Nanostructure‐Based Edible Coatings as a Function of Food Preservation

Braga, Anna Rafaela Cavalcante; Filho, Josemar Gonçalves de Oliveira; Lemes, Ailton César; Egea, Mariana Buranelo

doi:10.1002/9783527827718.ch9

Cited by 2 publications

(1 citation statement)

References 71 publications

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“…The use of nanotechnology in food production has great potential to modernize the food process and its characteristics, provide new foods and processing methods, as well as revolutionize how food reaches the consumer [ 1 ]. The encapsulation, a nanotechnology technique, of bioactive compounds has represented a viable and efficient alternative to increase physical-chemical stability, protect from interactions with other food ingredients, maintain bioactivity, and control the release of these compounds [ 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

Fernandes

Egea

Salas-Mellado

et al. 2023

IJMS

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Nanoencapsulation can increase the stability of bioactive compounds, ensuring protection against physical, chemical, or biological degradations, and allows to control of the release of these biocompounds. Chia oil is rich in polyunsaturated fatty acids—8% corresponds to omega 3 and 19% to omega 6—resulting in high susceptibility to oxidation. Encapsulation techniques allow the addition of chia oil to food to maintain its functionality. In this sense, one strategy is to use the nanoemulsion technique to protect chia oil from degradation. Therefore, this review aims to present the state-of-the-art use of nanoemulsion as a new encapsulation approach to chia oil. Furthermore, the chia mucilage—another chia seed product—is an excellent material for encapsulation due to its good emulsification properties (capacity and stability), solubility, and water and oil retention capacities. Currently, most studies of chia oil focus on microencapsulation, with few studies involving nanoencapsulation. Chia oil nanoemulsion using chia mucilage presents itself as a strategy for adding chia oil to foods, guaranteeing the functionality and oxidative stability of this oil.

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Section: Introductionmentioning

confidence: 99%

Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

Fernandes

Egea

Salas-Mellado

et al. 2023

IJMS

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Essential Oils Against Spoilage in Fish and Seafood: Impact on Product Quality and Future Challenges

Pierozan,

Oliveira Filho,

Cappato

et al. 2024

Foods

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The preservation of fish and seafood represents a significant challenge for the food industry due to these products’ high susceptibility to microbial spoilage. Essential oils (EOs), classified as Generally Recognized as Safe (GRAS), have become a natural alternative to synthetic preservatives due to their antimicrobial and antioxidant properties. This review aims to analyze the specific potential of EOs in extending the shelf life of fish and seafood products, offering a natural and effective preservation solution. It provides a detailed overview of EOs applications and mechanisms, highlighting their role in controlling spoilage microorganisms while maintaining product quality. The main methods of EOs application include immersion, spraying, and pipetting, with antimicrobial effectiveness influenced by factors such as concentration, exposure time, and food characteristics like chemical composition and biofilms. Direct EOs application shows challenges that can be countered by exploring nanoemulsion technology as an effective strategy to enhance EOs stability and controlled release, maximizing their preservation impact. Additionally, coatings made from chitosan, gelatin, Farsi gum, and carrageenan, combined with EOs such as oregano, clove, and thyme have shown efficacy in preserving species like rainbow trout, mackerel, and shrimp. However, the commercial feasibility of using EOs in fish preservation depends on consumer acceptance and regulatory compliance. This review offers valuable insights for the industry and researchers by highlighting the practical applications and commercial challenges of EOs in seafood products, underscoring the importance of consumer acceptance and regulatory adherence for market viability.

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Nanostructure‐Based Edible Coatings as a Function of Food Preservation

Cited by 2 publications

References 71 publications

Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

Essential Oils Against Spoilage in Fish and Seafood: Impact on Product Quality and Future Challenges

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