The DOI matches its Crossref record; 98 of the 98 references it cites were found in a registry or an index.
State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications
Open accessAbstract
The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to increase their shelf-life by reducing bacterial and fungal growth. This review underlines the most recent trends in the use of new edible coatings enriched with antimicrobial agents to reduce the growth of different microorganisms, such as Gram-negative and Gram-positive bacteria, molds and yeasts. The application of edible biopolymers directly extracted from biomass (proteins, lipids and polysaccharides) or their combinations, by themselves or enriched with natural extracts, essential oils, bacteriocins, metals or enzyme systems, such as lactoperoxidase, have shown interesting properties to reduce the contamination and decomposition of perishable food products, mainly fish, meat, fruits and vegetables. These formulations can be also applied to food products to control gas exchange, moisture permeation and oxidation processes.
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Cites
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Elsabee, M. Z., & Abdou, E. S. (2013) · Materials Science and Engineering: C · doi:10.1016/j.msec.2013.01.010 · Cited by 1,216
Natural products as antimicrobial agents
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Essential oils as antimicrobials in food systems – A review
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Edible films and coatings: Structures, active functions and trends in their use
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Self-citationEssential oils as additives in biodegradable films and coatings for active food packaging
Atarés, L., & Chiralt, A. (2016) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.12.001 · Cited by 918
Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review
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Active and intelligent packaging systems for a modern society
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Development of Edible Films and Coatings with Antimicrobial Activity
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Edible films from pectin: Physical-mechanical and antimicrobial properties - A review
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Cited by
Application of bacteriocins and protective cultures in dairy food preservation
Silva, C. C. G., Silva, S. P. M., & Ribeiro, S. C. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.00594 · Cited by 601
Porat, R., Lichter, A., Terry, L. A., Harker, R., & Buzby, J. (2018) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2017.11.019 · Cited by 420
Chawla, R., Sivakumar, S., & Kaur, H. (2021) · Carbohydrate Polymer Technologies and Applications · doi:10.1016/j.carpta.2020.100024 · Cited by 348
Natural antimicrobial and antioxidant compounds for active food packaging applications
Deshmukh, R. K., & Gaikwad, K. K. (2024) · Biomass Conversion and Biorefinery · doi:10.1007/s13399-022-02623-w · Cited by 259
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., Ramos, M., Beltrán, A., Jiménez, A., & Garrigós, M.
- Venue
- Coatings
- Publisher
- MDPI AG
- Published
- 2017-04-19
- Volume
- 7
- Issue
- 4
- Pages
- 56
- ISSN
- 2079-6412 (ISSN-L)
- OpenAlex
- W2606684169
- Cited by
- 265
- References
- 98
- FWCI
- 6.10
- Type
- journal article
- Language
- en
- Open access
- gold
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- Valdés, A., Ramos, M., Beltrán, A., Jiménez, A., & Garrigós, M. (2017). State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications. Coatings. https://doi.org/10.3390/coatings7040056
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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.
