Abstract
Currently, nanotechnology represents an important tool and an efficient option for extending the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and improved properties compared to larger systems. For food applications, this technology allows the incorporation of hydrophilic and lipophilic substances with antimicrobial and antioxidant properties that can be released during storage periods to increase the shelf life of diverse products, including whole and fresh-cut fruits and vegetables, nuts, seeds, and cheese, among others. Edible coatings are usually prepared with natural polymers that are non-toxic, economical, and readily available. Nanosystems, in contrast, may also be prepared with biodegradable synthetic polymers, and liquid and solid lipids at room temperature. In this review, recent developments in the use of such nanosystems as nanoparticles, nanotubes, nanocomposites, and nanoemulsions, are discussed critically. The use of polymers as the support matrix for nanodispersions to form edible coatings for food preservation is also analyzed, but the central purpose of the article is to describe available information on nanosystems and their use in different food substrates to help formulators in their work.
Highlights
Global trends in consumption show a preference for natural products, especially those of vegetable origin
They rarely need to be eliminated before consumption [1]. These applications have been considered an effective method of vectorizing natural ingredients with antimicrobial and antioxidant activity to maximize their beneficial effects on the quality of fresh produce [2,3]. These uses have been welcomed by consumers because, when used in conjunction with refrigerated storage, they increase both the safety and quality of food products, and because they are prepared with natural ingredients, such as proteins, polysaccharides, essential oils (EOs), and other organic substances and/or inorganic compounds, all of which help increase the benefits of the products so treated [4,5]
The best antioxidant activity and physical properties were evaluated for the film based on gelatin-sodium caseinate, indicating its potential use as an active edible coating and biodegradable packaging materia [75]
Summary
Global trends in consumption show a preference for natural products, especially those of vegetable origin. Consumer demand clearly favors minimally-processed products to avoid causing substantial changes in their fresh characteristics, and maintain the nutritional and functional properties of different components of fruits, vegetables, seeds, and nuts, etc In this regard, edible coatings—a thin layer formed on the food surface to extend its shelf life—represent one of the best ways to preserve the properties, functionality, and characteristics of foods at a low cost. They rarely need to be eliminated before consumption [1] These applications have been considered an effective method of vectorizing natural ingredients with antimicrobial and antioxidant activity to maximize their beneficial effects on the quality of fresh produce [2,3]. These uses have been welcomed by consumers because, when used in conjunction with refrigerated storage, they increase both the safety and quality of food products, and because they are prepared with natural ingredients, such as proteins, polysaccharides, essential oils (EOs), and other organic substances and/or inorganic compounds, all of which help increase the benefits of the products so treated [4,5]
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