Polysaccharides and proteins based edible coatings for food protection: classification, properties, & public demands (2020–2024)

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-01-18 DOI:10.1007/s11694-024-03090-9

Mir Waqas Alam, P. Saravanan, Noorah Saleh Al-Sowayan, Hayfa Habes Almutairi, Pitcheri Rosaiah, Nunna Guru Prakash, Tae Jo Ko

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Abstract

The majority of fruits and vegetables have a short shelf life after being harvested, and improper handling during transit and storage can further reduce the quality of the final product. Edible films and coatings, one of the primary methods for preserving food, are thin layers composed of edible ingredients that help keep food fresh while being transported and stored. This review includes a summary of several films/coating materials, such as lipids, polysaccharides (chitosan, flour, cellulose), and proteins (soy, whey, wheat gluten, and gelatin). Composite films/coatings, on the other hand, can compensate for many of the shortcomings of films/coatings manufactured from a single substance. Additionally, a number of preparation techniques for film coatings-including casting, dipping, electrospinning, fluidized-bed, spraying, extrusion and panning-are presented. The use of films and coatings in the future for the preservation of fruits, vegetables, and other food products is also discussed.

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.