Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables
The consumption of minimally processed fresh vegetables has increased by the consumer’s demand of natural products without synthetic preservatives and colorants. These new consumption behaviors have prompted research on the combination of emulsion techniques and coatings that have traditionally been...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/3/665 |
| _version_ | 1797540625172660224 |
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| author | Marina Ramos Cristina Mellinas Ignacio Solaberrieta María Carmen Garrigós Alfonso Jiménez |
| author_facet | Marina Ramos Cristina Mellinas Ignacio Solaberrieta María Carmen Garrigós Alfonso Jiménez |
| author_sort | Marina Ramos |
| collection | DOAJ |
| description | The consumption of minimally processed fresh vegetables has increased by the consumer’s demand of natural products without synthetic preservatives and colorants. These new consumption behaviors have prompted research on the combination of emulsion techniques and coatings that have traditionally been used by the food industries. This combination brings great potential for improving the quality of fresh-cut fruits and vegetables by allowing the incorporation of natural and multifunctional additives directly into food formulations. These antioxidant, antibacterial, and/or antifungal additives are usually encapsulated at the nano- or micro-scale for their stabilization and protection to make them available by food through the coating. These nano- or micro-emulsions are responsible for the release of the active agents to bring them into direct contact with food to protect it from possible organoleptic degradation. Keeping in mind the widespread applications of micro and nanoemulsions for preserving the quality and safety of fresh vegetables, this review reports the latest works based on emulsion techniques and polysaccharide-based coatings as carriers of active compounds. The technical challenges of micro and nanoemulsion techniques, the potential benefits and drawbacks of their use, the development of polysaccharide-based coatings with natural active additives are considered, since these systems can be used as alternatives to conventional coatings in food formulations. |
| first_indexed | 2024-03-10T13:03:51Z |
| format | Article |
| id | doaj.art-6597ad3d619442f4aa49d7fbc4683c8e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T13:03:51Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6597ad3d619442f4aa49d7fbc4683c8e2023-11-21T11:17:38ZengMDPI AGFoods2304-81582021-03-0110366510.3390/foods10030665Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed VegetablesMarina Ramos0Cristina Mellinas1Ignacio Solaberrieta2María Carmen Garrigós3Alfonso Jiménez4Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, 03080 Alicante, SpainDepartment of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, 03080 Alicante, SpainDepartment of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, 03080 Alicante, SpainDepartment of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, 03080 Alicante, SpainDepartment of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, 03080 Alicante, SpainThe consumption of minimally processed fresh vegetables has increased by the consumer’s demand of natural products without synthetic preservatives and colorants. These new consumption behaviors have prompted research on the combination of emulsion techniques and coatings that have traditionally been used by the food industries. This combination brings great potential for improving the quality of fresh-cut fruits and vegetables by allowing the incorporation of natural and multifunctional additives directly into food formulations. These antioxidant, antibacterial, and/or antifungal additives are usually encapsulated at the nano- or micro-scale for their stabilization and protection to make them available by food through the coating. These nano- or micro-emulsions are responsible for the release of the active agents to bring them into direct contact with food to protect it from possible organoleptic degradation. Keeping in mind the widespread applications of micro and nanoemulsions for preserving the quality and safety of fresh vegetables, this review reports the latest works based on emulsion techniques and polysaccharide-based coatings as carriers of active compounds. The technical challenges of micro and nanoemulsion techniques, the potential benefits and drawbacks of their use, the development of polysaccharide-based coatings with natural active additives are considered, since these systems can be used as alternatives to conventional coatings in food formulations.https://www.mdpi.com/2304-8158/10/3/665emulsioncoatingpolysaccharidesfunctional compoundsfood shelf-lifefood preservation |
| spellingShingle | Marina Ramos Cristina Mellinas Ignacio Solaberrieta María Carmen Garrigós Alfonso Jiménez Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables Foods emulsion coating polysaccharides functional compounds food shelf-life food preservation |
| title | Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables |
| title_full | Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables |
| title_fullStr | Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables |
| title_full_unstemmed | Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables |
| title_short | Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables |
| title_sort | emulsions incorporated in polysaccharide based active coatings for fresh and minimally processed vegetables |
| topic | emulsion coating polysaccharides functional compounds food shelf-life food preservation |
| url | https://www.mdpi.com/2304-8158/10/3/665 |
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