The DOI matches its Crossref record; 92 of the 92 references it cites were found in a registry or an index.
Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation
Open accessAbstract
Currently, nanotechnology represents an important tool and an efficient option for extending the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and improved properties compared to larger systems. For food applications, this technology allows the incorporation of hydrophilic and lipophilic substances with antimicrobial and antioxidant properties that can be released during storage periods to increase the shelf life of diverse products, including whole and fresh-cut fruits and vegetables, nuts, seeds, and cheese, among others. Edible coatings are usually prepared with natural polymers that are non-toxic, economical, and readily available. Nanosystems, in contrast, may also be prepared with biodegradable synthetic polymers, and liquid and solid lipids at room temperature. In this review, recent developments in the use of such nanosystems as nanoparticles, nanotubes, nanocomposites, and nanoemulsions, are discussed critically. The use of polymers as the support matrix for nanodispersions to form edible coatings for food preservation is also analyzed, but the central purpose of the article is to describe available information on nanosystems and their use in different food substrates to help formulators in their work.
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Cites
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Cited by
Edible packaging: Sustainable solutions and novel trends in food packaging
Trajkovska Petkoska, A., Daniloski, D., D'Cunha, N. M., Naumovski, N., & Broach, A. T. (2021) · Food Research International · doi:10.1016/j.foodres.2020.109981 · Cited by 473
Edible Films and Coatings as Food-Quality Preservers: An Overview
Díaz-Montes, E., & Castro-Muñoz, R. (2021) · Foods · doi:10.3390/foods10020249 · Cited by 469
Neme, K., Nafady, A., Uddin, S., & Tola, Y. B. (2021) · Heliyon · doi:10.1016/j.heliyon.2021.e08539 · Cited by 361
Chawla, R., Sivakumar, S., & Kaur, H. (2021) · Carbohydrate Polymer Technologies and Applications · doi:10.1016/j.carpta.2020.100024 · Cited by 348
Consumer perceptions of functional foods: a scoping review focusing on non-processed foods
Ponte, L. G. S., Ribeiro, S. F., Pereira, J. C. V., Antunes, A. E. C., Bezerra, R. M. N., & da Cunha, D. T. (2025) · Food Reviews International · doi:10.1080/87559129.2025.2453030 · Cited by 43
Metadata
- Authors
- Zambrano-Zaragoza, M., González-Reza, R., Mendoza-Muñoz, N., Miranda-Linares, V., Bernal-Couoh, T., Mendoza-Elvira, S., & Quintanar-Guerrero, D.
- Venue
- International Journal of Molecular Sciences
- Publisher
- MDPI AG
- Published
- 2018-03-01
- Volume
- 19
- Issue
- 3
- Pages
- 705
- ISSN
- 1422-0067 (ISSN-L)
- OpenAlex
- W2791128597
- Cited by
- 313
- References
- 92
- FWCI
- 6.39
- Type
- journal article
- Language
- en
- Open access
- gold
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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