Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations

Journal of Food Engineering

Volumn 110, Issue 2, 2012, Pages 208-213

  Bonilla, J ^a   Atares L ^a   Vargas, M ^a   Chiralt, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Antioxidant effect; Edible coatings; Edible films; Fish; Food oxidation; Fruit; Meat; Nuts; Oxygen; Vegetables

Indexed keywords

ANTIOXIDANTS; FISH; FOOD PRODUCTS; FRUITS; MEATS; OXYGEN; VEGETABLES;

ANTIOXIDANT EFFECT; ANTIOXIDANT FILMS; DELETERIOUS EFFECTS; EDIBLE COATING; EDIBLE FILMS; EFFECT OF OXYGEN; FILMS AND COATINGS; NUTS;

COATINGS;

EID: 84864129013     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.05.034     Document Type: Conference Paper

References (48)

1. ASTM, 1988. Standard test method for oxygen gas transmission rate through plastic film and sheeting using coulometric sensor. Designation D3985, pp. 656-661.
2. Atarés, L., Bonilla, J., Chiralt, A., 2010. Characterization of sodium caseinate-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering 100, 678-687.
3. Ayranci, E., Tunc, S., 2003. A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods. Food Chemistry 80, 423-431.
4. Ayranci, E., Tunc, S., 2004. The effect of edible coatings on water and vitamin C loss of apricots (Armeniaca vulgaris Lam.) and green peppers (Capsicum annuum L.). Food Chemistry 87, 339-342.
5. Baldwin, E.A., Wood, B., 2006. Use of edible coating to preserve pecans at room temperature. HortScience 41 (1), 188-192.
6. Bekhit, A.E.D., Faustman, C., 2005. Metmyoglobin reducing activity. Meat Science 71, 407-439.
7. Brown, W.E., 1992. Plastics in Food Packaging: Properties, Design and Fabrication. Marcel Dekker, Inc., New York (pp. 66-102).
8. Chidanandaiah, R.C.K., Sanyal, M.K., 2009. Effect of sodium alginate coating with preservatives on the quality of meat patties during refrigerated (4 ± 1 °C) storage. Journal of Muscle Foods 20, 275-292.
9. Di Pierro, P., Sorrentino, A., Mariniello, L., Giosafatto, C.V.L., Porta, R., 2010. Chitosan/ whey protein film as active coating to extend Ricotta cheese shelf-life. LWTFood Science and Technology, doi: 10.1016/j.lwt.2010.11. 031.
10. Duan, J., Cherian, G., Zhao, Y., 2010. Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings. Food Chemistry 119, 524-532.
11. Erkan, N., Ayranci, G., Ayranci, E., 2008. Antioxidant activities of rosemary (Rosmarinus officialis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chemistry 110, 76-82.
12. Frankel, E.N., Meyer, A.S., 2000. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. Journal of the Science of Food and Agriculture 80, 1925-1941.
13. Gaudin, S., Lourdin, D., Forssell, P.M., Colonna, P., 2000. Antiplasticisation and oxygen permeability of starch-sorbitol films. Carbohydrate Polymers 43, 33-37.
14. Giménez, B., Gómez-Estaca, J., Alemán, A., Gómez-Guillén, M.C., Montero, M.P., 2009. Improvement of the antioxidant properties of squid skin gelatin films by the addition of hydrolysates from squid gelatine. Food Hydrocolloids 23, 1322-1327.
15. Gómez-Estaca, J., Montero, P., Giménez, B., Gómez-Guillén, M.C., 2007. Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus). Food Chemistry 105, 511-520.
16. Gómez-Estaca, J., Bravo, L., Gómez-Guillén, M.C., Alemán, A., Montero, P., 2009a. Antioxidant properties of tuna-skin and bovine-hide gelatine films induced by the addition of oregano and Rosemary extracts. Food Chemistry 112, 18-25.
17. Gómez-Estaca, J., Giménez, B., Montero, P., Gómez-Guillén, M.C., 2009b. Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin. Journal of Food Engineering 92, 78-85.
18. Han, J.H., Krochta, J.M., 2007. Physical properties of whey protein coating solutions and films containing antioxidants. Food Engineering and Physical Properties 72 (5), 308-314.
19. Hong, S.I., Krochta, J.M., 2006. Oxygen barrier performance of whey-protein-coated plastic films as affected by temperature, relative humidity, base film and protein type. Journal of Food Engineering 77, 739-745.
20. Jeon, Y.-I., Kamil, J.Y.V.A., Shahidi, F., 2002. Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. Journal of Agricultural and Food Chemistry 20, 5167-5178.
21. Kamil, J.Y.V.A., Jeon, Y.-J., Shahidi, F., 2002. Antioxidative activity of chitosans of different viscosity in cooked comminuted flesh of herring (Clupea harengus). Food Chemistry 79, 69-77.
22. Kester, J.J., Fennema, O., 1986. Edible films and coatings: a review. Food Technology 40, 47-59.
23. Lee, S.Y., Krochta, J.M., 2002. Accelerated shelf life testing of whey-protein-coated peanuts analyzed by static headspace gas chromatography. Journal of Agricultural and Food Chemistry 50, 2022-2028.
24. Lee, S.Y., Trezza, T.A., Guinard, J.X., Krochta, J.M., 2002. Whey-protein-coated peanuts assessed by sensory evaluation and static headspace gas chromatography. Journal Food Science 67, 1212-1218.
25. Lin, B., Du, Y., Liang, X., Wang, X., Wang, X., Yang, J., 2011. Effect of chitosan coating on respiratory behavior and quality of stored litchi under ambient temperature. Journal of Food Engineering 102, 94-99.
26. Liu, F., Dai, R., Zhu, J., Li, X., 2010. Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine and atocopherol. Journal of Food Engineering 98, 170-177.
27. Lopez-Caballero, M.E., Gómez-Guillén, M.C., Pérez Mateos, M., Montero, P., 2005. A chitosan-gelatin blend as a coating for fish patties. Food Hydrocolloids 19, 303-311.
28. Maté, J.I., Frankel, E.N., Krochta, J.M., 1996. Whey protein isolate edible coatings: effect on the rancidity process of dry roasted peanuts. Journal of Agriculture and Food Chemistry 44, 1736-1740.
29. Maté, J.I., Krochta, J.M., 1998. Oxygen uptake model for uncoated and coated peanuts. Journal of Food Engineering 35, 299-312.
30. Miller, K.S., Krochta, J.M., 1997. Oxygen and aroma barrier properties of edible films: A review. Trends in Food Science & Technology 8, 228-237.
31. Nerín, C., Tovar, L., Salafranca, J., 2008. Behaviour of a new antioxidant active film versus oxidizable model compounds. Journal of Food Engineering 84, 313-320.
32. Norajit, K., Kim, K.M., Ryu, G.H., 2010. Comparative studies on the characterization and antioxidant properties of biodegradable alginate films containing ginseng extract. Journal of Food Engineering 98, 377-384.
33. Ojagh, S.M., Rezaei, M., Razavi, S.H., Hosseini, S.M.H., 2010. Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry 122, 161-166.
34. Oms-Oliu, G., Soliva-Fortuny, R., Martín-Belloso, O., 2008. Edible coatings with antibrowning agents to maintain sensory quality and antioxidante properties of fresh-cut pears. Postharvest Biology and Technology 50, 87-94.
35. Osés, J., Fernández-Pan, I., Ziani, K., Maté, J.I., 2008. Use of edible films based on whey protein isolate to protect foods rich in polyunsaturated fatty acids. European Food Research and Technology 227, 623-628.
36. Ou, S., Wang, Y., Tang, S., Huang, C., Jackson, M., 2005. Role of ferulic acid in preparing edible films from soy protein isolate. Journal of Food Engineering 70, 205-210.
37. Oussalah, M., Caillet, S., Salmiéri, S., Saucier, L., Lacroix, M., 2004. Antimicrobial and antioxidant effects of milk protein-based film containing essential oils fro the preservation of whole beef muscle. Journal of Agriculture and Food Chemistry 52, 5598-5605.
38. Park, S., Marsh, K.S., Dawson, P., 2010. Application of chitosan-incorporated LDPE film to sliced fresh red meats for shelf life extension. Meat Science 85, 493-499.
39. Pastrana-Bonilla, E., Akoh, C.C., Sellappan, S., Krewer, G., 2003. Phenolic content and antioxidant capacity of muscadine grapes. Journal of Agriculture and Food Chemistry 51, 5497-5503.
40. Pérez-Gago, M.B., Serra, M., del Río, M.A., 2006. Color change of fresh-cut apples coated with whey protein concentrate-based edible coatings. Postharvest Biology and Technology 39, 84-92.
41. Ponce, A., Roura, S.I., del Valle, C.E., Moreira, M.R., 2008. Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: in vitro and in vivo studies. Postharvest Biology and Technology 49, 294-300.
42. Popović, S., Pericin, D., Vaštag, Z., Popović, L., Lazić, V., 2011. Evaluation of edible film-forming ability of pumpkin oil cake. Effect of pH and temperature. Food Hydrocolloids 25, 470-476.
43. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., 1999. Antioxidant activity applying an improved ABTS radical cation decoloration assay. Free Radical Biology & Medicine 26 (9/10), 1231-1237.
44. Rojas-Graü, M.A., Tapia, M.S., Rodríguez, F.J., Carmona, A.J., Martin-Belloso, O., 2007. Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples. Food Hydrocolloids 21, 118-127.
45. Siripatrawan, U., Harte, B., 2010. Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids 24, 770-775.
46. Suman, S.P., Mancini, R.A., Joseph, P., Ramanathan, R., Konda, M.K.R., Dady, G., Yin, S., 2010. Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef. Meat Science 86, 994-998.
47. Tapia, M.S., Rojas-Graü, M.A., Carmona, A., Rodríguez, F.J., Soliva-Fortuny, R., Martin-Belloso, O., 2008. Use of alginate and gellan based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya. Food Hydrocolloids 22, 1493-1503.
48. Yang, L., Paulson, A.T., 2000. Effects of lipids on mechanical and moisture barrier properties of edible gellan film. Food Research International 33, 571-578.