Technological, applications, and characteristics of edible films and coatings: a review

Hammam, Ahmed R. A.

doi:10.1007/s42452-019-0660-8

Cited by 73 publications

(49 citation statements)

References 63 publications

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“…Different investigations have showed that adding probiotic bacteria into cheeses decreases the flavor acceptability of cheese compared to control cheeses. The proteolytic enzymes (which are originated by lactic acid bacteria) break down the milk proteins to produce small peptides and amino acids [67,68]. It has been found that the addition of different strains of probiotics into Cheddar cheese and Ras cheese resulted in decreasing the flavor of these cheeses [7,54].…”

Section: The Sensory Characteristics Of Probiotic and Nonprobiotic Chmentioning

confidence: 99%

Technological aspects, health benefits, and sensory properties of probiotic cheese

Hammam

Ahmed

2019

SN Appl. Sci.

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Probiotics are live microorganisms, which provide health benefits when they are presented in adequate amounts. Probiotics have been incorporated recently in many dairy products, such as fermented beverages, yogurt, and cheese. Cheese is a suitable carrier for the probiotics into the human intestine. The objectives of this work are to highlight and review the importance of using cheese as delivery for probiotics and its high potential to increase the viability of probiotics. Secondly, this review presents the physiochemical characteristics of probiotic cheese and its sensory characteristics as compared to the nonprobiotic cheese. Finally, this work emphasizes the health benefits of integrated probiotics in cheese.

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Section: The Sensory Characteristics Of Probiotic and Nonprobiotic Chmentioning

confidence: 99%

Technological aspects, health benefits, and sensory properties of probiotic cheese

Hammam

Ahmed

2019

SN Appl. Sci.

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“…These films and coatings are considered a barrier in order to prevent the loss of foods’ volatile flavor compounds and to protect the product from microorganisms’ damage. Since they can be easily incorporated with natural substances (antioxidants, additives, preservatives, dyes), alginate films and nanocapsules help to improve the product’s appearance and make it more attractive for a consumer [ 33 ]. Furthermore, alginate can be used to preserve the qualities and prolong the shelf life of foods, especially for the controlled release of incorporated compounds.…”

Section: Sodium Alginate In the Food Industrymentioning

confidence: 99%

Alginate: From Food Industry to Biomedical Applications and Management of Metabolic Disorders

et al. 2020

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Initially used extensively as an additive and ingredient in the food industry, alginate has become an important compound for a wide range of industries and applications, such as the medical, pharmaceutical and cosmetics sectors. In the food industry, alginate has been used to coat fruits and vegetables, as a microbial and viral protection product, and as a gelling, thickening, stabilizing or emulsifying agent. Its biocompatibility, biodegradability, nontoxicity and the possibility of it being used in quantum satis doses prompted scientists to explore new properties for alginate usage. Thus, the use of alginate has been expanded so as to be directed towards the pharmaceutical and biomedical industries, where studies have shown that it can be used successfully as biomaterial for wound, hydrogel, and aerogel dressings, among others. Furthermore, the ability to encapsulate natural substances has led to the possibility of using alginate as a drug coating and drug delivery agent, including the encapsulation of probiotics. This is important considering the fact that, until recently, encapsulation and coating agents used in the pharmaceutical industry were limited to the use of lactose, a potentially allergenic agent or gelatin. Obtained at a relatively low cost from marine brown algae, this hydrocolloid can also be used as a potential tool in the management of diabetes, not only as an insulin delivery agent but also due to its ability to improve insulin resistance, attenuate chronic inflammation and decrease oxidative stress. In addition, alginate has been recognized as a potential weight loss treatment, as alginate supplementation has been used as an adjunct treatment to energy restriction, to enhance satiety and improve weight loss in obese individuals. Thus, alginate holds the promise of an effective product used in the food industry as well as in the management of metabolic disorders such as diabetes and obesity. This review highlights recent research advances on the characteristics of alginate and brings to the forefront the beneficial aspects of using alginate, from the food industry to the biomedical field.

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“…Bio-based polymers are defined as polymeric materials produced from renewable raw materials (which may or may not be biodegradable). In addition to other features, special properties such as biodegradability, regenerability, relatively low-cost development, abundance in nature, non-toxicity, and biocompatibility have made them intensively used to obtain new innovative materials [10][11][12]. By 2011, the production of bio-based polymers had reached the threshold of 3.2 billion tonnes, and it is expected that after 2020 it will reach the threshold of 12 billion tonnes [13].…”

Section: Films and Coatings Used In The Food Industrymentioning

confidence: 99%

The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

2020

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The amount of plastics used globally today exceeds a million tonnes annually, with an alarming annual growth. The final result is that plastic packaging is thrown into the environment, and the problem of waste is increasing every year. A real alternative is the use bio-based polymer packaging materials. Research carried out in the laboratory context and products tested at the industrial level have confirmed the success of replacing plastic-based packaging with new, edible or completely biodegradable foils. Of the polysaccharides used to obtain edible materials, sodium alginate has the ability to form films with certain specific properties: resistance, gloss, flexibility, water solubility, low permeability to O2 and vapors, and tasteless or odorless. Initially used as coatings for perishable or cut fresh fruits and vegetables, these sodium alginate materials can be applied to a wide range of foods, especially in the meat industry. Used to cover meat products, sodium alginate films prevent mass loss and degradation of color and texture. The addition of essential oils prevents microbial contamination with Escherichia coli, Salmonella enterica, Listeria monocytogenes, or Botrytis cinerea. The obtained results promote the substitution of plastic packaging with natural materials based on biopolymers and, implicitly, of sodium alginate, with or without other natural additions. These natural materials have become the packaging of the future.

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Technological, applications, and characteristics of edible films and coatings: a review

Cited by 73 publications

References 63 publications

Technological aspects, health benefits, and sensory properties of probiotic cheese

Technological aspects, health benefits, and sensory properties of probiotic cheese

Alginate: From Food Industry to Biomedical Applications and Management of Metabolic Disorders

The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials

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