Polymer Coatings for Food Applications

Starch‐Based Coatings for Food Preservation: A Review

“…The most used plasticizers for edible coatings are saccharides and polyols. [ 21 ] Coating functionality mainly depends on its composition and properties of the film‐matrix, the adhesion between the coating and food surface mainly affects its film‐forming property. [ 21 ]…”

“…Subsequently, the coating is dried using forced air. [ 21 ] It is very important to control the temperature during the panning process and remove the heat produced by friction with cold air. [ 26 ] According to Andrade et al., [ 26 ] this method is commonly applied in extruded products, once they can be produced in round or oval forms, relatively easy to coat, or small products as nuts.…”

“…[ 26 ] Nonetheless, this method could present some challenges regarding the continuous production, difficulty in the process control, and also result in microorganism growth in the dipping tank. [ 21,24,26 ] Another disadvantage of this method is related to the possibility of the coating solution diluting other layers of the food surface and degrade its functionality. [ 31 ] This technique has been widely used, mainly for coating of fresh products as Andean blueberries, [ 25 ] eggplants, [ 32 ] cucumbers, [ 33 ] mangoes, [ 34 ] black mulberries, [ 35 ] pomegranate fruit, [ 36 ] mandarins, [ 37 ] and pumpkins, [ 38 ] and to recover and protect chestnuts [ 39 ] and almonds.…”

Recent Trends in Biosciences and Biotechnology

“…Collagen is a hydrophilic fibrous protein and is found in connective tissues, bones, and tendons. Coatings made by these polymers are water-insoluble, mechanically strong, and also have good barrier properties for oxygen but a poor barrier for moisture (Mostafavi and Zaeim, 2020).…”

“…Its applicability is limited due to their poor mechanical properties and low water-resistant capacity. The addition of antimicrobial agents improves the value of packaging material(Mostafavi and Zaeim, 2020). Unlike cellulose, starch has various nutritional properties for humans and is also commonly used for the formation of antimicrobial packaging.…”