Development of Edible Films and Coatings with Antimicrobial Activity

Over the last years, considerable research has been conducted to develop and apply edible films and coatings made from a variety of agricultural commodities and/or wastes of food product industrialization. Such biopolymers include polysaccharides, proteins, and their blends. These materials present...

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Autores principales:	Campos, C.A., Gerschenson, L.N., Flores, S.K.
Formato:	JOUR
Materias:	Antimicrobial activity Antimicrobials Edible films and coatings Hydrocolloids Packaging Preservation Agricultural commodities Anti-microbial activity Antimicrobial films Edible films Film-forming Films and coatings Food components Food legislation Future trends Information updates Key factors Lactoperoxidase Nutraceuticals Shelf life Stress factors Structural characteristics Agriculture Biomolecules Biopolymers Colloids Essential oils Food safety Microorganisms Organic acids Plant extracts Safety factor Spoilage Coatings
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_19355130_v4_n6_p849_Campos
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_19355130_v4_n6_p849_Campos
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spelling	todo:paper_19355130_v4_n6_p849_Campos2023-10-03T16:36:25Z Development of Edible Films and Coatings with Antimicrobial Activity Campos, C.A. Gerschenson, L.N. Flores, S.K. Antimicrobial activity Antimicrobials Edible films and coatings Hydrocolloids Packaging Preservation Agricultural commodities Anti-microbial activity Antimicrobial films Antimicrobials Edible films Edible films and coatings Film-forming Films and coatings Food components Food legislation Future trends Hydrocolloids Information updates Key factors Lactoperoxidase Nutraceuticals Shelf life Stress factors Structural characteristics Agriculture Biomolecules Biopolymers Colloids Essential oils Food safety Microorganisms Organic acids Plant extracts Safety factor Spoilage Coatings Over the last years, considerable research has been conducted to develop and apply edible films and coatings made from a variety of agricultural commodities and/or wastes of food product industrialization. Such biopolymers include polysaccharides, proteins, and their blends. These materials present the possibility of being carriers of different additives, such as antimicrobial, antioxidant, nutraceuticals, and flavorings agents. In particular, the use of edibles films and coatings containing antimicrobials has demonstrated to be a useful tool as a stress factor to protect foodstuff against spoilage flora and to decrease the risk of pathogen growth. The more commonly antimicrobials used are organic acids, chitosan, nisin, the lactoperoxidase system, and some plant extracts and their essential oils. For the selection of an antimicrobial, it must be considered the effectiveness against the target microorganism and also the possible interactions among the antimicrobial, the film-forming biopolymer, and other food components present. These interactions can modify the antimicrobial activity and the characteristics of the film being these key factors for the development of antimicrobial films and coatings. The main objective of this article is to review the bibliography of the last years concerning the main hydrocolloids and antimicrobials used for developing edible films and coatings, the methods used to evaluate the antimicrobial activity, the applications and the legislation concerning edible films and coatings. Also, the different strategies related to the modification of structural characteristics and the future trends in the development are discussed. The information update will help to improve the design, development, and application of edible films and coatings tending to increase the safety and quality of food products and to prepare for food legislation changes that might be necessary while identifying future trends concerning a better functionality of edible films thought as a stress factor for lengthening shelf life of food products. © 2010 Springer Science + Business Media, LLC. Fil:Campos, C.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Flores, S.K. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_19355130_v4_n6_p849_Campos
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Antimicrobial activity Antimicrobials Edible films and coatings Hydrocolloids Packaging Preservation Agricultural commodities Anti-microbial activity Antimicrobial films Antimicrobials Edible films Edible films and coatings Film-forming Films and coatings Food components Food legislation Future trends Hydrocolloids Information updates Key factors Lactoperoxidase Nutraceuticals Shelf life Stress factors Structural characteristics Agriculture Biomolecules Biopolymers Colloids Essential oils Food safety Microorganisms Organic acids Plant extracts Safety factor Spoilage Coatings
spellingShingle	Antimicrobial activity Antimicrobials Edible films and coatings Hydrocolloids Packaging Preservation Agricultural commodities Anti-microbial activity Antimicrobial films Antimicrobials Edible films Edible films and coatings Film-forming Films and coatings Food components Food legislation Future trends Hydrocolloids Information updates Key factors Lactoperoxidase Nutraceuticals Shelf life Stress factors Structural characteristics Agriculture Biomolecules Biopolymers Colloids Essential oils Food safety Microorganisms Organic acids Plant extracts Safety factor Spoilage Coatings Campos, C.A. Gerschenson, L.N. Flores, S.K. Development of Edible Films and Coatings with Antimicrobial Activity
topic_facet	Antimicrobial activity Antimicrobials Edible films and coatings Hydrocolloids Packaging Preservation Agricultural commodities Anti-microbial activity Antimicrobial films Antimicrobials Edible films Edible films and coatings Film-forming Films and coatings Food components Food legislation Future trends Hydrocolloids Information updates Key factors Lactoperoxidase Nutraceuticals Shelf life Stress factors Structural characteristics Agriculture Biomolecules Biopolymers Colloids Essential oils Food safety Microorganisms Organic acids Plant extracts Safety factor Spoilage Coatings
description	Over the last years, considerable research has been conducted to develop and apply edible films and coatings made from a variety of agricultural commodities and/or wastes of food product industrialization. Such biopolymers include polysaccharides, proteins, and their blends. These materials present the possibility of being carriers of different additives, such as antimicrobial, antioxidant, nutraceuticals, and flavorings agents. In particular, the use of edibles films and coatings containing antimicrobials has demonstrated to be a useful tool as a stress factor to protect foodstuff against spoilage flora and to decrease the risk of pathogen growth. The more commonly antimicrobials used are organic acids, chitosan, nisin, the lactoperoxidase system, and some plant extracts and their essential oils. For the selection of an antimicrobial, it must be considered the effectiveness against the target microorganism and also the possible interactions among the antimicrobial, the film-forming biopolymer, and other food components present. These interactions can modify the antimicrobial activity and the characteristics of the film being these key factors for the development of antimicrobial films and coatings. The main objective of this article is to review the bibliography of the last years concerning the main hydrocolloids and antimicrobials used for developing edible films and coatings, the methods used to evaluate the antimicrobial activity, the applications and the legislation concerning edible films and coatings. Also, the different strategies related to the modification of structural characteristics and the future trends in the development are discussed. The information update will help to improve the design, development, and application of edible films and coatings tending to increase the safety and quality of food products and to prepare for food legislation changes that might be necessary while identifying future trends concerning a better functionality of edible films thought as a stress factor for lengthening shelf life of food products. © 2010 Springer Science + Business Media, LLC.
format	JOUR
author	Campos, C.A. Gerschenson, L.N. Flores, S.K.
author_facet	Campos, C.A. Gerschenson, L.N. Flores, S.K.
author_sort	Campos, C.A.
title	Development of Edible Films and Coatings with Antimicrobial Activity
title_short	Development of Edible Films and Coatings with Antimicrobial Activity
title_full	Development of Edible Films and Coatings with Antimicrobial Activity
title_fullStr	Development of Edible Films and Coatings with Antimicrobial Activity
title_full_unstemmed	Development of Edible Films and Coatings with Antimicrobial Activity
title_sort	development of edible films and coatings with antimicrobial activity
url	http://hdl.handle.net/20.500.12110/paper_19355130_v4_n6_p849_Campos
work_keys_str_mv	AT camposca developmentofediblefilmsandcoatingswithantimicrobialactivity AT gerschensonln developmentofediblefilmsandcoatingswithantimicrobialactivity AT floressk developmentofediblefilmsandcoatingswithantimicrobialactivity
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Development of Edible Films and Coatings with Antimicrobial Activity

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