Next Article in Journal
Phenolic Profile and Bioactive Properties of Carissa macrocarpa (Eckl.) A.DC.: An In Vitro Comparative Study between Leaves, Stems, and Flowers
Next Article in Special Issue
How Melittin Inserts into Cell Membrane: Conformational Changes, Inter-Peptide Cooperation, and Disturbance on the Membrane
Previous Article in Journal
Hepatotoxicity of a Cannabidiol-Rich Cannabis Extract in the Mouse Model
Previous Article in Special Issue
Bacteria Death and Osteoblast Metabolic Activity Correlated to Hydrothermally Synthesised TiO2 Surface Properties
Open AccessReview

Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables

1
Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China
2
Department of Nutrition and Food Science, Maryland University, College Park, MD 20742, USA
3
Key Laboratory of Food Non-Thermal Processing, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China
*
Author to whom correspondence should be addressed.
Academic Editor: Franco Dosio
Molecules 2019, 24(9), 1695; https://doi.org/10.3390/molecules24091695
Received: 29 March 2019 / Revised: 26 April 2019 / Accepted: 29 April 2019 / Published: 30 April 2019
(This article belongs to the Special Issue Frontiers of Antimicrobial Nanoparticles)
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. View Full-Text
Keywords: chitosan coating; antimicrobial activities; physical characteristics; nanoparticle application; food preservation chitosan coating; antimicrobial activities; physical characteristics; nanoparticle application; food preservation
Show Figures

Graphical abstract

MDPI and ACS Style

Xing, Y.; Li, W.; Wang, Q.; Li, X.; Xu, Q.; Guo, X.; Bi, X.; Liu, X.; Shui, Y.; Lin, H.; Yang, H. Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables. Molecules 2019, 24, 1695.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop