Preparation and Incorporation of Functional Ingredients in Edible Films and Coatings

Ribeiro, Andréia; Estevinho, Berta N.; Rocha, Fernando

doi:10.1007/s11947-020-02528-4

Cited by 174 publications

(99 citation statements)

References 92 publications

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“…Furthermore, FUR + 0.2 AgNPs was characterized by the greatest thickness as well as the lowest water solubility and swelling degree [ 26 ]. Determining the impact of the newly obtained packaging on a specific food product is one of the most important elements of the research procedure [ 38 ].…”

Section: Resultsmentioning

confidence: 99%

Application of Furcellaran Nanocomposite Film as Packaging of Cheese

et al. 2021

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There is a serious need to develop and test new biodegradable packaging which could at least partially replace petroleum-based materials. Therefore, the objective of this work was to examine the influence of the recently developed furcellaran nanocomposite film with silver nanoparticles (obtained by an in situ method) on the quality properties of two cheese varieties: a rennet-curd (gouda) and an acid-curd (quark) cheese. The water content, physicochemical properties, microbiological and organoleptic quality of cheese, and migration of silver nanoparticles were examined. Both the number of Lactococcus and total bacteria count did not differ during storage of gouda regardless of the packaging applied. The number of Lactococcus decreased in analogous quark samples. The use of the film slowed down and inhibited the growth of yeast in gouda and quark, respectively. An inhibitory effect of this film on mold count was also observed; however, only regarding gouda. The level of silver migration was found to be lower in quark than in gouda. The film improved the microbiological quality of cheeses during storage. Consequently, it is worth continuing research for the improvement of this film in order to enable its use in everyday life.

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Section: Resultsmentioning

confidence: 99%

Application of Furcellaran Nanocomposite Film as Packaging of Cheese

et al. 2021

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“…The disadvantage of the method is the possibility of forming an uneven and thick coating layer, which affects the appearance of the product, its shelf life, mechanical characteristics, and gas permeability [ 244 ]. Fruits are covered with a fairly thin layer, while vegetables and meat products have a thicker layer [ 245 ]. There are also a number of problems, such as possible dilution of the solution with pieces of product, resulting in the accumulation of product residues and the development of microbes in the immersion bath.…”

Section: Approaches For the Production Of Biopolymer-based Films And Coatingsmentioning

confidence: 99%

“…The most important properties of edible films are density, thickness, transparency, degree of swelling, thermal stability, mechanical strength, barrier properties to oxygen, and water vapor and safety [ 259 ]. The possibility of adding ingredients to the composition of edible films for improving the physico-chemical, mechanical, optical, and microbiological parameters compared with their basic compositions is of great interest to researchers [ 72 , 245 ]. Auxiliary components include plasticizers, crosslinking agents, and other additives [ 260 ].…”

Section: Approaches For the Production Of Biopolymer-based Films And Coatingsmentioning

confidence: 99%

Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation

et al. 2021

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Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.

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“…Many studies have investigated natural AOs for use in packaging applications to extend the shelf life of foodstuffs and/or stabilize the given polymeric material [ 39 ]. The current trend is to add AOs into environmentally friendly materials, such as polysaccharide edible films for packaging purposes [ 40 , 41 , 42 ]. Nevertheless, a deficiency exists in the description of the properties of natural AOs, especially betalains, in biodegradable polymers prepared from commonplace PLA and PCL.…”

Section: Introductionmentioning

confidence: 99%

Effect of an Antioxidant Based on Red Beetroot Extract on the Abiotic Stability of Polylactide and Polycaprolactone

et al. 2021

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This study investigated the effect of natural antioxidants inherent to beetroot (Beta vulgaris var. Vulgaris) on the ageing of environmentally friendly plastics. Certain properties were examined in this context, comprising thermal, mechanical, and morphological properties. A visual evaluation of relevant changes in the given polymers (polylactide and polycaprolactone) was conducted during an ageing test in a UV chamber (45 °C, 70% humidity) for 720 h. The films were prepared by a casting process, in which samples with the extract of beetroot were additionally incorporated in a common filler (bentonite), this serving as a carrier for the extract. The results showed the effect of the incorporated antioxidant, which was added to stabilize the biodegradable films. Its efficiency during the ageing test in the polymers tended to exceed or be comparable to that of the reference sample.

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Preparation and Incorporation of Functional Ingredients in Edible Films and Coatings

Cited by 174 publications

References 92 publications

Application of Furcellaran Nanocomposite Film as Packaging of Cheese

Application of Furcellaran Nanocomposite Film as Packaging of Cheese

Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation

Effect of an Antioxidant Based on Red Beetroot Extract on the Abiotic Stability of Polylactide and Polycaprolactone

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