Repositorio UFRO · Omeka S

Natural Additives in Bioactive Edible Films and Coatings: Functionality and Applications in Foods

Primer Autor	Silva-Weiss, A.
Co-autores	Ihl, M. Sobral, P. J. A. Gomez-Guillen, M. C. Bifani, V.
Título	Natural Additives in Bioactive Edible Films and Coatings: Functionality and Applications in Foods
Editorial	SPRINGER
Revista	FOOD ENGINEERING REVIEWS
Lenguaje	en
Resumen	Incorporation of natural additives to active packaging systems or biopolymer-based edible films can modify the film structure and, as a result, modify their functionality and application to foods. This paper reviews the effect of the incorporation of natural additives from plant extracts or their isolated active compounds and vitamins on the functionality of edible films and the application of these films to foods. The final functionality of edible films is related to their bioactive properties (such as antioxidant, antimicrobial, and antibrowning activities) and functional properties (such as barrier to oxygen, carbon dioxide, and UV-vis light); water vapor permeability; tensile stress; elongation at break; and physical properties (such as opacity and color). Several categories of natural antioxidants found in plant, spices, and herbs (organic acids, plant natural extracts, and plant essential oils) have been incorporated into edible films and coatings, resulting in an improvement of the bioactive properties of the films. However, a wide range of plant natural sources with bioactive properties has not yet been characterized with respect to their ability to be applied directly on foods and used to develop active packaging or biopolymer-based edible films for preserving and adding value to foods. In addition, in vivo studies of the use of bioactive films to preserve the quality, shelf life, and nutritional value of foods remain limited.
Tipo de Recurso	Artículo de revisión
doi	10.1007/s12393-013-9072-5
Formato Recurso	pdf
Palabras Claves	Biopolymers Bioactive compounds Plant-based products Vitamins Interactions UGNI-MOLINAE TURCZ BARRIER PROPERTIES SHELF-LIFE GELATIN FILMS STORAGE LIFE ANTIOXIDANT ACTIVITIES ANTIBROWNING AGENTS OXYGEN PERMEABILITY ROSEMARY EXTRACT LIPID OXIDATION Biopolímeros Compuestos bioactivos Productos de origen vegetal Vitaminas Interacciones UGNI-MOLINAE TURCZ PROPIEDADES DE BARRERA VIDA ÚTIL PELÍCULAS DE GELATINA VIDA DE ALMACENAMIENTO ACTIVIDADES ANTIOXIDANTES AGENTES ANTIPARDORES PERMEABILIDAD AL OXÍGENO EXTRACTO DE ROMERO OXIDACIÓN DE LÍPIDOS
Ubicación del archivo	http://dx.doi.org/10.1007/s12393-013-9072-5
Materias	Biopolymers Bioactive compounds Plant-based products Vitamins Interactions UGNI-MOLINAE TURCZ BARRIER PROPERTIES SHELF-LIFE GELATIN FILMS STORAGE LIFE ANTIOXIDANT ACTIVITIES ANTIBROWNING AGENTS OXYGEN PERMEABILITY ROSEMARY EXTRACT LIPID OXIDATION Biopolímeros Compuestos bioactivos Productos de origen vegetal Vitaminas Interacciones UGNI-MOLINAE TURCZ PROPIEDADES DE BARRERA VIDA ÚTIL PELÍCULAS DE GELATINA VIDA DE ALMACENAMIENTO ACTIVIDADES ANTIOXIDANTES AGENTES ANTIPARDORES PERMEABILIDAD AL OXÍGENO EXTRACTO DE ROMERO OXIDACIÓN DE LÍPIDOS
Disciplinas de la OCDE	Tecnología de los Alimentos Recubrimientos y películas Biotecnología Alimentaria
Título de la cita (Recomendado-único)	Natural Additives in Bioactive Edible Films and Coatings: Functionality and Applications in Foods
Revista/Libro	FOOD ENGINEERING REVIEWS
Tipo de ruta	hibrida verde
Access Rights	restringido
Derechos de acceso	restringido
Idioma	en
Identificador del recurso (Mandatado-único)	Artículo de revisión
Versión del recurso (Recomendado-único)	versión publicada
Editorial	SPRINGER
ISSN	1866-7910
Página de inicio (Recomendado-único)	200
Página final (Recomendado-único)	216
Categoría WOS	Ciencia y tecnología de los alimentos Food Science & Technology
Formato	pdf
Id de Web of Science	WOS:000326290900002