The DOI matches its Crossref record; 83 of the 83 references it cites were found in a registry or an index.
Application of edible coating with essential oil in food preservation
Abstract
Compared with other types of packaging, edible coatings are becoming more and more popular because of their more environmentally friendly properties and active ingredients carrying ability. The edible coating can reduce the influence of essential oils (EOs) on the flavor of the product and also can prolong the action time of EOs through the slow-release effect, which effectively promote the application of EOs in food. Understanding the different combinations of edible coatings and EOs as well as their antimicrobial effects on different microorganisms will be more powerful and targeted to promote the application of EOs in real food systems. The review focus on the contribution of the combination of EOs and edible coatings (EO-edible coatings) to prolong the shelf life of food products, (1) specifically addressing the main materials used in the preparation of EO-edible coatings and the application of EO-edible coatings in the product, (2) systematically summarizing the main production method of EO-edible coatings, (3) discussing the antiseptic activity of EO-edible coatings on different microorganisms in food.
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Citations
Cites
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“Therefore, hydrophobic molecules can easily penetrate the cell wall of gram negative bacteria, which is different from gram positive bacteria, the outer membrane of which is almost impermeable (Nazzaro et al., 2013).”
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EDIBLE FILMS AND COATINGS: A REVIEW
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Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods
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Cited by
Wang, X., Shen, Y., Thakur, K., Han, J., Zhang, J.-G., Hu, F., & Wei, Z.-J. (2020) · Molecules · doi:10.3390/molecules25173955 · Cited by 303
Melo, R. S., Albuquerque Azevedo, Á. M., Gomes Pereira, A. M., Rocha, R. R., Bastos Cavalcante, R. M., Carneiro Matos, M. N., Ribeiro Lopes, P. H., Gomes, G. A., Soares Rodrigues, T. H., Santos, H. S. D., et al. (2019) · Molecules · doi:10.3390/molecules24213864 · Cited by 106
A novel method to prolong bread shelf life: Sachets containing essential oils components
Ju, J., Xie, Y., Yu, H., Guo, Y., Cheng, Y., Qian, H., & Yao, W. (2020) · LWT · doi:10.1016/j.lwt.2020.109744 · Cited by 55
Self-citationNatural ink production and printability studies for smart food packaging
Ozcan, A., & Arman Kandirmaz, E. (2020) · Color Research & Application · doi:10.1002/col.22488 · Cited by 32
Li, K., Zhang, M., Bhandari, B., Xu, J., & Yang, C. (2020) · Journal of Food Process Engineering · doi:10.1111/jfpe.13475 · Cited by 27
Metadata
- Authors
- Ju, J., Xie, Y., Guo, Y., Cheng, Y., Qian, H., & Yao, W.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2018-12-30
- Volume
- 59
- Issue
- 15
- Pages
- 2467-2480
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2794509282
- Cited by
- 367
- References
- 83
- FWCI
- 20.27
- Type
- journal article
- Language
- en
- Open access
- closed
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- Ju, J., Xie, Y., Guo, Y., Cheng, Y., Qian, H., & Yao, W. (2019). Application of edible coating with essential oil in food preservation. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2018.1456402
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
