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Pillai ARS, Eapen AS, Zhang W, Roy S. Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation: A Review. Foods 2024; 13:1529. [PMID: 38790829 PMCID: PMC11121366 DOI: 10.3390/foods13101529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 05/04/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Over the last decades, a significant rise in fruit consumption has been noticed as they contain numerous nutritional components, which has led to the rise in fruit production globally. However, fruits are highly liable to spoilage in nature and remain vulnerable to losses during the storage and preservation stages. Therefore, it is crucial to enhance the storage life and safeness of fruits for the consumers. To keep up the grade and prolong storage duration, various techniques are employed in the food sector. Among these, biopolymer coatings have gained widespread acceptance due to their improved characteristics and ideal substitution for synthetic polymer coatings. As there is concern regarding the safety of the consumers and sustainability, edible coatings have become a selective substitution for nurturing fruit quality and preventing decay. The application of polysaccharide-based edible coatings offers a versatile solution to prevent the passage of moisture, gases, and pathogens, which are considered major threats to fruit deterioration. Different polysaccharide substances such as chitin, pectin, carrageenan, cellulose, starch, etc., are extensively used for preparing edible coatings for a wide array of fruits. The implementation of coatings provides better preservation of the fruits such as mango, strawberry, pineapple, apple, etc. Furthermore, the inclusion of functional ingredients, including polyphenols, natural antioxidants, antimicrobials, and bio-nanomaterials, into the edible coating solution matrix adds to the nutritional, functional, and sensory attributes of the fruits. The blending of essential oil and active agents in polysaccharide-based coatings prevents the growth of food-borne pathogens and enhances the storage life of the pineapple, also improving the preservation of strawberries and mangoes. This paper aims to provide collective data regarding the utilization of polysaccharide-based edible coatings concerning their characteristics and advancements for fruit preservation.
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Affiliation(s)
- Athira R. S. Pillai
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India; (A.R.S.P.); (A.S.E.)
| | - Ansu Sara Eapen
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India; (A.R.S.P.); (A.S.E.)
| | - Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India; (A.R.S.P.); (A.S.E.)
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2
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Ding X, Luo X, Khan IM, Yue L, Zhang Y, Wang Z. Covalent modification of γ-cyclodextrin with geraniol: An antibacterial agent with good thermal stability, solubility and biocompatibility. Colloids Surf B Biointerfaces 2024; 237:113841. [PMID: 38492412 DOI: 10.1016/j.colsurfb.2024.113841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 11/27/2023] [Accepted: 03/09/2024] [Indexed: 03/18/2024]
Abstract
Geraniol (Ger) is an essential oil molecule with excellent biological activity. High hydrophobicity and volatility limit its practical application. Cyclodextrins (CDs) are water-soluble cyclic oligosaccharides with hydrophobic cavities. Physical encapsulation of CDs to improve the solubility and stability of essential oil molecules is not satisfactory. Therefore, this study synthesized the γ-CD derivative (γ-CD-Ger) by grafting Ger onto γ-CD using a bromide-mediated method. Compared to the inclusion complexes (γ-CD/Ger) formed by both, the derivatives exhibit better solubility and thermal stability. The derivative has better antibacterial activity when the ratio of γ-CD to Ger was 1:2. In addition, the derivatives did not exhibit cytotoxic and hemolytic properties. These results indicate that this research provides a water-soluble antibacterial agent with a wide range of promising applications and offers new ideas for the application of alcohol hydrophobic molecules in aqueous systems.
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Affiliation(s)
- Xiaowei Ding
- State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, PR China.
| | - Xuerong Luo
- State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, PR China.
| | - Imran Mahmood Khan
- Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute, University of Nottingham Ningbo China, Ningbo 315100, PR China.
| | - Lin Yue
- State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, PR China; International Joint Laboratory on Food Safety, Jiangnan University, Lihu Road 1800, Wuxi 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Lihu Road 1800, Wuxi 214122, PR China.
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, PR China.
| | - Zhouping Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, PR China; International Joint Laboratory on Food Safety, Jiangnan University, Lihu Road 1800, Wuxi 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Lihu Road 1800, Wuxi 214122, PR China; Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, PR China.
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3
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Jin J, Luo B, Xuan S, Shen P, Jin P, Wu Z, Zheng Y. Degradable chitosan-based bioplastic packaging: Design, preparation and applications. Int J Biol Macromol 2024; 266:131253. [PMID: 38556240 DOI: 10.1016/j.ijbiomac.2024.131253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Revised: 03/13/2024] [Accepted: 03/28/2024] [Indexed: 04/02/2024]
Abstract
Food packaging is an essential part of food transportation, storage and preservation. Biodegradable biopolymers are a significant direction for the future development of food packaging materials. As a natural biological polysaccharide, chitosan has been widely concerned by researchers in the field of food packaging due to its excellent film-forming property, good antibacterial property and designability. Thus, the application research of chitosan-based food packaging films, coatings and aerogels has been greatly developed. In this review, recent advances on chitosan-based food packaging materials are summarized. Firstly, the development background of chitosan-based packaging materials was described, and then chitosan itself was introduced. In addition, the design, preparation and applications of films, coatings and aerogels in chitosan-based packaging for food preservation were discussed, and the advantages and disadvantages of each research in the development of chitosan-based packaging materials were analyzed. Finally, the application prospects, challenges and suggestions for solving the problems of chitosan-based packaging are summarized and prospected.
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Affiliation(s)
- Jing Jin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Bodan Luo
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Simin Xuan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Peng Shen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Peng Jin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhengguo Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Yonghua Zheng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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Zhang G, Li T, Liu J, Wu X, Yi H. Cinnamaldehyde-Contained Polymers and Their Biomedical Applications. Polymers (Basel) 2023; 15:polym15061517. [PMID: 36987298 PMCID: PMC10051895 DOI: 10.3390/polym15061517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 03/03/2023] [Accepted: 03/16/2023] [Indexed: 03/22/2023] Open
Abstract
Cinnamaldehyde, a natural product that can be extracted from a variety of plants of the genus Cinnamomum, exhibits excellent biological activities including antibacterial, antifungal, anti-inflammatory, and anticancer properties. To overcome the disadvantages (e.g., poor water solubility and sensitivity to light) or enhance the advantages (e.g., high reactivity and promoting cellular reactive oxygen species production) of cinnamaldehyde, cinnamaldehyde can be loaded into or conjugated with polymers for sustained or controlled release, thereby prolonging the effective action time of its biological activities. Moreover, when cinnamaldehyde is conjugated with a polymer, it can also introduce environmental responsiveness to the polymer through the form of stimuli-sensitive linkages between its aldehyde group and various functional groups of polymers. The environmental responsiveness provides the great potential of cinnamaldehyde-conjugated polymers for applications in the biomedical field. In this review, the strategies for preparing cinnamaldehyde-contained polymers are summarized and their biomedical applications are also reviewed.
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Affiliation(s)
- Guangyan Zhang
- School of Materials and Chemical Engineering, Hubei University of Technology, Wuhan 430068, China
- Correspondence: (G.Z.); (J.L.)
| | - Tianlong Li
- School of Materials and Chemical Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Jia Liu
- Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430022, China
- Correspondence: (G.Z.); (J.L.)
| | - Xinran Wu
- School of Materials and Chemical Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Hui Yi
- School of Materials and Chemical Engineering, Hubei University of Technology, Wuhan 430068, China
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Antimicrobial and antioxidant AIE chitosan-based films incorporating a Pickering emulsion of lemon myrtle (Backhousia citriodora) essential oil. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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6
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pH-sensitive self-assembled nanofibers based on electrostatic interaction and Schiff base bonding for controlled release of curcumin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Ding X, Zhao L, Khan IM, Yue L, Zhang Y, Wang Z. Emerging chitosan grafted essential oil components: A review on synthesis, characterization, and potential application. Carbohydr Polym 2022; 297:120011. [DOI: 10.1016/j.carbpol.2022.120011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 08/04/2022] [Accepted: 08/18/2022] [Indexed: 01/19/2023]
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Wang Q, Chen W, Zhu W, McClements DJ, Liu X, Liu F. A review of multilayer and composite films and coatings for active biodegradable packaging. NPJ Sci Food 2022; 6:18. [PMID: 35277514 PMCID: PMC8917176 DOI: 10.1038/s41538-022-00132-8] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Accepted: 02/09/2022] [Indexed: 01/14/2023] Open
Abstract
Active biodegradable packaging are being developed from biodegradable biopolymers which may solve the environmental problems caused by petroleum-based materials (plastics), as well as improving the shelf life, quality, nutritional profile, and safety of packaged food. The functional performance of active ingredients in biodegradable packaging can be extended by controlling their release profiles. This can be achieved by incorporating active ingredients in sandwich-structured packaging including multilayer and composite packaging. In multilayer materials, the release profile can be controlled by altering the type, structure, and thickness of the different layers. In composite materials, the release profile can be manipulated by altering the interactions of active ingredients with the surrounding biopolymer matrix. This article reviews the preparation, properties, and applications of multilayer and composite packaging for controlling the release of active ingredients. Besides, the basic theory of controlled release is also elaborated, including diffusion, swelling, and biodegradation. Mathematical models are presented to describe and predict the controlled release of active ingredients from thin films, which may help researchers design packaging materials with improved functional performance.
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Affiliation(s)
- Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | - Wenzhang Chen
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | - Wenxin Zhu
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | | | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China.
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9
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Luiza Koop B, Nascimento da Silva M, Diniz da Silva F, Thayres dos Santos Lima K, Santos Soares L, José de Andrade C, Ayala Valencia G, Rodrigues Monteiro A. Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption. Food Res Int 2022; 153:110929. [DOI: 10.1016/j.foodres.2021.110929] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 12/24/2021] [Accepted: 12/25/2021] [Indexed: 12/14/2022]
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10
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Chen F, Kowaleguet MGGM, Shi W, Zhang S, Dai J, Ban Z, Wang L, Wu Y, Wang H. Associating chitosan and nanoemulsion as a delivery system of essential oil; the potential on quality maintenance of minimally processed produce. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112925] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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11
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Ghosh M, Singh AK. Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives. PROGRESS IN ORGANIC COATINGS 2022; 163:106632. [PMID: 34931104 PMCID: PMC8674086 DOI: 10.1016/j.porgcoat.2021.106632] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 11/08/2021] [Accepted: 11/17/2021] [Indexed: 05/25/2023]
Abstract
Fresh fruits are prioritized needs in order to fulfill the required health benefits for human beings. However, some essential fruits are highly perishable with very short shelf-life during storage because of microbial growth and infections. Thus improvement of fruits shelf-life is a serious concern for their proper utlization without generation of huge amount of fruit-waste. Among various methods employed in extension of fruits shelf-life, design and fabrication of edible nanocoatings with antimicrobial activities have attracted considerable interest because of their enormous potential, novel functions, eco-friendly nature and good durability. In recent years, scientific communities have payed increased attention in the development of advanced antimicrobial edible coatings to prolong the postharvest shelf-life of fruits using hydrocolloids. In this review, we attempted to highlight the technical breakthrough and recent advancements in development of edible fruit coating by the application of various types of agro-industrial residues and different active nanomaterials incorporated into the coatings and their effects on shelf-life of perishable fruits. Improvements in highly desired functions such as antioxidant/antimicrobial activities and mechanical properties of edible coating to significantly control the gases (O2/CO2) permeation by the incorporation of nanoscale natural materials as well as metal nanoparticles are reviewed and discussed. In addition, by compiling recent knowledge, advantages of coatings on fruits for nutritional security during COVID-19 pandemic are also summarized along with the scientific challenges and insights for future developments in fabrication of engineered nanocoatings.
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Affiliation(s)
- Moushumi Ghosh
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab 147004, India
| | - Arun Kumar Singh
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab 147004, India
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12
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Fan Y, Liu Y, Wu Y, Dai F, Yuan M, Wang F, Bai Y, Deng H. Natural polysaccharides based self-assembled nanoparticles for biomedical applications - A review. Int J Biol Macromol 2021; 192:1240-1255. [PMID: 34678381 DOI: 10.1016/j.ijbiomac.2021.10.074] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Revised: 10/04/2021] [Accepted: 10/09/2021] [Indexed: 12/13/2022]
Abstract
In recent years, nanoparticles (NPs) derived from the self-assembly of natural polysaccharides have shown great potential in the biomedical field. Here, we described several self-assembly modes of natural polysaccharides in detail, summarized the natural polysaccharides mostly used for self-assembly, and provided insights into the current applications and achievements of these self-assembled NPs. As one of the most widespread substances in nature, most natural polysaccharides exhibit advantages of biodegradability, low immunogenicity, low toxicity, and degradable properties. Therefore, they have been fully explored, and the application of chitosan, hyaluronic acid, alginate, starch, and their derivatives has been extensively studied, especially in the fields of biomedical. Polysaccharides based NPs were proved to improve the solubility of insoluble drugs, enhance tissue target ability and realize the controlled and sustained release of drugs. When modified by hydrophobic groups, the amphiphilic polysaccharides can self-assemble into NPs. Other driven forces of self-assembly include electrostatic interaction and hydrogen bonds. Up to the present, polysaccharides-based nanoparticles have been widely applied for tumor treatment, antibacterial application, gene therapy, photodynamic therapy and transporting insulin.
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Affiliation(s)
- Yaqi Fan
- Shanghai Skin Disease Hospital, Tongji University School of Medicine, Shanghai 200443, China
| | - Yeqiang Liu
- Shanghai Skin Disease Hospital, Tongji University School of Medicine, Shanghai 200443, China
| | - Yang Wu
- Hubei International Scientific and Technological Cooperation Base of Sustainable Resource and Energy, Hubei Key Laboratory of Biomass Resource Chemistry and Environmental Biotechnology, Hubei Engineering Center of Natural Polymers-based Medical Materials, School of Resource and Environmental Science, Wuhan University, Wuhan 430079, China
| | - Fangfang Dai
- Department of Obstetrics and Gynecology, Renmin Hospital of Wuhan University, Wuhan, Hubei 430060, China
| | - Mengqin Yuan
- Department of Obstetrics and Gynecology, Renmin Hospital of Wuhan University, Wuhan, Hubei 430060, China
| | - Feiyan Wang
- Shanghai Skin Disease Clinical College of Anhui Medical University, Shanghai Skin Disease Hospital, Shanghai 200443, China
| | - Yun Bai
- Shanghai Skin Disease Hospital, Tongji University School of Medicine, Shanghai 200443, China.
| | - Hongbing Deng
- Hubei International Scientific and Technological Cooperation Base of Sustainable Resource and Energy, Hubei Key Laboratory of Biomass Resource Chemistry and Environmental Biotechnology, Hubei Engineering Center of Natural Polymers-based Medical Materials, School of Resource and Environmental Science, Wuhan University, Wuhan 430079, China.
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13
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Miteluț AC, Popa EE, Drăghici MC, Popescu PA, Popa VI, Bujor OC, Ion VA, Popa ME. Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review. Foods 2021; 10:2821. [PMID: 34829101 PMCID: PMC8620870 DOI: 10.3390/foods10112821] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 11/08/2021] [Accepted: 11/14/2021] [Indexed: 11/24/2022] Open
Abstract
The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage. These requirements represent real challenges when dealing with highly perishable food products, such as fruits and vegetables. Thus, in recent years, edible coatings have been intensively developed and studied because of their capacity to improve the quality, shelf life, safety, and functionality of the treated products. Edible coatings can be applied through different techniques, like dipping, spraying, or coating, in order to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and applied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored. This review attempts to summarize recent studies of different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality.
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Affiliation(s)
- Amalia Carmen Miteluț
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Elisabeta Elena Popa
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Mihaela Cristina Drăghici
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Paul Alexandru Popescu
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Vlad Ioan Popa
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (V.I.P.); (O.-C.B.); (V.A.I.)
| | - Oana-Crina Bujor
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (V.I.P.); (O.-C.B.); (V.A.I.)
| | - Violeta Alexandra Ion
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (V.I.P.); (O.-C.B.); (V.A.I.)
| | - Mona Elena Popa
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
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Iñiguez-Moreno M, Ragazzo-Sánchez JA, Calderón-Santoyo M. An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges. Polymers (Basel) 2021; 13:polym13193271. [PMID: 34641086 PMCID: PMC8512484 DOI: 10.3390/polym13193271] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 09/19/2021] [Accepted: 09/19/2021] [Indexed: 12/16/2022] Open
Abstract
Global demand for minimally processed fruits and vegetables is increasing due to the tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach as much as 30%; reducing them represents a challenge for the industry and scientific sectors. The use of edible packaging based on biopolymers is an alternative to mitigate the negative impact of conventional films and coatings on environmental and human health. Moreover, it has been demonstrated that natural coatings added with functional compounds reduce the post-harvest losses of fruits and vegetables without altering their sensorial and nutritive properties. Furthermore, the enhancement of their mechanical, structural, and barrier properties can be achieved through mixing two or more biopolymers to form composite coatings and adding plasticizers and/or cross-linking agents. This review shows the latest updates, tendencies, and challenges in the food industry to develop eco-friendly food packaging from diverse natural sources, added with bioactive compounds, and their effect on perishable foods. Moreover, the methods used in the food industry and the new techniques used to coat foods such as electrospinning and electrospraying are also discussed. Finally, the tendency and challenges in the development of edible films and coatings for fresh foods are reviewed.
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15
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Liu C, Jin T, Liu W, Hao W, Yan L, Zheng L. Effects of hydroxyethyl cellulose and sodium alginate edible coating containing asparagus waste extract on postharvest quality of strawberry fruit. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111770] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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16
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Beltrán Sanahuja A, Valdés García A. New Trends in the Use of Volatile Compounds in Food Packaging. Polymers (Basel) 2021; 13:polym13071053. [PMID: 33801647 PMCID: PMC8038046 DOI: 10.3390/polym13071053] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/17/2021] [Accepted: 03/24/2021] [Indexed: 12/14/2022] Open
Abstract
In the last years, many of the research studies in the packaging industry have been focused on food active packaging in order to develop new materials capable of retaining the active agent in the polymeric matrix and controlling its release into food, which is not easy in many cases due to the high volatility of the chemical compounds, as well as their ease of diffusion within polymeric matrices. This review presents a complete revision of the studies that have been carried out on the incorporation of volatile compounds to food packaging applications. We provide an overview of the type of volatile compounds used in active food packaging and the most recent trends in the strategies used to incorporate them into different polymeric matrices. Moreover, a thorough discussion regarding the main factors affecting the retention capacity and controlled release of volatile compounds from active food packaging is presented.
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Affiliation(s)
- Ana Beltrán Sanahuja
- Correspondence: (A.B.S.); (A.V.G.); Tel.: +34-965-90-96-45 (A.B.S.); +34-965-90-35-27 (A.V.G.)
| | - Arantzazu Valdés García
- Correspondence: (A.B.S.); (A.V.G.); Tel.: +34-965-90-96-45 (A.B.S.); +34-965-90-35-27 (A.V.G.)
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