Edible coatings as encapsulating matrices for bioactive compounds: a review
نویسندگان
چکیده
منابع مشابه
Bioactive Natural Matrices and Compounds
The demand for healthy ingredients and a natural way of preventing diseases is contributing to the increased use of natural matrices. There has been a lot of research indicating that general antioxidant properties are not the contributing factors to improving human health but rather the antioxidant properties of specific compounds involved in specific cell signaling mechanisms that need to be e...
متن کاملFunctional polysaccharides as edible coatings for cheese.
The objective of the present study was to apply the polysaccharides from different nontraditional sources for cheese coatings. Chitosan, galactomannan from Gleditsia triacanthos, and agar from Glacilaria birdiae were tested, with different formulations and with the addition of plasticizer and corn oil. The surface properties of the cheese and the wetting capacity of the coatings on the cheese w...
متن کاملAntifungal Edible Coatings for Fresh Citrus Fruit: A Review
According to their origin, major postharvest losses of citrus fruit are caused by weight loss, fungal diseases, physiological disorders, and quarantine pests. Cold storage and postharvest treatments with conventional chemical fungicides, synthetic waxes, or combinations of them are commonly used to minimize postharvest losses. However, the repeated application of these treatments has led to imp...
متن کاملA review of bioactive compounds of cyanobacteria and microalgae as cosmetically useful supplements
Today, the valuable metabolites of microalgae are widely used in the production of many cosmetic products, as the biomass of algae contains pigments, proteins, essential fatty acids, polysaccharides, vitamins and minerals, all of which are present in both natural foods and cosmetics are used. In fact, these secondary metabolites with anti-blemish and anti-microbial, anti-aging, sunscreen and sk...
متن کاملFilms and edible coatings containing antioxidants – a review
The incorporation of natural antioxidants into fi lms and edible coatings can modify their structure, improving their functionality and applicability in foods, such as in fresh-cut fruits. This paper reviews the more recent literature on the incorporation of antioxidants from several sources into fi lms and edible coatings, for application in fruits and vegetables. The use of synthetic antioxid...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2014
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-013-1246-x