Evaluation of Edible Coatings from Components from Chlorella vulgaris and Comparison with Conventional Coatings
Source abstract
Abstract
The present customer demand for ready-to-eat food items with higher nutritious value and longer shelf life necessitates creative solutions. An edible coating is a sustainable packaging solution that can prevent food deterioration and preserve food quality. Proteins, starch, and the addition of plasticizers are used to create edible coatings. The aim of this study was to develop coating solutions that can best preserve food using isolated starch and proteins from Chlorella vulgaris, and then compare them to coatings that comprise conventional ingredients like chitosan and starch. A number of criteria pertaining to the coatings’ mechanical, optical, thermal, and physical properties were tested. The alternative coatings performed just as well as the conventional ones, with the protein algal coating exhibiting the best thermal, optical, and physical qualities. The food product that needs to be coated can determine which coating is ideal. In conclusion, edible coatings derived from Chlorella vulgaris offer a sustainable solution to preserve ready-to-eat food items, showcasing comparable performance to conventional coatings.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Algal biology and biofuel production · Botanical Research and Applications · Nanocomposite Films for Food Packaging
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
School of Chemical Engineering, National Technical University of Athens, Zografou, 15780 Athens, Greece
Funding
Marie Skłodowska-Curie
References (54)
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