Biodegradability of antimicrobial edible films and coatings: what's the real thing?
- Autores
- Perez, Leonardo Martin
- Año de publicación
- 2019
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Most food products are susceptible to chemical deterioration and microbiological spoilage and therefore represent a high risk for consumer health and also to food producers’ economy. Moreover, the presence of food-borne pathogens in a country food-supplier not only affects the health of local population but also represents a potential for pathogens spread by tourists and consumers where these food products are exported. In the last decades, there have been increasing research activities about formulation, development, and use of edible films and coating to release antimicrobial constituents in food packaging as a form of “active packaging” that could extend the shelf-life of a product and provides microbial safety for consumers. Edible films are obtained from food grade filmogenic suspensions that are usually cast over an inert surface, which after drying can be placed in contact with food surfaces. Films can form pouches, wraps, capsules, bags, or casings through further processing and one of the main differences between films and coatings is their thickness. On the other hand, edible coatings are food grade suspensions which may be delivered by spraying, spreading, or dipping, which upon drying form a clear thin layer over the food surface. Coatings are a particular form of films directly applied to the food surface and are regarded as part of the final product.
Fil: Perez, Leonardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; Argentina - Materia
-
EDIBLE FILMS
COATINGS
BIOPOLYMERS
BIODEGRADATION
ANTIMICROBIAL PROPERTIES - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/91935
Ver los metadatos del registro completo
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Biodegradability of antimicrobial edible films and coatings: what's the real thing?Perez, Leonardo MartinEDIBLE FILMSCOATINGSBIOPOLYMERSBIODEGRADATIONANTIMICROBIAL PROPERTIEShttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2Most food products are susceptible to chemical deterioration and microbiological spoilage and therefore represent a high risk for consumer health and also to food producers’ economy. Moreover, the presence of food-borne pathogens in a country food-supplier not only affects the health of local population but also represents a potential for pathogens spread by tourists and consumers where these food products are exported. In the last decades, there have been increasing research activities about formulation, development, and use of edible films and coating to release antimicrobial constituents in food packaging as a form of “active packaging” that could extend the shelf-life of a product and provides microbial safety for consumers. Edible films are obtained from food grade filmogenic suspensions that are usually cast over an inert surface, which after drying can be placed in contact with food surfaces. Films can form pouches, wraps, capsules, bags, or casings through further processing and one of the main differences between films and coatings is their thickness. On the other hand, edible coatings are food grade suspensions which may be delivered by spraying, spreading, or dipping, which upon drying form a clear thin layer over the food surface. Coatings are a particular form of films directly applied to the food surface and are regarded as part of the final product.Fil: Perez, Leonardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; ArgentinaJuniper Publishers2019-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/91935Perez, Leonardo Martin; Biodegradability of antimicrobial edible films and coatings: what's the real thing?; Juniper Publishers; Nutrition and Food Science International Journal; 8; 5; 5-2019; 1-22474-767XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.19080/NFSIJ.2019.08.555748info:eu-repo/semantics/altIdentifier/url/https://juniperpublishers.com/nfsij/pdf/NFSIJ.MS.ID.555748.pdfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:09:02Zoai:ri.conicet.gov.ar:11336/91935instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:09:02.402CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Biodegradability of antimicrobial edible films and coatings: what's the real thing? |
title |
Biodegradability of antimicrobial edible films and coatings: what's the real thing? |
spellingShingle |
Biodegradability of antimicrobial edible films and coatings: what's the real thing? Perez, Leonardo Martin EDIBLE FILMS COATINGS BIOPOLYMERS BIODEGRADATION ANTIMICROBIAL PROPERTIES |
title_short |
Biodegradability of antimicrobial edible films and coatings: what's the real thing? |
title_full |
Biodegradability of antimicrobial edible films and coatings: what's the real thing? |
title_fullStr |
Biodegradability of antimicrobial edible films and coatings: what's the real thing? |
title_full_unstemmed |
Biodegradability of antimicrobial edible films and coatings: what's the real thing? |
title_sort |
Biodegradability of antimicrobial edible films and coatings: what's the real thing? |
dc.creator.none.fl_str_mv |
Perez, Leonardo Martin |
author |
Perez, Leonardo Martin |
author_facet |
Perez, Leonardo Martin |
author_role |
author |
dc.subject.none.fl_str_mv |
EDIBLE FILMS COATINGS BIOPOLYMERS BIODEGRADATION ANTIMICROBIAL PROPERTIES |
topic |
EDIBLE FILMS COATINGS BIOPOLYMERS BIODEGRADATION ANTIMICROBIAL PROPERTIES |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.5 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Most food products are susceptible to chemical deterioration and microbiological spoilage and therefore represent a high risk for consumer health and also to food producers’ economy. Moreover, the presence of food-borne pathogens in a country food-supplier not only affects the health of local population but also represents a potential for pathogens spread by tourists and consumers where these food products are exported. In the last decades, there have been increasing research activities about formulation, development, and use of edible films and coating to release antimicrobial constituents in food packaging as a form of “active packaging” that could extend the shelf-life of a product and provides microbial safety for consumers. Edible films are obtained from food grade filmogenic suspensions that are usually cast over an inert surface, which after drying can be placed in contact with food surfaces. Films can form pouches, wraps, capsules, bags, or casings through further processing and one of the main differences between films and coatings is their thickness. On the other hand, edible coatings are food grade suspensions which may be delivered by spraying, spreading, or dipping, which upon drying form a clear thin layer over the food surface. Coatings are a particular form of films directly applied to the food surface and are regarded as part of the final product. Fil: Perez, Leonardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; Argentina |
description |
Most food products are susceptible to chemical deterioration and microbiological spoilage and therefore represent a high risk for consumer health and also to food producers’ economy. Moreover, the presence of food-borne pathogens in a country food-supplier not only affects the health of local population but also represents a potential for pathogens spread by tourists and consumers where these food products are exported. In the last decades, there have been increasing research activities about formulation, development, and use of edible films and coating to release antimicrobial constituents in food packaging as a form of “active packaging” that could extend the shelf-life of a product and provides microbial safety for consumers. Edible films are obtained from food grade filmogenic suspensions that are usually cast over an inert surface, which after drying can be placed in contact with food surfaces. Films can form pouches, wraps, capsules, bags, or casings through further processing and one of the main differences between films and coatings is their thickness. On the other hand, edible coatings are food grade suspensions which may be delivered by spraying, spreading, or dipping, which upon drying form a clear thin layer over the food surface. Coatings are a particular form of films directly applied to the food surface and are regarded as part of the final product. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-05 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/91935 Perez, Leonardo Martin; Biodegradability of antimicrobial edible films and coatings: what's the real thing?; Juniper Publishers; Nutrition and Food Science International Journal; 8; 5; 5-2019; 1-2 2474-767X CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/91935 |
identifier_str_mv |
Perez, Leonardo Martin; Biodegradability of antimicrobial edible films and coatings: what's the real thing?; Juniper Publishers; Nutrition and Food Science International Journal; 8; 5; 5-2019; 1-2 2474-767X CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.19080/NFSIJ.2019.08.555748 info:eu-repo/semantics/altIdentifier/url/https://juniperpublishers.com/nfsij/pdf/NFSIJ.MS.ID.555748.pdf |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Juniper Publishers |
publisher.none.fl_str_mv |
Juniper Publishers |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842270066895224832 |
score |
13.13397 |