Microbial Polymers in Edible Films and Coatings of Garden Berry and Grape: Current and Prospective Use

Zikmanis, Pēteris; Juhnevica-Radenkova, Karina; Radenkovs, Vitālijs; Segliņa, Dalija; Krasnova, I.; Koļesovs, Sergejs; Orlovskis, Zigmunds; Šilaks, Artūrs; Semjonovs, Pāvels

doi:10.1007/s11947-021-02666-3

Cited by 25 publications

(14 citation statements)

References 109 publications

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“…In order toimprov their properties, the biopolymers secreted by LAB are subjected to various processing, as follows: for higher flexibility, plasticizers that have the ability to increase the mobility of biopolymer chains due to the reduction of intermolecular forces are added. Thus, to improve flexibility the kefiran films are plasticized with sorbitol, galactitol [ 119 ], glycerol, oleic acid, polyols, and sugars (glucose, galactose, sucrose) [ 117 ], and levan films, with glycerol [ 120 ]. to present effective barrier properties against water vapor and oxygen, glucose, glycerol, oleic acids [ 117 ], or fish gelatin are added to biopolymers [ 120 ]; to ensure pH and high-temperature stability, EPSs are combined with biosurfactants (lipoproteins, polysaccharide-lipid complex, phospholipid), and PLA with cellulose [ 117 ]; enhanced mechanical properties can be achieved when composite films made of EPSs, lipids, and hydrocolloids are formed [ 118 ].…”

Section: Processing Methods Of Biopolymers Produced By Labmentioning

confidence: 99%

“…Thus, to improve flexibility the kefiran films are plasticized with sorbitol, galactitol [ 119 ], glycerol, oleic acid, polyols, and sugars (glucose, galactose, sucrose) [ 117 ], and levan films, with glycerol [ 120 ]. to present effective barrier properties against water vapor and oxygen, glucose, glycerol, oleic acids [ 117 ], or fish gelatin are added to biopolymers [ 120 ]; to ensure pH and high-temperature stability, EPSs are combined with biosurfactants (lipoproteins, polysaccharide-lipid complex, phospholipid), and PLA with cellulose [ 117 ]; enhanced mechanical properties can be achieved when composite films made of EPSs, lipids, and hydrocolloids are formed [ 118 ]. Moreover, EPSs combined with starch (corn starch, cassava starch) form films with improved mechanical and chemical properties [ 117 ], and nanocomposite films composed of starch/kefiran/ZnO [ 121 ] or levan and starch have increased tensile strength [ 118 ].…”

Section: Processing Methods Of Biopolymers Produced By Labmentioning

confidence: 99%

“…for higher flexibility, plasticizers that have the ability to increase the mobility of biopolymer chains due to the reduction of intermolecular forces are added. Thus, to improve flexibility the kefiran films are plasticized with sorbitol, galactitol [ 119 ], glycerol, oleic acid, polyols, and sugars (glucose, galactose, sucrose) [ 117 ], and levan films, with glycerol [ 120 ].…”

Section: Processing Methods Of Biopolymers Produced By Labmentioning

confidence: 99%

“…to present effective barrier properties against water vapor and oxygen, glucose, glycerol, oleic acids [ 117 ], or fish gelatin are added to biopolymers [ 120 ];…”

Section: Processing Methods Of Biopolymers Produced By Labmentioning

confidence: 99%

“…“Food coatings” are suspensions or emulsions that can be applied directly to the surface of food by spraying or dipping. They solidify and form an edible film with low water vapor permeability and good mechanical properties [ 120 ] which can preserve the taste, aroma, texture, and appearance of food [ 120 , 158 ].…”

Section: Applications Of Biopolymers Produced By Lab In the Food Indu...mentioning

confidence: 99%

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Biopolymers Produced by Lactic Acid Bacteria: Characterization and Food Application

et al. 2023

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Plants, animals, bacteria, and food waste are subjects of intensive research, as they are biological sources for the production of biopolymers. The topic links to global challenges related to the extended life cycle of products, and circular economy objectives. A severe and well-known threat to the environment, the non-biodegradability of plastics obliges different stakeholders to find legislative and technical solutions for producing valuable polymers which are biodegradable and also exhibit better characteristics for packaging products. Microorganisms are recognized nowadays as exciting sources for the production of biopolymers with applications in the food industry, package production, and several other fields. Ubiquitous organisms, lactic acid bacteria (LAB) are well studied for the production of exopolysaccharides (EPS), but much less as producers of polylactic acid (PLA) and polyhydroxyalkanoates (PHAs). Based on their good biodegradability feature, as well as the possibility to be obtained from cheap biomass, PLA and PHAs polymers currently receive increased attention from both research and industry. The present review aims to provide an overview of LAB strains’ characteristics that render them candidates for the biosynthesis of EPS, PLA, and PHAs, respectively. Further, the biopolymers’ features are described in correlation with their application in different food industry fields and for food packaging. Having in view that the production costs of the polymers constitute their major drawback, alternative solutions of biosynthesis in economic terms are discussed.

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Section: Processing Methods Of Biopolymers Produced By Labmentioning

confidence: 99%

Section: Processing Methods Of Biopolymers Produced By Labmentioning

confidence: 99%

Section: Processing Methods Of Biopolymers Produced By Labmentioning

confidence: 99%

“…to present effective barrier properties against water vapor and oxygen, glucose, glycerol, oleic acids [ 117 ], or fish gelatin are added to biopolymers [ 120 ];…”

Section: Processing Methods Of Biopolymers Produced By Labmentioning

confidence: 99%

Section: Applications Of Biopolymers Produced By Lab In the Food Indu...mentioning

confidence: 99%

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Biopolymers Produced by Lactic Acid Bacteria: Characterization and Food Application

et al. 2023

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Edible gums—An extensive review on its diverse applications in various food sectors

Kadirvel,

Narayana

2023

Food Bioengineering

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In recent years, the extraction, processing, and application of edible gums, in the food and healthcare sector has skyrocketed and extensively explored. Edible gums are derived from multiple sources such as plants/trees, animals, microorganisms, and seaweed. Edible gums are typically employed to perform certain functions including modification of rheology, gel formation, stability, encapsulation, and fat replacement. The unique interaction of edible gums with food molecules enables the achievement of desired characteristics of specific food products belonging to various sectors. This review delivers a comprehensive understanding of the classification and characterization of edible gums and their applications in the food industry. Despite several advantages offered by edible gums, there exist certain challenges that are encountered during commercialization by manufacturers and proposed strategies to overcome the hurdles, regulatory aspects, and safety of edible gums upon consumption have been highlighted in this review.

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Application of Carboxymethyl Cellulose and Its Edible Composite Coating in Fruit Preservation

Xu,

Deng,

Ruan

et al. 2024

Packag Technol Sci

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Fruits are highly susceptible to quality deterioration and spoilage during postharvest storage. Edible coating emerges as an effective strategy to prolong the postharvest life of fruit and enhance their quality during storage. Carboxymethyl cellulose (CMC) is a polysaccharide derivative widely applied in various industries due to its excellent barrier and mechanical properties. CMC has been utilized as an edible coating material for postharvest preservation of fruit for many years. Ongoing research is centred on the development of composite films by integrating CMC with natural biopolymers or potential active agents to augment their functionality in postharvest fruit preservation. This review consolidates findings on composite coatings of CMC combined with various materials for fruit storage and preservation, shedding light on the challenges associated with such composite coatings.

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Microbial Polymers in Edible Films and Coatings of Garden Berry and Grape: Current and Prospective Use

Cited by 25 publications

References 109 publications

Biopolymers Produced by Lactic Acid Bacteria: Characterization and Food Application

Biopolymers Produced by Lactic Acid Bacteria: Characterization and Food Application

Edible gums—An extensive review on its diverse applications in various food sectors

Application of Carboxymethyl Cellulose and Its Edible Composite Coating in Fruit Preservation

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