Edible Films and Coatings Applied in the Food Industry

Rossi-Márquez, Giovanna; Dávalos-Saucedo, Cristian Aarón; Pierro, Próspero Di

doi:10.3390/coatings13040670

Cited by 7 publications

(2 citation statements)

References 37 publications

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“…Figure 2 summarizes the key functionalities of edible films and coatings in fruit and vegetable preservation. The major functionalities of edible films and coatings are as follows [31][32][33]:…”

Section: Key Functionalities Of Edible Films and Coatingsmentioning

confidence: 99%

Recent Developments in Edible Films and Coatings for Fruits and Vegetables

Liyanapathiranage,

Dassanayake,

Gamage

et al. 2023

Coatings

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As a novel post-harvesting strategy, edible films and coatings for fruits and vegetables offer preservation measures to meet the growing needs of hunger and agricultural management. The functionality of edible films and coatings is distinctly the same. However, edible films and coatings differ in their processing and physicomechanical characteristics as they are designed to improve the shelf life, barrier, and nutritional properties of the food. With emerging concerns about sustainability, biomacromolecules have been widely considered in preparing edible films and coatings, which are Generally Recognized as Safe (GRAS) substances. Biopolymers, including polysaccharides, proteins, and lipids, are the main sources of preparing edible films and coatings. These biomacromolecules make stable colloidal dispersions that deliver processing convenience with various formulation, blending, casting, coating, and film-forming methods. Edible films and coating from biopolymers require improvements for their extended performance due to several structural and barrier limitations. Therefore, preparing blends and composites, incorporating target molecules to introduce different functionalities, and designing complex multilayers are among the many recent research approaches developed to overcome those limitations. These recent research approaches ensure enhanced food preservation and extended shelf life, essential requirements of food waste management, with or without minimal influence on the texture, flavor, and nutritional value of food and vegetables. This review focuses on the recent developments in edible films and coatings for fruits and vegetables. Furthermore, this review includes characteristics and functionalities, processing, structural and chemical significance, different sources and their performances, health effects, and recent trends related to edible films and coatings.

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Section: Key Functionalities Of Edible Films and Coatingsmentioning

confidence: 99%

Recent Developments in Edible Films and Coatings for Fruits and Vegetables

Liyanapathiranage,

Dassanayake,

Gamage

et al. 2023

Coatings

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“…Whey protein, milk casein, and wheat gluten have been used to make food packaging films (Kandasamy et al., 2021 ). This protein is abundant and important in food production, making it a popular choice for food formulations (Meganaharshini et al., 2023 ), films (Al‐Hilifi et al., 2023 ; Rossi‐Márquez et al., 2023 ), nanofibrils (Hasan et al., 2023 ), and micro/nano‐carriers for bioactive ingredients (Esmaeili et al., 2022 ; Hosseiniyeh et al., 2023 ). Mixing various ingredients with distinct characteristics to create synergistic effects is a viable method of producing new blend films.…”

Section: Introductionmentioning

confidence: 99%

Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage

Yekta,

Dabbagh Moghaddam,

Hosseini

et al. 2024

Food Science & Nutrition

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This study presents a novel packaging film based on whey protein isolate/κ‐carrageenan (WC) with red grape pomace anthocyanins (RGA) to investigate its impact on some qualitative attributes of emergency food bars (EFBs) for 6 months at 38°C. Increasing the RGA dose in WC films from 5% (WCA5) to 10% (WCA10) reduced hydrogen bonding between polymers and polymer homogeneity in the matrix according to FTIR and SEM. Tensile strength slightly declined in WCA5 from 7.47 ± 0.26 to 6.97 ± 0.12, while elongation increased from 27.74 ± 1.36 to 32.36 ± 1.25% compared to WC film. The maximum weight loss temperature (TM) increased by incorporating 5 wt% RGA from 182.95°C to 244.36°C, whereas TM declined to 187.19°C in WCA10 film. WVP and OTR slightly changed in WCA5 (from 7.83 ± 0.07 and 2.57 ± 0.18 to 8.41 ± 0.03 g H2O.m/m2.Pa.s × 10−9 and 1.79 ± 0.32 cm3 O2/m2.d.bar, respectively), but significantly impaired in WCA10 compared to WC film. WCA5 and WCA10 films had high AA%, 68.77%, and 79.21%, respectively. WCA10 film presented great antimetrical properties against Staphylococcus aureus with an inhibition zone of 6.00 mm. The light transmission of RGA‐contained films in the UV spectrum was below 10%. The WCA5 film effectively restrained moisture loss and hardness increment until the end of the storage period, which were 14.33% and 28.76%, respectively, compared to day 0. Antioxidant films provided acceptable resistance against oxidation to EBF treatment. Sensory panels scored WCA5 and WCA10 higher in overall acceptance with 5.64 and 5.40 values, respectively, while complaining about the hardness of OPP treatment. The results of this investigation demonstrated that incorporating RGA, preferably 5 wt%, into WC‐based film effectively improved the qualitative properties of EFB during the 6‐month shelf life. This film might be a promising alternative for packaging light and oxygen‐sensitive food products.

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