Seed mucilages as the functional ingredients for biodegradable films and edible coatings in the food industry

2020 ◽  
Vol 280 ◽  
pp. 102164 ◽  
Author(s):  
Samira Beikzadeh ◽  
Arezou Khezerlou ◽  
Seid Mahdi Jafari ◽  
Zahra Pilevar ◽  
Amir Mohammad Mortazavian
Keyword(s):  
Food Industry ◽  
Edible Coatings ◽  
Biodegradable Films ◽  
Functional Ingredients

Nanoemulsion-based delivery approaches for nutraceuticals: fabrication, application, characterization, biological fate, potential toxicity and future trends

2021 ◽  
Author(s):  
Guotao Li ◽  
Zhengyu Zhang ◽  
Haofan Liu ◽  
Liandong Hu
Keyword(s):  
Food Industry ◽  
Future Trends ◽  
Potential Toxicity ◽  
Functional Ingredients ◽  
Biological Fate

Edible nanoemulsions to encapsulate, protect and deliver lipophilic functional ingredients are receiving increasing attention in the modern food industry.

scholarly journals Cyclodextrin in starchy foods

2021 ◽  
Author(s):  
É. Fenyvesi ◽  
L. Szente
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Glycaemic Index ◽  
Structural Transformations ◽  
Starch Metabolism ◽  
Bioactive Components ◽  
Functional Ingredients ◽  
Slowing Down ◽  
High Carbohydrate ◽  
Starchy Foods

AbstractCyclodextrins are widely used in various fields including food industry. In this review, their role in high carbohydrate-containing, starchy foods are reviewed and discussed. Both the effects as functional ingredients affecting the structural properties of starch and as active ingredients slowing down starch digestion and, as a consequence, decreasing the glycaemic index of starchy foods are overviewed without considering the traditional applications as carriers and stabilisers of aroma and flavour, essential oils, polyunsaturated fatty acids, and other bioactive components to enrich foods, even if they are carbohydrate foods. The effect on starch metabolism is explained by the structural transformations caused by cyclodextrins on starch amylose and amylopectin. Several examples are shown how the technological and sensorial properties of bread, rice products, pasta, and other starchy foods are modified by cyclodextrin supplementation, and how the digestibility is changed resulting in reduced glycaemic and insulinaemic effects.

scholarly journals The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies

2019 ◽  
Vol 7 (11) ◽  
pp. 1799
Author(s):  
Muhammad Zeeshan Akram ◽  
Sema Yaman Fırıncıoğlu ◽  
Hassan Jalal ◽  
Sibel Canoğulları Doğan
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Biological Activities ◽  
Food Additives ◽  
Biodegradable Films ◽  
Processed Food ◽  
Active Food Packaging

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

Seaweed derived alginate, agar, and carrageenan based edible coatings and films for the food industry: a review

2022 ◽  
Author(s):  
Mayushi Malshika Jayakody ◽  
Mihiri Priyanwadha Gunathilake Vanniarachchy ◽  
Isuru Wijesekara
Keyword(s):  
Food Industry ◽  
Edible Coatings

Functional Ingredients from Marine Algae as Potential Antioxidants in the Food Industry

2011 ◽  
pp. 398-402 ◽  
Author(s):  
Isuru Wijesekara ◽  
Mahinda Senevirathne ◽  
Yong-Xin Li ◽  
Se-Kwon Kim
Keyword(s):  
Food Industry ◽  
Marine Algae ◽  
Functional Ingredients

scholarly journals The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings

Coatings ◽  
2018 ◽  
Vol 8 (5) ◽  
pp. 160 ◽  
Author(s):  
Ricardo González-Reza ◽  
Claudia García-Betanzos ◽  
Liliana Sánchez-Valdes ◽  
David Quintanar-Guerrero ◽  
María Cornejo-Villegas ◽  
...  
Keyword(s):  
Controlled Release ◽  
Shelf Life ◽  
Food Industry ◽  
Low Cost ◽  
New Products ◽  
Edible Coatings ◽  
Antimicrobial Substances ◽  
Natural Substances ◽  
Potential Applications ◽  
Fresh Foods

Nowadays, edible coatings incorporated with nanostructures as systems of controlled release of flavors, colorants and/or antioxidants and antimicrobial substances, also used for thermal and environmental protection of active compounds, represent a gap of opportunity to increase the shelf life of food highly perishable, as well as for the development of new products. These functionalized nanostructures have the benefit of incorporating natural substances obtained from the food industry that are rich in polyphenols, dietary fibers, and antimicrobial substances. In addition, the polymers employed on its preparation, such as polysaccharides, solid lipids and proteins that are low cost and developed through sustainable processes, are friendly to the environment. The objective of this review is to present the materials commonly used in the preparation of nanostructures, the main ingredients with which they can be functionalized and used in the preparation of edible coatings, as well as the advances that these structures have represented when used as controlled release systems, increasing the shelf life and promoting the development of new products that meet the characteristics of functionality for fresh foods ready to eat.

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.

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