Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
4.7
3.4
Journals
Coatings
Special Issues
Recent Advances in the Use of Edible Thin Films/Coatings in...
share announcement

Recent Advances in the Use of Edible Thin Films/Coatings in Food Industries

A special issue of Coatings (ISSN 2079-6412). This special issue belongs to the section "Coatings for Food Technology and System".

Deadline for manuscript submissions: closed (31 March 2022) | Viewed by 27824

Special Issue Editors

Dr. JunSang Ham

E-Mail Website
Guest Editor
National Institute of Animal Science, Rural Development and Administration, Wanju 55365, Korea
Interests: dairy products; lactic acid bacteria; edible films; encapsulation
Dr. Kuk-Hwan Seol

E-Mail Website
Guest Editor
National Institute of Animal Science, Rural Development and Administration, Wanju 55365, Korea
Interests: meat & meat products; bioactive peptides; edible films; active packaging

Special Issue Information

Dear Colleagues,

Edible films and coatings are thin layers of materials applied on a wide range of fresh and processed food products to improve their quality and safety during transportation and storage through the prevention of mechanical damage and damage resulting from physical, chemical and microbiological activities. These films/coatings are prepared from naturally occurring renewable sources (polysaccharides, proteins, lipids, and composites) which we can eat without requiring their disposal. These films are also environmentally friendly and contain antioxidants, anti-browning agents, and colorants. Moreover, the addition of special additives (glycerol, sorbitol, etc.) and active ingredients (prebiotics, probiotics) prolongs their shelf life and improves such properties as the appearance, sensory attributes, and freshness of ingredients. The chemistry and nature of these films/coatings vary within a vast range of hydrophilic and hydrophobic boundaries to cover the whole range of food products. The edible film and coating industry is now emerging as a multimillion dollar industry owing to the increasing consumer demand to preserve food in a natural way, providing alternatives for plastic packaging of food materials and their associated environmental pollution.

This Special Issue of Coatings intends to provide a forum for the latest developments in this field in the form of original research articles as well as critical reviews. Topics of interest include, but are not limited to:

  • New renewable sources (polysaccharides, proteins, lipids and nanocomposites) with properties to use as films
  • Structural characteristics and effect of edible films/coatings on foods
  • Approaches in making edible films/coating food surfaces
  • Incorporation of active ingredients or bioactive substances with edible films/coatings
  • Antimicrobial and antioxidant properties
  • Application in food preservation, packaging, and quality.

Dr. JunSang Ham
Dr. Kuk-Hwan Seol
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Coatings is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • edible films/coatings
  • food packaging
  • shelf life
  • active coating
  • encapsulation

Published Papers (7 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

10 pages, 6371 KiB  
Article
Degradation Mechanisms Occurring in PTFE-Based Coatings Employed in Food-Processing Applications
by Alfredo Rondinella, Francesco Andreatta, Daniele Turrin and Lorenzo Fedrizzi
Coatings 2021, 11(11), 1419; https://doi.org/10.3390/coatings11111419 - 20 Nov 2021
Cited by 10 | Viewed by 3209
Abstract
The application of polytetrafluoroethylene (PTFE) coatings to metal surfaces is a well-known procedure carried out to avoid fouling phenomena on food-processing surfaces. Fluorine-based polymers are generally chemically and thermally stable, thus allowing them to be the preferred choice when designing anti-stick coatings in [...] Read more.
The application of polytetrafluoroethylene (PTFE) coatings to metal surfaces is a well-known procedure carried out to avoid fouling phenomena on food-processing surfaces. Fluorine-based polymers are generally chemically and thermally stable, thus allowing them to be the preferred choice when designing anti-stick coatings in the food service industry. Their lifespan, however, depends on the environmental conditions. It is well known that thermal ageing can affect the properties of PTFE polymers and reduce their mechanical, thermal, and chemical properties causing failures and contaminating food. The main goal of the study is to identify the different failure mechanisms occurring in PTFE-based coatings, using both SEM/EDXS and ATR FT-IR data to reveal the starting point of degradation phenomena in food processing applications. The results from this research reveal that the preferential points for failures are mainly the polymer/substrate interfaces, the polymer/filler interfaces, or the polymer matrix itself. Full article
(This article belongs to the Special Issue Recent Advances in the Use of Edible Thin Films/Coatings in Food Industries)
►▼ Show Figures

Figure 1

14 pages, 10815 KiB  
Article
Active Biopolymeric Films Inoculated with Bdellovibrio bacteriovorus, a Predatory Bacterium
by Christian Mariel Sáenz-Santos, Omotayo Opemipo Oyedara, Yunia Verónica García-Tejeda, Claudia A. Romero-Bastida, Esperanza Milagros García-Oropesa, Eduardo Villalobo and Mario A. Rodríguez-Pérez
Coatings 2021, 11(5), 605; https://doi.org/10.3390/coatings11050605 - 20 May 2021
Cited by 9 | Viewed by 3088
Abstract
The objective of the present work was to evaluate novel active films made with biopolymeric matrices as carriers of a living Bdellovibrio bacteriovorus HD100 strain, a predatory bacterium with antimicrobial potentials against pathogens. Biopolymer films were prepared by a casting method using the [...] Read more.
The objective of the present work was to evaluate novel active films made with biopolymeric matrices as carriers of a living Bdellovibrio bacteriovorus HD100 strain, a predatory bacterium with antimicrobial potentials against pathogens. Biopolymer films were prepared by a casting method using the following mixtures: collagen/sodium alginate/sorbitol (CA-S), collagen/sodium alginate/glycerol (CA-G), and tapioca starch/sodium alginate/glycerol (StA-G). The effects of the film formulations on the viability of the B. bacteriovorus was investigated by using Fourier Transform Infrared (FTIR) spectroscopy, Differential Scanning Calorimetry (DSC), and Scanning Electron Microscopy (SEM). SEM showed that Bdellovibrio bacteriovorus morphology was not altered in the polymeric films. FTIR spectroscopy provided information about the structural composition of the films. CA-S showed less reduction in the viability of B. bacteriovorus after its entrapment; thus, CA-S proved to be a better agent for the immobilization and preservation of B. bacteriovorus to enhance its predatory activities during application against Escherichia coli. Full article
(This article belongs to the Special Issue Recent Advances in the Use of Edible Thin Films/Coatings in Food Industries)
►▼ Show Figures

Graphical abstract

14 pages, 8468 KiB  
Article
Quality Characteristics of Semi-Moist Apricot-Cornflakes: Effect of Different Composite Coating Application and Storage Time
by Roghieh Sakooei-Vayghan, Seyed Hadi Peighambardoust, Rubén Domínguez, Mirian Pateiro and José M. Lorenzo
Coatings 2021, 11(5), 516; https://doi.org/10.3390/coatings11050516 - 27 Apr 2021
Cited by 2 | Viewed by 2015
Abstract
The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) and whey [...] Read more.
The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) and whey protein isolate-bees wax-oleic acid (WPI-BW-OA) coatings were applied after HAD and the samples were added to cornflakes. Application of OD and pectin-ascorbic acid (Pec-AA) coating (prior to HAD) and WPI-BW-OA coating (after HAD) led to significant retention of total phenol compounds, β-carotene and antioxidant activity in apricot cubes compared to uncoated and CBW-coated samples. WPI-BW-OA-coated samples gave significantly higher L* values (lighter color) and b* values (more creamy or yellowish color) and lower a* values (less reddish color) and browning values than control followed by CBW-coated apricots at any time of storage (p < 0.05). The rate of apricot moisture loss and cornflakes moisture gain was higher in uncoated apricot cubes, followed by CBW- and WPI-BW-OA-coated samples. Application of WPI-BW-OA coating was effective in retaining the crispness measured by lower firmness (Fmax) values in cornflakes upon storage. Based on the obtained results, WPI-BW-OA coating allowed effectively preserving the quality characteristics of semi-moist apricot cubes and cornflakes components in the mixed state. Full article
(This article belongs to the Special Issue Recent Advances in the Use of Edible Thin Films/Coatings in Food Industries)
►▼ Show Figures

Graphical abstract

15 pages, 5809 KiB  
Article
Development and Characterization of Citrus Junos Pomace Pectin Films Incorporated With Rambutan (Nephelium Lappaceum) Peel Extract
by Eun-Jeong Go and Kyung Bin Song
Coatings 2020, 10(8), 714; https://doi.org/10.3390/coatings10080714 - 23 Jul 2020
Cited by 29 | Viewed by 4100
Abstract
New packaging materials using biopolymers have been studied to substitute synthetic packaging materials that lead to environmental pollution. In this study, a new biodegradable packaging material was developed using the pectin extracted from Citrus junos pomace, which is considered a food processing byproduct. [...] Read more.
New packaging materials using biopolymers have been studied to substitute synthetic packaging materials that lead to environmental pollution. In this study, a new biodegradable packaging material was developed using the pectin extracted from Citrus junos pomace, which is considered a food processing byproduct. Rambutan peel extract (RPE), at different concentrations (0.25%, 0.5%, and 1.0%), was added as an active material, and the functional properties of the C. junos pectin (CJP) films were evaluated. The incorporation of RPE enhanced the extensibility of the CJP films and their light-blocking ability by decreasing light transmittance. As the concentration of RPE increased, antioxidant activities of the CJP films increased, along with an increase in total phenolic content. Subsequently, the CJP prepared in this study can be used as a low-cost active biodegradable film material, and RPE can be added as a natural antioxidant for the CJP films to confer antioxidant activity. Full article
(This article belongs to the Special Issue Recent Advances in the Use of Edible Thin Films/Coatings in Food Industries)
►▼ Show Figures

Figure 1

Review

Jump to: Research

24 pages, 2514 KiB  
Review
Edible Films on Meat and Meat Products
by Dong-Heon Song, Van Ba Hoa, Hyoun Wook Kim, Sun Moon Khang, Soo-Hyun Cho, Jun-Sang Ham and Kuk-Hwan Seol
Coatings 2021, 11(11), 1344; https://doi.org/10.3390/coatings11111344 - 01 Nov 2021
Cited by 23 | Viewed by 6277
Abstract
In 2018, the worldwide consumption of meat was 346.14 million tonnes, and this is expected to increase in the future. As meat consumption increases, the use of packaging materials is expected to increase along with it. Petrochemical packaging materials which are widely used [...] Read more.
In 2018, the worldwide consumption of meat was 346.14 million tonnes, and this is expected to increase in the future. As meat consumption increases, the use of packaging materials is expected to increase along with it. Petrochemical packaging materials which are widely used in the meat processing industry, take a long time to regenerate and biodegrade, thus they adversely affect the environment. Therefore, the necessity for the development of eco-friendly packaging materials for meat processing, which are easily degradable and recyclable, came to the fore. The objective of this review is to describe the application of natural compound-derived edible films with their antioxidant and antibacterial activities in meat and meat products. For several decades, polysaccharides (cellulose, starch, pectin, gum, alginate, carrageenan and chitosan), proteins (milk, collagen and isolated soy protein) and lipids (essential oil, waxes, emulsifiers, plasticizers and resins) were studied as basic materials for edible films to reduce plastic packaging. There are still high consumer demands for eco-friendly alternatives to petrochemical-based plastic packaging, and edible films can be used in a variety of ways in meat processing. More efforts to enhance the physiological and functional properties of edible films are needed for commercial application to meat and meat products. Full article
(This article belongs to the Special Issue Recent Advances in the Use of Edible Thin Films/Coatings in Food Industries)
►▼ Show Figures

Figure 1

26 pages, 426 KiB  
Review
Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview
by Sujatha Kandasamy, Jayeon Yoo, Jeonghee Yun, Han-Byul Kang, Kuk-Hwan Seol, Hyoun-Wook Kim and Jun-Sang Ham
Coatings 2021, 11(9), 1056; https://doi.org/10.3390/coatings11091056 - 31 Aug 2021
Cited by 69 | Viewed by 12096
Abstract
The recent surge in environmental awareness and consumer demand for stable, healthy, and safe foods has led the packaging and food sectors to focus on developing edible packaging materials to reduce waste. Edible films and coatings as a modern sustainable packaging solution offer [...] Read more.
The recent surge in environmental awareness and consumer demand for stable, healthy, and safe foods has led the packaging and food sectors to focus on developing edible packaging materials to reduce waste. Edible films and coatings as a modern sustainable packaging solution offer significant potential to serve as a functional barrier between the food and environment ensuring food safety and quality. Whey protein is one of the most promising edible biopolymers in the food packaging industry that has recently gained much attention for its abundant nature, safety, and biodegradability and as an ecofriendly alternative of synthetic polymers. Whey protein isolate and whey protein concentrate are the two major forms of whey protein involved in the formation of edible films and coatings. An edible whey film is a dry, highly interacting polymer network with a three-dimensional gel-type structure. Films/coatings made from whey proteins are colorless, odorless, flexible, and transparent with outstanding mechanical and barrier properties compared with polysaccharide and other-protein polymers. They have high water vapor permeability, low tensile strength, and excellent oxygen permeability compared with other protein films. Whey protein-based films/coatings have been successfully demonstrated in certain foods as vehicles of active ingredients (antimicrobials, antioxidants, probiotics, etc.), without considerably altering the desired properties of packaging films that adds value for subsequent industrial applications. This review provides an overview of the recent advances on the formation and processing technologies of whey protein-based edible films/coatings, the incorporation of additives/active ingredients for improvement, their technological properties, and potential applications in food packaging. Full article
(This article belongs to the Special Issue Recent Advances in the Use of Edible Thin Films/Coatings in Food Industries)
►▼ Show Figures

Graphical abstract

25 pages, 10539 KiB  
Review
Ultrasonic Technique for Production of Nanoemulsions for Food Packaging Purposes: A Review Study
by Hamed Ahari and Mina Nasiri
Coatings 2021, 11(7), 847; https://doi.org/10.3390/coatings11070847 - 14 Jul 2021
Cited by 10 | Viewed by 4203
Abstract
According to the loss of food due to expired shelf life, there is a global concern on food safety among food science researchers, and food microbiologists. So, any approaches contributing to improved food packaging is most welcome. It has been demonstrated that administration [...] Read more.
According to the loss of food due to expired shelf life, there is a global concern on food safety among food science researchers, and food microbiologists. So, any approaches contributing to improved food packaging is most welcome. It has been demonstrated that administration of essential oils, fades away the unsolved obstacles of conventional food packaging, reducing environmental concerns compared with conventional food packaging. Along with substantial progresses in nanoscience, there is a great interest toward usage of nanoemulsions-based delivery systems. They have potentials to simplify targeted delivery of compounds in a high surfaced area, aimed at increasing stability, biodegradability, anti-oxidation, and anti-microbial properties. There are a wide range of methods for fabrication of nanoemulsions. Among them, ultrasonic-based approaches have gained an acceptable efficiency for industrial fabrication of essential oils-based nanoemulsions due to refraining from loss of nutrients through non-thermal approaches. In summary, essential-oils based nanoemulsions are significant due to ability for reduction in microbial load of food-borne pathogens, and prolonged shelf life. Full article
(This article belongs to the Special Issue Recent Advances in the Use of Edible Thin Films/Coatings in Food Industries)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-7
Back to TopTop