Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications
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 t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/2/318 |
| _version_ | 1797339858134368256 |
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| author | Valter F. R. Martins Manuela E. Pintado Rui M. S. C. Morais Alcina M. M. B. Morais |
| author_facet | Valter F. R. Martins Manuela E. Pintado Rui M. S. C. Morais Alcina M. M. B. Morais |
| author_sort | Valter F. R. Martins |
| collection | DOAJ |
| description | 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 gum. Proteins and lipids may be present in higher concentrations, such as zein and beeswax. This review also discusses the enrichment of these bio-based films and coatings with various functional and/or bioactive compounds to confer or enhance their functionalities, such as antimicrobial, antioxidant, and anti-enzymatic properties, as well as physical properties. Whenever possible, a comparative analysis among different formulations was performed. The results of the applications of these edible films and coatings to fruit and vegetable products are also described, including shelf life extension, inhibition of microbial growth, and prevention of oxidation. This review also explores novel types of packaging, such as active and intelligent packaging. The potential health benefits of edible films and coatings, as well as the biodegradability of films, are also discussed. Finally, this review addresses recent innovations in the edible films and coatings industry, including the use of nanotechnologies, aerogels, and probiotics, and provides future perspectives and the challenges that the sector is facing. |
| first_indexed | 2024-03-08T09:54:35Z |
| format | Article |
| id | doaj.art-1aaf057f35c643a6ac66024ed851b39c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T09:54:35Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1aaf057f35c643a6ac66024ed851b39c2024-01-29T13:52:41ZengMDPI AGFoods2304-81582024-01-0113231810.3390/foods13020318Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable ApplicationsValter F. R. Martins0Manuela E. Pintado1Rui M. S. C. Morais2Alcina M. M. B. Morais3CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, PortugalCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, PortugalCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, PortugalCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, PortugalThe 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 gum. Proteins and lipids may be present in higher concentrations, such as zein and beeswax. This review also discusses the enrichment of these bio-based films and coatings with various functional and/or bioactive compounds to confer or enhance their functionalities, such as antimicrobial, antioxidant, and anti-enzymatic properties, as well as physical properties. Whenever possible, a comparative analysis among different formulations was performed. The results of the applications of these edible films and coatings to fruit and vegetable products are also described, including shelf life extension, inhibition of microbial growth, and prevention of oxidation. This review also explores novel types of packaging, such as active and intelligent packaging. The potential health benefits of edible films and coatings, as well as the biodegradability of films, are also discussed. Finally, this review addresses recent innovations in the edible films and coatings industry, including the use of nanotechnologies, aerogels, and probiotics, and provides future perspectives and the challenges that the sector is facing.https://www.mdpi.com/2304-8158/13/2/318biological resourcesedible coatingsedible filmspackagingbioactive compoundsantimicrobial activity |
| spellingShingle | Valter F. R. Martins Manuela E. Pintado Rui M. S. C. Morais Alcina M. M. B. Morais Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications Foods biological resources edible coatings edible films packaging bioactive compounds antimicrobial activity |
| title | Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications |
| title_full | Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications |
| title_fullStr | Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications |
| title_full_unstemmed | Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications |
| title_short | Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications |
| title_sort | recent highlights in sustainable bio based edible films and coatings for fruit and vegetable applications |
| topic | biological resources edible coatings edible films packaging bioactive compounds antimicrobial activity |
| url | https://www.mdpi.com/2304-8158/13/2/318 |
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