Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review.

Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review.

Recent years have witnessed great developments in biobased polymer packaging films for the serious environmental problems caused by the petroleum-based nonbiodegradable packaging materials. Chitosan is one of the most abundant biopolymers after cellulose. Chitosan-based materials have been widely applied in various fields for their biological and physical properties of biocompatibility, biodegradability, antimicrobial ability, and easy film forming ability. Different chitosan-based films have been fabricated and applied in the field of food packaging. Most of the review papers related to chitosan-based films are focusing on antibacterial food packaging films. Along with the advances in the nanotechnology and polymer science, numerous strategies, for instance direct casting, coating, dipping, layer-by-layer assembly, and extrusion, have been employed to prepare chitosan-based films with multiple functionalities. The emerging food packaging applications of chitosan-based films as antibacterial films, barrie...

Emerging Chitosan-Based Films for Food Packaging Applications

This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.

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Gelatin-Based Films and Coatings for Food Packaging Applications

Background Consumption of fruits and vegetables, that are rich in antioxidant vitamins and polyphenols, can decrease the risk of the development of age-related chronic diseases. A gradual decline in moisture, sensory properties, vitamin C and polyphenols contents was observed during fruits and vegetables storage. Scope and approach The recent studies on the effect of chitosan-based coatings on the changes of nutritional quality of fruits and vegetables during postharvest storage have been summarized in this review. The latest data of the application of chitosan-based coatings for prevention of the decrease in contents of natural antioxidants ascorbic acid, anthocyanins, and total polyphenols in various fruits and vegetables during postharvest storage have been reviewed. The mechanisms of action and the role of polyphenols and vitamin C in prevention of age-related diseases has been also discussed. Key findings and conclusions Barrier and mechanical properties of chitosan-based films and coatings can be improved by the development of nanocomposite chitosan films and coatings incorporating also rosemary, sunflower, lavender, olive, and carp oils. Layer-by-layer self assembly can be used in the formation of multinanolayer edible coatings.

Hadar Arnon

Papers

Effects of carboxymethyl cellulose and chitosan bilayer edible coating on postharvest quality of citrus fruit.

Development of polysaccharides-based edible coatings for citrus fruits: a layer-by-layer approach.

Effects of a composite chitosan–gelatin edible coating on postharvest quality and storability of red bell peppers