Edible Films and Coatings as Food-Quality Preservers: An Overview
نویسندگان
چکیده
منابع مشابه
Whey protein based edible food packaging films and coatings
Packaging systems are intended to protect the food from its surroundings acting as physical/mechanical, chemical and microbiological barrier to maintain quality, safety, and to prolong the packaged food shelf-life. Food quality and its average shelf-life are decreased when the foodstuff interacts with its environment gaining or losing moisture and aroma, or taking oxygen leading to oxidative ra...
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Food packaging extensively uses plastic films and containers of petroleum-based polymers for their excellent functional properties and competitive price. Plastic packaging has become a central focus of waste reduction efforts, particularly in aesthetic terms of damage to flora and fauna. Presently, consumers require greater quality and longer shelf lives for their foodstuffs, while they ...
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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...
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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...
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Currently, nanotechnology represents an important tool and an efficient option for extending the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and improved properties compared to larger systems. For food applications, this technology allows the incorporation of hydrophilic and lipophilic substances with antimicrobial and antioxidant properties that can...
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ژورنال
عنوان ژورنال: Foods
سال: 2021
ISSN: 2304-8158
DOI: 10.3390/foods10020249