Food and Feed Research,
Год журнала:
2024,
Номер
00, С. 57 - 57
Опубликована: Янв. 1, 2024
With
the
aim
of
producing
a
functional
edible
coating
to
delay
rancidity
in
fat-rich
foods,
phenolics
were
extracted
from
apple
pomace
and
incorporated
into
10%-aqueous
solutions
pea
protein
at
mass
percentages
ranging
0%
5%.
Hazelnuts
coated
with
these
solutions,
dried
under
laminar
air
flow,
vacuum-packed
polypropylene
bags
stored
room
temperature
for
14
days.
The
5%-extract
coatings
increased
antioxidant
activity
hazelnuts
by
30
times,
while
maintaining
texture
akin
uncoated
product.
fatty
acid
profile
all
samples
remained
unchanged
during
storage.
Uncoated
those
1%-formulation
showed
detectable
levels
hexanal
(0.65
mg/kg
0.31
mg/kg,
respectively),
marker
lipid
oxidation.
In
contrast,
was
not
detected
2%
5%-formulations,
indicating
protective
effect
against
Coatings,
Год журнала:
2025,
Номер
15(5), С. 597 - 597
Опубликована: Май 17, 2025
Fresh
horticultural
products
have
proven
to
be
an
excellent
source
of
minerals,
vitamins,
and
functional
compounds
for
human
consumption,
resulting
in
production
evolving
from
a
local
worldwide
condition.
However,
during
their
commercialization,
there
can
side
effects,
such
as
the
risk
contamination
foodborne
illness
outbreaks
caused
largely
by
bacterial
microorganisms.
To
reduce
incidence,
exist
conventional
strategies
that
include
mainly
chemical
physical
methods.
Some
them
already
been
adopted
food
industry,
while
others
are
still
under
investigation,
biological
control.
In
recent
years,
research
about
development
application
coatings
has
increased.
There
is
growing
trend
design
evaluate
active
formulations
based
on
naturally
non-toxic
occurring
with
antimicrobial
effects
against
pathogens
including,
among
others,
essential
oils,
plant
extracts,
organic
acids,
chitosan.
Furthermore,
nanomaterial-based
also
recently
tested,
materials
control
them.
Nevertheless,
it
paramount
assess
safety
these
associated
consumption.
this
review,
current
situation
fruit
vegetables,
traditional
methods,
future
coating
new
reviewed.
addition,
overall
action
mechanisms
components
were
briefly
described.
Chemistry & Biodiversity,
Год журнала:
2025,
Номер
unknown
Опубликована: Май 26, 2025
ABSTRACT
Petroleum‐derived
polymers
have
long
been
preferred
for
food
packaging
due
to
their
numerous
advantages.
However,
increasing
awareness
of
negative
environmental
and
health
impacts
has
led
a
search
safer,
eco‐friendly
alternatives.
Edible
films/coatings
produced
from
biodegradable
plant
microbial
biopolymers
emerged
as
promising
solutions.
Essential
oils
(EOs),
known
exceptional
antioxidant
antimicrobial
properties,
can
enhance
the
functionality
these
films/coatings.
This
review
provides
comprehensive
overview
recent
applications
EO‐enriched
various
foods.
While
EOs
generally
improve
functional
attributes,
they
may
impact
physical,
mechanical,
sensory
properties
edible
Nevertheless,
remain
crucial
alternatives
many
products.
The
examines
contribution
sustainability
circular
economy,
well
regulatory
compliance.
It
explores
in
meat,
poultry,
seafood,
dairy,
fresh
produce,
other
categories,
highlighting
potential
revolutionize
packaging.
also
addresses
challenges,
including
technical,
economic,
aspects,
emphasizing
need
further
research
optimize
innovative
Food and Feed Research,
Год журнала:
2024,
Номер
00, С. 57 - 57
Опубликована: Янв. 1, 2024
With
the
aim
of
producing
a
functional
edible
coating
to
delay
rancidity
in
fat-rich
foods,
phenolics
were
extracted
from
apple
pomace
and
incorporated
into
10%-aqueous
solutions
pea
protein
at
mass
percentages
ranging
0%
5%.
Hazelnuts
coated
with
these
solutions,
dried
under
laminar
air
flow,
vacuum-packed
polypropylene
bags
stored
room
temperature
for
14
days.
The
5%-extract
coatings
increased
antioxidant
activity
hazelnuts
by
30
times,
while
maintaining
texture
akin
uncoated
product.
fatty
acid
profile
all
samples
remained
unchanged
during
storage.
Uncoated
those
1%-formulation
showed
detectable
levels
hexanal
(0.65
mg/kg
0.31
mg/kg,
respectively),
marker
lipid
oxidation.
In
contrast,
was
not
detected
2%
5%-formulations,
indicating
protective
effect
against
