New packaging materials are an emerging field in the food industry. Poor thermal, mechanical, chemical, and physical properties of biopolymers, and also their inherent permeability to gases and vapor ...have increased this interest. Biopolymeric materials (matrix) require fillers, which can react/interact with available matrix in order to provide new formulations with improved properties. Many studies have shown the potential use of metal nanoparticles in biopolymeric packaging and edible coatings for improving their properties. The current review summarizes the characterization of bio-nanocomposite films and edible coatings incorporated with metal nanoparticles on the shelf life and quality of tropical fruits, berries, climacteric/non-climacteric fruits and vegetables. It also provides a brief description of some advantages of bio-nanocomposite films and edible coatings applied to fruits and vegetables such as decreasing the color changes, respiration rate, weight loss and extended shelf life, delaying ripening and being environmentally friendly. The results of recent reports provide a better understanding of the impact of metal nanoparticles incorporated in biopolymers on the shelf life and the quality of fruits and vegetables.
Schematic display of gas exchanges via edible coating for apple. Display omitted
•New packaging materials are an emerging field in the food industry.•Many studies have shown the potential of metal NPs in biopolymeric packaging/edible coatings.•This review summarizes the use of bio-nanocomposite films and edible coatings on fruits/vegetables.•Some advantages of bio-nanocomposite films and edible coatings are shown for fruits and vegetables.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives in foods. In contrast, the increasing demand by the dairy industry to ...extend shelf-life and prevent spoilage of dairy products has appeal for new preservatives and new methods of conservation. Bacteriocins are antimicrobial peptides, which can be considered as safe since they can be easily degraded by proteolytic enzymes of the mammalian gastrointestinal tract. Also, most bacteriocin producers belong to lactic acid bacteria (LAB), a group that occurs naturally in foods and have a long history of safe use in dairy industry. Since they pose no health risk concerns, bacteriocins, either purified or excreted by bacteriocin producing strains, are a great alternative to the use of chemical preservatives in dairy products. Bacteriocins can be applied to dairy foods on a purified/crude form or as a bacteriocin-producing LAB as a part of fermentation process or as adjuvant culture. A number of applications of bacteriocins and bacteriocin-producing LAB have been reported to successful control pathogens in milk, yogurt, and cheeses. One of the more recent trends consists in the incorporation of bacteriocins, directly as purified or semi-purified form or in incorporation of bacteriocin-producing LAB into bioactive films and coatings, applied directly onto the food surfaces and packaging. This review is focused on recent developments and applications of bacteriocins and bacteriocin-producing LAB for reducing the microbiological spoilage and improve safety of dairy products.
An increasing awareness among consumers regarding the healthy lifestyle have prompted research on novel techniques of prolonging the shelf life of food products without the necessity of using ...preservatives. Thanks to their ability to improve global food quality, edible films and coatings have been particularly considered in food preservation. Changing mechanical and barrier properties depending on the main component in the biopolymer matrix caused an increasing interest in composite structures, which enable to explore the complementary advantages of each component as well as to minimize their disadvantages.
This review discusses the potential food applications of emulsified edible films and coatings. The materials, preparation methods, and physical properties are also presented. Lipids are usually added to edible films and coatings to impart hydrophobicity and thereby reduce moisture loss. A very wide range of lipid components is available including natural waxes, resins, acetoglycerides, fatty acids, and petroleum-based, mineral and vegetable oils. The emulsification process of the lipid phase in the aqueous phase is necessary prior to the coating application.
Emulsion-based edible films and coatings find application in fresh and processed food products, fruits and vegetables, cheeses, meat, sausages and bakery products. Composite emulsion-based edible materials produced from hydrocolloids and lipids result in better functionality than films produced with one component, especially with respect to their water barrier properties. In general, more research is needed to improve application processes of emulsion-based edible materials, especially sensory aspects, to be appropriate for each product.
•The food application of emulsion-based edible films and coatings was reviewed.•The emulsified films and coatings are obtained during only one casting and drying process.•Animal and plant waxes are the most popular lipids applied to food as emulsified films and coatings.•The emulsion-based films and coatings improve food quality by prolonging their shelf life.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
Nanoemulsion-based edible coatings containing oregano essential oil (OEO) as antimicrobial were applied onto low-fat cut cheese to extend its shelf life. Nanoemulsions formulation was 2.0% (w/w) ...sodium alginate, 0.5% (w/w) mandarin fiber, 2.5% (w/w) Tween 80 and 1.5%, 2.0% or 2.5% (w/w) of OEO. Particle size, ζ-potential, apparent viscosity and whiteness index of nanoemulsions were assessed. Water vapor resistance of coatings was evaluated as well as their antimicrobial efficiency against inoculated Staphylococcus aureus and native microbiota growth during refrigerated storage. Headspace gases were measured as an indicator of bacterial activity and sensory alterations such as color and texture of cheese pieces were studied. Coatings with at least 2.0% (w/w) OEO decreased Staphylococcus aureus population from 6.0 to 4.6 log CFU/g after 15 days. Coated-cheese pieces containing 2.5% (w/w) OEO inhibited psychrophilic bacteria or molds and yeasts growth during 6 or 24 days of storage, respectively. Consequently, the atmosphere into the sealed tracks was stabilized and the outward appearance of cheese pieces was preserved. Thus, the present work evidences the feasibility of using mandarin fiber with high nutritional properties and sodium alginate acting as texturizing agents, to form OEO-loaded coatings onto low-fat cut cheese in order to extend its shelf life.
•Nanoemulsions resulted effective as systems to deliver oregano essential oil.•Antimicrobial edible coatings extended the shelf life of low-fat cut cheese.•Coatings controlled cheese native microbiota and Staphylococcus aureus growth.•The qualities of coated cheese were barely affected by oregano essential oil.•Mandarin fiber incorporation can provide nutritional value to coated cheese.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
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•Biobased materials as edible food packaging materials.•Edible films and coatings as a new trend for active food packaging.•Edible materials are delivery systems for various ...bioactives and nutraceuticals.•Nanotechnologies in a favour as a foundation of active edible packaging.
Novel food packaging techniques are an important area of research to promote food quality and safety. There is a trend towards environmentally sustainable and edible forms of packaging. Edible packaging typically uses sustainable, biodegradable material that is applied as a consumable wrapping or coating around the food, which generates no waste. Numerous studies have recently investigated the importance of edible materials as an added value to packaged foods. Nanotechnology has emerged as a promising method to provide use of bioactives, antimicrobials, vitamins, antioxidants and nutrients to potentially increase the functionality of edible packaging. It can act as edible dispensers of food ingredients as encapsulants, nanofibers, nanoparticles and nanoemulsions. In this way, edible packaging serves as an active form of packaging. It plays an important role in packaged foods by desirably interacting with the food and providing technological functions such as releasing scavenging compounds (antimicrobials and antioxidants), and removing harmful gasses such as oxygen and water vapour which all can decrease products quality and shelf life. Active packaging can also contribute to maintaining the nutritive profile of packaged foods. In this review, authors present the latest information on new technological advances in edible food packaging, their novel applications and provide examples of recent studies where edible packaging possesses also an active role.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
•Sustainable and edible coatings reduces the spoilage of fruits and other produces.•Surface modified CNCs can be efficient Pickering emulsifiers.•Stabilized starch – beeswax film provide simultaneous ...oxygen and moisture barrier.•Coatings preserve the color and freshness of fruits by reducing oxygen activities and moisture losses.
There is a dire need to cut post-harvest food loss to improve global food security, public health, and sustainable natural resource use. Fruits and vegetables constitute one of the most perishable food items and typically require cold storage systems, adequate packaging, and efficient transport and road systems to reduce their loss. This research showed that by stabilizing cornstarch and beeswax emulsion with cellulose nanocrystals, a sustainable and edible coating that substantially reduces the spoilage of fruits and other produce could be obtained. Native and aliphatic succinic anhydride-modified CNCs were employed as Pickering emulsifiers. The effect of emulsion stabilizers concentrations on the enhancement of physical properties, reduction of water vapor loss, and oxygen permeability was investigated, and 2 wt% modified CNC was selected as the optimal Pickering emulsion stabilizer. Fresh bananas, strawberries, and fresh-cut apples that were dip-coated with the formulated edible coating displayed magnificent color and freshness preservation by reducing oxygen activities and preventing moisture losses. Overall, the studied emulsion is edible and inexpensive, making it an exciting material that can be used to combat fresh produce waste caused by oxidative and enzymatic over-ripening.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
This study investigated the effect of application of previously designed furcellaran-gelatin edible coatings with 20% green (GT) and pu-erh (RT) tea extracts on the changes in the cold stored salmon ...nigiri. Nigiri samples were divided into four groups (control, film control, GT and RT) and analyzed for their microbiological quality (total aerobic bacteria, total psychrotrophic bacteria, lactic acid bacteria, yeasts and moulds and thermotolerant coliforms), sensory scores and physicochemical properties (pH, water activity, dry weight, color, shear force, TBARS and TVB-N) during 8 days of storage at 4 °C. The treatment did not affect the shelf-life of the stored sushi, with total aerobic bacteria counts reaching the upper acceptability limits between day 4 and 6 of storage, while the sensory panelists discarded sushi only after 6–8 days of storage. The sensory analysis showed that although the panelists observed the differences between the coated samples and the control, there were no significant differences in sensory scores between the groups. The treatment significantly inhibited the oxidation, with TBARS at day 8 reaching for GT and control 0.47 and 0.81 mg/kg respectively. The TVB-N of the samples remained constant despite progressive microbiological contamination of the samples, reaching the maximum of 109.8 mg/kg. No other physicochemical properties have been affected by the treatment with the exception of color. Despite the promising results of in vitro studies on dry films with GT and RT extracts, their application on salmon nigiri did not prove beneficial in terms of shelf-life extension.
•Furcellaran-gelatine films with green and pu-erh tea extracts were used on nigiri.•Films with extracts inhibited oxidation of the sushi samples.•No microbiological inhibition or shelf-life extension have been observed.•Edible films did not cause a decrease in sensory scores of stored sushi.•Physicochemical properties, except color, were not affected by the treatment.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
Consumption of fruits and vegetables, that are rich in antioxidant vitamins and polyphenols, can decrease the risk of the development of age-related chronic diseases. A gradual decline in moisture, ...sensory properties, vitamin C and polyphenols contents was observed during fruits and vegetables storage.
The recent studies on the effect of chitosan-based coatings on the changes of nutritional quality of fruits and vegetables during postharvest storage have been summarized in this review. The latest data of the application of chitosan-based coatings for prevention of the decrease in contents of natural antioxidants ascorbic acid, anthocyanins, and total polyphenols in various fruits and vegetables during postharvest storage have been reviewed. The mechanisms of action and the role of polyphenols and vitamin C in prevention of age-related diseases has been also discussed.
Barrier and mechanical properties of chitosan-based films and coatings can be improved by the development of nanocomposite chitosan films and coatings incorporating also rosemary, sunflower, lavender, olive, and carp oils. Layer-by-layer self assembly can be used in the formation of multinanolayer edible coatings.
•Chitosan-based edible coatings decrease vitamin C losses in fruits during storage.•Chitosan-based edible coatings decrease polyphenols losses in fruits during storage.•LbL self assembly can be used in the formation of multilayer fruit edible coatings.•Composite chitosan nanocoatings can essentially decrease water vapor permeability.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
•CMC coating extended cold storage life and maintained Kinnow mandarin fruit quality.•CMC retarded PME and cellulase enzyme activities up to 60 days cold stored fruit.•CMC coating-maintained SSC, TA, ...vitamin C, sensory traits up to 60-day stored fruit.
Edible coatings are safer for human health and environment compared to synthetic waxes. The aim of this study was to assess the influence of different edible coatings on extending cold storage life and maintaining fruit quality of ‘Kinnow’ mandarin (Citrus nobilis L. x Citrus deliciosa L.). Kinnow fruit coating treatments included 1.0, 1.5 and 2.0 g L−1 carboxy methylcellulose (CMC), 0.5, 1.0 and 1.5 g L−1 chitosan and 5, 10 and 15 g L−1 beeswax were contrasted to the uncoated (control) fruit. The coated and uncoated fruit were kept under cold storage conditions (5–7 °C and 90–95% RH) up to 75 days. The fruit were sampled following 30, 45, 60 and 75 days cold storage and evaluated for different quality parameters and scanning electron microscopy of the peel surface. The results indicate variability among the different polymer coatings for weight loss, spoilage loss, juice content, firmness, pectin content, the activity of pectin methylesterase and cellulase, soluble solids concentration (SSC), titratable acidity (TA), ascorbic acid content, total carotenoids content and organoleptic sensory attributes. Improved fruit gloss was observed in all coatings treatments, however, with the extension of the cold storage period, the fruit coated with chitosan and beeswax showed outward ruptures on the rind. Amongst all, the coatings tested, CMC (2.0 g L-1) coating was the most effective in maintaining various fruit quality parameters such as SSC, TA, vitamin C, sensory attributes and retarding the activities of cell wall degrading enzymes such as pectin methylesterase and cellulase up to 60 days in cold storage.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
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