The DOI matches its Crossref record; 5 of the 5 references it cites were found in a registry or an index.
Natural Pectin Polysaccharides as Edible Coatings
Open accessAbstract
The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.
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Cites
Pectins: structure, biosynthesis, and oligogalacturonide-related signaling
Ridley, B. L., O'Neill, M. A., & Mohnen, D. (2001) · Phytochemistry · doi:10.1016/s0031-9422(01)00113-3 · Cited by 1,912
Poly‐Lactic Acid: Production, Applications, Nanocomposites, and Release Studies
Jamshidian, M., Tehrany, E. A., Imran, M., Jacquot, M., & Desobry, S. (2010) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2010.00126.x · Cited by 1,557
Oliveira, T. Í. S., Rosa, M. F., Cavalcante, F. L., Pereira, P. H. F., Moates, G. K., Wellner, N., Mazzetto, S. E., Waldron, K. W., & Azeredo, H. M. C. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2015.08.080 · Cited by 278
Response surface optimization of ultrasound assisted extraction of pectin from pomegranate peel
Moorthy, I. G., Maran, J. P., Surya, S. M. @., Naganyashree, S., & Shivamathi, C. S. (2015) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2014.10.037 · Cited by 256 · cited 2×
“High efficiencies were recently reported for the UAE of pectins from several agricultural wastes, such as pomegranate peel [46] and sisal fiber [47].”
BackgroundCharacterization of gold kiwifruit pectin from fruit of different maturities and extraction methods
Yuliarti, O., Matia-Merino, L., Goh, K. K. T., Mawson, J., Williams, M. A. K., & Brennan, C. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2014.06.055 · Cited by 111
Cited by
The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening
Soleimani-Rambod, A., Zomorodi, S., Naghizadeh Raeisi, S., Khosrowshahi Asl, A., & Shahidi, S.-A. (2018) · Coatings · doi:10.3390/coatings8020080 · Cited by 57
Metadata
- Authors
- Valdés, A., Burgos, N., Jiménez, A., & Garrigós, M.
- Venue
- Coatings
- Publisher
- MDPI AG
- Published
- 2015-11-16
- Volume
- 5
- Issue
- 4
- Pages
- 865-886
- ISSN
- 2079-6412 (ISSN-L)
- OpenAlex
- W2174071655
- Cited by
- 236
- References
- 5
- FWCI
- 1.91
- Type
- journal article
- Language
- en
- Open access
- gold
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