10 - Biopolymers-embedded nanoemulsions and other nanotechnological approaches for safety, quality, and storability enhancement of food products: active edible coatings and films

Abstract

Edible films and coatings based on natural ingredients attract much interest today as an efficient, safe, and ecologic approach for food products’ quality and shelf-life enhancement. Edible films and coatings protect food from mechanical and microbial damage, reduce moisture and volatiles escape, inhibit biochemical deterioration processes and improve food appearance, as well as enhance the products’ nutritional value. Advanced edible films and coatings can also serve as a matrix for the delivery of active agents such as natural antimicrobials, nutraceuticals, antibrowning agents, and natural flavor and aroma compounds. For this purpose nanotechnology-based approaches can be exploited. This chapter provides a brief general description of active edible films and coatings, which includes a discussion of the raw materials that are used to form them, their physical and mechanical properties and their applications on various food products. The utilization of different nanotechnology methods such as nanoemulsions, nanoparticles, nanocellulose crystals and fibers, and layer-by-layer techniques for the formation of active edible films and coatings are reviewed with referred literature examples. This chapter does not cover active food packages that are based on inedible materials.