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Coatings 2017, 7(4), 56;

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

Analytical Chemistry, Nutrition & Food Sciences Department, University of Alicante, 03690 San Vicente del Raspeig (Alicante), Spain
Author to whom correspondence should be addressed.
Academic Editor: Stefano Farris
Received: 6 January 2017 / Revised: 9 March 2017 / Accepted: 10 April 2017 / Published: 19 April 2017
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The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to increase their shelf-life by reducing bacterial and fungal growth. This review underlines the most recent trends in the use of new edible coatings enriched with antimicrobial agents to reduce the growth of different microorganisms, such as Gram-negative and Gram-positive bacteria, molds and yeasts. The application of edible biopolymers directly extracted from biomass (proteins, lipids and polysaccharides) or their combinations, by themselves or enriched with natural extracts, essential oils, bacteriocins, metals or enzyme systems, such as lactoperoxidase, have shown interesting properties to reduce the contamination and decomposition of perishable food products, mainly fish, meat, fruits and vegetables. These formulations can be also applied to food products to control gas exchange, moisture permeation and oxidation processes. View Full-Text
Keywords: antimicrobial; edible coatings; food packaging antimicrobial; edible coatings; food packaging

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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.; Ramos, M.; Beltrán, A.; Jiménez, A.; Garrigós, M.C. State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications. Coatings 2017, 7, 56.

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