Edible films and coatings: Structures, active functions and trends in their use

Falguera, Víctor; Quintero, Juan Pablo; Jiménez, Antonio José González; Muñoz, José Aldemar; Ibarz, Albert

doi:10.1016/j.tifs.2011.02.004

Cited by 766 publications

(431 citation statements)

References 101 publications

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“…Edible films can be defined as thin continuous layer of biopolymer materials which can be applied as a coating on food, used as a wrap or made into pouch to hold the food or to protect it against external factors (Fakhouri et al 2015;Falguera et al 2011). Proteins from various sources have been used as materials for biodegradable film because of their relative abundance and good film-forming ability (Hamaguchi et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

2016

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Properties of fish skin gelatin film incorporated with palm oil at 50 and 75 % (w/w) as affected by glycerol at 0-30 % (w/w) were investigated. Increases in water vapour permeability and elongation at break along with decrease in tensile strength were noticed when levels of glycerol were increased (p \ 0.05). Decrease in L*-and a*-values with coincidental increase in b*-and DE*-values were observed in emulsified films when amount of palm oil incorporated increased (p \ 0.05). Light transmittance of all films increased as glycerol levels were increased (p \ 0.05). FTIR results suggested that the protein-protein interaction in film matrix decreased when palm oil was incorporated. Films added with palm oil had lower glass transition and degradation temperatures than control films. The addition of 75 % palm oil and 10 % glycerol improved water vapour barrier property of fish skin gelatin films without drastic alteration of mechanical properties.

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Section: Introductionmentioning

confidence: 99%

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

2016

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“…This method can also be used to control seed storage conditions, preventing the increase of humidity and guaranteeing its quality, since even a small increase in the moisture content of the seed is enough to reduce its germination capacity [6].…”

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confidence: 99%

Physiological Quality of Soybean Seeds Treated with Carboxymethyl Cellulose and Fungicide

Camargo¹,

Silva²,

Barros³

et al. 2017

AJPS

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Soybean is the most produced oil crop in the world, with great increase in its annual production as well as great generation of waste from its industrialization. The soybean hulls can be used for the elaboration of products such as carboxymethyl cellulose (CMC), adding high value to this residue and it can be used as a coating polymer in seeds. The objective of this work was to analyze the physiological quality of soybean seeds treated with CMC and fungicide, recording images to verify the effectiveness of the coating in the seeds. The experiment was randomized into factorial scheme 2 × 4 with four replicates, two soybean cultivars M-7110 and M-7739 and four types of coating: without (control), CMC, fungicide and fungicide/CMC. The variables analyzed were: vigor (first count), germination test, accelerated aging, length and dry mass of the radicle and hypocotyl length. The images were made with a scanning electron microscope (SEM) with zoom of 50 and 200 times. The CMC used alone or with fungicide, provided good physiological quality of soybean seeds. In some analyzes there was difference between the cultivars M 7110 and M 7739. The combination of CMC and fungicide provided a better coating on the seeds.

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“…An edible coating is a thin layer of material that can be consumed and provides a barrier to moisture, oxygen and solute movement for the food (Falguera et al 2011). Nevertheless, their use can have more innovative uses beyond their current applications.…”

Section: Edible Coatings As a Structural Matrixmentioning

confidence: 99%

Edible coatings as encapsulating matrices for bioactive compounds: a review

et al. 2014

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Edible coatings can extend the shelf-life of many foods, controlling moisture and solute migration, gas exchange and oxidative reaction rates. Besides, edible coatings can be used as carriers of bioactive compounds to improve the quality of food products such as antioxidants, antimicrobials, flavors and probiotics. These approaches can be useful to extend shelflife as well as provide a functional product. When edible coatings are used as a matrix holding bioactive compounds remarkable benefits arise; off odors and flavors can be masked, bioactive compounds are protected from the environment, and controlled release is allowed. In this sense, the present review will be focused on analyzing the potential use of encapsulation with edible coatings to incorporate bioactive compounds, solving the disadvantages of direct application.

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Edible films and coatings: Structures, active functions and trends in their use

Cited by 766 publications

References 101 publications

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

Physiological Quality of Soybean Seeds Treated with Carboxymethyl Cellulose and Fungicide

Edible coatings as encapsulating matrices for bioactive compounds: a review

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