Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application
Abstract
:1. Introduction
2. Gums Used in Food Packaging
3. Starches Used in Food Packaging
4. Methods of Incorporation Phenolic Compounds in Gums and Starch-Based Coatings and Films
5. Phenolic Compounds Incorporated in Gums and Starches for Preparing Active Films
6. Intelligent and Active Starch/Gums Films with Phenolic Compounds
7. Legislation
8. Conclusions
9. Future Perspectives
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Polysaccharide | Food Application | Bioactive Compounds Incorporated | Type of Packaging | Application Coating Method | Results | References |
---|---|---|---|---|---|---|
Xanthan | Melon | β-carotene nanoparticles | Coating | Immersion | Improvement of coatings properties and increase in shelf time to 21 days at 4 °C | [34,35] |
Refrigerated fish | Chitosan | Film | - | Inhibition of the growth of Staphylococcus coagulase-positive, Salmonella spp. and coliforms at 45 °C Quality preservation | [36] | |
Acerola | - | Coating | - | Reduction of weight loss and the respiration process Increase in shelf life (prolongation of 6 days at 30 °C without deterioration signs | [10] | |
Pear | - | Coating | - | Retained the weight during 9 days of storage Prevention of oxidation | [37] | |
Baby carrots | α-tocopherol | Coating | Dipping | Edible coatings improve the surface colour without organoleptic properties alterations | [38] | |
Galactomannan | Ricotta cheese | Nisin | Coating | Dipping | Delay of microbial growth during 28 days Weight loss and moisture content decreasing | [39,40] |
Guar gum | Fruits | Nisin | - | - | Decrease in gas transfer rates | [40,41,42] |
- | Ag/Cu nanoparticles | Film | Spreading | Strong antibacterial activity against Gram-positive Listeria monocytogenes bacteria and Gram-negative Salmonella enterica sv typhimurium Excellent UV, light and oxygen barrier capability | - | |
Roma tomato | - | Coating | Immersion | Firmness enhancement Reduce the weight loss Retarded loss of total acidity Respiration rate decrease | [42] | |
Blackberries | - | - | - | Shelf-life extension for 13 days | [43] | |
lemon | Spice extracts | Coating | Dipping | Shelf-life extension Maintenance of quality during cold storage Inhibition of bacterial growth | [44] | |
Litchi fruits | - | Coating | - | Maintenance of fruit quality Shelf-life extension up to 10 days under low temperature storage | [45] | |
Red chilli pepper | - | Coating | Dipping | Maintenance of fruit quality without deterioration during 20 days at storage temperature of 6 °C | [46] | |
Arabic gum | Tomato | - | Coating | Immersion | Delay of the ripening process Shelf-life extension for 20 days without deterioration and off-flavours, stored at 20 °C | [47] |
Guava | Sodium caseinate and Tulsi extract | Coating | Dipping | Maintenance of suitable internal gas composition delaying ripening Shelf-life of 7 days at 28 ± 2 °C compared to 4 days of control | [48] | |
Green chillies | Glycerol Thyme oil Tween 80 | Coating | Dipping | Preservation of the quality and organoleptic properties During 12 days | [49] | |
Persimmon fruits | - | Coating | Dipping | Lower weight loss, membrane leakage, H2O2 and malondialdehyde content relative to the control Suppression of the increase in activities of polygalacturonase, pectin methylesterase and cellulase enzymes Higher superoxide dismutase, peroxidase, ascorbate peroxidase and catalase activities | [50] | |
Mangoes | - | Coating | Dipping | Gas and water vapour barrier properties Slower the ripening process Shelf-life extension for 15 days relative to less of 10 days in control | [51] | |
Gum tragacanth | Button mushroom | Aloe vera leaves extract | Coating | Immersion | Slow the loss of weight and colour changes under cold storage | [52] |
Fresh apricots | Chitosan | Coating | Dipping | Improvement of firmness and stability in terms of weight loss, pH and moisture content during storage | [53] | |
- | Coating | Dipping | Good sensorial qualities Antioxidant properties Maintenance of ascorbate peroxidase (APX), catalase (CAT), superoxide dismutase (SOD) and peroxidase (POD) enzymes activities Inhibition of polygalacturonase (PG), pectin methylesterase (PME) and cellulase (CX) enzymes activities | [54] | ||
Locust bean | Fortune mandarins | - | Coating | Immersion | Weight loss delay Improve gloss of the fruits | [55] |
Konjac glucomanann | Fresh-cut cucumber | Saffron petal extract | Film | - | Reduction in the water vapour permeability Antimicrobial properties against Escherichia coli (E. coli), Shigella sonnei, Salmonella Typhi, Staphylococcus aureus (S. aureus) and Bacillus cereus Preservation of fruits and vegetables quality Shelf-life extension | [56] |
Guava | - | Coating | Immersion | Maintenance of firmness and colour Reduce weight loss | [57] | |
Cantaloupe | Potassium sorbate | Coating | - | Maintenance of weight loss, hardness and firmness Inhibition of microbial growth Preservation of sliced cantaloupe up to 5 days | [58] | |
Gellan gum | Mango | - | Coating | Dipping | Improvement of sensorial characteristics namely appearance and firmness Stabilization of colour and volatiles composition during storage | [59] |
Almond gum/Persian gum | Tomato | - | Coating | Immersion | Delay changes in colour, weight loss, firmness, acidity, ascorbic acid content, soluble solids concentration and decay percentage during a storage period of 20 days. | [60] |
Cherries | Gum Arabic | Coating | Immersion | Delay the ripening process and increase the shelf life of cherries without spoilage or off-flavour | [61,62] |
Starch Source | Food Application | Bioactive Compounds | Type of Packaging | Application Coating Method | Results | References |
---|---|---|---|---|---|---|
Tropical fruits: banana “Pear”, soursop, stenospermocarpic mango | Stenospermocarpic mangoes | - | Coating | Immersion | Mango starch showed better results than the other starches coatings tested: less weight loss, greater firmness, high content of total soluble solid and shelf-life extension up to 15 days (10 days at 10 °C and 5 days at 22 °C) | [70] |
Corn | Banana | Gum Arabic Glycerol Sorbitol | Film | Dipping | At a temperature of 26 °C, the coated fruits lose less weight than control (uncoated fruits), retaining firmness and delaying the ripening process | [71] |
Cassava | Mango | Chitosan | Coating | Immersion | At 25 °C, the coating showed good sensorial qualities and decreased respiration rate without prejudicing the ripening process Shelf-life extension up to 3 days | [72] |
Rice and cassava | Pummelo | Pummelo juice | Film | Immersion | Lower weight loss Physical appearance stabilization | [73] |
Potato | “Orri” mandarins | Glycerol | Coating | Immersion | Weight loss reduction | [74] |
Tapioca | Cauliflower | Gelatin | Coating | Dipping | Weight loss reduction Total soluble solids increase | [75] |
Cassava | Blackberries | Chitosan Glycerol | Coating | Immersion | Good sensorial properties (colour maintenance) Weight loss reduction and firmness increase during 10 days of storage | [76] |
Banana “Pear” | Mango | Pectin | Coating | - | High firmness High total soluble solids Post harvested period extended to 21 days Retention of colour mango fruits | [77] |
Wheat | Plums | - | Coating | Immersion | No colour changes Improvement of water vapour and oxygen permeability | [78] |
Chickpea | Papaya | Glycerol Stearic acid | Film | Dipping | Reduced weight loss, better firmness and colour retention at 10 °C during 10 days of storage | [79] |
Cassava | Black mulberry | Chitosan | Coating | Immersion | Minimized weight loss and mold decay during cold storage (5 °C) for 16 days No alterations at firmness, colour and anthocyanin content | [80] |
Tomato | Vegetable oil, glycerol, soy lecithin and cellulose and derivates | Film | Immersion | Delay changes in firmness, weight, titratable acidity, pH, total soluble solids, sugar/acidity ratio and colour development Increased shelf life of tomatoes stored at 20 ± 2 °C up to 1 month | [81] | |
Toasted groundnuts | Soy protein concentrate | Coating | Dipping | Excellent sensorial properties Shelf-life extension during 14 days at ambient temperature | [82] | |
Pineapple | Alginate Ascorbic acid Glycerol | Coating | Immersion | Lower levels of reducing and total sugars Better appearance and general acceptance during room storage for 18 days Preservation of sweetness, taste and odour and better appearance | [83] | |
Guavas | Gelatin Chitosan | Film | Immersion | Decrease weight loss Shelf life increased up to 9 days relative to non-coated guavas Slowed the ripening process (after 27 days of storage, the fruits had not reached senescence) | [84] | |
Waxy corn | Rice cakes | Gellan gum | Film | Dipping | Preservation of texture of rice cakes during 24 h of storage Reduction in moisture loss and delay of hardening | [85] |
Potato | Grape | Rice bran oil | Coating | - | Good water vapour barrier Preservation of the grape’s quality Long-term shelf-life extension | [86] |
Corn | Apples | Papaya polysaccharides | Film | - | Increase in swelling and tensile strength, reduction in thickness, transparency and solubility Improved sensorial acceptance | [87] |
Active Compound. | % of Bioactive Compound/Extract in the Formulation | Material Base | Methodology | Food Application to Evaluate Effectiveness | Means/Tests/Assays for the Evaluation of Films Effectiveness | Main Effects/Conclusions of the Study | Reference |
---|---|---|---|---|---|---|---|
Green tea | 5% | Cassava starch | Casting | Butter | Film characterization (thickness, mechanical properties and water vapour permeability); peroxide index | Improved functional properties mechanical, water vapour barrier and antioxidant properties of the resulting films. The results provide oxidative protection in packaged butter, by decreasing peroxide index, when using these film additives at low concentrations | [90] |
Tea polyphenols | 0.06%, 0.03% and 0.6% | Hydroxypropyl starch | Casting | N/A | Antioxidant tests performed by using DPPH free radical assay scavenging; Antimicrobial activity against Gram-positive bacteria S. aureus and Gram-negative bacteria E. coli was evaluated by shake flask culture method | Slight impact on the surface and barrier properties of the films due to a good dispersity of tea polyphenols in the starch matrix through hydrogen bonding improved antioxidant activity and antimicrobial activity, while inducing a decrease in mechanical properties | [91] |
Pink pepper phenolic compounds | 4%, 6% and 8%, v/w | Rice starch/fish protein | Casting | Fresh-cut apples | Evaluation of antioxidant activity by DPPH assay and inhibition of peroxidase | Rice starch/fish protein films with 6% (v/w) pink pepper phenolic compounds achieved better conservation during 12 days, especially in terms of inhibition of enzymatic browning. | [94] |
Origanum vulgare L. essential oil | 0.4%, 0.8% and 1.2% (w/v) | Fish gelatin/chitosan | Casting | N/A | Characterization of films Antimicrobial activity evaluation against S. aureus, L. monocytogenes, S. enteritidis and E. coli | The films were more effective against Gram-positive bacteria (S. aureus and L. monocytogenes) decrease) in tensile strength and elastic modulus Increase water vapour permeability in a dose-dependent manner Higher barrier capability relative to UV light | [95] |
Quercetin | 0, 0.025%, 0.05% and 0.1% | Cassava starch/gelatin | Casting | Pork Lard | Antioxidant activity assessment by DPPH assay; Film mechanical properties determination by analytic techniques; Estimation of peroxide value | The films have antioxidant capacity; Tensile strength, water solubility and water vapour increasing and elongation at the break of composite films decreasing, at 34% of relative humidity Quercetin delayed the oxidation of lard for more than 35 days and redness discolouration of pork | [92] |
Feijoa (Acca sellowiana (Berg) Burret) pulp and husk extracs | 25% (v/v) | Starch/citric pectin | Casting | Beef Bread Grapes | Films characterization; Antimicrobial activity against E. coli (Gram-negative), Salmonella (Gram-negative), Shigella (Gram-negative), mold and yeasts Lipid oxidation inhibition studies | Strong antimicrobial activity in beef and bread; Stabilization of lipid oxidation reactions in meat during six months of refrigerated storage; Maintenance of grapes conservation for 30 days | [96] |
Persicaria minor leaves ethanolic extracts | 0.4%, 1.0% and 2.0% w/w | Carrageenan | Casting | Meat patties | Antioxidant activity determination by DPPH and ORAC methods; Lipid degradation study by TBARS assay | High antioxidant activity; Lower lipid deterioration exhibited by 2% Persicaria minor extract active film | [97] |
Oregano, clove, and rosemary leaves essential oils | Several compositions | Starch | Extrusion | Beef | Lipid oxidation evaluation through malondialdehyde (MDA) assay; Antioxidant activity assessment by DPPH and ORAC methods; Antimicrobial activity against E. coli, S. aureus, Lactobacillus Plantarum and Pseudomonas aeruginosa (P. aeruginosa) during 12 days of refrigerated storage | Effective inhibition of tested bacteria in 3% or more oregano essential oils; Clove oils showed greater antioxidant activity compared to oregano and rosemary essential oils, retarding lipid oxidation more effectively | [98] |
Ethanolic extracts from Capsicum chinense Jacq. fruits | n.d. | Arrowroot starch | Casting | N/A | Evaluation of antioxidant activity by DPPH, ABTS and FRAP; Characterization of films | Increase in thickness, decrease in solubility and change in colour in a dose-dependent manner; Good antioxidant activities | [93] |
Spent black tea extract | 0.17% and 0.34% | Cassava starch | Casting | Aqueous and fatty food simulants; Soybean oil | Evaluation of antioxidant activity by DPPH assay and determination of peroxide value | High antioxidant properties due to radical scavenging preventing lipid oxidation in soybean oil | [99] |
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Pedreiro, S.; Figueirinha, A.; Silva, A.S.; Ramos, F. Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application. Coatings 2021, 11, 1393. https://doi.org/10.3390/coatings11111393
Pedreiro S, Figueirinha A, Silva AS, Ramos F. Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application. Coatings. 2021; 11(11):1393. https://doi.org/10.3390/coatings11111393
Chicago/Turabian StylePedreiro, Sónia, Artur Figueirinha, Ana Sanches Silva, and Fernando Ramos. 2021. "Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application" Coatings 11, no. 11: 1393. https://doi.org/10.3390/coatings11111393