Application of Antioxidants as an Alternative Improving of Shelf Life in Foods
Oxidation is the main problem in preserving food products during storage. A relatively novel strategy is the use of antioxidant-enriched edible films. Antioxidants hinder reactive oxygen species, which mainly affect fats and proteins in food. At present, these films have been improved by the additio...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Polysaccharides |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-4176/2/3/36 |
| _version_ | 1797517399121985536 |
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| author | César Leyva-Porras Manuel Román-Aguirre Pedro Cruz-Alcantar José T. Pérez-Urizar María Zenaida Saavedra-Leos |
| author_facet | César Leyva-Porras Manuel Román-Aguirre Pedro Cruz-Alcantar José T. Pérez-Urizar María Zenaida Saavedra-Leos |
| author_sort | César Leyva-Porras |
| collection | DOAJ |
| description | Oxidation is the main problem in preserving food products during storage. A relatively novel strategy is the use of antioxidant-enriched edible films. Antioxidants hinder reactive oxygen species, which mainly affect fats and proteins in food. At present, these films have been improved by the addition of micro- and nanoliposomes coated with carbohydrate polymers, which are not hazardous for human health and can be ingested without risk. The liposomes are loaded with different antioxidants, and their effects are observed as a longer storage time of the food product. The synergy of these methodologies and advances can lead to the displacement of the protective packaging used currently, which would result in food products with functional properties added by the films, an increase in shelf life, and an improvement to the environment by reducing the amount of waste. |
| first_indexed | 2024-03-10T07:16:06Z |
| format | Article |
| id | doaj.art-1501225172f74ed4a2f91cfa23d0677c |
| institution | Directory Open Access Journal |
| issn | 2673-4176 |
| language | English |
| last_indexed | 2024-03-10T07:16:06Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polysaccharides |
| spelling | doaj.art-1501225172f74ed4a2f91cfa23d0677c2023-11-22T14:57:44ZengMDPI AGPolysaccharides2673-41762021-07-012359460710.3390/polysaccharides2030036Application of Antioxidants as an Alternative Improving of Shelf Life in FoodsCésar Leyva-Porras0Manuel Román-Aguirre1Pedro Cruz-Alcantar2José T. Pérez-Urizar3María Zenaida Saavedra-Leos4Centro de Investigación en Materiales Avanzados S.C. (CIMAV), Miguel de Cervantes 120, Complejo Industrial Chihuahua, Chihuahua 31136, MexicoDoctorado Institucional en Ingeniería y Ciencia de los Materiales, Universidad Autónoma de San Luis Potosí, San Luis Potosí 78210, MexicoCoordinación Académica Región Altiplano, Universidad Autónoma de San Luis Potosí, Carretera Cedral Km. 5+600 Ejido San José de las Trojes, Matehuala 78700, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí 78210, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí 78210, MexicoOxidation is the main problem in preserving food products during storage. A relatively novel strategy is the use of antioxidant-enriched edible films. Antioxidants hinder reactive oxygen species, which mainly affect fats and proteins in food. At present, these films have been improved by the addition of micro- and nanoliposomes coated with carbohydrate polymers, which are not hazardous for human health and can be ingested without risk. The liposomes are loaded with different antioxidants, and their effects are observed as a longer storage time of the food product. The synergy of these methodologies and advances can lead to the displacement of the protective packaging used currently, which would result in food products with functional properties added by the films, an increase in shelf life, and an improvement to the environment by reducing the amount of waste.https://www.mdpi.com/2673-4176/2/3/36polysaccharidesantioxidantsloaded liposomesedible filmsfood conservation |
| spellingShingle | César Leyva-Porras Manuel Román-Aguirre Pedro Cruz-Alcantar José T. Pérez-Urizar María Zenaida Saavedra-Leos Application of Antioxidants as an Alternative Improving of Shelf Life in Foods Polysaccharides polysaccharides antioxidants loaded liposomes edible films food conservation |
| title | Application of Antioxidants as an Alternative Improving of Shelf Life in Foods |
| title_full | Application of Antioxidants as an Alternative Improving of Shelf Life in Foods |
| title_fullStr | Application of Antioxidants as an Alternative Improving of Shelf Life in Foods |
| title_full_unstemmed | Application of Antioxidants as an Alternative Improving of Shelf Life in Foods |
| title_short | Application of Antioxidants as an Alternative Improving of Shelf Life in Foods |
| title_sort | application of antioxidants as an alternative improving of shelf life in foods |
| topic | polysaccharides antioxidants loaded liposomes edible films food conservation |
| url | https://www.mdpi.com/2673-4176/2/3/36 |
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