State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

Abstract

Abstract:The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to increase their shelf-life by reducing bacterial and fungal growth. This review underlines the most recent trends in the use of new edible coatings enriched with antimicrobial agents to reduce the growth of different microorganisms, such as Gram-negative and Gram-positive bacteria, molds and yeasts. The application of edible biopolymers directly extracted from biomass (proteins, lipids and polysaccharides) or their combinations, by themselves or enriched with natural extracts, essential oils, bacteriocins, metals or enzyme systems, such as lactoperoxidase, have shown interesting properties to reduce the contamination and decomposition of perishable food products, mainly fish, meat, fruits and vegetables. These formulations can be also applied to food products to control gas exchange, moisture permeation and oxidation processes.

The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening

“…Natural polymers are a suitable alternative source for synthetic plastics which can be used to develop food packaging industry because of their biodegradability (Caetano, Hessel, Tondo, Flores, & Cladera‐olivera, ).In recent years, different techniques, such as application of films and edible coatings, have been used in improving the keeping quality of food (Sandoval et al, ). Edible coatings provide a semipermeable barrier to reduce gas exchange and moisture transfer (Xu et al, ) which prevent lipid oxidation, food spoilage and microbial contamination (Valdes, Ramos, Beltran, Jimenez, & Garrigos, ). The constituent biopolymers of films and edible coatings include proteins, polysaccharides (carbohydrates and gums), lipids, and their combination with plasticizers and other additives (Yildiz & Yangilar, ).…”

Natural ink production and printability studies for smart food packaging

“…Edible inks are often in the powder or paste state at room temperature or melting temperature . The most common edible inks are chocolate, oils, gelatin, paste, mash, mashed potatoes, cream, sugar, cheese, and etc . In addition to the traditional food ingredients mentioned above, edible inks are also produced from some high‐protein seafood and insect species .…”

“…13,14 The most common edible inks are chocolate, oils, gelatin, paste, mash, mashed potatoes, cream, sugar, cheese, and etc. 15,16 In addition to the traditional food ingredients mentioned above, edible inks are also produced from some high-protein seafood and insect species. 17 Ink is made using nature-compatible binders such as carboxymethyl cellulose (CMC), starch derivatives, PVA, propanediol, maltose, gum arabic, sucrose, chitosan, and many resin derivatives.…”

Mite Control and Sensory Evaluations of Dry-Cured Hams with Food-Grade Coatings

“…Polysaccharides have been widely studied and used in the food industry as antimicrobial coatings for food packaging including fish and meat products as well as fruits and vegetables (Sánchez-Ortega et al, 2014;Valdés et al, 2017). Alginates used in coatings with sodium lactate (2.4%) and sodium diacetate (0.25%) suppressed the growth of Listeria monocytogenes on cold-smoked salmon slices and fillets during 30 days of storage at 4°C (Neetoo et al, 2010).…”