Natural gums of plant origin as edible coatings for food industry applications

2017 ◽  
Vol 37 (8) ◽  
pp. 959-973 ◽  
Author(s):  
Anuradha Saha ◽  
Shvetambri Tyagi ◽  
Rajinder K. Gupta ◽  
Yogesh K. Tyagi
Keyword(s):  
Food Industry ◽  
Edible Coatings ◽  
Plant Origin ◽  
Industry Applications

scholarly journals Potential application of gold nanoparticles in food packaging: a mini review

Gold Bulletin ◽  
2021 ◽  
Author(s):  
Saeed Paidari ◽  
Salam Adnan Ibrahim
Keyword(s):  
Gold Nanoparticles ◽  
Potential Application ◽  
Food Industry ◽  
Food Packaging ◽  
Industrial Applications ◽  
Mechanisms Of Action ◽  
Microbial Load ◽  
Food Sector ◽  
The Past ◽  
Industry Applications

AbstractIn the past few decades, there have been remarkable advances in our knowledge of gold nanoparticles (AuNPs) and synthesizing methods. AuNPs have become increasingly important in biomedical and industrial applications. As a newly implemented method, AuNPs are being used in nanopackaging industries for their therapeutic and antibacterial characteristics as well as their inert and nontoxic nature. As with other NPs, AuNPs have privileges and disadvantages when utilized in the food sector, yet a significant body of research has shown that, due to the specific nontoxic characteristics, AuNPs could be used to address other NP flaws. In this mini review, we present synthesizing methods, food industry applications, and mechanisms of action of gold nanoparticles. Regarding the investigations, gold nanoparticles can play a major role to reduce microbial load in foodstuff and therefore can be implemented in food packaging as an effective approach.

Plant seed mucilage as emerging biopolymer in food industry applications

2018 ◽  
Vol 22 ◽  
pp. 28-42 ◽  
Author(s):  
Christos Soukoulis ◽  
Claire Gaiani ◽  
Lucien Hoffmann
Keyword(s):  
Food Industry ◽  
Plant Seed ◽  
Industry Applications ◽  
Seed Mucilage

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

scholarly journals Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4132 ◽  
Author(s):  
Sofia C. Lourenço ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Food Industry ◽  
Fruits And Vegetables ◽  
Current Knowledge ◽  
Natural Antioxidants ◽  
Food Products ◽  
Extraction Methods ◽  
Synthetic Antioxidants ◽  
Plant Materials ◽  
Industry Applications ◽  
By Products

In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.

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

Lathyrus aureus and Lathyrus pratensis: characterization of phytochemical profiles by liquid chromatography-mass spectrometry, and evaluation of their enzyme inhibitory and antioxidant activities

RSC Advances ◽  
2016 ◽  
Vol 6 (92) ◽  
pp. 88996-89006 ◽  
Author(s):  
E. J. Llorent-Martínez ◽  
P. Ortega-Barrales ◽  
G. Zengin ◽  
S. Uysal ◽  
R. Ceylan ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Food Industry ◽  
Antioxidant Activities ◽  
Liquid Chromatography Mass Spectrometry ◽  
Chromatography Mass Spectrometry ◽  
Industry Applications ◽  
Phytochemical Profiles

This study suggest that Lathyrus species may be further used in phytopharmaceuticals or food industry applications.

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.

Sign in / Sign up

Export Citation Format

Share Document