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Int. J. Mol. Sci. 2018, 19(3), 705;

Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation

Laboratorio de Procesos de Transformacion y Tecnologías Emergentes de Alimentos, FES-Cuatitlan, Universidad Nacional Autonoma de Mexico, Cuautitlán Izcalli 54714, Mexico
Laboratorio de Farmacia, Facultad de Ciencias Químicas, Universidad de Colima, Coquimatlan 28400, Mexico
Laboratorio de Microbiología y Virología de las Enfermedades Respiratorias del Cerdo, FES-Cuatitlan, Universidad Nacional Autonoma de Mexico, Cuautitlán Izcalli 54740, Mexico
Laboratorio de Posgrado en Tecnología Farmacéutica, FES-Cuatitlan, Universidad Nacional Autonoma de Mexico, Cuautitlán Izcalli 54740, Mexico
Authors to whom correspondence should be addressed.
Received: 7 January 2018 / Revised: 28 January 2018 / Accepted: 24 February 2018 / Published: 1 March 2018
(This article belongs to the Special Issue Advanced Biomaterials for Food Edible Coatings)
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Currently, nanotechnology represents an important tool and an efficient option for extending the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and improved properties compared to larger systems. For food applications, this technology allows the incorporation of hydrophilic and lipophilic substances with antimicrobial and antioxidant properties that can be released during storage periods to increase the shelf life of diverse products, including whole and fresh-cut fruits and vegetables, nuts, seeds, and cheese, among others. Edible coatings are usually prepared with natural polymers that are non-toxic, economical, and readily available. Nanosystems, in contrast, may also be prepared with biodegradable synthetic polymers, and liquid and solid lipids at room temperature. In this review, recent developments in the use of such nanosystems as nanoparticles, nanotubes, nanocomposites, and nanoemulsions, are discussed critically. The use of polymers as the support matrix for nanodispersions to form edible coatings for food preservation is also analyzed, but the central purpose of the article is to describe available information on nanosystems and their use in different food substrates to help formulators in their work. View Full-Text
Keywords: nanostructures; active compounds; essential oils; biopolymers nanostructures; active compounds; essential oils; biopolymers

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Zambrano-Zaragoza, M.L.; González-Reza, R.; Mendoza-Muñoz, N.; Miranda-Linares, V.; Bernal-Couoh, T.F.; Mendoza-Elvira, S.; Quintanar-Guerrero, D. Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation. Int. J. Mol. Sci. 2018, 19, 705.

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