Log in

Relevant bibliographies by topics / Edible films and coatings / Journal articles

To see the other types of publications on this topic, follow the link: Edible films and coatings.

Journal articles on the topic 'Edible films and coatings'

Author: Grafiati

Published: 9 September 2021

Last updated: 29 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Edible films and coatings.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Liyanapathiranage, Anuradhi, Rohan S. Dassanayake, Ashoka Gamage, et al. "Recent Developments in Edible Films and Coatings for Fruits and Vegetables." Coatings 13, no. 7 (2023): 1177. http://dx.doi.org/10.3390/coatings13071177.

Full text

Abstract:

As a novel post-harvesting strategy, edible films and coatings for fruits and vegetables offer preservation measures to meet the growing needs of hunger and agricultural management. The functionality of edible films and coatings is distinctly the same. However, edible films and coatings differ in their processing and physicomechanical characteristics as they are designed to improve the shelf life, barrier, and nutritional properties of the food. With emerging concerns about sustainability, biomacromolecules have been widely considered in preparing edible films and coatings, which are Generally

APA, Harvard, Vancouver, ISO, and other styles

2

Senturk Parreidt, Tugce, Kajetan Müller, and Markus Schmid. "Alginate-Based Edible Films and Coatings for Food Packaging Applications." Foods 7, no. 10 (2018): 170. http://dx.doi.org/10.3390/foods7100170.

Full text

Abstract:

Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in fo

APA, Harvard, Vancouver, ISO, and other styles

3

Bozkurt, Semra, Özgül Altay, Mehmet Koç, and Figen Kaymak Ertekin. "Gıda Sistemlerinde Yenilebilir Filmler ve Kaplamalar." Turkish Journal of Agriculture - Food Science and Technology 11, no. 1 (2023): 1–9. http://dx.doi.org/10.24925/turjaf.v11i1.1-9.5196.

Full text

Abstract:

Reducing the negative effects of synthetic packaging on the environment and increasing consumer demands for the natural preservation of food has pioneered the search for alternative methods in this field. Edible films and coatings, one of the innovations in packaging technology, are used to extend the shelf life of foods and improve their quality by acting as a barrier against moisture, gas, oil, and flavor transmission. Different biopolymers such as protein, polysaccharides, and lipids are used in the production of edible films and coatings that are applied to the surface of foods as a thin l

APA, Harvard, Vancouver, ISO, and other styles

4

de Oliveira, Kataryne Árabe Rimá, Karina Felix Dias Fernandes, and Evandro Leite de Souza. "Current Advances on the Development and Application of Probiotic-Loaded Edible Films and Coatings for the Bioprotection of Fresh and Minimally Processed Fruit and Vegetables." Foods 10, no. 9 (2021): 2207. http://dx.doi.org/10.3390/foods10092207.

Full text

Abstract:

The application of probiotics has emerged as an innovative bioprotection technology to preserve fresh and minimally processed fruit and vegetables. This review discusses the most recent advances on the development and application of probiotic-loaded edible films/coatings as a strategy to preserve fresh or minimally processed fruit and vegetables. Available studies have shown a variety of materials, including hydrocolloids (polysaccharides and proteins) and lipids, used alone or in combination to formulate edible films/coatings loaded with probiotics. Plasticizers and surfactants are usually re

APA, Harvard, Vancouver, ISO, and other styles

5

Medina-Jaramillo, Carolina, Carmen Quintero-Pimiento, Catalina Gómez-Hoyos, Robin Zuluaga-Gallego, and Alex López-Córdoba. "Alginate-Edible Coatings for Application on Wild Andean Blueberries (Vaccinium meridionale Swartz): Effect of the Addition of Nanofibrils Isolated from Cocoa By-Products." Polymers 12, no. 4 (2020): 824. http://dx.doi.org/10.3390/polym12040824.

Full text

Abstract:

Edible coatings and films are appealing strategies for the postharvest management of blueberries. In the current work, alginate and alginate/cellulose nanofibril (CNF) edible coatings crosslinked with calcium chloride were developed for application on Andean blueberry (a promissory wild blueberry). Cocoa by-products were valorized through the isolation of their CNFs, and these were incorporated in the edible coatings. Edible coating formulations were based on blends of alginate (2% w/v), CNFs (0%, 0.1%, or 0.3%), glycerol, and water. In addition, stand-alone films were prepared, and their ligh

APA, Harvard, Vancouver, ISO, and other styles

6

CAGRI, ARZU, ZEYNEP USTUNOL, and ELLIOT T. RYSER. "Antimicrobial Edible Films and Coatings." Journal of Food Protection 67, no. 4 (2004): 833–48. http://dx.doi.org/10.4315/0362-028x-67.4.833.

Full text

Abstract:

Increasing consumer demand for microbiologicallysafer foods, greater convenience,smaller packages, and longer product shelf life is forcing the industry to develop new food-processing,cooking, handling, and packaging strategies. Nonfluid ready-to-eat foods are frequently exposed to postprocess surface contamination, leading to a reduction in shelf life. The food industry has at its disposal a wide range of nonedible polypropylene- and polyethylene-based packaging materials and various biodegradable protein- and polysaccharide-based edible films that can potentially serve as packaging materials

APA, Harvard, Vancouver, ISO, and other styles

7

Gogulapati, Supraja. "Edible Packaging: Composition, Shelf Life and Safety." International Journal for Research in Applied Science and Engineering Technology 10, no. 1 (2022): 1268–70. http://dx.doi.org/10.22214/ijraset.2022.40036.

Full text

Abstract:

Abstract: Packaging today plays and important role in the quality of food products by providing protection from environmental, chemical and physical challenges. Edible food packaging is a type of packaging that is designed to be eaten or has the ability to biodegrade efficiently like the food that it contains. There are two of edible packaging that is edible films and edible coatings. Edible films have become widely used for a variety it could contribute to the reduction of environmental pollution. The use of edible packaging material has a short history. The development of food packaging has

APA, Harvard, Vancouver, ISO, and other styles

8

Pedreiro, Sónia, Artur Figueirinha, Ana Sanches Silva, and Fernando Ramos. "Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application." Coatings 11, no. 11 (2021): 1393. http://dx.doi.org/10.3390/coatings11111393.

Full text

Abstract:

Edible films and coatings allow preserving fresh and processed food, maintaining quality, preventing microbial contamination and/or oxidation reactions and increasing the shelf life of food products. The structural matrix of edible films and coatings is mainly constituted by proteins, lipids or polysaccharides. However, it is possible to increase the bioactive potential of these polymeric matrices by adding phenolic compounds obtained from plant extracts. Phenolic compounds are known to possess several biological properties such as antioxidant and antimicrobial properties. Incorporating phenol

APA, Harvard, Vancouver, ISO, and other styles

9

Galus, Sabina, Emine Aytunga Arik Kibar, Małgorzata Gniewosz, and Karolina Kraśniewska. "Novel Materials in the Preparation of Edible Films and Coatings—A Review." Coatings 10, no. 7 (2020): 674. http://dx.doi.org/10.3390/coatings10070674.

Full text

Abstract:

The development of edible films and coatings has seen remarkable growth in recent decades and is expected to have an important impact on the quality of food products in the coming years. This growth is attributed to the increasing knowledge of edible films and edible coating technology, as well as advances in material science and processing technology. Packaging is used in order to reduce synthetic packaging and can play a role as an eco-friendly biodegradable package or a protective coating on the food surface. A large amount of bio-based polymers have been used in the production of edible fi

APA, Harvard, Vancouver, ISO, and other styles

10

Kocira, Anna, Katarzyna Kozłowicz, Katarzyna Panasiewicz, Mariola Staniak, Ewa Szpunar-Krok, and Paulina Hortyńska. "Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review." Agronomy 11, no. 5 (2021): 813. http://dx.doi.org/10.3390/agronomy11050813.

Full text

Abstract:

There has been a significant increase in the development of edible films and coatings in recent times, and this is expected to have a significant impact on the quality of fruit and vegetables in the coming years. Consumers expect fresh fruit and vegetables free from pesticide residues, with high quality, nutritional value and an extended shelf life. The application of coatings and edible films to fruits and vegetables represents an environmentally friendly approach to an innovative solution to this problem. Coatings and edible films can act as ecological and biodegradable packaging. The coatin

APA, Harvard, Vancouver, ISO, and other styles

11

Souhoka, Fensia Analda, Imanuel Berly Delvis Kapelle, and Reggi Austin Lilipaly. "Effect of Clove Oil Addition on Edible Coating and Film on Bacterial Activity in Skipjack Fish Fillets." Jurnal Perikanan Universitas Gadjah Mada 26, no. 1 (2024): 13. http://dx.doi.org/10.22146/jfs.86946.

Full text

Abstract:

Using bioactive compounds in environmentally friendly food packaging can extend the shelf life of food. This study aimed to determine how adding clove oil in manufacturing edible coatings and chitosan films affects bacterial activity in skipjack tuna fillets. Edible coatings and films made from 1% chitosan were prepared by adding clove oil with a concentration of 1; 2; 3; 4; and 5%. The edible solution was applied to the skipjack tuna fillets using two packaging techniques: edible coating by immersing the sample for two minutes and edible film by wrapping the sample. The microbial activity tes

APA, Harvard, Vancouver, ISO, and other styles

12

Soiklom, Siriwan, Wipada Siri-anusornsak, Krittaya Petchpoung, Sumpan Soiklom, and Thanapoom Maneeboon. "Development of Bioactive Edible Film and Coating Obtained from Spirogyra sp. Extract Applied for Enhancing Shelf Life of Fresh Products." Foods 14, no. 5 (2025): 804. https://doi.org/10.3390/foods14050804.

Full text

Abstract:

The growing interest in environmentally friendly food packaging has led to the development of bio-edible alternatives. This study developed novel, edible, active films and coatings to enhance the shelf life of fresh products. Crude bioactive algal extract (CBAE) was obtained from the ethanol extraction of Spirogyra sp. and incorporated into chitosan-based films and coatings at varying concentrations. The CBAE was rich in phenolic compounds and had antioxidant activity and potential antibacterial properties. The films were prepared using a solvent-casting method and characterized for their bioc

APA, Harvard, Vancouver, ISO, and other styles

13

Martins, Valter F. R., Manuela E. Pintado, Rui M. S. C. Morais, and Alcina M. M. B. Morais. "Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications." Foods 13, no. 2 (2024): 318. http://dx.doi.org/10.3390/foods13020318.

Full text

Abstract:

The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, and microorganisms. These sources include by-products, residues, and wastes from agro-food industries and sea products that contribute to sustainability concerns. Chitosan, derived from animal biological sources, such as crustacean exoskeletons, has been the most studied base compound over the past three years. Polysaccharides typically constitute no more than 3–5% of the film/coating base solution, with some exceptions, like Arabic

APA, Harvard, Vancouver, ISO, and other styles

14

Valdés, Arantzazu, Nuria Burgos, Alfonso Jiménez, and María Garrigós. "Natural Pectin Polysaccharides as Edible Coatings." Coatings 5, no. 4 (2015): 865–86. http://dx.doi.org/10.3390/coatings5040865.

Full text

Abstract:

The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In part

APA, Harvard, Vancouver, ISO, and other styles

15

Leshchukov, Konstantin, Oksana Kovaleva, Olga Kireeva, Yuri Bukhvostov, Irina Minakova, and Tatiana Bukreeva. "The use of phytobiotics-based films as a condition of improving food quality and reducing waste." E3S Web of Conferences 390 (2023): 02030. http://dx.doi.org/10.1051/e3sconf/202339002030.

Full text

Abstract:

The study analyses the biodegradation degree of biodegradable phytobiotic-based films for packaging food products of animal origin. During the research the authors have completed the following tasks: studied the biodegradation degree of starch-and gelatin-based films, the structure of biodegradable natural polysaccharides-based polymers, water absorption of biodegradable edible films, the chemical stability of biodegradable natural polysaccharides-based polymers, pH and water activity. The study of the biodegradation parameters of phytobiotic edible films will allow the development of a new ap

APA, Harvard, Vancouver, ISO, and other styles

16

Wang, Qiannan, Hongliang Yu, Bo Tian, et al. "Novel Edible Coating with Antioxidant and Antimicrobial Activities Based on Whey Protein Isolate Nanofibrils and Carvacrol and Its Application on Fresh-Cut Cheese." Coatings 9, no. 9 (2019): 583. http://dx.doi.org/10.3390/coatings9090583.

Full text

Abstract:

The composition and properties of edible coatings (ECs) will significantly influence their effects of food preservation. For the first time, whey protein isolates nanofibers (WPNFs), as a novel material with high hydrophobicity and antioxidant activity, combined with carvacrol (CA) as an antimicrobial agent and glycerol (Gly) as a plasticizer, was used to prepare edible coating (WPNFs-CA/Gly) for preserving fresh-cut Cheddar cheese. The prepared WPNFs and ECs emulsions have been investigated with transmission electron microscopy. Furthermore, the antioxidant activity of ECs emulsions, antimicr

APA, Harvard, Vancouver, ISO, and other styles

17

Anis, Arfat, Kunal Pal, and Saeed M. Al-Zahrani. "Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications." Polymers 13, no. 4 (2021): 575. http://dx.doi.org/10.3390/polym13040575.

Full text

Abstract:

The wastage of food products is a major challenge for the food industry. In this regard, the use of edible films and coatings have gained much attention due to their ability to prevent the spoilage of the food products during handling, transport, and storage. This has effectively helped in extending the shelf-life of the food products. Among the various polymers, polysaccharides have been explored to develop edible films and coatings in the last decade. Such polymeric systems have shown great promise in microbial food safety applications. The inclusion of essential oils (EOs) within the polysa

APA, Harvard, Vancouver, ISO, and other styles

18

Sapper, Mayra, and Amparo Chiralt. "Starch-Based Coatings for Preservation of Fruits and Vegetables." Coatings 8, no. 5 (2018): 152. http://dx.doi.org/10.3390/coatings8050152.

Full text

Abstract:

Considerable research has focused on the control of the physiological activity of fruits and vegetables in postharvest conditions as well as microbial decay. The use of edible coatings (ECs) carrying active compounds (e.g., antimicrobials) represents an alternative preservation technology since they can modify the internal gas composition by creating a modified atmosphere through the regulation of the gas exchange (oxygen, carbon dioxide, volatiles) while also limiting water transfer. Of the edible polymers able to form coating films, starch exhibits several advantages, such as its ready avail

APA, Harvard, Vancouver, ISO, and other styles

19

Eça, Kaliana Sitonio, Tanara Sartori, and Florencia Cecilia Menegalli. "Films and edible coatings containing antioxidants - a review." Brazilian Journal of Food Technology 17, no. 2 (2014): 98–112. http://dx.doi.org/10.1590/bjft.2014.017.

Full text

Abstract:

The incorporation of natural antioxidants into films and edible coatings can modify their structure, improving their functionality and applicability in foods, such as in fresh-cut fruits. This paper reviews the more recent literature on the incorporation of antioxidants from several sources into films and edible coatings, for application in fruits and vegetables. The use of synthetic antioxidants in foods has been avoided due to their possible toxic effects. Instead, a wide range of natural antioxidants (such as essential oils and plant extracts, as well as pure compounds, like ascorbic acid a

APA, Harvard, Vancouver, ISO, and other styles

20

Pop, Oana L., Carmen R. Pop, Marie Dufrechou, et al. "Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review." Polymers 12, no. 1 (2019): 12. http://dx.doi.org/10.3390/polym12010012.

Full text

Abstract:

Edible coatings and films represent an alternative packaging system characterized by being more environment- and customer-friendly than conventional systems of food protection. Research on edible coatings requires multidisciplinary efforts by food engineers, biopolymer specialists and biotechnologists. Entrapment of probiotic cells in edible films or coatings is a favorable approach that may overcome the limitations linked with the use of bioactive compounds in or on food products. The recognition of several health advantages associated with probiotics ingestion is worldwide accepted and well

APA, Harvard, Vancouver, ISO, and other styles

21

Sali, Anjumol Kidangayil. "Aloe vera Incorporated Chitosan/Nanocellulose Hybrid Nanocomposites as Potential Edible Coating Material under Humid Conditions." Journal of Siberian Federal University. Biology 14, no. 4 (2021): 475–97. http://dx.doi.org/10.17516/1997-1389-0366.

Full text

Abstract:

Innovative post-harvest technologies are in demand to meet the requirements of farmers and agricultural industries to ensure global food security and to avoid food wastage. Edible coatings that can prevent food spoilage and/or enhance shelf life have taken on increasing importance. This work involves the development of edible coatings based on easily available bio resources, chitosan and nanocellulose, and utilizing their unique properties as an effective coating material. Aloe vera, known for its antioxidant and antimicrobial properties, has been proposed as an active ingredient that can be i

APA, Harvard, Vancouver, ISO, and other styles

22

Kandasamy, Sujatha, Jayeon Yoo, Jeonghee Yun, et al. "Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview." Coatings 11, no. 9 (2021): 1056. http://dx.doi.org/10.3390/coatings11091056.

Full text

Abstract:

The recent surge in environmental awareness and consumer demand for stable, healthy, and safe foods has led the packaging and food sectors to focus on developing edible packaging materials to reduce waste. Edible films and coatings as a modern sustainable packaging solution offer significant potential to serve as a functional barrier between the food and environment ensuring food safety and quality. Whey protein is one of the most promising edible biopolymers in the food packaging industry that has recently gained much attention for its abundant nature, safety, and biodegradability and as an e

APA, Harvard, Vancouver, ISO, and other styles

23

Zdulski, Jan Aleksander, Krzysztof P. Rutkowski, and Dorota Konopacka. "Strategies to Extend the Shelf Life of Fresh and Minimally Processed Fruit and Vegetables with Edible Coatings and Modified Atmosphere Packaging." Applied Sciences 14, no. 23 (2024): 11074. http://dx.doi.org/10.3390/app142311074.

Full text

Abstract:

Edible coatings are an innovative solution for food producers and suppliers looking for healthy alternatives that would be appealing to consumers seeking for ready-made products in fresh form. Low-processed horticulture products are expected to appear in more and more convenient form, ready to eat and completely safe. The application of edible surface films contributes to the extension of shelf life while maintaining strict hygiene standards. Properly selected coating components are not only able to slow down the decomposition processes but also inhibit microbial growth, thus preventing qualit

APA, Harvard, Vancouver, ISO, and other styles

24

Salgado, Pablo R., Cristian M. Ortiz, Yanina S. Musso, Luciana Di Giorgio, and Adriana N. Mauri. "Edible films and coatings containing bioactives." Current Opinion in Food Science 5 (October 2015): 86–92. http://dx.doi.org/10.1016/j.cofs.2015.09.004.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Radev, Radoslav, and Vladi Kurshumov. "Cost price of edible films and coatings for fresh fruit and vegetables." BIO Web of Conferences 141 (2024): 01001. https://doi.org/10.1051/bioconf/202414101001.

Full text

Abstract:

Scientific studies on determining the cost price of edible films and coatings for fresh fruits and vegetables have not been established in the scientific literature. The purpose of this article is to examine cost price of various edible films and coatings for some fresh fruits and vegetables. The descriptive-analytical method is used to fulfill the aim - the theoretical aspects of the researched scientific field are investigated on the basis of a current literature survey. The collected information is summarized and analyzed using a systematic approach; an analytical approach; a study of the w

APA, Harvard, Vancouver, ISO, and other styles

26

Quintana, Somaris E., Olimpia Llalla, Luis A. García-Zapateiro, Mónica R. García-Risco, and Tiziana Fornari. "Preparation and Characterization of Licorice-Chitosan Coatings for Postharvest Treatment of Fresh Strawberries." Applied Sciences 10, no. 23 (2020): 8431. http://dx.doi.org/10.3390/app10238431.

Full text

Abstract:

Several plant extracts are being investigated to produce edible coatings, mainly due to their antioxidant and antimicrobial activities. In this study, licorice root extracts were produced by ultrasound-assisted extraction and were combined with chitosan to elaborate edible coatings. Different solvents and temperatures were used in the extraction process, and the antioxidant and antimicrobial activity of the extracts were assessed. The most bioactive extracts were selected for the development of the edible coatings. The rheological properties of the coatings were studied, and they were applied

APA, Harvard, Vancouver, ISO, and other styles

27

Nehra, Arushri, Deblina Biswas, Valentina Siracusa, and Swarup Roy. "Natural Gum-Based Functional Bioactive Films and Coatings: A Review." International Journal of Molecular Sciences 24, no. 1 (2022): 485. http://dx.doi.org/10.3390/ijms24010485.

Full text

Abstract:

Edible films and coatings are a current and future food packaging trend. In the food and envi-ronmental sectors, there is a growing need to understand the role of edible packaging and sus-tainability. Gums are polysaccharides of natural origin that are frequently utilized as thickeners, clarifying agents, gelling agents, emulsifiers, and stabilizers in the food sector. Gums come in a variety of forms, including seed gums, mucilage gums, exudate gums, and so on. As a biodegradable and sustainable alternative to petrochemical-based film and coatings, gums could be a promising option. Natural pla

APA, Harvard, Vancouver, ISO, and other styles

28

Kour, Manpreet, Aradhna, and Reshu Rajput. "A Comprehensive Review on Edible Packaging on Sustainable Food System." European Journal of Nutrition & Food Safety 17, no. 5 (2025): 153–64. https://doi.org/10.9734/ejnfs/2025/v17i51715.

Full text

Abstract:

This review explores about edible packaging on sustainable food system. In recent years, edible coatings and films have drawn a lot of attention. There are clear benefits to using polysaccharide, lipid, and protein-based materials (and their composites) in edible packaging over synthetic films. It might help lessen the pollution in the environment. The primary benefit of edible films over synthetic ones is that they may be safely consumed as a component of food products and improve the shelf life of fresh goods while also being environmentally beneficial. In comparison to the more conventional

APA, Harvard, Vancouver, ISO, and other styles

29

Silue, Yardjouma, and Olaniyi Amos Fawole. "Global Research Network Analysis of Edible Coatings and Films for Preserving Perishable Fruit Crops: Current Status and Future Directions." Foods 13, no. 15 (2024): 2321. http://dx.doi.org/10.3390/foods13152321.

Full text

Abstract:

Edible coatings and films have gained substantial attention as a promising and sustainable technology for fruit preservation. This study employed a bibliometric analysis to identify core research areas, research gaps, and emerging trends, thus providing a comprehensive roadmap for future research on the use of edible coatings and films for fruit quality preservation. The study involved 428 research articles related to edible coatings and films for fruit preservation published in the Scopus database before 06 October 2023. Utilizing Vosviewer and R for network analysis, we generated network vis

APA, Harvard, Vancouver, ISO, and other styles

30

Iseppi, Ramona, Chiara Zurlini, Ilaria Maria Cigognini, Mariarosaria Cannavacciuolo, Carla Sabia, and Patrizia Messi. "Eco-Friendly Edible Packaging Systems Based on Live-Lactobacillus kefiri MM5 for the Control of Listeria monocytogenes in Fresh Vegetables." Foods 11, no. 17 (2022): 2632. http://dx.doi.org/10.3390/foods11172632.

Full text

Abstract:

To meet consumer requirements for high quality food free of chemical additives, according to the principles of sustainability and respect for the environment, new “green” packaging solutions have been explored. The antibacterial activity of edible bioactive films and coatings, based on biomolecules from processing by-products and biomasses, added with the bacteriocin producer Lactobacillus kefiri MM5, has been determined in vegetables against L. monocytogenes NCTC 10888 (i) “in vitro” by a modified agar diffusion assay and (ii) “on food” during storage of artificially contaminated raw vegetabl

APA, Harvard, Vancouver, ISO, and other styles

31

Moghadas, Hooman Chodar, Ruchi Chauhan, and J. Scott Smith. "Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review." Foods 13, no. 7 (2024): 997. http://dx.doi.org/10.3390/foods13070997.

Full text

Abstract:

Increasing environmental concerns over using petroleum-based packaging materials in the food industry have encouraged researchers to produce edible food packaging materials from renewable sources. Biopolymer-based edible films and coatings can be implemented as bio-based packaging materials for prolonging the shelf life of food products. However, poor mechanical characteristics and high permeability for water vapor limit their practical applications. In this regard, plant oils (POs) as natural additives have a high potential to overcome certain shortcomings related to the functionality of edib

APA, Harvard, Vancouver, ISO, and other styles

32

Pinto, Teresa, Ana Pinto, and Alice Vilela. "Edible Coatings and Films for Preparation of Grapevine By-Product Infusions and in Freshly Processed Products." Coatings 13, no. 8 (2023): 1350. http://dx.doi.org/10.3390/coatings13081350.

Full text

Abstract:

The wine industry is responsible for a considerable part of environmental problems because of the large amounts of residues. However, several studies have shown these wine industry residues, such as grapes, skins, seeds, and leaves, represent a complex matrix of bio-compounds, such as phenolic compounds, flavonoids, procyanidins, anthocyanins, tannins, catechin, quercetin, kaempferol, and trans-resveratrol, and nutrients such as vitamin C. These wine and vine by-products or their extracts have antioxidant, anti-inflammatory, cardioprotective, anti-aging, and anti-cancer activities, which benef

APA, Harvard, Vancouver, ISO, and other styles

33

Martirosyan, Hosam El din Aboul Anean, Dina M. D. Bader, M. Al-Dossari, N. S. Abd EL-Gawaad, Heba A. Shaat, and L. O. Mallasy. "Nano edible coatings and films combined with zinc oxide and pomegranate peel active phenol compounds to prolong shelf life of minimally processed pomegranates." Dietary Supplements and Nutraceuticals 2, no. 3 (2023): 1. http://dx.doi.org/10.31989/dsn.v2i3.1087.

Full text

Abstract:

ABSTRACTEdible coating and film from chitosan and incorporating it with the action of ZnONPs on active phenol compounds from extracts of pomegranate peel (PPE). The physical and chemical properties of edible films made with zinc oxide ZnONPs and active phenol compounds extracted from pomegranate peel (PPE) were studied. Adding ZnONPs with active phenol compounds from extracted pomegranate peel (PPE) to chitosan films can provide safe edible films, decrease microbial growth, consequently, prolong the shelf life of pomegranates, and improve the physiochemical stability of the pomegranate. The su

APA, Harvard, Vancouver, ISO, and other styles

34

TANADA-PALMU, P., H. HELÉN, and L. HYVÖNEN. "Preparation, properties and applications of wheat gluten edible films." Agricultural and Food Science 9, no. 1 (2000): 23–35. http://dx.doi.org/10.23986/afsci.5650.

Full text

Abstract:

Edible films from wheat gluten were prepared with various amounts of glycerol as a plasticizer. Water vapor permeability, oxygen permeability, tensile strength and percentage elongation at break at different water activities ( aw ) were measured. Films with low amounts of glycerol had lower water vapor and oxygen permeabilities, higher tensile strength and lower elongation at break. Wheat gluten coatings reduced weight loss during two weeks of storage for cherry tomatoes and sharon fruits compared to uncoated controls. A bilayer film of wheat gluten and beeswax significantly lowered weight los

APA, Harvard, Vancouver, ISO, and other styles

35

BRANDENBURG, A. H., C. L. WELLER, and R. F. TESTIN. "Edible Films and Coatings from Soy Protein." Journal of Food Science 58, no. 5 (1993): 1086–89. http://dx.doi.org/10.1111/j.1365-2621.1993.tb06120.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

KHWALDIA, KHAOULA, CRISTINA PEREZ, SYLVIE BANON, STÉPHANE DESOBRY, and JOËL HARDY. "Milk Proteins for Edible Films and Coatings." Critical Reviews in Food Science and Nutrition 44, no. 4 (2004): 239–51. http://dx.doi.org/10.1080/10408690490464906.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Bizymis, Angelos-Panagiotis, Virginia Giannou, and Constantina Tzia. "Improved Properties of Composite Edible Films Based on Chitosan by Using Cellulose Nanocrystals and Beta-Cyclodextrin." Applied Sciences 12, no. 17 (2022): 8729. http://dx.doi.org/10.3390/app12178729.

Full text

Abstract:

The aim of this study was to produce innovative edible films and coatings with various combinations of materials, in order to achieve the best possible resulting properties. More specifically, the effect of cellulose nanocrystals (CNC) or beta-cyclodextrin (CD) addition to chitosan (CH) films and the development of composite CH–CNC–CD films were investigated. According to the results, most properties of both CH–CNC and CH–CD edible films were improved. The viscosity of the solutions was decreased up to 50% while the surface tension was minimally changed even at high levels of CNC or CD additio

APA, Harvard, Vancouver, ISO, and other styles

38

Gupta, Vatsla, Deblina Biswas, and Swarup Roy. "A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications." Materials 15, no. 17 (2022): 5899. http://dx.doi.org/10.3390/ma15175899.

Full text

Abstract:

Food sectors are facing issues as a result of food scarcity, which is exacerbated by rising populations and demand for food. Food is ordinarily wrapped and packaged using petroleum-based plastics such as polyethylene, polyvinyl chloride, and others. However, the excessive use of these polymers has environmental and health risks. As a result, much research is currently focused on the use of bio-based materials for food packaging. Biodegradable polymers that are compatible with food products are used to make edible packaging materials. These can be ingested with food and provide consumers with a

APA, Harvard, Vancouver, ISO, and other styles

39

Díaz-Montes, Elsa, and Roberto Castro-Muñoz. "Edible Films and Coatings as Food-Quality Preservers: An Overview." Foods 10, no. 2 (2021): 249. http://dx.doi.org/10.3390/foods10020249.

Full text

Abstract:

Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond only preservation; the current techniques are focused on the fulfillment of two additional objectives, the suitability of the used processes and generation of environmentally friendly products with non-presence of any side effect on health. Moreover, they are also looking for additional nutritional

APA, Harvard, Vancouver, ISO, and other styles

40

P D, Poovai, Kumaran N, Ashok Iyengar, Kalpana P, and Ramasubramaniyan M R. "A study on coating of Hydroxypropyl methylcellulose incorporated with a nano-emulsion of Piper betel leaf essential oil to enhance shelf-life and improve postharvest quality of Tomato (Solanum lycopersicum L.)." Journal of Applied and Natural Science 15, no. 1 (2023): 252–61. http://dx.doi.org/10.31018/jans.v15i1.4005.

Full text

Abstract:

Edible coating films derived from essential oils effectively preserve farm produce, especially fruits and vegetables, and the technology is widely prevalent in improving their shelf life. The present study aimed to reduce the post-harvest loss and extend the shelf life of tomatoes using edible coatings based on Hydroxypropyl methylcellulose (HPMC) containing Piper betel leaf essential oil nano-emulsion as an antibacterial and bioactive compound. It also aimed for optimal extraction of essential oils (EO) from Piper betel leaves which contain various medicinal, antimicrobial, and antioxidant co

APA, Harvard, Vancouver, ISO, and other styles

41

Nisperos-Carriedo, Myrna o., and Elizabeth A. Baldwin. "EDIBLE COATINGS FOR FRUITS AND VEGETABLES." HortScience 28, no. 5 (1993): 469c—469. http://dx.doi.org/10.21273/hortsci.28.5.469c.

Full text

Abstract:

Several processes including controlled atmosphere, hypobaric storage and the application of protective films have been developed to extend shelf-life of fruits and vegetables. Recently, the application of edible coatings that can simulate controlled atmosphere storage to prolong product freshness is becoming a popular concept. The ability of these coatings to extend postharvest storage life depends on their differential permeability to CO2, O2 and water vapor.This talk will describe the developmental aspect and specific applications of edible coatings on various fresh and minimally processed f

APA, Harvard, Vancouver, ISO, and other styles

42

Nogueira, Gislaine Ferreira, Bianca de Oliveira Leme, Gabriela Ragazzi Santana dos Santos, et al. "Edible Films and Coatings Formulated with Arrowroot Starch as a Non-Conventional Starch Source for Plums Packaging." Polysaccharides 2, no. 2 (2021): 373–86. http://dx.doi.org/10.3390/polysaccharides2020024.

Full text

Abstract:

Increasing environmental awareness has promoted an interest in alternative strategies to common plastics obtained from fossil sources, stimulating research on the use of biodegradable and edible films/coatings obtained from renewable sources such as arrowroot starch. This research work aimed to evaluate the use of arrowroot starch on the formation of edible films and coatings. Increasing the concentration of arrowroot starch (from 1% to 5%, mass/mass) in the film produced by casting resulted in increased water vapor permeability (from 2.20 to 3.68 g mm/m2 day kPa), moisture content (3.22% to 7

APA, Harvard, Vancouver, ISO, and other styles

43

Lopes, Ana I., Adma Melo, Cristina Caleja, et al. "Evaluation of Antimicrobial and Antioxidant Activities of Alginate Edible Coatings Incorporated with Plant Extracts." Coatings 13, no. 9 (2023): 1487. http://dx.doi.org/10.3390/coatings13091487.

Full text

Abstract:

Plant extracts (PEs) are natural substances that perform interesting bioactivities. However, they have some limitations. In this work, PEs from licorice, eucalyptus, sage, and thyme were produced and characterized. These extracts showed good bioactive properties. Alginate-based edible coatings and films incorporated with the extracts were produced and their antimicrobial and antioxidant properties were determined. The results showed that the coatings completely inhibited or reduced the growth of all bacteria (E. coli, P. aeruginosa, B. cereus, L. monocytogenes, and S. aureus), except the coati

APA, Harvard, Vancouver, ISO, and other styles

44

Blanco Lizarazo, Carla María, Jesús Antonio Galvis V., and Ángela María Farias Campomanes. "Edible films as an alternative to reduce postharvest losses on fruits." Journal of Research in Engineering Science- JRES 4 (January 1, 2019): 9–19. http://dx.doi.org/10.33133/jres-4-2019-186.

Full text

Abstract:

Currently the demand of consumers for healthy, nutritive and natural food is high. This panorama has increased research about the development of edible films and coatings for vegetables and fruits as an alternative to fulfill these requirements. Edible films and coatings are applied for extend shelf life and allowed enhancing the safety of the product because are a good barrier against vapor, oxygen, and compounds related to taste, color and aroma. The application of different components like polysaccharides, proteins, lipids, additives and other active compounds in different kinds of edible f

APA, Harvard, Vancouver, ISO, and other styles

45

Dewi, Mubarokah N., Iqbal Maulana, Gariza Fadha, and Michelle S. Sesira. "Pemanfaatan Edible Film Dari Limbah Nasi Aking Sebagai Bahan Pelapis Dalam Pengawetan Buah." Proceedings Series on Physical & Formal Sciences 1 (October 31, 2021): 75–79. http://dx.doi.org/10.30595/pspfs.v1i.137.

Full text

Abstract:

The use of synthetic coatings as Food Additives consumed in the long term can damage human health. These horrible effects have paved the way for the development of edible films and natural edible coatings. One of the edible film ingredients is scorched rice which can be used as a coating in fruit preservation. However, the use of this edible film on food ingredients has some problems, especially its mechanical properties which tend to be fragile (not flexible). This article examines the mechanical characteristics of scorched rice with variations in the concentration of glycerol and carrageenan

APA, Harvard, Vancouver, ISO, and other styles

46

Ciurzyńska, Agnieszka, Monika Janowicz, Magdalena Karwacka, and Sabina Galus. "Analysis of the Effect of Vegetable Broth Addition to a Gelatin Pork Edible Film and Coating Method on Select Physical Properties of Freeze-Dried Coated Vegetable Bars." Applied Sciences 14, no. 12 (2024): 5215. http://dx.doi.org/10.3390/app14125215.

Full text

Abstract:

The aim of this study was to analyze the selected physical properties of vegetable bars coated with a coating based on pork gelatin (8% or 12%) with (25% or 50%) or without vegetable broth. The scope of work included developing the composition of edible coatings; preparing bars and coating freeze-dried vegetable bars; analyzing the water activity, dry matter content, the structure of vegetable bars based on microscopic analysis, and porosity; and then conducting a comparative analysis of the obtained results. The analyses show that the composition of the coating and the coating method influenc

APA, Harvard, Vancouver, ISO, and other styles

47

de Medeiros, Viviane Priscila Barros, Kataryne Árabe Rimá de Oliveira, Talita Silveira Queiroga, and Evandro Leite de Souza. "Development and Application of Mucilage and Bioactive Compounds from Cactaceae to Formulate Novel and Sustainable Edible Films and Coatings to Preserve Fruits and Vegetables—A Review." Foods 13, no. 22 (2024): 3613. http://dx.doi.org/10.3390/foods13223613.

Full text

Abstract:

The accelerated ripening and senescence of fruits and vegetables is characterized by various biochemical changes that hinder the maintenance of their postharvest quality. In this context, developing edible films and coatings formulated with natural and biodegradable materials emerges as a sustainable strategy for preserving the quality parameters of these products in replacement of conventional petroleum-based packaging. Recently, plant-based polymers, including mucilage from different cactus species and/or their bioactive compounds, have been investigated to develop edible films and coatings.

APA, Harvard, Vancouver, ISO, and other styles

48

Mihalca, Vlad, Andreea Diana Kerezsi, Achim Weber, et al. "Protein-Based Films and Coatings for Food Industry Applications." Polymers 13, no. 5 (2021): 769. http://dx.doi.org/10.3390/polym13050769.

Full text

Abstract:

Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and f

APA, Harvard, Vancouver, ISO, and other styles

49

Janowicz, Monika, Sabina Galus, Agnieszka Ciurzyńska, and Małgorzata Nowacka. "The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development." Polymers 15, no. 21 (2023): 4231. http://dx.doi.org/10.3390/polym15214231.

Full text

Abstract:

Several consumable substances, including fruit and vegetable purees, extracts, juices, and plant residue, were analyzed for their matrix-forming potential. These matrices serve as the basis for the production of edible films, sheets, and coatings that can be eaten as nutritional treats or applied to food products, thereby contributing to their overall good quality. Furthermore, this innovative approach also contributes to optimizing the performance of synthetic packaging, ultimately reducing reliance on synthetic polymers in various applications. This article explores the viability of incorpor

APA, Harvard, Vancouver, ISO, and other styles

50

Özmert Ergin, Sema, Hilmi Yaman, and Meltem Dilek. "Kiraz ve Kayısı Ağacı Reçinelerinden Elde Edilen Yenilebilir Filmlerin Çilek (Fragaria ananassa) ve Yenidünya (Eriobotrya japonica) Meyvelerinin Kaplanmasında Kullanımları." Turkish Journal of Agriculture - Food Science and Technology 6, no. 5 (2018): 561. http://dx.doi.org/10.24925/turjaf.v6i5.561-569.1768.

Full text

Abstract:

The gum exudates leaking from cherry and apricot trees were used as edible coating material in this study. Some chemical properties of these gums were analysed whether they are proper as edible coating or not. Carbon, hydrogen, nitrogen and sulfur percentages were determined by elemental analysis. Both two gums were found rich in phenolic content and their antioxidant capacities were detected high as a result of the analysis. The behaviours against the heat and losses of weight of the films extracted from gums were determined by thermal analysis. According to these analysis, films were found h

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!