Antimicrobial active edible coating of alginate and chitosan add ZnO nanoparticles applied in guavas (Psidium guajava L.)

Arroyo, Betty Jarma; Bezerra, Anderson Campos; Oliveira, Lara Lins; Arroyo, Sara Jarma; Melo, E. H. M.; Santos, Andrelina Maria Pinheiro

doi:10.1016/j.foodchem.2019.125566

Cited by 173 publications

(95 citation statements)

References 35 publications

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“…The treatments were compared in aspects of water loss, texture, color, rot index, and physic-chemical analyses. The results showed that treatments with greater quantities of chitosan (100%Q or 90%Q-10%A) were useful to retard guavas senescence (Arroyo et al, 2020).…”

Section: Chitosanmentioning

confidence: 99%

Natural edible films and coatings applied in food: a bibliographic review

Santos

Pizato

Cortez‐Vega

2020

RSD

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Nowadays, the world's plastic production generates lot of plastic waste. Therefore, the need of reducing conventional nonbiodegradable plastic materials has encouraged the development of innovative biodegradable materials from renewable resources. Biobased polymer film can be developed using naturally occurring sources like polysaccharides, proteins, lipids, and their combinations. Natural edible polymers are the materials made from natural edible constituents that can be consumed by animals or human beings with no health risk. Also, there are additives that could be used as well to improve the package characteristics, such as essential oils, antioxidants. This review article aims to make an extensive literature review and compare data found by several authors in relation to the various natural polymers used in the manufacture of edible coatings and films applied in food products, and thereby show that their use can improve their characteristics and prolong the shelf life. More than 130 bibliographic references were used to produce this review article and several research platforms were used (Scielo, google academic, among others). After the extensive literature review, it is possible to conclude that the use of polymers obtained from natural sources is effective for preserving food for a longer time and thus causing a reduction in the loss of shelf life in these products.

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Section: Chitosanmentioning

confidence: 99%

Natural edible films and coatings applied in food: a bibliographic review

Santos

Pizato

Cortez‐Vega

2020

RSD

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“…Usually by mixing different ingredients, the diffraction bands existing in diffractograms sustain some attenuation, diminishing, scattering, and broadening, which are all clear indications of the crystallinity lowering. [32,47,166,174,211,235,239,240] Antibacterial activity is performed by the assessment of the zone of inhibition assay on a solid medium placed in Petri dishes and containing specific media for each microorganism tested [74,125,129,141,171,176,179,187,213,238,[241][242][243][244][245][246][247][248][249][250][251][252][253][254][255][256][257][258][259].…”

Section: X-ray Difractionmentioning

confidence: 99%

Edible and Functionalized Films/Coatings—Performances and Perspectives

et al. 2020

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In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.

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“…In food packaging materials, coatings with nanometer thickness are prepared by blending zinc oxide with chitosan and other materials, which can be used for storage of guava, chicken fillet, cheese, and other food items (Figure 5). The experimental results show that the nanocoating containing zinc oxide can extend the shelf life of guava up to 20 days, while the shelf life of uncoated guava is only 7 days 100 …”

Section: Applications Of Chitosan Films In Food Industrymentioning

confidence: 99%

“…The schematics of the preparation of reinforced ZnO nanoparticle‐incorporated gelatin bionanocomposite film with chitosan nanofiber and application of it for chicken fillet and cheese 100 . Copyright 2019.…”

Section: Applications Of Chitosan Films In Food Industrymentioning

confidence: 99%

Chitosan‐based biomaterials: From discovery to food application

Tian

Liu

2020

Polymers for Advanced Techs

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Due to higher expectations for health in recent decades, the issues of food preservation and safety are now attracting more and more attention. Therefore, research and development of food packaging materials is of important practical significance. While the wide use of functional plastic packaging brings great convenience to the food industry, serious problems also appear subsequently, such as source exhaustion, plasticizer transfer, and other potential food safety hazards, which pose great challenges to researchers. In order to overcome these shortcomings, the natural polysaccharide chitosan has emerged as a suitable food packaging material. Chitosan has many excellent properties such as biodegradability, biocompatibility, bioactivity, nontoxicity, and polycationic nature. This article reviews the discovery and preparation process of chitin and chitosan. In addition, the application of chitosan‐based films in food storage is highlighted. Finally, the future perspectives of chitosan are proposed.

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Antimicrobial active edible coating of alginate and chitosan add ZnO nanoparticles applied in guavas (Psidium guajava L.)

Cited by 173 publications

References 35 publications

Natural edible films and coatings applied in food: a bibliographic review

Natural edible films and coatings applied in food: a bibliographic review

Edible and Functionalized Films/Coatings—Performances and Perspectives

Chitosan‐based biomaterials: From discovery to food application

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