Protection of foods against oxidative deterioration using edible films and coatings: A review

Publication date: Available online 31 August 2019Source: Food BioscienceAuthor(s): Samar Sahraee, Jafar M. Milani, Joe M. Regenstein, Hossein Samadi KafilAbstractEdible packaging can be used to decrease food deterioration. Preventing oxidation is based on eliminating exposure of food products to oxygen by removing oxygen from the packaging headspace and/or adding antioxidants to films and coatings to enhance the antioxidant properties of food surfaces. The impact of major factors such as temperature, environmental humidity, polymer chain interactions, and the hydrophilic/lipophilic properties of packaging materials that may affect the quality of edible coatings and films are described. Addition of active compounds to film formulations is a fundamental way to improve mechanical and chemical resistance of films to oxygen. In addition, using the proper packaging materials with different environmental conditions and for different food products is important to avoid oxygen. A lot of studies such as using low density poly ethylene (LDPE)/starch films containing citric acid (CA) for beef, corn zein films containing butylated hydroxyanisole (BHA) for turkey, gelatin films containing tea polyphenol loaded chitosan nanoparticles for fish oil, and milk protein films containing oregano and pimento for beef muscle packaging have been investigated for their potential to work as degradable polymers to carry antioxidants to protect foods.Graphical abstractFood preservation against oxidative ...
Source: Food Bioscience - Category: Food Science Source Type: research