The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings
Source abstract
Abstract
Nowadays, edible coatings incorporated with nanostructures as systems of controlled release of flavors, colorants and/or antioxidants and antimicrobial substances, also used for thermal and environmental protection of active compounds, represent a gap of opportunity to increase the shelf life of food highly perishable, as well as for the development of new products. These functionalized nanostructures have the benefit of incorporating natural substances obtained from the food industry that are rich in polyphenols, dietary fibers, and antimicrobial substances. In addition, the polymers employed on its preparation, such as polysaccharides, solid lipids and proteins that are low cost and developed through sustainable processes, are friendly to the environment. The objective of this review is to present the materials commonly used in the preparation of nanostructures, the main ingredients with which they can be functionalized and used in the preparation of edible coatings, as well as the advances that these structures have represented when used as controlled release systems, increasing the shelf life and promoting the development of new products that meet the characteristics of functionality for fresh foods ready to eat.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Microencapsulation and Drying Processes · Food Chemistry and Fat Analysis
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Universidad Nacional Autónoma de México, FES-Cuautitlán, Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Cuautitlán Izcalli, Estado de México, C.P. 54714, Mexico
Universidad Nacional Autónoma de México, FES-Cuautitlán, Laboratorio de Posgrado en Tecnología Farmacéutica, Cuautitlán Izcalli, Estado de México, C.P. 54740, Mexico
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