Alginate-Based Edible Films and Coatings for Food Packaging Applications

Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese b...

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Bibliographic Details
Published in:Foods 2018-10, Vol.7 (10), p.170
Main Authors: Senturk Parreidt, Tugce, Müller, Kajetan, Schmid, Markus
Format: Article
Language:English
Subjects:
active ingredients
additives
Algae
alginate
Alginates
Alginic acid
application method
application methods
Cheese
cheeses
coated foods
Coatings
Consumers
crosslinking
Dehydration
edible coating
edible coatings
edible film
edible films
Food
Food packaging
Food packaging industry
Food quality
Food science
Formulations
Fruits
Life sciences
Lipids
Mass transfer
Meat
Mechanical properties
Permeability
Phaeophyceae
Polysaccharides
poultry
R&D
Research & development
research and development
Researchers
Review
Seafood
seafoods
Shelf life
transport mechanism
Trends
vegetables
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Summary:Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods7100170