Edible Films and Coatings as Food-Quality Preservers: An Overview

Elsa Díaz-Montes; Roberto Castro-Muñoz

doi:10.3390/foods10020249

journal article Open Access Jan 26, 2021

Edible Films and Coatings as Food-Quality Preservers: An Overview

Elsa Díaz-Montes

Roberto Castro-Muñoz

Foods Vol. 10 No. 2 pp. 249 · MDPI AG

View at Publisher Save 10.3390/foods10020249

Abstract

Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond only preservation; the current techniques are focused on the fulfillment of two additional objectives, the suitability of the used processes and generation of environmentally friendly products with non-presence of any side effect on health. Moreover, they are also looking for additional nutritional properties. One of these preservation protocols deals with the use of edible films and coatings. Therefore, this review shows an overview of synthetic materials (e.g., glass, aluminum, plastic, and paperboard), as well as the regulations that limit their application in food packaging. Further, this review releases the current-state-of-the-art of the use of films and edible coatings as an alternative to conventional packaging, providing the main features that these biodegradable packaging should meet towards specific uses for the conservation and improvement of various food products. Herein, particular attention has been paid to the main used components (e.g., biopolymers, additives, bioactive, and probiotic components), manufacturing methods (for edible films or coatings) and their application to specific products. In addition, an outlook of the application of edible films and coatings as quality indicators of perishable products is shown.

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Metrics

382

Citations

189

References

Details

Published: Jan 26, 2021
Vol/Issue: 10(2)
Pages: 249
License: View

Authors

E

Elsa Díaz-Montes

Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticoman, Ciudad de México 07340, Mexico

R

Roberto Castro-Muñoz

Tecnologico de Monterrey, Campus Toluca, Avenida Eduardo Monroy Cárdenas 2000, San Antonio Buenavista, Toluca de Lerdo 50110, Mexico

Cite This Article

Elsa Díaz-Montes, Roberto Castro-Muñoz (2021). Edible Films and Coatings as Food-Quality Preservers: An Overview. Foods, 10(2), 249. https://doi.org/10.3390/foods10020249

Edible Films and Coatings as Food-Quality Preservers: An Overview

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