010; Cerqueira et al , 2014; Valencia et al , 2019).…”

Section: Technology Of Deposition Edible Nanocoatingmentioning

confidence: 99%

“…The versatility of the coating formation process allows several types of materials to be incorporated into the coating structure. This is because most biomaterials have charged sites on their surface assembled by electrostatic interaction (Richardson et al , 2016; Guzmán et al , 2017; Valencia et al , 2019). Thus, the LbL approach makes it possible to use almost every charged material, including water-soluble polysaccharides and proteins, natural organic molecules, peptides and polypeptides, enzymes and nanoemulsions as well (Xiao et al , 2016).…”

Section: Technology Of Deposition Edible Nanocoatingmentioning

confidence: 99%

“…Electrostatic interactions or the attraction between the opposite charges are the common forces responsible for the preparation of these layers. However, with the advent of technology, various other interactions (Figure 2) have been vigorously investigated as the possible driving forces behind LbL coating formation (Borges and Mano, 2014; Valencia et al , 2019).…”

Section: Technology Of Deposition Edible Nanocoatingmentioning

confidence: 99%

“…The food research groups focus on the development of new materials, as well as techniques to ensure the safe, nutritious and quality food having prolonged shelf life (Calderon-Castro et al , 2018). The deterioration of food products is majorly the result of microbial growth and oxidation reactions, namely, degradation, rancidity and enzymatic browning (Buzby et al , 2014; Álvarez et al , 2017; Valencia et al , 2019). Various processing and preservation techniques are used to retain the maximum quality for a prolonged period.…”

Section: Introductionmentioning

confidence: 99%

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Edible nanocoatings: potential food applications, challenges and safety regulations

Poonia

Mishra

2021

NFS

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Purpose This review discusses the concept of edible nanocoatings (ENCs), the biomaterials used in the coating matrices, techniques of coating development, applications, challenges and safety regulations associated with nanotechnology in food products. These ENCs are capable of imparting increased shelf life, improved appearance, better physiological qualities and bioactive potentials such as antimicrobial and antioxidant properties. ENCs can be developed using the layer-by-layer method which forms multiple alternative layers adhered together primarily by electrostatic interactions. Design/methodology/approach Various keywords such as edible coatings (ECs), safety aspects and nanocoatings were used to search the literature from Google Scholar, Research Gate, ScienceDirect, Springer Link, Taylor and Francis and PubMed. After searching enough literature, 113 articles and research papers were examined, which provides the updated overview of different aspects of edible nano-coatings. Findings Consumers today are very much aware of the food quality and its safety. They demand food products with longer shelf life, which are minimally processed with natural or no preservatives. ECs based on biopolymers is an alternative technique, which is biodegradable and can be consumed as such without posing any safety risks. The emergence of nanotechnology in food processing has provided new insights to develop ECs at the nanoscale with improved mechanical and barrier properties Originality/value ECs are beneficial to consumers and to the environment. ECs have generated significant attention over years as an alternative to fossil-based plastics, considering their renewable and biodegradable features

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Section: Technology Of Deposition Edible Nanocoatingmentioning

confidence: 99%

Section: Technology Of Deposition Edible Nanocoatingmentioning

confidence: 99%

Section: Technology Of Deposition Edible Nanocoatingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Edible nanocoatings: potential food applications, challenges and safety regulations

Poonia

Mishra

2021

NFS

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“…Genellikle, farklı antimikrobiyal ve antioksidan maddeler, prebiyotikler veya diğer besinler, ambalajlanmış gıdanın raf ömrünü uzatmak ve/veya besin değerini artırmak için yenilebilir matrislere eklenmektedir [31]. Literatürde filmlerin yapısal, mekanik ve işlevsellik özelliklerini geliştirmek veya kaplamaya ek özellikler sağlamak için bu yapılara çeşitli maddelerin dahil edilmesini konu alan farklı çalışmalar bulunmaktadır [32][33][34][35][36]. Araştırmacılar tarafından en yaygın olarak kullanılan antimikrobiyal maddeler arasında organik asitler (asetik, benzoik, sitrik, fumarik, laktik, malik, propiyonik, sorbik, süksinik ve tartarik asit), polipeptidler (lizozim, peroksidaz, laktoferrin, nisin) ve uçucu yağlar (kekik, limon otu, tarçın, çay ağacı, karanfil, yenibahar, kekik, nergis, fesleğen, biberiye, bergamot, adaçayı, sarımsak) yer almaktadır [37][38][39][40][41][42][43][44].…”

Section: Anti̇mi̇krobi̇yal Yeni̇lebi̇li̇r Fi̇lm Ve Kaplamalarunclassified

Edible Films and Coatings Enriched with Ethyl Lauroyl Arginate

Demircan

Ocak

2021

Akademik Gıda

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Yenilebilir film ve kaplamalar gıdaları fiziksel, kimyasal ve mikrobiyolojik hasarlardan korumanın yanı sıra çeşitli antimikrobiyallerin gıda sistemlerinde kullanımında bir taşıyıcı olarak da işlev görmektedir. Literatürde yenilebilir film ve kaplamarın yapısına birçok farklı bileşik eklenerek gıdaların raf ömürlerinin güvenli bir şekilde uzatılması birçok araştırmacı tarafından çalışılmıştır. Son yıllarda ise güçlü ve geniş antimikrobiyal aktivite spektrumuna sahip olan ve tatsız, kokusuz ve beyaz toz formda olması nedeniyle kullanım kolaylığı sağlayan etil laurol arjinat ön plana çıkmaktadır. Etil laurol arjinatın yenilebilir film ve kaplamalara dahil edilerek etkinliğinin incelenmesi nispeten yeni bir çalışma alanı olsa da elde edilen sonuçlar incelendiğinde etil laurol arjinatın bu sistemlerin hem fiziko-kimyasal hem de antimikrobiyal etkisini önemli ölçüde arttırdığı bilinmektedir. Maddenin yasal kullanım sınırlarının düşük olması, bu ajanın yenilebilir film ve kaplamalar ile birlikte gıda sistemlerine uygulanması hem düşük miktarların gerekliliği hem de yavaş salımına bağlı olarak etkisinin uzun süreler korunabilmesi önemli avantajlar sunmaktadır. Bu derlemede, etil laurol arjinat ile zenginleştirilmiş yenilebilir film ve kaplamalar hakkında bilgi verilmektedir.

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