Abstract
Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily.
Highlights
The principal roles of food packaging are to protect food products from physical, chemical, and biological influences by delaying food deterioration, retaining and prolonging the beneficial effects of processing, and maintaining the quality and safety of the foods with extending shelf life [1]
Rojas-Graü, et al [82] reported that the water vapor resistance (WVR) of alginate coatings increases with an increasing glycerol concentration up to 1.75%
Food products are usually coated by a dipping or spraying technique, in which a thin film was formed on the surface that acts as a semipermeable membrane to control moisture loss and gas transfer [168,169]
Summary
The principal roles of food packaging are to protect food products from physical, chemical, and biological influences by delaying food deterioration, retaining and prolonging the beneficial effects of processing, and maintaining the quality and safety of the foods with extending shelf life [1] Broad external influences such as the development of international food markets, legal and technological requirements, raw material availability, consumer demands, etc. Edible films and coatings can be used to overcome many obstacles involved in the marketing of foods [12] These functions can be specified as retarding moisture, gas, solute and oil migration, improving structural integrity, retaining volatile flavor compounds, conveying food additives [12]. Our present study can be used as a guide for researchers both in the academy and industry who plan to work on alginate-based coatings, will select the components of their formulations, and plan their future studies and experiments
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