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رقم المقالة : FH-2004-1032 زيارة : 190 الصفحة: 15 - 22

نوع المخطوط: ابحاث

Active edible films and coatings with enhanced properties using nanoemulsion and nanocrystals

الموضوعات : Food and Health

Fatemeh Kalateh Seifari 1 , Hamed Ahari 2

1 - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

تاريخ الإرسال : 14 الأربعاء , ربيع الثاني, 1441 تاريخ التأكيد : 01 الثلاثاء , رجب, 1441 تاريخ الإصدار : 20 الأحد , رجب, 1441

الکلمات المفتاحية: Nanocrystals, Nanoemulsion, mechanical properties, Edible films and coatings, Antimicrobial properties,

ملخص المقالة :

Environmental concerns related to using plastics for food packaging and consumers' demand for the extended shelf life of foods conducted the researches to develop new strategies for food packaging. The shelf life of food systems is related to the existence and growth of food pathogenic and spoilage microorganisms during food storage. Also, the environmentally friendly aspects of edible films and coatings make them appropriate substitutes for plastics in food packaging systems. Therefore, edible films and coatings which contain a food preservative introduced as hopeful novel systems for extending shelf life and preserving the quality of foods. The antimicrobial agents could be used in edible films and coating for restriction or stopping the microbial growth for prolonging the shelf life of foods. Due to the weak barrier and mechanical characteristics of most edible films and coatings, natural nanocrystals could be employed to improve the properties of them. In this review, the nanoemulsion encapsulation introduced as a technique for improving antimicrobial properties, while minimizing the antimicrobial agent impacts on the foods' organoleptic properties. Also, using natural nanocrystals proposed as a reinforcing agent for edible packaging material. The shelf life of food systems is related to the existence and growth of food pathogenic and spoilage microorganisms during food storage.

المصادر:


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