Next Article in Journal
Activity of Mentha piperita L. Ethanol Extract against Acetic Acid Bacteria Asaia spp.
Next Article in Special Issue
Quality Control of Fresh-Cut Apples after Coating Application
Previous Article in Journal
A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization
Open AccessReview

Alginate-Based Edible Films and Coatings for Food Packaging Applications

Chair of Food Packaging Technology, TUM School of Life Sciences Weihenstephan, Technical University of Munich, Weihenstephaner Steig 22, 85354 Freising, Germany
Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany
Faculty of Mechanical Engineering, University of Applied Science Kempten, Bahnhofstraße 61, 87435 Kempten, Germany
Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Str. 51, 72488 Sigmaringen, Germany
Author to whom correspondence should be addressed.
Foods 2018, 7(10), 170;
Received: 14 August 2018 / Revised: 20 September 2018 / Accepted: 14 October 2018 / Published: 17 October 2018
(This article belongs to the Special Issue Innovations in Edible Films and Coatings)
Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily. View Full-Text
Keywords: edible coating; edible film; food packaging; alginate; crosslinking; additives; application method; food; transport mechanism edible coating; edible film; food packaging; alginate; crosslinking; additives; application method; food; transport mechanism
Show Figures

Figure 1

MDPI and ACS Style

Senturk Parreidt, T.; Müller, K.; Schmid, M. Alginate-Based Edible Films and Coatings for Food Packaging Applications. Foods 2018, 7, 170.

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

Back to TopTop