Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application
Source abstract
Abstract
Edible films and coatings allow preserving fresh and processed food, maintaining quality, preventing microbial contamination and/or oxidation reactions and increasing the shelf life of food products. The structural matrix of edible films and coatings is mainly constituted by proteins, lipids or polysaccharides. However, it is possible to increase the bioactive potential of these polymeric matrices by adding phenolic compounds obtained from plant extracts. Phenolic compounds are known to possess several biological properties such as antioxidant and antimicrobial properties. Incorporating phenolic compounds enriched plant extracts in edible films and coatings contribute to preventing food spoilage/deterioration and the extension of shelf life. This review is focused on edible films and coatings based on gums and starch. Special attention is given to bioactive edible films and coatings incorporating plant extracts enriched in phenolic compounds.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Polysaccharides Composition and Applications · Microencapsulation and Drying Processes
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
REQUIMTE/LAQV, R. D. Manuel II, Apartado, 55142 Oporto, Portugal
National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, Vairão, 4485-655 Vila do Conde, Portugal
Center for Study in Animal Science (CECA), ICETA, University of Oporto, Apartado, 55142 Oporto, Portugal
Funding
Fundação para a Ciência e Tecnologia
References (100+)
Show source-provided references
1. Gnanasekaran, D. (2019). The Use of Biopolymers in Food Packaging. Green Biopolymers and Their Nanocomposites. Materials Horizons: From Nature to Nanomaterials, Springer.10.1007/978-981-13-8063-1 ↗
2. Mironescu, M., Lazea-Stoyanova, A., Barbinta-Patrascu, M.E., Virchea, L.-I., Rexhepi, D., Mathe, E., and Georgescu, C. (2021). Green design of novel starch-based packaging materials sustaining human and environmental health. Polymers, 13.10.3390/polym13081190 ↗
3. Porta, R., Sabbah, M., and Pierro, P. (2020). Di Biopolymers as Food Packaging Materials. Int. J. Mol. Sci., 21.10.3390/ijms21144942 ↗
4. Asgher, M., Qamar, S.A., Bilal, M., and Iqbal, H.M.N. (2020). Bio-based active food packaging materials: Sustainable alternative to conventional petrochemical-based packaging materials. Food Res. Int., 137.10.1016/j.foodres.2020.109625 ↗
5. Díaz-Montes, E., and Castro-Muñoz, R. (2021). Edible films and coatings as food-quality preservers: An overview. Foods, 10.10.3390/foods10020249 ↗
6. Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies10.1111/1541-4337.12715 ↗
7. Samsudin, H., and Hani, N.M. (2017). Use of starch in food packaging. Starch-Based Mater. Food Packag. Process. Charact. Appl., 229–256.10.1016/B978-0-12-809439-6.00008-X ↗
8. Sahu, M., and Sahoo, P.K. (2017). Bio polymers: Sustainable alternative for food packaging. Int. J. Eng. Manag. Res., 28–32.
9. Grujić, R., Vujadinović, D., and Savanović, D. (2017). Biopolymers as food packaging materials. Adv. Appl. Ind. Biomater., 139–160.10.1007/978-3-319-62767-0_8 ↗
10. Ferreira, A.R.V., Alves, V.D., and Coelhoso, I.M. (2016). Polysaccharide-based membranes in food packaging applications. Membranes, 6.10.3390/membranes6020022 ↗
11. Milk protein based edible films and coatings–preparation, properties and food applications
12. Tavassoli-Kafrani, E., Gamage, M.V., Dumée, L.F., Kong, L., and Zhao, S. (2020). Edible films and coatings for shelf life extension of mango: A review. Crit. Rev. Food Sci. Nutr., 1–26.10.1080/10408398.2020.1853038 ↗
13. Importance of edible coating on fruits and vegetables: A review
14. Bioactive edible films for food applications: Mechanisms of antimicrobial and antioxidant activity
15. Han, J.H. (2014). Edible films and coatings: A review. Innov. Food Packag., 213–255.10.1016/B978-0-12-394601-0.00009-6 ↗
16. Lazaridou, A., and Biliaderis, C.G. (2020). Edible films and coatings with pectin. Pectin Technol. Physiol. Prop., 99–123.10.1007/978-3-030-53421-9_6 ↗
17. Pandey, H., and Kumar, S. (2021). Butylated hydroxytoluene and Butylated hydroxyanisole induced cyto-genotoxicity in root cells of Allium cepa L.. Heliyon, 7.10.1016/j.heliyon.2021.e07055 ↗
18. Quirós-Sauceda, A.E., Ayala-Zavala, J.F., Olivas, G.I., and González-Aguilar, G.A. (2014). Edible coatings as encapsulating matrices for bioactive compounds: A review. J. Food Sci. Technol., 51.10.1007/s13197-013-1246-x ↗
19. Pop, O.L., Pop, C.R., Dufrechou, M., Vodnar, D.C., Socaci, S.A., Dulf, F.V., Minervini, F., and Suharoschi, R. (2019). Edible films and coatings functionalization by probiotic incorporation: A review. Polymers, 12.10.3390/polym12010012 ↗
20. Natural additives in bioactive edible films and coatings: Functionality and applications in foods10.1007/s12393-013-9072-5 ↗
21. Films and edible coatings containing antioxidants—A review10.1590/bjft.2014.017 ↗
22. Microbial gums: Introducing a novel functional component of edible coatings and packaging10.1007/s00253-019-09966-x ↗
23. da Silva, D.A., Aires, G.C.M., and Pena, R.D.S. (2020). Gums—Characteristics and Applications in the Food Industry. Innovation in the Food Sector through the Valorization of Food and Agro-Food By-Products, IntechOpen.
24. Natural gums of plant origin as edible coatings for food industry applications10.1080/07388551.2017.1286449 ↗
25. Properties and applications of xanthan gum10.1016/S0141-3910(97)00180-8 ↗
26. Yousuf, B., Wu, S., and Gao, Y. (2021). Characteristics of karaya gum based films: Amelioration by inclusion of schisandra chinensis oil and its oleogel in the film formulation. Food Chem., 345.10.1016/j.foodchem.2020.128859 ↗
27. Plant gums as the functional compounds for edible films and coatings in the food industry: A review10.1002/pat.5293 ↗
28. Soleimani-Rambod, A., Zomorodi, S., Raeisi, S.N., Asl, A.K., and Shahidi, S.-A. (2018). The effect of xanthan gum and flaxseed mucilage as edible coatings in cheddar cheese during ripening. Coatings, 8.10.3390/coatings8020080 ↗
29. Lochhead, R.Y. (2017). The use of polymers in cosmetic products. Cosmet. Sci. Technol. Theor. Princ. Appl., 171–221.10.1016/B978-0-12-802005-0.00013-6 ↗
30. Xanthan gum biosynthesis and application: A biochemical/genetic perspective10.1007/s002530051269 ↗
31. Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Frutos, M.J., Galtier, P., Gott, D., Gundert-Remy, U., Lambré, C., and Leblanc, J.C. (2017). Re-evaluation of xanthan gum (E 415) as a food additive. EFSA J., 15.10.2903/j.efsa.2017.4909 ↗
32. Bampidis, V., Azimonti, G., de Bastos, M.L., Christensen, H., Dusemund, B., Fašmon Durjava, M., Kouba, M., López-Alonso, M., López Puente, S., and Marcon, F. (2021). Safety and efficacy of an additive consisting of xanthan gum produced by Xanthomonas campestris strains for all animal species (Biopolymer International). EFSA J., 19.10.2903/j.efsa.2021.6710 ↗
33. Encapsulation of colorants by natural polymers for food applications10.1111/cote.12393 ↗
34. Edible coating of fruits and vegetables using natural gums: A review10.1080/15538362.2020.1746730 ↗
35. The release kinetics of β-carotene nanocapsules/xanthan gum coating and quality changes in fresh-cut melon (cantaloupe)10.1016/j.carbpol.2016.11.075 ↗
36. Application of films based on chitosan and xanthan gum in refrigerated fish conservation10.1590/1678-4324-2020190046 ↗
37. Utilization of edible coating in extending the shelf life of minimally processed prickly pear
38. Using edible coating to enhance nutritional and sensory qualities of baby carrots10.1111/j.1365-2621.2002.tb08753.x ↗
39. Galactomannans use in the development of edible films/coatings for food applications10.1016/j.tifs.2011.07.002 ↗
40. Shelf life extension of ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against listeria monocytogenes10.1021/jf902774z ↗
41. Deciphering the potential of guar gum/Ag-Cu nanocomposite films as an active food packaging material10.1016/j.carbpol.2016.09.069 ↗
42. Ruelas-Chacon, X., Contreras-Esquivel, J.C., Montañez, J., Aguilera-Carbo, A.F., Reyes-Vega, M.L., Peralta-Rodriguez, R.D., and Sanchéz-Brambila, G. (2017). Guar gum as an edible coating for enhancing shelf-life and improving postharvest quality of roma tomato (Solanum lycopersicum L.). J. Food Qual., 2017.10.1155/2017/8608304 ↗
43. Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth)
44. Application of guar gum-based edible coatings supplemented with spice extracts to extend post-harvest shelf life of lemon (Citrus limon)10.3920/QAS2018.1310 ↗
45. Effect of edible coating and packaging on postharvest life and quality of litchi (Litchi chinensis Sonn.) fruits during storage
46. Application of guar gum as edible coating to prolong shelf life of red chilli pepper (Capsicum frutescens L.) fruit during preservation—ProQuest
47. Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit10.1016/j.postharvbio.2010.05.005 ↗
48. Optimization of the arabic gum based edible coating formulations with sodium caseinate and tulsi extract for guava10.1016/j.lwt.2017.02.018 ↗
49. Gum arabic based composite edible coating on green chillies10.1515/intag-2017-0003 ↗
50. Saleem, M.S., Ejaz, S., Anjum, M.A., Nawaz, A., Naz, S., Hussain, S., Ali, S., and Canan, İ. (2020). Postharvest application of gum arabic edible coating delays ripening and maintains quality of persimmon fruits during storage. J. Food Process. Preserv., 44.10.1111/jfpp.14583 ↗
51. Effect of edible gum Arabic coating on the shelf life and quality of mangoes (Mangifera indica) during storage10.1007/s13197-019-04032-w ↗
52. Suitability of aloe vera and gum tragacanth as edible coatings for extending the shelf life of button mushroom10.1007/s11947-011-0709-1 ↗
53. Extending the shelf life of apricots by using gum tragacanth-chitosan edible coating
54. Tragacanth gum coating modulates oxidative stress and maintains quality of harvested apricot fruits10.1016/j.ijbiomac.2020.09.179 ↗
55. Development and optimization of locust bean gum (LBG)-based edible coatings for postharvest storage of “Fortune” mandarins10.1016/j.postharvbio.2008.11.005 ↗
56. Hashemi, S.M.B., and Jafarpour, D. (2020). The efficacy of edible film from Konjac glucomannan and saffron petal extract to improve shelf life of fresh-cut cucumber. Food Sci. Nutr., 8.10.1002/fsn3.1544 ↗
57. Barion, G.C., Vital, A.C.P., Matumoto-Pintro, P.T., and Rosa, C.I.L.F. (2020). Influence of glucomannan edible coating in guava quality during storage. Res. Soc. Dev., 9.10.33448/rsd-v9i10.8432 ↗
58. Effect of glucomannan and potassium sorbate on quality and shelf life of fresh-cut cantaloupe
59. Optimisation of gellan gum edible coating for ready-to-eat mango (Mangifera indica L.) bars10.1016/j.ijbiomac.2015.11.079 ↗
60. Effectiveness of almond gum trees exudate as a novel edible coating for improving postharvest quality of tomato (Solanum lycopersicum L.) fruits10.1177/1082013212469617 ↗
61. Galus, S., Kibar, E.A.A., Gniewosz, M., and Kraśniewska, K. (2020). Novel materials in the preparation of edible films and coatings—A review. Coatings, 10.10.3390/coatings10070674 ↗
62. Use of almond gum and gum arabic as novel edible coating to delay postharvest ripening and to maintain sweet cherry (Prunus avium) quality during storage10.1111/jfpp.12369 ↗
63. Recent advances in starch-based films toward food packaging applications: Physicochemical, mechanical, and functional properties10.1111/1541-4337.12627 ↗
64. Sapper, M., and Chiralt, A. (2018). Starch-based coatings for preservation of fruits and vegetables. Coatings, 8.10.3390/coatings8050152 ↗
65. Sanyang, M.L., Ilyas, R.A., Sapuan, S.M., and Jumaidin, R. (2017). Sugar palm starch-based composites for packaging applications. Bionanocomposites for Packaging Applications, Springer.10.1007/978-3-319-67319-6_7 ↗
66. Hatmi, R.U., Apriyati, E., and Cahyaningrum, N. (2020). Edible coating quality with three types of starch and sorbitol plasticizer. E3S Web Conf. EDP Sci., 142.10.1051/e3sconf/202014202003 ↗
67. Application of edible and biodegradable starch-based films in food packaging: A systematic review and meta-analysis10.12944/CRNFSJ.7.3.03 ↗
68. Liu, Z. (2005). Edible films and coatings from starches. Innov. Food Packag., 318–337.10.1016/B978-012311632-1/50051-6 ↗
69. An overview of biodegradable packaging in food industry10.1016/j.crfs.2021.07.005 ↗
70. Hernández-Guerrero, S.E., Balois-Morales, R., Palomino-Hermosillo, Y.A., López-Guzmán, G.G., Berumen-Varela, G., Bautista-Rosales, P.U., and Alejo-Santiago, G. (2020). Novel edible coating of starch-based stenospermocarpic mango prolongs the shelf life of mango “ataulfo” fruit. J. Food Qual., 2020.10.1155/2020/1320357 ↗
71. Razak, A.S., and Lazim, A.M. (2015). Starch-based edible film with gum arabic for fruits coating. AIP Conf. Proc., 1678.10.1063/1.4931299 ↗
72. Impact of edible coatings based on cassava starch and chitosan on the post-harvest shelf life of mango (Mangifera indica) ‘Tommy Atkins’ fruits10.1590/1678-457x.16417 ↗
73. Effect of starch-based edible coatings on quality of minimally processed pummelo (Citrus maxima merr.)10.1080/15538362.2011.630588 ↗
74. Soto-Muñoz, L., Palou, L., Argente-Sanchis, M., Ramos-López, M.A., and Pérez-Gago, M.B. (2020). Optimization of antifungal edible pregelatinized potato starch-based coating formulations by response surface methodology to extend postharvest life of ‘Orri’ mandarins. bioRxiv, 288.10.1101/2020.12.02.408054 ↗
75. Kasim, R., and Kasim, M.U. (2017, January 18–20). The effect of tapioca-starch edible coating on quality of fresh-cut cauliflower during storage. Proceedings of the 3rd International Symposium for Agriculture and Food—ISAF, Ohrid, North Macedonia.
76. Cortés Rodríguez, M., Villegas Yépez, C., Gil González, J.H., and Ortega-Toro, R. (2020). Effect of a multifunctional edible coating based on cassava starch on the shelf life of Andean blackberry. Heliyon, 6.10.1016/j.heliyon.2020.e03974 ↗
77. Coatings based on starch and pectin from ‘Pear’ banana (Musa ABB), and chitosan applied to postharvest ‘Ataulfo’ mango fruit
78. Basiak, E., Geyer, M., Debeaufort, F., Lenart, A., and Linke, M. (2019). Relevance of interactions between starch-based coatings and plum fruit surfaces: A physical-chemical analysis. Int. J. Mol. Sci., 20.10.3390/ijms20092220 ↗
79. Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya10.1080/19476337.2019.1585959 ↗
80. Ojeda, G.A., Arias Gorman, A.M., Sgroppo, S.C., and Zaritzky, N.E. (2021). Application of composite cassava starch/chitosan edible coating to extend the shelf life of black mulberries. J. Food Process. Preserv., 45.10.1111/jfpp.15073 ↗
81. Effect of edible coating based on improved cassava starch on post-harvest quality of fresh tomatoes (Solanum lycopersicum L.)
82. Shelf life extension of toasted groundnuts through the application of cassava starch and soy protein-based edible coating10.1016/S0189-7241(15)30106-5 ↗
83. African journal of agricultural research impact of cassava starch-alginate based coatings added with ascorbic acid and elicitor on quality and sensory attributes during pineapple storage10.5897/AJAR2016.11652 ↗
84. Effects of a native cassava starch, chitosan, and gelatin-based edible coating over guavas (Psidium guajava L.)10.1021/acsfoodscitech.1c00131 ↗
85. Development of a starch/gum-based edible coating for rice cakes to retard retrogradation during storage10.1016/j.lwt.2018.07.044 ↗
86. Optimization of edible coating based on modified potato starch and rice bran oil and evaluation of its effect on grape’s shelf life
87. Optimization, characterization and evaluation of papaya polysaccharide-corn starch film for fresh cut apples10.1016/j.ijbiomac.2020.10.261 ↗
88. Nogueira, G.F., de Oliveira, R.A., Velasco, J.I., and Fakhouri, F.M. (2020). Methods of incorporating plant-derived bioactive compounds into films made with agro-based polymers for application as food packaging: A brief review. Polymers, 12.10.3390/polym12112518 ↗
89. Preparation and incorporation of functional ingredients in edible films and coatings10.1007/s11947-020-02528-4 ↗
90. Perazzo, K.K.N.C.L., Conceição, A.C.D.V., dos Santos, J.C.P., de Assis, D.J., Souza, C.O., and Druzian, J.I. (2014). Properties and antioxidant action of actives cassava starch films incorporated with green tea and palm oil extracts. PLoS ONE, 9.10.1371/journal.pone.0105199 ↗
91. Development and preparation of active starch films carrying tea polyphenol10.1016/j.carbpol.2018.05.043 ↗
92. Tongdeesoontorn, W., Mauer, L.J., Wongruong, S., Sriburi, P., Reungsang, A., and Rachtanapun, P. (2021). Antioxidant films from cassava starch/gelatin biocomposite fortified with quercetin and TBHQ and their applications in food models. Polymers, 13.10.3390/polym13071117 ↗
93. Ethanolic extract from Capsicum chinense Jacq. ripe fruits: Phenolic compounds, antioxidant activity and development of biodegradable films10.1590/fst.08220 ↗
94. Pink pepper phenolic compounds incorporation in starch/protein blends and its potential to inhibit apple browning10.1016/j.fpsl.2018.01.003 ↗
95. Bio-based composite edible films containing Origanum vulgare L. essential oil10.1016/j.indcrop.2015.01.062 ↗
96. Application in situ of biodegradable films produced with starch, citric pectin and functionalized with feijoa (Acca sellowiana (Berg) Burret) extracts: An effective proposal for food conservation10.1016/j.ijbiomac.2021.08.146 ↗
97. Yahaya, W.A.W., Yazid, N.A., Azman, N.A.M., and Almajano, M.P. (2019). Antioxidant activities and total phenolic content of malaysian herbs as components of active packaging film in beef patties. Antioxidants, 8.10.3390/antiox8070204 ↗
98. Cestari, L.A., Scapim, M.R.D.S., Madrona, G.S., Yamashita, F., Biondo, P.B.F., Carvalho, V.M., Bonin, E., and Prado, I.N.D. (2021). Production, antioxidant characterization and application of active starch-based films containing essential oils for beef packaging. Res. Soc. Dev., 10.10.33448/rsd-v10i8.16903 ↗
99. Rajapaksha, S.W., and Shimizu, N. (2021). Development and characterization of functional starch-based films incorporating free or microencapsulated spent black tea extract. Molecules, 26.10.3390/molecules26133898 ↗
100. Kola, V. (2020). Plant Extracts as Additives in Biodegradable Films and Coatings in Active Food Packaging: Effects and Applications. [Master’s Thesis, Faculty of Sciences and Technology of University of Algarve].