Food Preservation Technology Research Articles

The development and application of nanocomposites with pH-sensitive “gates” to control the release of active agents: Extending the shelf-life of fresh wheat noodles

Controlled release of antimicrobial agents is an efficient and promising technology for food preservation. Halloysite nanotubes (HNTs) are a novel material that act as carriers of active agents, while also providing a pathway for sustained release. By using coatings that responded to their environment, we were able to obtain controlled release such that the desired amounts of active agents were delivered to the packaged food at the desired time. In this study, we loaded cinnamaldehyde into HNTs lumen, and used opposite charged polyelectrolytes to cap the ends of the HNTs to control the release of cinnamaldehyde. Fourier transform infrared spectroscopy (FTIR), Brunauer, Emmett, Teller's test (BET) thermogravimetric analysis (TGA), scanning electron microscopy (SEM), transmission electron microscope (TEM), cumulative release rate, and fumigant antibacterial activity were conducted to evaluate the performance of the encapsulated samples. Tube-like morphology of the HNTs, and the location of cinnamaldehyde and polyelectrolytes were identified. The results showed that the stimuli-responsive layer formed by polyelectrolytes exhibited different release rate at different pH values. At higher pH, the polyelectrolytes layer restrained transportation of active molecules, while at lower pH, the coating assisted the release of cinnamaldehyde. Additionally, results of antimicrobial test in vitro illustrated significant fumigant antimicrobial activity of cinnamaldehyde/polyelectrolytes functionalized HNTs. To further learn the preservative effect of samples in food packaging, we conducted a pilot study of packed fresh wheat noodles with the designed nanocomposites, and tested total plate count, pH, color change and environmental-SEM of noodles. Results indicated that the nanocomposites with controlled pH-responsive cinnamaldehyde release is a promising packaging technology for extending the shelf-life of fresh wheat noodles.

Thin-layer modelling of sweet potato slices drying under naturally-ventilated warm air by solar-venturi dryer

The drying of agricultural produce is an important food preservation measure. However, high energy requirements for drying, limited access to energy sources, small-medium scale farmers experience high post-harvest losses of their produce. Therefore, there is a need to develop and optimize low-cost food preservation technologies. In this study, eleven mathematical models were used to estimate the drying coefficients following non-linear regression method, in hot-air oven and naturally-ventilated solar-venturi drying to find the best fit of the moisture ration models. Sweet potato tubers were sliced at 3, 5 and 7 mm thickness sizes with and without pre-drying treatments. The prepared sweet potato slices were dried in a hot-air oven dryer at a constant temperature of 70 °C in comparison to the naturally-ventilated solar-venturi dryer with a heated ambient air that varied according to the outside environmental conditions. The drying rate of the samples in a hot-air oven dryer was higher than for those in the naturally-ventilated solar-venturi dryer. The results showed that the drying time was significantly (P < 0.05) affected by the thickness size of sweet potato slices (SPS) and that the drying took place at the falling rate period and a constant drying time. The Midilli et al. model was the best fit for predicting the moisture ratio of SPS dried in hot-air oven dryer and naturally-ventilated solar-venturi dryer based on statistical analysis (R2 = 0.982–0.999, χ2 = 4.60 × 10−6-5.56 × 10−5 and RMSE = 0.011–0.067). The Deff was 3.32 × 10−9- 6.31 × 10−9 m s−1 for the naturally-ventilated solar-venturi dryer and 1.02 × 10−8 - 2.19 × 10−8 m s−1 for the hot-air oven dryer. According to the results obtained, naturally-ventilated, solar-venturi dryer and lemon juice pre-drying treatment are the suitable application for small-medium scale drying of SPS under Pietermaritzburg conditions.

ANALISIS PEMAHAMAN MAHASISWA PENDIDIKAN FISIKA UNIVERSITAS JEMBER PADA MATERI TEKNOLOGI RADIASI IONIZING DALAM PENGAWETAN BAHAN PANGAN

Most Physics Education students do not know about ionizing radiation technology in food preservation. This study aims to determine and analyze the ability of physics education students at the University of Jember in understanding ionizing radiation technology in food preservation. The research method used is a questionnaire method to 50 physics education students at the University of Jember. The research variable is students' knowledge of ionizing radiation technology as food preservation. The data collection technique used is by giving 10 multiple choice questions to 50 students of Physics Education. The results of student answers will be analyzed and represented in the form of tables and pie charts.

Innovation and Exploration of the Double Helix Teaching Mode of Food Preservation Curriculum Group

The food preservation curriculum group, mainly including introduction to food preservation, food freshness maintenance and food preservation, and other courses, covers two important food preservation technologies, food processing and food preservation, which is strong cross-cutting and comprehensive. The teaching of food preservation technology at Zhejiang University is carried out in the form of a curriculum group, which is an important part of the education of undergraduates majoring in food science and engineering. The teaching team innovatively proposes a double helix teaching organization model based on Bruner’s spiral cognitive theory. The teaching reform has effectively realized the organic integration of the courses in the course group, improved the quality of the food preservation course group, and will create a new way of teaching reform for the food course group.

Low temperature preservation developed for special foods in East Asia: A review

Low temperature can improve the quality and prolong the shelf life of perishable food effectively. East Asia has some special foods for its individual geography, climate, and culture, which need different low temperature preservation technologies to maintain their unique flavor. In this paper, the differences in food composition or cooking habits are briefly introduced in each section and then the low temperature preservation technologies developed for these special foods are mainly discussed. Also, the recommendations for future research are provided. Very fast chilling and controlled freezing/supercooling point are promising technologies for pre-rigor fresh meat. Low temperature oxidation resistance and its combination with nonthermal sterilization can ensure the color, freshness, and safety of raw aquatic products. Low temperature rapid fermentation can effectively maintain the organoleptic property of pickles. The synergies of physical and biochemistry methods can reduce wrapper cracking and filling oxidation of frozen prepared foods. Novelty impact statement Low temperature is an effective method for the preservation of food. Due to climate and cultural differences, people in different regions have different eating habits. To better meet people's requirements for the special flavor of food, the corresponding low temperature preservation technologies need to be studied and summarized. This review summarizes the low temperature preservation techniques of four representative special foods in East Asia and provides recommendations for future research. These positive results will be helpful to the research and application of food preservation technologies in the future.

The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice.

Pulsed electric field (PEF) is an innovative, non-thermal technology for food preservation with many superiorities. However, the sub-lethally injured microorganisms caused by PEF and their recovery provide serious food safety problems. Our study examined the effects of pH, temperature and natural preservatives (tea polyphenols and natamycin) on the recovery of PEF-induced, sub-lethally injured Saccharomyces cerevisiae cells, and further explored the bactericidal effects of the combined treatments of PEF with the pivotal factors in cantaloupe juice. We first found that low pH (pH 4.0), low temperature (4 °C), tea polyphenols and natamycin inhibited the recovery of injured S. cerevisiae cells. Then, the synergistic effects of PEF, combined with cold-temperature storage (4 °C), a mild treatment temperature (50 and 55 °C), tea polyphenols or natamycin, on the inactivation of S. cerevisiae in cantaloupe juice were evaluated. Our results showed that the combination of PEF and heat treatment, tea polyphenols or natamycin enhanced the inactivation of S. cerevisiae and reduced the level of sub-lethally injured cells. Moreover, PEF combined with 55 °C heat treatment or tea polyphenols was applied for cantaloupe juice. In the practical application, the two combined PEF methods displayed a comparable inactivation heat pasteurization ability, prolonged the shelf life of juice compared with PEF treatment alone, and better preserved the physicochemical properties and vitamin C levels of cantaloupe juice. These results provide valuable information to inhibit the recovery of PEF-injured microbial cells and shed light on the combination of PEF with other factors to inactivate microorganisms for better food preservation.

An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process.

Food processing systematically aims at meeting the needs of consumers who are looking for total high quality and perfect food safety. As the various thermal and non-thermal food preservation technologies often affect the natural properties in terms of sensation, flavor, texture, etc., instant controlled pressure drop (DIC) has been conceived as a relevant, innovative process in this field. DIC uses high saturated steam pressure and short duration to provide a new way to expand biological matrices, improve drying, decontaminate, and extract biologically active compounds, among other attributes. Therefore, this review focuses on describing the applications of DIC technology on a wide range of products such as foods and by-products that have been processed both in the laboratory and on an industrial scale. The application of DIC has shown the possibility of a significant leap in quality improvement and cost reduction in the food industry. DIC reduces the drying time of fruits and vegetables, and improves the extraction of essential oils, vegetable oils, and antioxidant components. It also provides strong decontamination, eliminates vegetative microorganisms and spores, and reduces non-nutritional and allergenic components. Over the past 33 years, this technology has continued to expand its food applications and improve its characteristics on an industrial scale. But there are still many food unit operations that can be taken to the next level with DIC.

A systematic review of encapsulation and control release technology in food application

This review paper is aims to give a brief description of encapsulation and control release technology in food preservation. Besides the material give potential information for those who interested for future development perspectives of the sector and also create awareness potentially for readers, traders, Students, factory workers, technologist and related stakeholder. the selection of encapsulating materials depends on the types, origins, and properties of these food ingredients. It is being increasingly popular in pharmaceutical, nutraceutical and functional food industries as a highly effective method that performs various functions; the major being prolonging the shelf-life of the active, masking the undesirable flavour, colour and taste and controlling the release of bioactive.

The Development of Video on Pickled Fruit Production for Flipped Classroom

Undergraduate students are categorized as Generation Z. They prefer learning using video rather than the book. Demonstration videos are suitable for productive courses because they show step by step of product making. This study aimed to 1) develop a video of pickled fruit production for the Food Preservation Technology course, Universitas Negeri Yogyakarta (UNY), Indonesia and 2) determine the video's feasibility. This study was a research and development (R&amp;amp;D) performed by ten steps, namely information collecting, planning, developing initial products, preliminary field testing, main product revision, main field testing, operational product revision, operational field testing, final product revision, as well as dissemination and implementation. Data analysis was performed descriptively. The video feasibility analysis was conducted by one material expert, one media expert, two teachers, two peer reviewers, four students in one-on-one testing, and 36 students in classroom testing. Based on the feasibility test, the video was declared very feasible as learning media. Text, images, animations, and effects appeared in several parts of the video, making it easier for the students to understand the content. This video can be embedded in the learning management system (LMS) such as Google Classroom, Moodle, and others to facilitate mobile learning, and implemented in a flipped classroom design. Pre-test and post-test were then performed on 29 students in operational field testing. The post-test was significantly higher than the pre-test (p&amp;lt;0.05), so the video was able to improve the students' cognitive skills.

Genetic Determinants of Stress Resistance in Desiccated Salmonella enterica

Enteric pathogens, including Salmonella, are capable of long-term survival after desiccation and resist heat treatments that are lethal to hydrated cells. The mechanisms of dry-heat resistance differ from those of wet-heat resistance. To elucidate the mechanisms of dry-heat resistance in Salmonella, screening of the dry-heat resistance of 108 Salmonella strains, representing 39 serotypes, identified the 22 most resistant and the 8 most sensitive strains for comparative genome analysis. A total of 289 genes of the accessory genome were differently distributed between resistant and sensitive strains. Among these genes, 28 proteins with a putative relationship to stress resistance were selected for to quantify relative gene expression before and after desiccation and expression by solid-state cultures on agar plates relative to cultures growing in liquid culture media. Of these 28 genes, 15 genes were upregulated (P < 0.05) after desiccation or by solid-state cultures on agar plates. These 15 genes were cloned into the low-copy-number vector pRK767 under the control of the lacZ promoter. The expression of 6 of these 15 genes increased (P < 0.05) resistance to dry heat and to treatment with pressure of 500 MPa. Our finding extends the knowledge of mechanisms of stress resistance in desiccated Salmonella to improve control of this bacterium in dry food. IMPORTANCE This study directly targeted an increasing threat to food safety and developed knowledge and targeted strategies that can be used by the food industry to help reduce the risk of foodborne illness in their dry products and thereby reduce the overall burden of foodborne illness. Genomic and physiological analyses have elucidated mechanisms of bacterial resistance to many food preservation technologies, including heat, pressure, disinfection chemicals, and UV light; however, information on bacterial mechanisms of resistance to dry heat is scarce. Mechanisms of tolerance to desiccation likely also contribute to resistance to dry heat, but this assumption has not been verified experimentally. It remains unclear how mechanisms of resistance to wet heat relate to dry-heat resistance. Thus, this study will fill a knowledge gap to improve the safety of dry foods.

Experimental evaluation of a passive indirect solar dryer for agricultural products in Central Mozambique

Post-harvest losses are one of the major livelihood challenges for farmers in the Global South. The use of drying technologies to preserve agricultural products has been promoted as a particular solution to address this challenge. In this regard, we designed and tested a passive indirect solar dryer for drying agricultural products as an alternative to open sun drying (OSD) in Gurue district, Central Mozambique, using amaranth leaves and maize. In addition, a sensorial analysis was conducted by randomly selecting a group of 60 adults who evaluated the texture, aroma and color of dried amaranth and maize grains. Compared to OSD, the passive indirect solar dryer reduced drying time and increased the thermal efficiency. Evaluation of sensory quality attributes showed that passive indirect solar drying outperforms OSD. Practical applications This study evaluates the performance of a passive indirect solar dryer, a sustainable alternative to conventional food preservation technologies (e.g., refrigeration) that are not affordable to resource-constrained communities. The use of passive solar dryers, if carried out correctly, creates the possibility for poor rural households to safely store and increase shelf life of food. In addition, the acceptability of products dried in the passive indirect solar dryer is evaluated. Thus, the study also provides insights on passive solar dryer potential for preserving the quality of the final product.

Entrepreneurial Processes and Industry Growth: The Case of the Early Canning Industry

Entrepreneurship is at the heart of new developments that often lead to the creation of new industries. This study examines the origins of the canning industry via the experiences of three of its earliest entrepreneurs: Edward Wright, William Numsen, and Thomas Kensett II. The narrative examines key aspects of the industry’s context including the growth in demand for preserved foods, the resources of the Chesapeake, and the development of food preservation technology. The importance of entrepreneurs in the development of economic growth are then discussed as well as five characteristics of entrepreneurial processes that are used to examine Baltimore’s early canning entrepreneurs. Each one exhibited the entrepreneurial characteristics in different ways. One failed in his efforts; the other two succeeded in developing businesses that endured into the next century. The study reveals that using entrepreneurial processes does not guarantee success, and that there are various paths to success. An entrepreneurial multiplier effect was also evident in the growth of firms producing supplies and equipment for canners. An entrepreneurial lens offers a closer insight into the development of firms and their industries. Some remaining unanswered questions as well as avenues for future studies are discussed.

Responsive Bio‐Composites from Magnesium Carbonate Filled Polycaprolactone and Curcumin‐Functionalized Cellulose Fibers

AbstractDevelopment of responsive bio‐based and biodegradable materials is particularly important in food preservation and monitoring technologies. Although replacing conventional plastic products with sustainable alternatives is still a challenge, promising advances have been reported. In this work, the fabrication of responsive bio‐composite films from polycaprolactone (PCL) and magnesium carbonate (MgCO3), known as food additive E504 with melt impregnation into cellulose, is reported. Cellulose fibers are stained/coated with ethanoic curcumin solutions, primarily to protect them against oxidative degradation. The films demonstrate a strong antioxidant effect against fatty and aqueous food simulants with improved oxygen gas barrier properties. Interestingly, the natural chelation of curcumin with magnesium within the composites improves the bioavailability and antioxidant potency of curcumin. Moreover, the composites show reversible color change response detectable by the naked eye in basic solutions or vapors. This response is tested by placing the composite film inside a sealed plastic container containing shrimp at room temperature, but not in direct contact. Due to spoilage, a noticeable color change in the bio‐composites is recorded. These simple, cost‐effective, non‐toxic, and paper‐like flexible bio‐composites can be fabricated on large scale and be used in diverse applications ranging from sustainable packaging to medical applications and freshness indicators.

Photodynamic inactivation of Pseudomonas fluorescens in Minas Frescal cheese using curcumin as a photosensitizer

The dairy industries demand innovative technologies for food preservation and elimination of psychrotrophic bacteria like the Photodynamic Inactivation of Microorganisms (PDIM) modalit, which is based on the generation of reactive oxygen species using photosensitizers. The objective was to determine in vitro the phototoxic potential of Curcumin (CUR) solubilized in different media against Pseudomonas fluorescens. In Minas Frescal cheese inoculated with Pseudomonas fluorescens, CUR acted as an antimicrobial agent and photosensitizers when incorporated in an edible and biodegradable coating. The coatings were characterized in terms of mechanical properties and permeability. The cheeses were evaluated on days 0, 3, 6, 9 and 12 by microbiological, physical-chemical and mechanical analysis. The efficiency of PDIM was influenced by solubilizers and concentrations of CUR, observing the synergistic effect of CUR with irradiation. Dimethyl sulfoxide and ethanol were the solubilizers that allowed greater CUR phototoxic activity and reduced 7 log CFU/mL of Pseudomonas fluorescens, the main spoilage bacteria in milk and dairy products. In cheeses, the photoinhibition of microorganisms was hampered by the complexity of the surface. The samples treated with CUR showed lower bacterial count and proteolysis, and consequently, greater hardness. Therefore, PDIM can be an alternative technique for use in dairy products.

Classification of coffee bean categories based upon analysis of fatty acid ingredients

The research studies constituents of fatty acids (FA) in coffee beans to identify their categories. Since FA are the fundamental constituents of coffee aroma and flavor, challenges occur to classify the beans' original species in the roasted state. The examined samples in this study cover 74 coffee beans from different origins and are separated into Arabica and Robusta species based on their FA composition. This research develops a discriminant strategy to identify categories of examined coffee beans. This study analyzes an experimental dataset using multiple data structure strategies during the identification process, which are different from traditional approaches that aim to improve coffee bean species classification and recognition rate. Furthermore, the developed coffee bean identification strategies implement various normalization and error analyses during the data reasoning process. This research concludes that FA C18:1, C18:2, and C18:3 own essential characteristics for the coffee beans. Practical applications This research develops an innovative strategy to identify coffee beans in well-known categories and implements various normalization and error analyses during the data processing process. The developed model solves the information loss problem due to data normalization and improves the accuracy of coffee been classification. Consequently, the study concludes that fatty acids C18:1, C18:2, and C18:3 characterize essential features for coffee beans, and the research results balance fundamental chemistry and engineering principles and serve the general food processing and preservation technology industries.

Effect of antioxidant‐enriched microcrystalline cellulose obtained from almond residues on the storage stability of mayonnaise

The aim of this study was to evaluate the antioxidant activity, morphological, thermal, crystallinity, and flow characteristics of antioxidant-enriched microcrystalline cellulose obtained from the almond shell (AE-MCC-AS). The results indicated that AE-MCC-AS could be a natural food additive that exhibited good thermal stability, crystallinity, antioxidant, and flow characteristics. The antioxidant activity of AE-MCC-AS was determined based on the oxidative stability of mayonnaise during 56 days of storage at 25°C. The oxidative stability of the mayonnaise was monitored by measuring primary oxidation products (peroxide value), secondary oxidation products (TBARs value), and induction time (Rancimat method). According to the PV and TBARs results, AE-MCC-AS at the concentration of 0.6% showed better effect on preventing oil oxidation than BHT and α-tocopherol. Besides, the results revealed that AE-MCC-AS had a moderate impact on the sensory characteristics of mayonnaise. Practical applications Almond processing generates a large amount of almond residue consisting of shell and hull. The residue adversely affects the ecosystem since it is mostly burned for bakery production or disposed of in landfills as agro-industrial waste. It is beneficial to use the residue in food production and preservation technology for minimizing the adverse impact on the ecosystem. The residue is rich in lignocellulosic compounds and phenolic compounds. In this context, the binding of PE-AH to MCC-AS, a white, odorless, renewable, and biodegradable powder, could be an alternative method of obtaining natural food additive.

Efficient reduction in vegetative cells and spores of Bacillus subtilis by essential oil components-coated silica filtering materials.

Inactivation of bacterial spores is a key objective for developing novel food preservation technologies. In this work, the removal properties of filtering materials based on silica microparticles functionalized with essential oil components (EOCs) (carvacrol, eugenol, thymol, and vanillin) against Bacillus subtilis, a spore-forming bacterium, in two liquid matrices were investigated. The viability of vegetative cells and spores after treatment was also evaluated. The results exhibited marked removal effectiveness against B. subtilis vegetative cells and spores after filtration with the different silica supports coated with EOCs in either sterile water or nutrient broth, with reductions of 3.2 to 4.9 log units and 3.7 to 5.0 log units for vegetative cells and spores, respectively. The fluorescent viability images revealed the poor viability of the treated B. subtilis vegetative cells and spores due to damage to the cell envelope when coming into contact with the immobilized antimicrobials. The culture counts results revealed the great inhibitory capacity of the EOC-functionalized silica microparticles against B. subtilis vegetative cells and spores after a single filtration. Hence, the present work suggests the feasibility of using EOC-functionalized supports as filtering aids to enhance the microbial quality of liquid matrices with spore-forming microorganisms. PRACTICAL APPLICATION: The developed antimicrobial-coated filters have shown remarkable removal properties against an important spore-forming bacterium in food industry. These filters may be used as a potential sterilization technique for preservation of different beverages alone or in combination with other mild-thermal or nonthermal techniques.

A Review of the Material Characteristics, Antifreeze Mechanisms, and Applications of Cryoprotectants (CPAs)

Cryopreservation has been a key technology in medical science, food preservation, and many other fields. In a freezing process, the formation of ice crystals may cause significant damage to the frozen samples. In order to reduce the damage, many cryoprotectants (CPAs) have been developed and added in cryopreservation processes for reduced ice volume, decreased ice size, proper ice shaping, and cell protection. According to the material characteristics, the CPAs are either impermeable (i.e., antifreeze protein, polyampholytes, and polyvinyl alcohol) or permeable (i.e., dimethyl sulfoxide, proline, and glycerol) to cell membranes. The typical CPAs are introduced in this work with their material characteristics, antifreeze mechanisms, and applications. Antifreeze mechanisms for different CPAs involve molecular adsorption on the ice surface, hydrogen bonding to ice, bending the ice surface, lowering the freezing point, inhibiting ice recrystallization, protecting cell membranes, reducing dehydration of cells, and breaking hydrogen bonds among ice crystals to reduce the size of ice crystals. In practice, different CPAs can be used together with their cryopreservation properties functioning synergetically. This study reviews the recent applications of CPAs in food, biology and medicine, and agriculture. Future works for CPAs are suggested in improving efficiency, revealing mechanisms, broadening application, and finding new CPAs.

Diversity and Antimicrobial Activity towards Listeria spp. and Escherichia coli among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood.

Biopreservation is a food preservation technology using microorganisms and/or their inherent antimicrobial metabolites to inhibit undesirable microorganisms. The aim of the present study was to explore the diversity and antimicrobial activity of lactic acid bacteria (LAB) strains (n = 99) isolated from ready-to-eat (RTE) seafood (cold-smoked salmon (CSS), gravlax, and sushi) towards two strains of Listeria monocytogenes (CCUG 15527, F11), Listeria innocua (CCUG 15531) and Escherichia coli (CCUG 38079). The LAB strains were assigned to five different genera (Carnobacterium spp., Lactobacillus spp., Leuconostoc spp., Weissella spp., and Enterococcus sp.) by sequencing a 1150 bp stretch of the 16S rRNA gene. A significant association between the seafood source and the distribution of LAB genera was found (p < 0.001), of which Leuconostoc spp. were most prevalent in sushi and Carnobacterium sp. and Lactobacillus sp. were most frequently isolated from CSS and gravlax. Antimicrobial activity among the LAB was significantly affected by LAB genera (F= 117.91, p < 0.001, one-way ANOVA), product of origin (F = 3.47, p < 0.05), and target (F = 4.64, p = 0.003). LAB isolated from sushi demonstrated a significantly higher antimicrobial effect than LAB from CSS and gravlax (p < 0.05). In general, a significantly higher antimicrobial activity was found towards Listeria spp. than E. coli (p < 0.05). However, Leuconostoc spp. demonstrated similar antimicrobial effects towards E. coli and Listeria spp., except for L. monocytogenes F11 being more sensitive (p < 0.05). This study suggested that seafood-derived LAB strains could be selected for technological application in RTE seafood systems.

Edible Films and Coatings as Food-Quality Preservers: An Overview.

Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond only preservation; the current techniques are focused on the fulfillment of two additional objectives, the suitability of the used processes and generation of environmentally friendly products with non-presence of any side effect on health. Moreover, they are also looking for additional nutritional properties. One of these preservation protocols deals with the use of edible films and coatings. Therefore, this review shows an overview of synthetic materials (e.g., glass, aluminum, plastic, and paperboard), as well as the regulations that limit their application in food packaging. Further, this review releases the current-state-of-the-art of the use of films and edible coatings as an alternative to conventional packaging, providing the main features that these biodegradable packaging should meet towards specific uses for the conservation and improvement of various food products. Herein, particular attention has been paid to the main used components (e.g., biopolymers, additives, bioactive, and probiotic components), manufacturing methods (for edible films or coatings) and their application to specific products. In addition, an outlook of the application of edible films and coatings as quality indicators of perishable products is shown.