Edible films and coatings: Structures, active functions and trends in their use

By Víctor Falguera, J. P. Quintero, A. Jiménez, J. A. Muñoz, A. Ibarz. 2011

852 citations recorded by the source corpus.

Edible films and coatings are thin layers of edible materials applied on food products that play an important role on their conservation, distribution and marketing. Some of their functions are to protect the product from mechanical damage, physical, chemical and microbiological activities. Their use in food applications and especially highly perishable products such as horticultural ones, is based on some particular properties such as cost, availability, functional attributes, mechanical properties (flexibility, tension), optical properties (brightness and opacity), the barrier effect against gases flow, structural resistance to water and microorganisms and sensory acceptability. In this piece of work, the lastest advances on their composition (polymers to be used in the structural matrix), including nanoparticles addition, and properties have been reviewed, as well as the trends in the research about their different applications, including oil consumption reduction in deep-fat fried products, their use in combination with bioactive compounds that bring foodstuff additional functions and shelf life extension of highly perishable products.

Subfields: Biomaterials, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/922954e5916d01fd0ca0d7f5077411c689ed7385

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In Biomaterials

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Citations in the corpus

Layer-by-Layer Electrostatic Deposition of Edible Coating on Fresh Cut Melon Model: Anticipated and Unexpected Effects of Alginate–Chitosan Combination (2014, background): “Rationally designed multicomponent edible coatings are currently sought after to provide new materials with well-controlled, beneficial properties (Falguera et al. 2011).”
Review on Polysaccharides Used in Coatings for Food Packaging Papers (2020, background): “In food packaging, polysaccharides have the potential to be used as coating formulations for paper, edible coatings and films or to obtain bioactive and sensor materials in active and intelligent packaging [15,16].”
Starch-Based Coatings for Preservation of Fruits and Vegetables (2018, background): “How effective EC is at protecting fruits and vegetables greatly depends on the product wettability to obtain a uniformly coated surface, which is influenced both by the fruit/vegetable surface properties and by the chemical composition and structure of the coating-forming polymers: the presence of d”
Improving food products' quality and storability by using Layer by Layer edible coatings (2018, background): “A combination of two or more components, sometimes from different classes, can improve edible coatings properties since it allows benefiting advantages from several materials (Falguera et al., 2011).”
Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging (2019, background): “ity by the oxidation of aroma compounds due to the uptake of oxygen; thus, the permeability of gas and volatile compounds is very important in packaging materials [41].”
Development and characterization of composite edible films based on sodium alginate and pectin (2013, background): “The most frequently utilized polysaccharides were cellulose and starch (and their derivatives), chitosan, seaweed extracts (carrageenans and alginates), exudates (arabic gum), seed (guar gum) or microbial fermentation gums (xanthan and gellan gum) and pectin (Falguera et al., 2011).”
Corn and Rice Starch-Based Bio-Plastics as Alternative Packaging Materials (2019, background): “[27] studied the bioplastics and concluded that the microbiological steadiness, bond, interconnection, wettability, solubility, pellucidity, and mechanical properties were the most critical properties in an edible coating.”
Nanoedible films for food packaging: a review (2019, background): “might be used for commercialization [208, 216, 230, 231].”
Perspectives on Utilization of Edible Coatings and Nano-laminate Coatings for Extension of Postharvest Storage of Fruits and Vegetables (2016, background): “, gas barrier and reduction in metabolic rate) have been extensively proven [41, 85, 113].”