Starch‐Based Coatings for Food Preservation: A Review

Abstract

Starch‐based coatings (SC) are materials used to extend the shelf life and preserve the quality of foods during storage. Several approaches such as panning, fluidized bed, dipping, and spraying can be used to apply SC on foods. In general, SC are produced using gelatinized starch in water, in the presence of plasticizers, however, mixtures of starches with other macromolecules such as carbohydrates, proteins, and lipids also have been investigated aiming to manufacture SC with improved physicochemical properties. Recently, SC containing antioxidant and antimicrobial compounds have been used to reduce lipid oxidation, ripening, and microbial growth in foods. This review article focuses on the analysis of the state of the art available in the 10 last years and is related to the production and food application of SC. It is expected that this review can elucidate the recent trends of SC, encouraging future studies to expand the production and application of SC in the food sector.

Recent Progress in Modified Atmosphere Packaging and Biopolymeric Films and Coatings for Fresh Strawberry Shelf‐Life Extension

“…Dipping coating has been the main methodology used to deposit the coating over the strawberries (dipping time between 30 s and 1 min) coupled with drying with forced air at room temperature (Table 3). Coatings are different from films because they are applied in liquid form on the food (Figure 2d), whereas biopolymeric films are first moulded as solid sheets and then applied as wrapping on the food product [120]. Similar to films, coatings have been extensively used to increase strawberry shelf life by acting as barrier materials, reducing transpiration rate, weight loss and chemical degradation of nutrients These films were applied in strawberries and compared with fruits packed with polyethylene.…”

Novel Waxy Starch Cryostructured Coatings Applied on Commercial Crackers

“…For this reason, smart packaging is considered to be those that incorporate additional functionalities such as antioxidants, antibacterial properties, and detection capabilities to indicate parameters such as freshness, pH, acidity, humidity, etc., at the same time that they can actively affect these parameters to preserve, as much as possible, the quality of the food and therefore, extend the useful life. [1,2] Over time, polymers have provided most of the standard components of packaging and coatings, as they possess many desired characteristics, such as softness, lightness, and transparency. However, the increased use of synthetic packaging films has given rise to a serious ecological problem due to its non-biodegradability.…”

“…In this sense, food packaging has been conventionally used as a physical barrier mechanism to protect and preserve the qualities of food in processes that are currently called “from farm‐to‐fork.” For this reason, smart packaging is considered to be those that incorporate additional functionalities such as antioxidants, antibacterial properties, and detection capabilities to indicate parameters such as freshness, pH, acidity, humidity, etc., at the same time that they can actively affect these parameters to preserve, as much as possible, the quality of the food and therefore, extend the useful life. [ 1,2 ]…”

Active Films and Coatings Based on Propolis Extract and Chitosan: Physicochemical Characterization and Potential Application in Refrigerated Shrimps (Litopenaeus vannamei)

“…Furthermore, chemical compounds can be added to films aiming to impart antioxidant and antimicrobial properties. [ 9 ] In this way, several studies have developed chitosan‐based films added natural extracts such as green tea, [ 10 ] pomegranate peel, [ 11 ] orange peel, [ 12 ] and longkong pericarp [ 13 ] as potential materials to control melanosis during the shrimp storage. In these researches, chitosan was used as a biopolymeric material due to its excellent coating properties.…”