Novel sources of edible films and coatings

Autores
Lopez, Olivia Valeria; Garcia, Maria Alejandra; Zaritzky, Noemi Elisabet
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Purpose of the review: This work reviews novel sources of edible films, coatings and formulations, including combined materials and a lipid phase, and highlights the main results of the most recent investigations carried out on the topic. New tendencies based on the incorporation of diverse active compounds (antimicrobials, antioxidants, nutraceuticals), that are applied on fruits and vegetables, are also mentioned. Findings: The diverse biological materials used in edible packaging formulations are generally classified as polysaccharides, proteins, lipids or resins. A plasticiser is often added to increase flexibility. Edible composite packaging materials have been developed by blending biocomponents for specific applications, taking advantage of complementary functional properties. They can be considered as new materials for formulating films and edible coatings. When composite films combine lipid compounds with a hydrocolloid-based structural matrix, the lipid components in the formulation reduce water transmission, whereas the hydrocolloid components serve as selective gas barriers and provide strength and structural integrity. Other additives can be added to modify and enhance film physical properties or functionality. Directions for future research: The potential of edible coatings has been recognised as an alternative or synergistic addition to conventional packaging to enhance food quality and protection. One important advantage of using edible films and coatings is that several active ingredients can be incorporated into the matrix and consumed with the food, improving safety or nutritional and sensory attributes. The new tendencies are to use edible coatings as carriers of functional ingredients by incorporating antimicrobial, antibrowning, and nutraceutical agents to improve the quality of fruits and vegetables. The development of new technologies to improve the delivery properties of edible films and coatings is one of the issues requiring future research. Most of the studies on food applications have been conducted at a laboratory scale. Further research on cost reduction and production in larger scales, and on stability and safety are necessary for promoting the feasibility of commercialised edible coated fruits and vegetables.
Fil: Lopez, Olivia Valeria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Edible Coatings
Functional Additives
Minimally-Processed Fruits And Vegetables
Novel Composite Coatings
Novel Materials
Quality Improvement And Storage Life Extension
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/57687
Acceder
id CONICETDig_a60761870db16ebe1628298b7cae7e21
oai_identifier_str oai:ri.conicet.gov.ar:11336/57687
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Novel sources of edible films and coatingsLopez, Olivia ValeriaGarcia, Maria AlejandraZaritzky, Noemi ElisabetEdible CoatingsFunctional AdditivesMinimally-Processed Fruits And VegetablesNovel Composite CoatingsNovel MaterialsQuality Improvement And Storage Life Extensionhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Purpose of the review: This work reviews novel sources of edible films, coatings and formulations, including combined materials and a lipid phase, and highlights the main results of the most recent investigations carried out on the topic. New tendencies based on the incorporation of diverse active compounds (antimicrobials, antioxidants, nutraceuticals), that are applied on fruits and vegetables, are also mentioned. Findings: The diverse biological materials used in edible packaging formulations are generally classified as polysaccharides, proteins, lipids or resins. A plasticiser is often added to increase flexibility. Edible composite packaging materials have been developed by blending biocomponents for specific applications, taking advantage of complementary functional properties. They can be considered as new materials for formulating films and edible coatings. When composite films combine lipid compounds with a hydrocolloid-based structural matrix, the lipid components in the formulation reduce water transmission, whereas the hydrocolloid components serve as selective gas barriers and provide strength and structural integrity. Other additives can be added to modify and enhance film physical properties or functionality. Directions for future research: The potential of edible coatings has been recognised as an alternative or synergistic addition to conventional packaging to enhance food quality and protection. One important advantage of using edible films and coatings is that several active ingredients can be incorporated into the matrix and consumed with the food, improving safety or nutritional and sensory attributes. The new tendencies are to use edible coatings as carriers of functional ingredients by incorporating antimicrobial, antibrowning, and nutraceutical agents to improve the quality of fruits and vegetables. The development of new technologies to improve the delivery properties of edible films and coatings is one of the issues requiring future research. Most of the studies on food applications have been conducted at a laboratory scale. Further research on cost reduction and production in larger scales, and on stability and safety are necessary for promoting the feasibility of commercialised edible coated fruits and vegetables.Fil: Lopez, Olivia Valeria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaStewart Postharvest Solutions2010-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/zipapplication/pdfhttp://hdl.handle.net/11336/57687Lopez, Olivia Valeria; Garcia, Maria Alejandra; Zaritzky, Noemi Elisabet; Novel sources of edible films and coatings; Stewart Postharvest Solutions; Stewart Postharvest Review; 6; 3; 9-2010; 1-81745-9656CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.2212/spr.2010.3.2info:eu-repo/semantics/altIdentifier/url/http://access.portico.org/Portico/#!journalAUSimpleView/tab=PDF?cs=ISSN_17459656?ct=E-Journal%20Content?auId=ark:/27927/phx64r6c9q7info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:53:05Zoai:ri.conicet.gov.ar:11336/57687instacron: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:34982025-10-15 14:53:05.879CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Novel sources of edible films and coatings
title Novel sources of edible films and coatings
spellingShingle Novel sources of edible films and coatings
Lopez, Olivia Valeria
Edible Coatings
Functional Additives
Minimally-Processed Fruits And Vegetables
Novel Composite Coatings
Novel Materials
Quality Improvement And Storage Life Extension
title_short Novel sources of edible films and coatings
title_full Novel sources of edible films and coatings
title_fullStr Novel sources of edible films and coatings
title_full_unstemmed Novel sources of edible films and coatings
title_sort Novel sources of edible films and coatings
dc.creator.none.fl_str_mv Lopez, Olivia Valeria
Garcia, Maria Alejandra
Zaritzky, Noemi Elisabet
author Lopez, Olivia Valeria
author_facet Lopez, Olivia Valeria
Garcia, Maria Alejandra
Zaritzky, Noemi Elisabet
author_role author
author2 Garcia, Maria Alejandra
Zaritzky, Noemi Elisabet
author2_role author
author
dc.subject.none.fl_str_mv Edible Coatings
Functional Additives
Minimally-Processed Fruits And Vegetables
Novel Composite Coatings
Novel Materials
Quality Improvement And Storage Life Extension
topic Edible Coatings
Functional Additives
Minimally-Processed Fruits And Vegetables
Novel Composite Coatings
Novel Materials
Quality Improvement And Storage Life Extension
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Purpose of the review: This work reviews novel sources of edible films, coatings and formulations, including combined materials and a lipid phase, and highlights the main results of the most recent investigations carried out on the topic. New tendencies based on the incorporation of diverse active compounds (antimicrobials, antioxidants, nutraceuticals), that are applied on fruits and vegetables, are also mentioned. Findings: The diverse biological materials used in edible packaging formulations are generally classified as polysaccharides, proteins, lipids or resins. A plasticiser is often added to increase flexibility. Edible composite packaging materials have been developed by blending biocomponents for specific applications, taking advantage of complementary functional properties. They can be considered as new materials for formulating films and edible coatings. When composite films combine lipid compounds with a hydrocolloid-based structural matrix, the lipid components in the formulation reduce water transmission, whereas the hydrocolloid components serve as selective gas barriers and provide strength and structural integrity. Other additives can be added to modify and enhance film physical properties or functionality. Directions for future research: The potential of edible coatings has been recognised as an alternative or synergistic addition to conventional packaging to enhance food quality and protection. One important advantage of using edible films and coatings is that several active ingredients can be incorporated into the matrix and consumed with the food, improving safety or nutritional and sensory attributes. The new tendencies are to use edible coatings as carriers of functional ingredients by incorporating antimicrobial, antibrowning, and nutraceutical agents to improve the quality of fruits and vegetables. The development of new technologies to improve the delivery properties of edible films and coatings is one of the issues requiring future research. Most of the studies on food applications have been conducted at a laboratory scale. Further research on cost reduction and production in larger scales, and on stability and safety are necessary for promoting the feasibility of commercialised edible coated fruits and vegetables.
Fil: Lopez, Olivia Valeria. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Purpose of the review: This work reviews novel sources of edible films, coatings and formulations, including combined materials and a lipid phase, and highlights the main results of the most recent investigations carried out on the topic. New tendencies based on the incorporation of diverse active compounds (antimicrobials, antioxidants, nutraceuticals), that are applied on fruits and vegetables, are also mentioned. Findings: The diverse biological materials used in edible packaging formulations are generally classified as polysaccharides, proteins, lipids or resins. A plasticiser is often added to increase flexibility. Edible composite packaging materials have been developed by blending biocomponents for specific applications, taking advantage of complementary functional properties. They can be considered as new materials for formulating films and edible coatings. When composite films combine lipid compounds with a hydrocolloid-based structural matrix, the lipid components in the formulation reduce water transmission, whereas the hydrocolloid components serve as selective gas barriers and provide strength and structural integrity. Other additives can be added to modify and enhance film physical properties or functionality. Directions for future research: The potential of edible coatings has been recognised as an alternative or synergistic addition to conventional packaging to enhance food quality and protection. One important advantage of using edible films and coatings is that several active ingredients can be incorporated into the matrix and consumed with the food, improving safety or nutritional and sensory attributes. The new tendencies are to use edible coatings as carriers of functional ingredients by incorporating antimicrobial, antibrowning, and nutraceutical agents to improve the quality of fruits and vegetables. The development of new technologies to improve the delivery properties of edible films and coatings is one of the issues requiring future research. Most of the studies on food applications have been conducted at a laboratory scale. Further research on cost reduction and production in larger scales, and on stability and safety are necessary for promoting the feasibility of commercialised edible coated fruits and vegetables.
publishDate 2010
dc.date.none.fl_str_mv 2010-09
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/11336/57687
Lopez, Olivia Valeria; Garcia, Maria Alejandra; Zaritzky, Noemi Elisabet; Novel sources of edible films and coatings; Stewart Postharvest Solutions; Stewart Postharvest Review; 6; 3; 9-2010; 1-8
1745-9656
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57687
identifier_str_mv Lopez, Olivia Valeria; Garcia, Maria Alejandra; Zaritzky, Noemi Elisabet; Novel sources of edible films and coatings; Stewart Postharvest Solutions; Stewart Postharvest Review; 6; 3; 9-2010; 1-8
1745-9656
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.2212/spr.2010.3.2
info:eu-repo/semantics/altIdentifier/url/http://access.portico.org/Portico/#!journalAUSimpleView/tab=PDF?cs=ISSN_17459656?ct=E-Journal%20Content?auId=ark:/27927/phx64r6c9q7
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/zip
application/pdf
dc.publisher.none.fl_str_mv Stewart Postharvest Solutions
publisher.none.fl_str_mv Stewart Postharvest Solutions
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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score 13.22299

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