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Natural Pectin Polysaccharides as Edible Coatings

Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, Campus San Vicente, 03690 San Vicente del Raspeig (Alicante), Spain
Author to whom correspondence should be addressed.
Academic Editor: Stefano Farris
Coatings 2015, 5(4), 865-886;
Received: 30 September 2015 / Revised: 9 November 2015 / Accepted: 11 November 2015 / Published: 16 November 2015
(This article belongs to the Special Issue Food and Beverage Packaging Coatings)
PDF [293 KB, uploaded 16 November 2015]


The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported. View Full-Text
Keywords: pectin; edible films; biopolymer coatings; fruits; vegetables; agricultural wastes; revalorisation pectin; edible films; biopolymer coatings; fruits; vegetables; agricultural wastes; revalorisation

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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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Valdés, A.; Burgos, N.; Jiménez, A.; Garrigós, M.C. Natural Pectin Polysaccharides as Edible Coatings. Coatings 2015, 5, 865-886.

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