Chitosan based edible films and coatings: A review

Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract

Over the last years, considerable research has been conducted to develop and apply edible films and coatings made from a variety of agricultural commodities and/or wastes of food product industrialization. Such biopolymers include polysaccharides, proteins, and their blends. These materials present the possibility of being carriers of different additives, such as antimicrobial, antioxidant, nutraceuticals, and flavorings agents. In particular, the use of edibles films and coatings containing antimicrobials has demonstrated to be a useful tool as a stress factor to protect foodstuff against spoilage flora and to decrease the risk of pathogen growth. The more commonly antimicrobials used are organic acids, chitosan, nisin, the lactoperoxidase system, and some plant extracts and their essential oils. For the selection of an antimicrobial, it must be considered the effectiveness against the target microorganism and also the possible interactions among the antimicrobial, the film-forming biopolymer, and other food components present. These interactions can modify the antimicrobial activity and the characteristics of the film being these key factors for the development of antimicrobial films and coatings. The main objective of this article is to review the bibliography of the last years concerning the main hydrocolloids and antimicrobials used for developing edible films and coatings, the methods used to evaluate the antimicrobial activity, the applications and the legislation concerning edible films and coatings. Also, the different strategies related to the modification of structural characteristics and the future trends in the development are discussed. The information update will help to improve the design, development, and application of edible films and coatings tending to increase the safety and quality of food products and to prepare for food legislation changes that might be necessary while identifying future trends concerning a better functionality of edible films thought as a stress factor for lengthening shelf life of food products.

/pdf/development-of-edible-films-and-coatings-with-antimicrobial-2euyolchsy.pdf

Development of Edible Films and Coatings with Antimicrobial Activity

https://www.qim-eurofish.com/FILE_DIR/02-05-2011_15-52-46_35_Y_%20Song%20et%20al_%20Effect%20of%20sodium%20aliginate%20based%20Food%20Control%2022(2011)608-615.pdf

Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

Edible films and coatings in seafood preservation: A review.

Effects of chitosan coating on quality and shelf life of silver carp during frozen storage

The invention discloses a method for cold preservation and refreshment of freshwater fish, which comprises the following steps that: killed, cleaned and washed freshwater fish is soaked into a tea polyphenol acetic acid aqueous solution for 1.5 to 6 hours, drained and subjected to cold preservation and refreshment at the temperature of between 1 DEG C below zero and 8 DEG C below zero, wherein the tea polyphenol acetic acid aqueous solution contains the following materials in weight by percentage: 0.05 to 1.0 percent of tea polyphenol and 0.05 to 5.0 percent of acetic acid. The method not only has small freezing injury on the body of the freshwater fish, but also can further inhibit the propagation of body bacteria, retard the oxidation of fats, and increase the preserving effect on the basis of micro-freezing, and the storage period of the freshwater fish can reach 37 to 57 days. The method not only can be used for keeping freshwater fish products fresh, but also can be used in micro-freezing cold preservation technology for seawater fish and other meat products.

Wenjiao Fan

Papers

Effects of chitosan coating on quality and shelf life of silver carp during frozen storage

Fresh water fish cold-storage preservation method