Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation

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 incorporatio...

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Bibliographic Details
Published in:International journal of molecular sciences 2018-03, Vol.19 (3), p.705
Main Authors: Zambrano-Zaragoza, María L, González-Reza, Ricardo, Mendoza-Muñoz, Néstor, Miranda-Linares, Verónica, Bernal-Couoh, Tania F, Mendoza-Elvira, Susana, Quintanar-Guerrero, David
Format: Article
Language:English
Subjects:
Antioxidants
Biocompatible Materials - chemistry
Biodegradability
Biopolymers
Cheese
Coated Materials, Biocompatible - chemistry
Coatings
Food Preservation
Food Preservatives - chemistry
Food processing industry
Humans
Lipids
Lipophilic
Nanocomposites
Nanoemulsions
Nanoparticles
Nanoparticles - chemistry
Nanotechnology
Natural polymers
Nuts
Polymers
Preservation
Review
Seeds
Shelf life
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Summary: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.
ISSN:1422-0067
1661-6596
1422-0067
DOI:10.3390/ijms19030705