Plant gums as the functional compounds for edible films and coatings in the food industry: A review

2021 ◽  
Author(s):  
Arezou Khezerlou ◽  
Hajar Zolfaghari ◽  
Seyed Alireza Banihashemi ◽  
Samira Forghani ◽  
Ali Ehsani
Keyword(s):  
Food Industry ◽  
Edible Films ◽  
Plant Gums

Use of the enzyme transglutaminase to prepare hydrocolloid-based edible films suitable for the food industry

2008 ◽  
Vol 136 ◽  
pp. S329
Author(s):  
Loredana Mariniello ◽  
Concetta Valeria L. Giosafatto ◽  
Prospero Di Pierro ◽  
Angela Sorrentino ◽  
Raffaele Porta
Keyword(s):  
Food Industry ◽  
Edible Films

scholarly journals An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

Polymers ◽  
2021 ◽  
Vol 13 (19) ◽  
pp. 3271
Author(s):  
Maricarmen Iñiguez-Moreno ◽  
Juan Arturo Ragazzo-Sánchez ◽  
Montserrat Calderón-Santoyo
Keyword(s):  
Food Industry ◽  
Food Packaging ◽  
Fruits And Vegetables ◽  
Healthy Lifestyle ◽  
Negative Impact ◽  
Composite Coatings ◽  
Barrier Properties ◽  
Edible Films ◽  
Life Extension ◽  
Natural Polymers

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.

Underutilized Fish Meat as a Source of Edible Films and Coatings for the Muscle Food Industry

1998 ◽  
Vol 27 (1) ◽  
pp. 57-59 ◽  
Author(s):  
V. Venugopal
Keyword(s):  
Food Industry ◽  
Edible Films ◽  
Packaging Materials ◽  
Biodegradable Films ◽  
Food Grade ◽  
Fish Meat ◽  
Film Forming ◽  
Protective Films ◽  
Packaging Industry ◽  
Underutilized Fish

Amajor problem now facing the rapidly expanding packaging industry is the accumulation of non-biodegradable wastes in the form of synthetic packaging materials, and the associated environmental pollution. While efforts such as banning polythene bags or converting wastes into manure are being contemplated in several countries, including India, attention is also being paid to replacing synthetic packaging, as far as possible, with biodegradable and hence environmentally friendly packaging materials. The prospects for biodegradable films are particularly bright in the food industry, which has started to realize that food-grade macromolecules possessing film-forming properties could be used for the development of edible protective films and coatings.

scholarly journals Antimicrobial Efficiency of Edible Films in Food Industry

2015 ◽  
Vol 43 (2) ◽  
pp. 302-312 ◽  
Author(s):  
Dan Cristian VODNAR ◽  
Oana Lelia POP ◽  
Francisc Vasile DULF ◽  
Carmen SOCACIU
Keyword(s):  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Meat Products ◽  
Edible Films ◽  
Packaging Materials ◽  
Dual Purpose ◽  
Natural Substances ◽  
Antimicrobial Films

In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for a modern community.In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for modern community.

scholarly journals Essential Oils and Their Application on Active Packaging Systems: A Review

Resources ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 7
Author(s):  
Maria Carpena ◽  
Bernabe Nuñez-Estevez ◽  
Anton Soria-Lopez ◽  
Paula Garcia-Oliveira ◽  
Miguel A. Prieto
Keyword(s):  
Essential Oils ◽  
Food Industry ◽  
Current Trend ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Active Packaging ◽  
Sustainable Food ◽  
Lipophilic Compounds ◽  
Packaging Industry ◽  
By Products

The food industry is continuously evolving through the application of innovative tools and ingredients towards more effective, safe, natural and ecofriendly solutions to satisfy the demands of the costumers. In this context, natural sources (i.e., leaves, seeds, peels or unused pulp) can entail a valuable source of compounds, such as essential oils (EOs), with recognized antioxidant and antimicrobial properties that can be used as natural additives in packaging applications. The current trend is the incorporation of EOs into diverse kinds of biodegradable materials, such as edible films, thus developing active packaging systems with improved preservation properties that can offer benefits to both the food and packaging industry by reducing food waste and improving the management of packaging waste. EOs may be added into the packaging material as free or encapsulated molecules, where, especially this last option, has been revealed as very promising. The addition of these lipophilic compounds provides to the end-product various bioactivities of interest, which can eventually extend the shelf-life of the product by preventing food spoilage. Pairing biodegradable packaging with EOs extracted from natural agro-industrial by-products can lead to a more sustainable food industry. Recent knowledge and advances on this issue will be reviewed in the present work.

scholarly journals Antimicrobial Efficiency of Edible Films in Food Industry

2015 ◽  
Vol 43 (2) ◽  
Author(s):  
Dan Cristian VODNAR ◽  
Oana Lelia POP ◽  
Francisc Vasile DULF ◽  
Carmen SOCACIU
Keyword(s):  
Food Industry ◽  
Edible Films ◽  
Antimicrobial Efficiency

scholarly journals State of the Art on Functional Coatings for Applications in The Agri-Food Industry

2021 ◽  
Vol 78 (2) ◽  
pp. 1
Author(s):  
Paul Alexandru POPESCU ◽  
Vlad Ioan POPA ◽  
Amalia Carmen MITELUT ◽  
Elisabeta Elena POPA ◽  
Mihaela Cristina DRAGHICI ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Industry ◽  
Fruits And Vegetables ◽  
Meat Products ◽  
Food Products ◽  
Barrier Properties ◽  
Edible Films ◽  
Functional Coatings ◽  
Novel Approach ◽  
Edible Packaging

Nowadays, consumer’s awareness regarding edible and functional coatings used in the food industry is increasing because of their novel approach on prolonging the shelf life of agri-food products that during storage, are subjected to a loss of quality attributes, which inevitably contributes to food waste. In order to combat this problem, functional coatings and edible films can be used because of their capability to extend the shelf life of food products by providing gas and water barrier properties and delaying microbial spoilage. The aim of this study is to review the literature and outline the most recent findings and developments regarding edible and functional coatings used in the food industry. Functional and edible coatings can be applied on different types of food products, like meat products, different kinds of cheeses and fruits and vegetables. mainly because they help maintain the organoleptic proprieties, such as aroma, taste and appearance and prologue their shelf life. The new concept of functional coatings and edible packaging has significantly influenced the marketing and safety aspects of food products and further studies and developments are needed to improve these technologies.

scholarly journals Potential Use of Arrowtooth Flounder (Atherestes stomias) Protein as Edible Coating in Food Industry

2007 ◽  
Vol 20 (4) ◽  
Author(s):  
AMOGH A. AMBARDEKAR
Keyword(s):  
Food Industry ◽  
Gulf Of Alaska ◽  
Edible Films ◽  
Edible Coating ◽  
Depth Information ◽  
Fish Protein ◽  
New Approach ◽  
Limited Success ◽  
Arrowtooth Flounder ◽  
Potential Use

Arrowtooth flounder is one of the largest and highly underutilized resources found in the Gulf of Alaska. It supplies enormous amounts of proteins only to be discarded due to a peculiar reason; the presence of endogenous proteolytic enzyme that turns the flesh mushy by breaking down the proteins in the tissue. Several researches have been done to minimize the effect of the enzyme only to achieve a limited success. Efforts have been attempted to incorporate the arrowtooth flounder in surimi manufacturing, although it has to be mixed with different fish like pollock to produce an acceptable surimi in the market. A new approach has been recently taken by some researchers to produce engineered fish protein powder from the underutilized arrowtooth flounder and use it as edible films and coatings on different food products. Different functional, nutritional and rheological properties of the arrowtooth flounder protein powders have been evaluated and products like fish protein mayonnaise have been successfully demonstrated. This review gives an in depth information of arrowtooth flounder protein’s potential to the food industry as a component of surimi and edible films, coatings and the properties of proteins applicable to the food industry.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

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