The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings

Abstract

Nowadays, edible coatings incorporated with nanostructures as systems of controlled release of flavors, colorants and/or antioxidants and antimicrobial substances, also used for thermal and environmental protection of active compounds, represent a gap of opportunity to increase the shelf life of food highly perishable, as well as for the development of new products. These functionalized nanostructures have the benefit of incorporating natural substances obtained from the food industry that are rich in polyphenols, dietary fibers, and antimicrobial substances. In addition, the polymers employed on its preparation, such as polysaccharides, solid lipids and proteins that are low cost and developed through sustainable processes, are friendly to the environment. The objective of this review is to present the materials commonly used in the preparation of nanostructures, the main ingredients with which they can be functionalized and used in the preparation of edible coatings, as well as the advances that these structures have represented when used as controlled release systems, increasing the shelf life and promoting the development of new products that meet the characteristics of functionality for fresh foods ready to eat.

Recent Advances in Novel Packaging Technologies for Shelf-Life Extension of Guava Fruits for Retaining Health Benefits for Longer Duration

“…Many researchers have concluded that the rate of oxygen consumption and the evolution of CO 2 and ethylene production during the packaging and storage of fruit play a major role in extending shelf life [3,7,[20][21][22][23][24][25]. Modified atmospheric packaging (MAP), controlled atmospheric packaging (CAP), and edible packaging have significantly controlled the deterioration of fruit for a longer period of time by maintaining the proper gaseous environment around the fruit [18,[26][27][28]. These technologies are aimed at reducing the respiration rate and transpiration rate and subsequently degrade the speed of biochemical reaction occurring during the storage of fruit.…”

Powlekanie żywności – materiały, metody i zastosowanie w przemyśle spożywczym

“…Dzięki temu możliwe będzie otrzymywanie modyfikowanych właściwości barierowych określonych produktów, walorów smakowo-zapachowych, a także zwiększenie ich wartości odżywczej. Obecnie brakuje przepisów, które jednoznacznie określą ryzyko związane ze stosowaniem nanomateriałów, lecz uznaje się, że wszystkie występujące skutki toksykologiczne zależą od parametrów fizykochemicznych stosowanych nanomateriałów [23].…”

Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber

“…Thus, it is necessary to protect this fruit with technologies that reduce post-harvest losses [3]. In this regard, significant progress has been made in developing edible nano-coatings [4,5]. Modifying permeability to O 2 and CO 2 and adding active components that are capable of improving such properties as antioxidant and antimicrobial capacity can considerably reduce enzymatic and respiratory activity and, therefore, increase the shelf life of fresh-cut, ready-to-eat products [6].…”