Protection of foods against oxidative deterioration using edible films and coatings: A review

Sahraee, Samar; Milani, Jafar Mohammadzadeh; Regenstein, Joe M.; Kafil, Hossein Samadi

doi:10.1016/j.fbio.2019.100451

Cited by 152 publications

(75 citation statements)

References 76 publications

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“…Starch coating posses a suitable water vapor resistance, which decreases the degree of dehydration. Sahraee et al [ 48 ] mentioned that this characteristic might be due to their considerable number of hydrogen bonds along the film, which helps adjacent chains bind tightly to each other. This effect prevents ethylene production and a decrease in O 2 and CO 2 permeability.…”

Section: Resultsmentioning

confidence: 99%

Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against Colletotrichum gloeosporioides

Ochoa‐Velasco

Pérez-Pérez

Varillas-Torres

et al. 2021

Foods

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The aim of this work was to evaluate the in vitro and in vivo effectiveness of thymol and carvacrol added to edible starch films and coatings against Colletotrichum gloeosporioides. In vitro evaluation consisted of determining minimal inhibitory concentration (MIC) of carvacrol and thymol was determined at different pH values against Colletotrichum gloeosporioides. With MIC values, binary mixtures were developed. From these results, two coatings formulations were in vivo evaluated on mango and papaya. Physicochemical analysis, color change, fruit lesions and C. gloeosporioides growth were determined during storage. In vitro assay indicated that the MIC value of carvacrol and thymol against C. gloeosporioides was 1500 mg/L at pH 5. An additive effect was determined with 750/750 and 1125/375 mg/L mixtures of carvacrol and thymol, respectively. Coated fruits with selected mixtures of carvacrol and thymol presented a delay in firmness, maturity index and color change. Moreover, a fungistatic effect was observed due to a reduction of lesions in coated fruits. These results were corroborated by the increase in the lag phase value and the reduction of the growth rate. Carvacrol and thymol incorporated into edible films and coatings are able to reduce the incidence of anthracnose symptoms on mango and papaya.

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Section: Resultsmentioning

confidence: 99%

Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against Colletotrichum gloeosporioides

Ochoa‐Velasco

Pérez-Pérez

Varillas-Torres

et al. 2021

Foods

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“…Additives play many important roles in the film/coatings matrix and include various compounds such as antioxidants, nutraceuticals, pharmaceuticals, antimicrobials, nutrients, flavors, fragrances, colors, probiotics, emulsifiers, cross-linking agents, browning inhibitors [114][115][116], etc.…”

Section: Additivesmentioning

confidence: 99%

Edible and Functionalized Films/Coatings—Performances and Perspectives

et al. 2020

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In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.

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“…Ekstrak tanaman dari oregano, rosemary dan garlic (Seydim dan Sarikus, 2006) telah digunakan pada pembuatan biodegradable film. Ekstrak tanaman selain sebagai bahan antimikroba, juga dapat berfungsi sebagai antioksidan (Sahraee et al, 2019). Karouw et al (2017) melakukan pengolahan biodegradable film dengan penambahan minyak kelapa pada konsentrasi 0,3%.…”

Section: Pendahuluanunclassified

Pemanfaatan Biodegradable Film Pati Sagu sebagai Bahan Pengemas Permen Kelapa [Utilization of Biodegradable Film from Sago Starch as Packaging for Coconut-Based Candy]

2020

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Packaging from natural biopolymers is the choice as a future packaging, because it is biodegradable so it does not have a negative effect on the environment. This study aims to determine changes in physicochemical, microbiological and sensory characteristics of coconut-based candy which are packaged using biodegradable film made from sago starch. The study was carried out from February to December 2016 at Laboratory of Indonesia Palm Crops Research Institute and Laboratory of Agricultural Technology Faculty, Gadjah Mada University. The research was conducted in two stages, namely preparation of biodegradable films in the first stage and the second stage of making coconut-based candy. The resulting coconut candy is then packaged using sago starch-based biodegradable film and then stored at room temperature for 40 days. Observations were made at 0, 10, 20, 30 and 40 days. The parameters observed were the composition of fatty acids, physicochemical properties (fat content, protein, water, ash and carbohydrates), microbiological tests (total microbes) and organoleptic tests. Coconut-based candy has a content of Medium Chain Fatty Acid (ALRM) of 62.15% and lauric acid is the highest proportion of fatty acids (52.05%). Coconut-based candy packaged using biodegradable films from sago starch for 40 days storage has a fat content (10.54-10.91%), protein (2.82-3.37%), water (4.05-4.71%) and ash (1.43-3.53%). Microbiological test showed that coconut candy packed using biodegradable films from sago starch in 30 days and 40 days storage was detected to contain a total of 6.67 CFU/g and 13.33 CFU/g respectively. Storage time that produces products that are still accepted by consumers is at 30 days of storage. The shelf life of coconut candy can be extended by addition of antioxidant and food preservatives.ABSTRAK Kemasan dari biopolimer alami menjadi pilihan sebagai pengemas masa depan, karena mudah terurai sehingga tidak memberikan efek negatif terhadap lingkungan. Penelitian ini bertujuan untuk mengetahui perubahan sifat fisikokimia, mikrobiologi dan sensoris permen kelapa yang dikemas menggunakan biodegradable film pati sagu. Penelitian dilakukan pada bulan Februari sampai Desember 2016 di Laboratorium Balai Penelitian Tanaman Palma Manado dan Laboratorium Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta. Penelitian dilakukan dalam dua tahap, yaitu tahap pertama pembuatan biodegradable film dan tahap kedua pembuatan permen kelapa. Permen kelapa yang dihasilkan kemudian dikemas menggunakan biodegradable film pati sagu dan selanjutnya disimpan pada suhu ruang selama 40 hari. Pengamatan dilakukan pada 0, 10, 20, 30 dan 40 hari. Parameter yang diamati adalah komposisi asam lemak, sifat fisikokimia (kadar lemak, protein, abu air dan karbohidrat), uji mikrobiologi (total mikroba) dan uji organoleptik. Permen kelapa memiliki kandungan Asam Lemak Rantai Medium (ALRM) sebesar 62,15% dan asam laurat merupakan asam lemak dengan proporsi tertinggi (52,05%). Permen kelapa yang dikemas menggunakan biodegradable film pati sagu sampai penyimpanan 40 hari memiliki kadar lemak (10,54-10,91%), protein (2,82-3,37%), air (4,05-4,71%) dan abu (1,43-3,53%). Hasil uji mikrobiologi diperoleh bahwa permen kelapa yang dikemas menggunakan biodegradable film pati sagu pada penyimpanan 30 hari dan 40 hari terdeteksi mengandung total mikroba masing-masing sebanyak 6,67 CFU/g dan 13,33 CFU/g. Lama penyimpanan yang menghasilkan produk yang masih diterima konsumen yaitu pada 30 hari penyimpanan. Masa simpan produk dapat diperpanjang dengan penambahan antioksidan dan antimikroba

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Protection of foods against oxidative deterioration using edible films and coatings: A review

Cited by 152 publications

References 76 publications

Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against Colletotrichum gloeosporioides

Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against Colletotrichum gloeosporioides

Edible and Functionalized Films/Coatings—Performances and Perspectives

Pemanfaatan Biodegradable Film Pati Sagu sebagai Bahan Pengemas Permen Kelapa [Utilization of Biodegradable Film from Sago Starch as Packaging for Coconut-Based Candy]

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