Interaction mechanisms of edible film ingredients and their effects on food quality
Traditional food packaging has problems such as nondegradable and poor food safety. Edible films play an important role in food packaging, transportation and storage, having become a focus of research due to their low cost, renewable, degradable, safe and non-toxic characteristics. According to the...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124000224 |
| _version_ | 1797289650017009664 |
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| author | Xin Li Fenghong Li Xuan Zhang Weiyuan Tang Mingzheng Huang Qun Huang Zongcai Tu |
| author_facet | Xin Li Fenghong Li Xuan Zhang Weiyuan Tang Mingzheng Huang Qun Huang Zongcai Tu |
| author_sort | Xin Li |
| collection | DOAJ |
| description | Traditional food packaging has problems such as nondegradable and poor food safety. Edible films play an important role in food packaging, transportation and storage, having become a focus of research due to their low cost, renewable, degradable, safe and non-toxic characteristics. According to the different materials of edible films substrate, edible films are usually categorized into proteins, polysaccharides and composite edible films. Functional properties of edible films prepared from different substrate materials also vary, single substrate edible films are defective in some aspects. Functional ingredients such as proteins, polysaccharides, essential oils, natural products, nanomaterials, emulsifiers, and so on are commonly added to edible films to improve their functional properties, extend the shelf life of foods, improve the preservation of sensory properties of foods, and make them widely used in the field of food preservation. This paper introduced the classification, characteristics, and modification methods of common edible films, discussed the interactions among the substrate ingredients of composite edible films, the influence of functional ingredients on the properties of edible films, and the effects of modified edible films on the quality of food, aiming to provide new research ideas for the wide application and further study of edible films. |
| first_indexed | 2024-03-07T19:08:12Z |
| format | Article |
| id | doaj.art-3a67d707d7904dd298f5b8b3585faaac |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-03-07T19:08:12Z |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-3a67d707d7904dd298f5b8b3585faaac2024-03-01T05:07:07ZengElsevierCurrent Research in Food Science2665-92712024-01-018100696Interaction mechanisms of edible film ingredients and their effects on food qualityXin Li0Fenghong Li1Xuan Zhang2Weiyuan Tang3Mingzheng Huang4Qun Huang5Zongcai Tu6School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, 550025, ChinaSchool of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, 550025, ChinaCollege of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China; College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, ChinaCollege of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China; College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, ChinaCollege of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China; Corresponding author.School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, 550025, China; Corresponding author.National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China; Corresponding author.Traditional food packaging has problems such as nondegradable and poor food safety. Edible films play an important role in food packaging, transportation and storage, having become a focus of research due to their low cost, renewable, degradable, safe and non-toxic characteristics. According to the different materials of edible films substrate, edible films are usually categorized into proteins, polysaccharides and composite edible films. Functional properties of edible films prepared from different substrate materials also vary, single substrate edible films are defective in some aspects. Functional ingredients such as proteins, polysaccharides, essential oils, natural products, nanomaterials, emulsifiers, and so on are commonly added to edible films to improve their functional properties, extend the shelf life of foods, improve the preservation of sensory properties of foods, and make them widely used in the field of food preservation. This paper introduced the classification, characteristics, and modification methods of common edible films, discussed the interactions among the substrate ingredients of composite edible films, the influence of functional ingredients on the properties of edible films, and the effects of modified edible films on the quality of food, aiming to provide new research ideas for the wide application and further study of edible films.http://www.sciencedirect.com/science/article/pii/S2665927124000224Edible filmsSubstrate ingredientsFunctional ingredientsInteractions |
| spellingShingle | Xin Li Fenghong Li Xuan Zhang Weiyuan Tang Mingzheng Huang Qun Huang Zongcai Tu Interaction mechanisms of edible film ingredients and their effects on food quality Current Research in Food Science Edible films Substrate ingredients Functional ingredients Interactions |
| title | Interaction mechanisms of edible film ingredients and their effects on food quality |
| title_full | Interaction mechanisms of edible film ingredients and their effects on food quality |
| title_fullStr | Interaction mechanisms of edible film ingredients and their effects on food quality |
| title_full_unstemmed | Interaction mechanisms of edible film ingredients and their effects on food quality |
| title_short | Interaction mechanisms of edible film ingredients and their effects on food quality |
| title_sort | interaction mechanisms of edible film ingredients and their effects on food quality |
| topic | Edible films Substrate ingredients Functional ingredients Interactions |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124000224 |
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