Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal-derived foods.
J Food Sci
; 89(2): 748-772, 2024 Feb.
Article
em En
| MEDLINE
| ID: mdl-38161278
ABSTRACT
Edible coatings and films for food preservation are becoming more popular thanks to their environmentally friendly properties and active ingredient-carrying ability. Their application can be effective in contrasting quality decay by limiting oxidation and deterioration of foods. Many reviews analyze the different compounds with which films and coatings can be created, their characteristics, and the effect when applied to food. However, the possibility of adding plant extracts and essential oils in edible coatings and films to preserve processed animal-derived products has been not exhaustively explored. The aim of this review is to summarize how edible coatings and films enriched with plant extracts (EXs) and essential oils (EOs) influence the physico-chemical and sensory features as well as the shelf-life of cheese, and processed meat and fish. Different studies showed that various EXs and EOs limited both oxidation and microbial growth after processing and during food preservation. Moreover, encapsulation has been found to be a valid technology to improve the solubility and stability of EOs and EXs, limiting strong flavor, controlling the release of bioactive compounds, and maintaining their stability during storage. Overall, the incorporation of EXs and EOs in edible coating and film to preserve processed foods can offer benefits for improving the shelf-life, limiting food losses, and creating a food sustainable chain.
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Texto completo:
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Base de dados:
MEDLINE
Assunto principal:
Óleos Voláteis
/
Filmes Comestíveis
Idioma:
En
Revista:
J Food Sci
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
Itália