Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables
Edible coatings and films (ECF) are employed as matrixes for incorporating antimicrobial nanoparticles (NPs), and then they are applied on the fruits and vegetables to prolong shelf life and enhance storage quality. This paper provides a comprehensive review on the preparation, antimicrobial propert...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-04-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/24/9/1695 |
| _version_ | 1819114274680733696 |
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| author | Yage Xing Wenxiu Li Qin Wang Xuanlin Li Qinglian Xu Xunlian Guo Xiufang Bi Xiaocui Liu Yuru Shui Hongbin Lin Hua Yang |
| author_facet | Yage Xing Wenxiu Li Qin Wang Xuanlin Li Qinglian Xu Xunlian Guo Xiufang Bi Xiaocui Liu Yuru Shui Hongbin Lin Hua Yang |
| author_sort | Yage Xing |
| collection | DOAJ |
| description | Edible coatings and films (ECF) are employed as matrixes for incorporating antimicrobial nanoparticles (NPs), and then they are applied on the fruits and vegetables to prolong shelf life and enhance storage quality. This paper provides a comprehensive review on the preparation, antimicrobial properties and mechanisms, surface and physical qualities of ECF containing antimicrobial NPs, and its efficient application to vegetables and fruits as well. Following an introduction on the properties of the main edible coating materials, the preparation technologies of ECF with NPs are summarized. The antimicrobial activity of ECF with NPs against the tested microorganism was observed by many researchers. This might be mainly due to the electrostatic interaction between the cationic polymer or free metal ions and the charged cell membrane, the photocatalytic reaction of NPs, the detachment of free metal ion, and partly due to the antimicrobial activity of edible materials. Moreover, their physical, mechanical and releasing properties are discussed in detail, which might be influenced by the concentration of NPs. The preservation potential on the quality of fruits and vegetables indicates that various ECF with NPs might be used as the ideal materials for food application. Following the introduction on these characteristics, an attempt is made to predict future trends in this field. |
| first_indexed | 2024-12-22T04:42:42Z |
| format | Article |
| id | doaj.art-b94e4f4ae5db41f793b4acf100bf0595 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-22T04:42:42Z |
| publishDate | 2019-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-b94e4f4ae5db41f793b4acf100bf05952022-12-21T18:38:42ZengMDPI AGMolecules1420-30492019-04-01249169510.3390/molecules24091695molecules24091695Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and VegetablesYage Xing0Wenxiu Li1Qin Wang2Xuanlin Li3Qinglian Xu4Xunlian Guo5Xiufang Bi6Xiaocui Liu7Yuru Shui8Hongbin Lin9Hua Yang10Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaKey Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaKey Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaKey Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaKey Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaKey Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaKey Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaKey Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaKey Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaKey Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaKey Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaEdible coatings and films (ECF) are employed as matrixes for incorporating antimicrobial nanoparticles (NPs), and then they are applied on the fruits and vegetables to prolong shelf life and enhance storage quality. This paper provides a comprehensive review on the preparation, antimicrobial properties and mechanisms, surface and physical qualities of ECF containing antimicrobial NPs, and its efficient application to vegetables and fruits as well. Following an introduction on the properties of the main edible coating materials, the preparation technologies of ECF with NPs are summarized. The antimicrobial activity of ECF with NPs against the tested microorganism was observed by many researchers. This might be mainly due to the electrostatic interaction between the cationic polymer or free metal ions and the charged cell membrane, the photocatalytic reaction of NPs, the detachment of free metal ion, and partly due to the antimicrobial activity of edible materials. Moreover, their physical, mechanical and releasing properties are discussed in detail, which might be influenced by the concentration of NPs. The preservation potential on the quality of fruits and vegetables indicates that various ECF with NPs might be used as the ideal materials for food application. Following the introduction on these characteristics, an attempt is made to predict future trends in this field.https://www.mdpi.com/1420-3049/24/9/1695chitosan coatingantimicrobial activitiesphysical characteristicsnanoparticle applicationfood preservation |
| spellingShingle | Yage Xing Wenxiu Li Qin Wang Xuanlin Li Qinglian Xu Xunlian Guo Xiufang Bi Xiaocui Liu Yuru Shui Hongbin Lin Hua Yang Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables Molecules chitosan coating antimicrobial activities physical characteristics nanoparticle application food preservation |
| title | Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables |
| title_full | Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables |
| title_fullStr | Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables |
| title_full_unstemmed | Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables |
| title_short | Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables |
| title_sort | antimicrobial nanoparticles incorporated in edible coatings and films for the preservation of fruits and vegetables |
| topic | chitosan coating antimicrobial activities physical characteristics nanoparticle application food preservation |
| url | https://www.mdpi.com/1420-3049/24/9/1695 |
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