Protein- And Polysaccharide-Based Edible Packagings: Profile and Applications

Pająk, Paulina; Fortuna, Teresa; Przetaczek-Rożnowska, Izabela

doi:10.15193/zntj/2013/87/005-018

Cited by 3 publications

(7 citation statements)

References 24 publications

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“…The use of starch as a component of edible coatings is possible due to its good barrier to gases (carbon dioxide, oxygen), adequate durability and cohesive strength. Moreover, starch films are odourless, tasteless, colourless and non-toxic [9,116]. However, a major limitation in the use of starch is the high water vapour permeability, which additionally adversely affects the mechanical properties of the coating [30,117].…”

Section: Starchmentioning

confidence: 99%

“…Chitosan is a non-toxic, non-allergenic, biodegradable, biocompatible and film-forming material with beneficial biological effects (antifungal, antibacterial, antitumour) [130][131][132]. Chitosan films are characterised by selective gas permeability (CO 2 and O 2 ) and good mechanical properties and are biodegradable, so they are not harmful to the environment [9]. Edible chitosan coating applied to the surface of fruit and vegetables reduces their respiration rate by regulating gas permeability [133].…”

Section: Chitosan and Chitinmentioning

confidence: 99%

“…They also show good mechanical properties and are biodegradable and thus are not harmful to the environment. However, the disadvantage of these films and coatings is their poor resistance to moisture [9].…”

Section: Properties Of Edible Films and Coatingsmentioning

confidence: 99%

“…Among other requirements, they should not be harmful to health; have good barrier properties to UV rays, moisture, oils and gases; dissolve well in water and fats; and have adequate resistance to microbiological, biochemical or physicochemical changes. These properties depend on the type of natural polymer, the method of modification in the production process (physical, chemical or enzymatic cross-linking) and the method and conditions of forming the film and coating [9,10].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

et al. 2021

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There has been a significant increase in the development of edible films and coatings in recent times, and this is expected to have a significant impact on the quality of fruit and vegetables in the coming years. Consumers expect fresh fruit and vegetables free from pesticide residues, with high quality, nutritional value and an extended shelf life. The application of coatings and edible films to fruits and vegetables represents an environmentally friendly approach to an innovative solution to this problem. Coatings and edible films can act as ecological and biodegradable packaging. The coating strategy involves a combination of natural biopolymers and appropriate preservation methods. The article presents the applicability, trends and perspectives of polysaccharide coatings and edible films and their impact on the quality of fruit and vegetables, providing an understanding of their main functions and benefits. Numerous studies show that natural polysaccharides are well suited for use as packaging material for fresh fruit and vegetables and can often be an important alternative to synthetic compounds. Natural polymer materials are a good barrier to oxygen and carbon dioxide; however, they are characterised by excessive solubility in the water environment, water vapour permeability and low extensibility. The properties of edible coatings can be modified by the addition of plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanosilver particles or fruit and vegetable residues. The use of an electric field is also a promising technology here. The use of polysaccharides for the preparation of edible films and coatings is justified not only by the possibility of reducing the consumption of packaging made of synthetic polymer materials but also by the fact that the production of some natural polymers can be made using waste products generated during the processing of food raw materials.

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Section: Starchmentioning

confidence: 99%

Section: Chitosan and Chitinmentioning

confidence: 99%

Section: Properties Of Edible Films and Coatingsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

et al. 2021

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“…Chitosan is a nontoxic polymer consisting of antifungal, anti-allergenic, antimicrobial, and anti-tumor properties. Due to its properties such as selective gas permeability (only for CO 2 and O 2 ), good mechanical properties, biocompatibility, and biodegradability it is environmentally friendly and is considered a good film-forming material [ 96 , 97 , 98 , 99 , 100 , 101 ]. Due to its ability to regulate gas permeability, edible chitosan coatings are applied to the surface of fruits and vegetables to reduce their respiration rate [ 102 ].…”

Section: Sources Of Biodegradable Materialsmentioning

confidence: 99%

A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications

2022

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Food sectors are facing issues as a result of food scarcity, which is exacerbated by rising populations and demand for food. Food is ordinarily wrapped and packaged using petroleum-based plastics such as polyethylene, polyvinyl chloride, and others. However, the excessive use of these polymers has environmental and health risks. As a result, much research is currently focused on the use of bio-based materials for food packaging. Biodegradable polymers that are compatible with food products are used to make edible packaging materials. These can be ingested with food and provide consumers with additional health benefits. Recent research has shifted its focus to multilayer coatings and films-based food packaging, which can provide a material with additional distinct features. The aim of this review article is to investigate the properties and applications of several bio-based polymers in food packaging. The several types of edible film and coating production technologies are also covered separately. Furthermore, the use of edible films and coatings in the food industry has been examined, and their advantages over traditional materials are also discussed.

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The In Vitro Toxicity Profile of ZnS and CdS Quantum Dots in Polysaccharide Carriers (Starch/Chitosan)

Grzesiakowska,

Dzióbek,

Kuchta-Gładysz

et al. 2023

IJMS

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Nanocomposites are an emerging technology for ensuring food safety and quality. Their unique properties, attributed to nanoparticle presence, facilitate the development of sophisticated sensors and biosensors for detecting harmful substances, microbial growth, and environmental changes in food products. Smart and/or active food packaging development also benefits from the use of nanocomposites. This packaging, or portions of it, provide active protection for its contents and serve as sensors to promptly, simply, and safely identify any detrimental changes in stored food, without elaborate techniques or analyses. Films made from potato starch and chitosan were produced and quantum dots of zinc sulfide (ZnS) and cadmium sulfide (CdS)were synthesized in them for this study. The presence and dimensions of the QDs (quantum dots) were examined with scanning electron microscopy (SEM) and ultraviolet-visible (UV-VIS) spectroscopy. The study aimed to establish the toxicity profile of a starch–chitosan bionanocomposite integrated with ZnS and CdS quantum dots. Cytotoxic and genotoxic features were assessed through cytogenetic instability assessments, consisting of the alkaline comet assay, erythrocyte micronucleus assay, and peripheral blood cell viability analysis of a laboratory mouse model.

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Protein- And Polysaccharide-Based Edible Packagings: Profile and Applications

Cited by 3 publications

References 24 publications

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications

The In Vitro Toxicity Profile of ZnS and CdS Quantum Dots in Polysaccharide Carriers (Starch/Chitosan)

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