Journal ArticleDOI
Development of Edible Films and Coatings with Antimicrobial Activity
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TLDR
In this paper, a review 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 the development of these materials, and different strategies related to the modification of structural characteristics and the future trends in the development are discussed.Abstract:
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.read more
Citations
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Journal ArticleDOI
Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review.
Bilal Hassan,Shahzad Ali Shahid Chatha,Abdullah Ijaz Hussain,Khalid Mahmood Zia,Naseem Akhtar +4 more
TL;DR: Edible films and coatings are thin layers applied on food products to protect them from microbial growth, prolonging their shelf life and improving other quality aspects like sensory attributes, appearance, originality and freshness of ingredients.
Journal ArticleDOI
Physicochemical properties, modifications and applications of starches from different botanical sources
TL;DR: The state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed in this article, where the authors present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch versatility, low cost and ease of use when its physicochemical properties are altered.
Journal ArticleDOI
Edible films from pectin: Physical-mechanical and antimicrobial properties - A review
Paula J.P. Espitia,Wen-Xian Du,Roberto J. Avena-Bustillos,Nilda de Fátima Ferreira Soares,Tara H. McHugh +4 more
TL;DR: Pectin is one of the main components of the plant cell wall chemically constituted by poly α 1−4-galacturonic acids as mentioned in this paper and is used as gelling, stabilizing, or thickening agent in food products such as jams, yoghurt drinks, fruity milk drinks, and ice cream.
Journal ArticleDOI
Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review.
TL;DR: This review article summarizes the importance of various natural Polysaccharides, Protein and Lipid-Based Natural edible polymers used for making coatings and edible films.
Journal ArticleDOI
Edible and Biodegradable Starch Films: A Review
TL;DR: In this paper, the physicochemical properties of the starch matrices, the film formation methods, and physicochemical property of starch films have been analyzed and the influences of different components added in casting methods and thermoplastic processes have been also analyzed.
References
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Journal ArticleDOI
Essential oils: their antibacterial properties and potential applications in foods--a review.
TL;DR: In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7, Shigella dysenteria, Bacillus cereus and Staphylococcus aureus at levels between 0.2 and 10 microl ml(-1).
Journal ArticleDOI
Antimicrobial agents from plants: antibacterial activity of plant volatile oils.
H. J. D. Dorman,Stanley G. Deans +1 more
TL;DR: The volatile oils of black pepper, clove, and thyme exhibited considerable inhibitory effects against all the organisms under test while their major components demonstrated various degrees of growth inhibition.
Book
Fundamentals and applications
John Weiner,Ping-Tong Ho +1 more
TL;DR: The Optical Bloch Equations of a Two-Level Atom as mentioned in this paper are derived from a two-level atom and are used for light-matter interaction in light-matters interaction.
Journal ArticleDOI
Nanocomposites for food packaging applications
TL;DR: Nanoparticles have proportionally larger surface area than their microscale counterparts, which favors the filler-matrix interactions and the performance of the resulting material as mentioned in this paper, and they can have other functions when added to a polymer, such as antimicrobial activity, enzyme immobilization, biosensing, etc.
Journal ArticleDOI
Functional Materials in Food Nanotechnology
TL;DR: The Institute of Food Technologists has issued a Scientific Status Summary to update readers on the applications of nanotechnology in the food industry as discussed by the authors, which can be found in this issue.