Preparation and Incorporation of Functional Ingredients in Edible Films and Coatings

• Type: Another Publication in an International Scientific Journal
• Date: 2021

Authors

Ribeiro, A.M. (Author) FEUP; Berta Nogueiro Estevinho (Author) FEUP; Fernando Rocha (Author) FEUP

Journal

Title: Food and Bioprocess Technology

Vol. 14 No. 2

Pages: 209-231

ISSN: 1935-5130

Publisher: Springer Nature

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 9 Citations

Scientific classification

CORDIS: Technological sciences

FOS: Engineering and technology

Associated Projects

MicroDelivery - Desenvolvimento de sistemas funcionais de libertação controlada por microencapsulação de compostos ativos e naturais, com interesse terapêutico, nutricional e tecnológico

LEPABE - Financiamento Plurianual 2020-2023 da Unidade de I&D LEPABE - Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia

Other information

Authenticus ID: P-00S-RH2

DOI: 10.1007/s11947-020-02528-4

Abstract (EN): Edible films and coatings are thin layers, with a thickness of generally less than 0.3 mm, that are used for centuries to protect food products and to avoid the deterioration of their ingredients. While an edible coating is formed directly on the food surface by spraying, dipping or spreading techniques, an edible film is first produced by solvent casting, compression moulding or extrusion procedures and posteriorly implemented into the food products, being placed on or between food components. The food sector is the main consumer of packaging materials, with the edible films and coatings being mainly applied into meat and seafood, fruits and vegetables and dairy products. These packaging materials, normally formed by a cohesive structured biopolymer, additives and/or a solvent, can also be used as carriers of several active ingredients, like colourants, flavours, nutrients and antimicrobial and antioxidant compounds, which can prolong the shelf life, improve the organoleptic characteristics and enhance the nutritional value of the final product. Nowadays, due to health and environmental concerns, the use of natural antioxidant and antimicrobial sources, like natural extracts, is emerging in the packaging research sector, being widely applied as active ingredients in edible film and coating formulations. A wide range of studies revealed the comprehensive interests in edible films and coatings with functional properties. So, the main objective of this review is to cover the recent works on edible films and coatings, including the investigation of recent advances in the incorporation of active compounds, namely natural extracts, and the challenges and opportunities for future research.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 23