Gums-Based Coatings Applied to Extend the Shelf Life of Foods: A Review

Chacon, Wilson Daniel Caicedo; Paz-Arteaga, Sarah L.; Torres-León, Cristian; Valencia, Germán Ayala

doi:10.1007/s10924-022-02576-1

Cited by 5 publications

(7 citation statements)

References 112 publications

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“…A nonlinear regression analysis was used to fit the MR curve with the semi-theoretical Midilli Kucuk (Equation ( 4)) and empirical Wang Singh (Equation ( 5)) models by the Levenberg-Marquardt algorithm (SPSS Statistics 23, IBM, 2015). The goodness of fit was evaluated according to the statistical criteria of the R 2 (coefficient of determination), RMSE (root-mean-square error), and χ 2 (reduced Chi-square), shown in Equation (6), Equation (7), and Equation (8), respectively [29].…”

Section: Mathematical Modeling Of Thin-layer Drying Curvesmentioning

confidence: 99%

“…Many biopolymers can be used as dietary fiber, acting as health promoters in reducing the risk of many health problems such as cardiovascular disease, diabetes, and colon cancer [ 3 , 6 ]. In addition, they can be utilized as an edible coating on the surface of products to preserve the quality properties of food [ 7 , 8 ]. Moreover, the ability of biopolymers to carry antioxidants and bioactive compounds improves their protective properties by limiting the loss of biologically active nutrients during different food processes, such as drying [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears

Toker

2023

Foods

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This research was conducted to determine the influences of biopolymer dip-coating pretreatments as a non-thermal green technology on the drying behavior, retention of bioactive compounds, and quality properties of pears. The fresh pears were washed, peeled, and diced into cubes of 5 × 5 mm with a 2 mm thickness and were dipped into 0.3% (w/v) solutions of sodium alginate (SA), pectin (PC), xanthan gum (XG), Arabic gum (AG), and gelatin (GE) before hot air drying (70 °C, 2.0 m/s). The weight loss of samples during drying was recorded online, and the moisture ratio (MR) and drying rate were plotted against drying time. Biopolymers significantly decreased the drying time (maximum 33.33% by SA) compared with uncoated samples except for XG. Moisture diffusion coefficients were determined according to Fick’s second law of diffusion by plotting LnMR against drying time, and a linear regression analysis was applied to the data for the determination of moisture diffusion coefficients which ranged from 2.332 to 3.256 × 10−9 m2/s. The molecular transport of momentum, heat, and mass were determined from Newton’s law of viscosity, Fourier’s law, and Fick’s law, respectively. The results indicated that the friction drag force, convective heat, and mass transfer coefficients were 6.104 × 10−6 N, 76.55 W/m2·K, and 0.0636 m/s, respectively. Mathematical modeling showed the suitability of the Midilli and Kucuk and the Peleg models for the prediction of drying and rehydration processes, respectively. Thermal conductivity, specific heat, and density of coated samples ranged from 0.559–0.579 (W/m·K), 3735–3859 (J/kg·K), and 850.90–883.26 (Kg/m3), respectively. The porosity was reduced due to the penetration of biopolymers into the cellular matrix of samples. The highest total polyphenol content and antioxidant activity belonged to the AG samples. The biopolymers covering the surface of samples produced a protection layer against the loss of bioactive compounds. Biopolymers can be successfully used as a non-thermal green process for improving the drying and quality characteristics of pears at the industrial level.

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Section: Mathematical Modeling Of Thin-layer Drying Curvesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears

Toker

2023

Foods

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“…Blending two or more biopolymers allows for combining of their properties and improves the properties of the resulting blend film by intermolecular interactions between the different biopolymers favored by their natural thermodynamic compatibility [ 34 , 35 ]. In this context, the addition of natural gums, such as agar, XG, and GA, into the blend biomaterials of food packaging has currently received further attention due to their many functional properties.…”

Section: Introductionmentioning

confidence: 99%

“…In this context, the addition of natural gums, such as agar, XG, and GA, into the blend biomaterials of food packaging has currently received further attention due to their many functional properties. Particularly, their biodegradability, low cost, film-forming properties, as well as the presence of several hydroxyl groups (–OH) in their chemical structure that interact with the other blend components through hydrogen bonding has thus resulted in appearance improvement, changes in solubility, and structural and thermal property modifications in the resulting blend film [ 13 , 35 , 36 , 37 , 38 , 39 , 40 ].…”

Section: Introductionmentioning

confidence: 99%

“…Although the scientific literature on film prepared from the combination of two or more biopolymers is currently extensive [ 35 ], as far as we know, there has only been one study conducted on investigating the combination of OFICP and agar, as gum, for preparing OFICP–agar bend film with different concentrations of glycerol (as plasticizer). The obtained OFICP–agar blend film had a moderate mechanical performance, thermal stability, and water vapor transmission rate [ 32 ].…”

Section: Introductionmentioning

confidence: 99%

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Development of Eco-Friendly Biocomposite Films Based on Opuntia ficus-indica Cladodes Powder Blended with Gum Arabic and Xanthan Envisaging Food Packaging Applications

Oudir,

Ait Mesbah,

Lerari

et al. 2023

Foods

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Currently, food packaging is facing a critical transition period and a major challenge: it must preserve the food products’ quality and, at the same time, it must meet the current requirements of the circular economy and the fundamental principles of packaging materials eco-design. Our research presents the development of eco-friendly packaging films based on Opuntia ficus-indica cladodes (OFIC) as renewable resources. OFIC powder (OFICP)-agar, OFICP–agar-gum arabic (GA), and OFICP–agar-xanthan (XG) blend films were eco-friendlily prepared by a solution casting method. The films’ properties were investigated by scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (X-RD), and differential scanning calorimeter (DSC). Water solubility and moisture content were also determined. Morphology, thickness, molecular interactions, miscibility, crystallinity, and thermal properties, were affected by adjusting the gums (GA and XG) content and glycerol in the blend films. Moisture content increased with increasing glycerol and XG content, and when 1.5 g of GA was added. Water solubility decreased when glycerol was added at 50% and increased with increasing GA and XG content. FTIR and XRD confirmed strong intermolecular interactions between the different blend film compounds, which were reflected in the shifting, appearance, and disappearance of FTIR bands and XRD peaks, indicating excellent miscibility. DSC results revealed a glass transition temperature (Tg) below room temperature for all prepared blend films, indicating that they are flexible and soft at room temperature. The results corroborated that the addition of glycerol at 30% and the GA to the OFICP increased the stability of the film, making it ideal for different food packaging applications.

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Recent Progress in Modified Atmosphere Packaging and Biopolymeric Films and Coatings for Fresh Strawberry Shelf‐Life Extension

Paulsen,

Barrios,

Bogdanoff

et al. 2024

Packag Technol Sci

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Strawberry (Fragaria × ananassa) is a valuable crop cultivated worldwide. This fruit is mainly consumed fresh and is an important source of vitamin C, fat‐soluble vitamins and carotenoids. However, fresh strawberries (FS) have a limited shelf life. Conventionally, the shelf life of FS has been extended using refrigeration coupled with modified atmosphere packaging (MAP) technology in traditional petroleum‐based polymeric films. Nonetheless, other packaging technologies such as biopolymeric packaging films and edible coatings can also be used to preserve FS with the advantage of presenting similar shelf‐life extension with lower environmental impact. This review article focused on the analysis of the main factors limiting FS' shelf life, as well as a critical discussion about the use of different packaging technologies as alternatives to increasing FS' shelf life. The revised literature revealed that FS are susceptible to microbial deterioration, weight loss and sensory quality decay. Traditional MAP technology can extend the shelf life of FS to 15 days, depending on the gas composition and storage temperature. Meanwhile, active biopolymeric films and edible coatings can be used as emerging alternatives to extend the shelf life of FS. In general, most studies have produced active films and coatings with the objective of reducing microbial growth, weight loss and sensory quality decay of strawberries during storage. Biopolymeric films and edible coatings applied in strawberries can increase the shelf life of these fruits to a similar extent as traditional MAP. The combination of MAP with biopolymeric films and edible coatings could be explored as an alternative to increase the shelf life of FS.

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Gums-Based Coatings Applied to Extend the Shelf Life of Foods: A Review

Cited by 5 publications

References 112 publications

Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears

Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears

Development of Eco-Friendly Biocomposite Films Based on Opuntia ficus-indica Cladodes Powder Blended with Gum Arabic and Xanthan Envisaging Food Packaging Applications

Recent Progress in Modified Atmosphere Packaging and Biopolymeric Films and Coatings for Fresh Strawberry Shelf‐Life Extension

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