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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/91935

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spelling 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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