Journal
FOODS
Volume 11, Issue 4, Pages -Publisher
MDPI
DOI: 10.3390/foods11040555
Keywords
food preservation; essential oil; nanoemulsion; edible films; polysaccharide-based film
Categories
Funding
- Fundamental Grant Scheme by the Ministry of Higher Education Malaysia [FRGS/1/2020/STG01/UCSI/02/3]
- Bourg en Bresse Agglomeration
- Conseil Departemental de l'Ain
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Edible films combined with nanoemulsified essential oils have the potential to be used as a green and sustainable packaging material in the food industry, improving the shelf-life, quality, and safety of perishable foods.
Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally exceed the organoleptic acceptance levels. However, by nanoemulsifying EOs, it is possible to increase their antimicrobial activity while reducing the amount required. This review provides an overview of the physico-chemical and mechanical properties of polysaccharide-based edible films incorporated with EOs nanoemulsions and of their application to the preservation of different food types. By incorporating EOs nanoemulsions into the packaging matrix, these edible films can help to extend the shelf-life of food products while also improving the quality and safety of the food product during storage. It can be concluded that these edible films have the potential to be used in the food industry as a green, sustainable, and biodegradable method for perishable foods preservation.
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