Smart and Active Edible Coatings Based on Biopolymers

Abstract

In the last years, new concepts for edible coatings have been developed as a response to the demands of modern society, as well as the industrial production trends toward fresh, safe, wholesome, mildly preserved, convenient and quality food products with a longer shelf life. In this way, smart and active edible coatings have been developed as food packaging for several products. Smart edible coatings are used to monitor and inform food conditions to consumers in real time whereas active edible coatings are used to increase the shelf life in foods. Smart and active edible coatings are manufactured using biopolymers as solid matrix to immobilize additives with specific properties (e.g. pH sensitive, antimicrobial and antioxidant properties, among others). Recently, layer-by-layer (L-b-L) technique has been used to manufacture composite edible coatings. This technique is based on the alternate deposition of different biopolymers which enhance the physicochemical properties and activity of smart and active edible coatings. This chapter reviews the state of the art with regard to the use of L-b-L technique as well as the use of additives (including nanoparticles) to manufacture smart and active edible coatings. Especially, this chapter include information about the use of biopolymers for producing edible coatings by L-b-L; the use of additives (biological and synthetic) and nanoparticles to manufacture smart and active edible coatings, as well as prospects and limitations in smart and active edible coatings.