Application of alginate polymer films and coatings incorporated with essential oils in foods: a review of recent literature with emphasis on nanotechnology-Reference-Cited by-同舟云学术

Application of alginate polymer films and coatings incorporated with essential oils in foods: a review of recent literature with emphasis on nanotechnology

Published:2023-03-01 Issue:3-4 Volume:19 Page:73-86
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:en
Short-container-title:

Author:

Ghasemi Sajjad¹^ORCID,Jaldani Shima¹^ORCID,Sanaei Farideh¹,Ghiafehshirzadi Asiyeh¹^ORCID,Alidoost Ahmadreza¹,Hashemi Mohammad²³^ORCID,Hossaeini Marashi Sayed Mahdi⁴⁵^ORCID,Khodaiyan Faramarz⁶,Noori Seyyed Mohammad Ali⁷⁸^ORCID

Affiliation:

1. Faculty of Agriculture, Department of Food Science and Technology , Ferdowsi University of Mashhad , Mashhad , Iran

2. Medical Toxicology Research Center , Mashhad University of Medical Sciences , Mashhad , Iran

3. Department of Nutrition, Faculty of Medicine , Mashhad University of Medical Sciences , Mashhad , Iran

4. College of Engineering, Design and Physical Sciences Michael Sterling Building (MCST 055) , Brunel University London , Uxbridge , UB8 3PH , UK

5. School of Physics, Engineering and Computer Science, Centre for Engineering Research , University of Hertfordshire , Mosquito Way , Hatfield AL10 9EU , UK

6. Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering , University of Tehran , Karaj , Iran

7. Toxicology Research Center , Medical Basic Sciences Research Institute, Ahvaz Jundishapur University of Medical Sciences , Ahvaz , Iran

8. Department of Nutrition, School of Allied Medical Sciences , Ahvaz Jundishapur University of Medical Sciences , Ahvaz , Iran

Abstract

Abstract Food waste is one of the major challenges in food safety and finding a solution for this issue is critically important. Herein, edible films and coatings became attractive for scientists as they can keep food from spoilage. Edible films and coatings can effectively preserve the original quality of food and extend its shelf life. Polysaccharides, including starch and cellulose derivatives, chitosan, alginate and pectin, have been extensively studied as biopackaging materials. One of the most interesting polysaccharides is alginate, which has been used to make edible films and coatings. Incorporating essential oils (EO) in alginate matrices results in an improvement in some properties of the edible packages, such as antioxidant and antimicrobial properties. Additionally, the use of nanotechnology can improve the desirable properties of edible films and coatings. In this article we reviewed the antimicrobial and antioxidant properties of alginate coatings and films and their use in various food products.

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2022-0284/pdf

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