scholarly journals Physical – Chemical, Mechanical and Antimicrobial Properties of Bio-Nanocomposite Films and Edible Coatings

2021 ◽  
Vol 8 (5) ◽  
pp. 151-161
Author(s):  
Amra Bratovcic
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Physicochemical Characterization ◽  
Antimicrobial Properties ◽  
Chemical Properties ◽  
Structure Characterization ◽  
Nanocomposite Films ◽  
Edible Coatings ◽  
Color Changes ◽  
Physical Chemical

Bio-nanocomposite films and edible coatings constitute of metal nanoparticles incorporated in biopolymers on the shelf life and quality of food were studied. It has been seen that the application of bio-nanocomposite films and edible coatings to fruits and vegetables may lead to decreasing the color changes, respiration rate, weight loss and extended shelf life, delaying ripening and being environmentally friendly. Physical-chemical properties such as moisture barrier, oxygen scavengers, and antimicrobial properties have been reviewed. In addition, the physicochemical characterization which covers surface and structure characterization, as well as contact angle, thickness, transparency, colour characterization and thermal stability were included. Moreover, it has been seen that novel bio-nanocomposite films and edible coatings are able to enhance the texture, improve the product appearance, and prolong the shelf-life by creating semi-permeable barriers to gases and moisture, such as carbon dioxide and oxygen.

Application of bio-nanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables

2021 ◽  
pp. 102405
Author(s):  
Shima Jafarzadeh ◽  
Abdorreza Mohammadi Nafchi ◽  
Ali Salehabadi ◽  
Nazila Oladzad-abbasabadi ◽  
Seid Mahdi Jafari
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Nanocomposite Films ◽  
Edible Coatings

scholarly journals The Use of Nanocellulose in Edible Coatings for the Preservation of Perishable Fruits and Vegetables

Coatings ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 990
Author(s):  
Annachiara Pirozzi ◽  
Giovanna Ferrari ◽  
Francesco Donsì
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Composite Coatings ◽  
Antimicrobial Properties ◽  
Edible Coatings ◽  
Food Engineering ◽  
Film Forming ◽  
Physical Treatments ◽  
The Impact

The usage of edible coatings (ECs) represents an emerging approach for extending the shelf life of highly perishable foods, such as fresh and fresh-cut fruits and vegetables. This review addresses, in particular, the use of reinforcing agents in film-forming solutions to tailor the physicochemical, mechanical and antimicrobial properties of composite coatings. In this scenario, this review summarizes the available data on the various forms of nanocellulose (NC) typically used in ECs, focusing on the impact of their origin and chemical or physical treatments on their structural properties (morphology and shape, dimension and crystallinity) and their functionality. Moreover, this review also describes the deposition techniques of composite ECs, with details on the food engineering principles in the application methods and formulation optimization. The critical analysis of the recent advances in NC-based ECs contributes to a better understanding of the impact of the incorporation of complex nanoparticles in polymeric matrices on the enhancement of coating properties, as well as on the increase of shelf life and the quality of fruits and vegetables.

ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

2020 ◽  
Author(s):  
Renu Jaisinghani ◽  
Vishnu Vasant Dayare
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Edible Coating ◽  
Dilution Method ◽  
Citrus Limon ◽  
Edible Coatings ◽  
Lemon Peel ◽  
Fruit Shelf Life ◽  
Broth Dilution ◽  
Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

scholarly journals Effect of an Edible Coating Based on Chitosan and Oxidized Starch on Shelf Life of Carica papaya L., and Its Physicochemical and Antimicrobial Properties

Coatings ◽  
2018 ◽  
Vol 8 (9) ◽  
pp. 318 ◽  
Author(s):  
Monserrat Escamilla-García ◽  
María Rodríguez-Hernández ◽  
Hilda Hernández-Hernández ◽  
Luis Delgado-Sánchez ◽  
Blanca García-Almendárez ◽  
...  
Keyword(s):  
Shelf Life ◽  
Volatile Compounds ◽  
Skin Color ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Economic Role ◽  
Color Changes ◽  
Oxidized Starch ◽  
Active Coating

Papaya production plays an important economic role in Mexico’s economy. After harvest, it continues to ripen, leading to softening, skin color changes, development of strong aroma, and microbial spoilage. The objective of this work was to apply an active coating of chitosan–starch to increase papaya shelf life and to evaluate physicochemical and antimicrobial properties of the coating. Papaya surfaces were coated with a chitosan-oxidized starch (1:3 w/w) solution and stored at room temperature (25 ± 1 °C) for 15 days. Variables measured were color, titratable acidity, vitamin C, pH, soluble solids, volatile compounds by gas chromatography, texture, homogeneity by image analysis, and coating antimicrobial activity. At the end of the storage time, there were no significant differences (p > 0.05) between coated and uncoated papayas for pH (4.3 ± 0.2), titratable acidity (0.12% ± 0.01% citric acid), and soluble solids (12 ± 0.2 °Bx). Papaya firmness decreased to 10 N for coated and 0.5 N for uncoated papayas. Volatile compounds identified in uncoated papaya (acetic acid, butyric acid, ethyl acetate, ethyl butanoate) are related to fermentation. Total microbial population of coated papaya decreased after 15 days, whereas population of uncoated papaya increased. This active coating permitted longer shelf life of papaya than that of the uncoated fruit.

scholarly journals Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2438
Author(s):  
Josemar Gonçalves de Oliveira de Oliveira Filho ◽  
Marcela Miranda ◽  
Marcos David Ferreira ◽  
Anne Plotto
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Storage Period ◽  
Food Storage ◽  
Antioxidant Compounds ◽  
Edible Coatings ◽  
New Strategy ◽  
Potential Strategy ◽  
Available Information ◽  
Better Than

Fresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged as a new strategy for improving coating properties. Coatings based on plant-source nanoemulsions in general have a better water barrier, and better mechanical, optical, and microstructural properties in comparison with coatings based on conventional emulsions. When antimicrobial and antioxidant compounds are incorporated into the coatings, nanocoatings enable the gradual and controlled release of those compounds over the food storage period better than conventional emulsions, hence increasing their bioactivity, extending shelf life, and improving nutritional produce quality. The main goal of this review is to update the available information on the use of nanoemulsions as coatings for preserving fresh fruits and vegetables, pointing to a prospective view and future applications.

scholarly journals Edible Coating

2021 ◽  
Author(s):  
Kofi Owusu-Akyaw Oduro
Keyword(s):  
Shelf Life ◽  
Positive Impact ◽  
Antimicrobial Properties ◽  
Edible Coating ◽  
Edible Coatings ◽  
Layer By Layer ◽  
Oxygen Scavenger ◽  
Extrinsic Factors ◽  
Intrinsic Factors ◽  
Fresh Food

Postharvest losses are rampant due to lack of proper storage conditions and handling of the fresh food products. The perishable nature of fruits and vegetables makes their shelf life limited due to some extrinsic factors such as some environmental conditions and preservation conditions as well as some intrinsic factors such as respiration rate, ethylene production and transpiration. Among the other postharvest technologies available, edible coatings seems to be one novel method which has been verified to have a positive and safe approach to extending the shelf life of products. This type of packaging is made from various natural resources like polysaccharide, protein and lipid materials. Edible packaging materials can be divided into two main groups including edible coatings and edible films. It has so many benefits such as serving as a moisture barrier, oxygen scavenger, ethylene scavenger, antimicrobial properties among others. Different methods of application of the edible coating on the food materials include; dipping, spraying, brushing, layer by layer among others. There have been several verifications of the positive impact of edible coatings/films on pome fruits, Citrus fruits, Stone fruits, tropical and exotic fruits, berries, melon, tomatoes and others.

scholarly journals Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1695 ◽  
Author(s):  
Yage Xing ◽  
Wenxiu Li ◽  
Qin Wang ◽  
Xuanlin Li ◽  
Qinglian Xu ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Metal Ion ◽  
Fruits And Vegetables ◽  
Antimicrobial Properties ◽  
Edible Coatings ◽  
Coating Materials ◽  
Antimicrobial Nanoparticles ◽  
Vegetables And Fruits ◽  
Free Metal

Edible coatings and films (ECF) are employed as matrixes for incorporating antimicrobial nanoparticles (NPs), and then they are applied on the fruits and vegetables to prolong shelf life and enhance storage quality. This paper provides a comprehensive review on the preparation, antimicrobial properties and mechanisms, surface and physical qualities of ECF containing antimicrobial NPs, and its efficient application to vegetables and fruits as well. Following an introduction on the properties of the main edible coating materials, the preparation technologies of ECF with NPs are summarized. The antimicrobial activity of ECF with NPs against the tested microorganism was observed by many researchers. This might be mainly due to the electrostatic interaction between the cationic polymer or free metal ions and the charged cell membrane, the photocatalytic reaction of NPs, the detachment of free metal ion, and partly due to the antimicrobial activity of edible materials. Moreover, their physical, mechanical and releasing properties are discussed in detail, which might be influenced by the concentration of NPs. The preservation potential on the quality of fruits and vegetables indicates that various ECF with NPs might be used as the ideal materials for food application. Following the introduction on these characteristics, an attempt is made to predict future trends in this field.

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