Films and edible coatings containing antioxidants - a review

Detalhes bibliográficos
Autor(a) principal: Eça,Kaliana Sitonio
Data de Publicação: 2014
Outros Autores: Sartori,Tanara, Menegalli,Florencia Cecilia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232014000200002
Resumo: The incorporation of natural antioxidants into films and edible coatings can modify their structure, improving their functionality and applicability in foods, such as in fresh-cut fruits. This paper reviews the more recent literature on the incorporation of antioxidants from several sources into films and edible coatings, for application in fruits and vegetables. The use of synthetic antioxidants in foods has been avoided due to their possible toxic effects. Instead, a wide range of natural antioxidants (such as essential oils and plant extracts, as well as pure compounds, like ascorbic acid and α-tocopherol) have been incorporated into edible films and coatings to improve their bioactive properties. Films and coatings containing added antioxidants help to preserve or enhance the sensory properties of foods and add value to the food products by increasing their shelf life.
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spelling Films and edible coatings containing antioxidants - a reviewBioactive compoundsNatural additivesFunctionalityEssential oilExtractsThe incorporation of natural antioxidants into films and edible coatings can modify their structure, improving their functionality and applicability in foods, such as in fresh-cut fruits. This paper reviews the more recent literature on the incorporation of antioxidants from several sources into films and edible coatings, for application in fruits and vegetables. The use of synthetic antioxidants in foods has been avoided due to their possible toxic effects. Instead, a wide range of natural antioxidants (such as essential oils and plant extracts, as well as pure compounds, like ascorbic acid and α-tocopherol) have been incorporated into edible films and coatings to improve their bioactive properties. Films and coatings containing added antioxidants help to preserve or enhance the sensory properties of foods and add value to the food products by increasing their shelf life.Instituto de Tecnologia de Alimentos - ITAL2014-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232014000200002Brazilian Journal of Food Technology v.17 n.2 2014reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/bjft.2014.017info:eu-repo/semantics/openAccessEça,Kaliana SitonioSartori,TanaraMenegalli,Florencia Ceciliaeng2014-08-19T00:00:00Zoai:scielo:S1981-67232014000200002Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2014-08-19T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Films and edible coatings containing antioxidants - a review
title Films and edible coatings containing antioxidants - a review
spellingShingle Films and edible coatings containing antioxidants - a review
Eça,Kaliana Sitonio
Bioactive compounds
Natural additives
Functionality
Essential oil
Extracts
title_short Films and edible coatings containing antioxidants - a review
title_full Films and edible coatings containing antioxidants - a review
title_fullStr Films and edible coatings containing antioxidants - a review
title_full_unstemmed Films and edible coatings containing antioxidants - a review
title_sort Films and edible coatings containing antioxidants - a review
author Eça,Kaliana Sitonio
author_facet Eça,Kaliana Sitonio
Sartori,Tanara
Menegalli,Florencia Cecilia
author_role author
author2 Sartori,Tanara
Menegalli,Florencia Cecilia
author2_role author
author
dc.contributor.author.fl_str_mv Eça,Kaliana Sitonio
Sartori,Tanara
Menegalli,Florencia Cecilia
dc.subject.por.fl_str_mv Bioactive compounds
Natural additives
Functionality
Essential oil
Extracts
topic Bioactive compounds
Natural additives
Functionality
Essential oil
Extracts
description The incorporation of natural antioxidants into films and edible coatings can modify their structure, improving their functionality and applicability in foods, such as in fresh-cut fruits. This paper reviews the more recent literature on the incorporation of antioxidants from several sources into films and edible coatings, for application in fruits and vegetables. The use of synthetic antioxidants in foods has been avoided due to their possible toxic effects. Instead, a wide range of natural antioxidants (such as essential oils and plant extracts, as well as pure compounds, like ascorbic acid and α-tocopherol) have been incorporated into edible films and coatings to improve their bioactive properties. Films and coatings containing added antioxidants help to preserve or enhance the sensory properties of foods and add value to the food products by increasing their shelf life.
publishDate 2014
dc.date.none.fl_str_mv 2014-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232014000200002
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232014000200002
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/bjft.2014.017
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.17 n.2 2014
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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