Nano edible coatings and their applications in food preservation
Keywords:
Antimicrobial, , food,, nanoparticles, postharvest, shelf lifeAbstract
Due to a lack of adequate infrastructure and limited use of modern postharvest technologies, 20 to 30% of the produce is lost annually. Using nano edible coatings is among the suitable ways for preserving food characteristics at reasonable costs. For increasing the shelf life of food articles, a very thin layer is created on their surface. In a nanosystem, in contrast to a larger particle system, materials are supplied with improved and distinct properties. The shelf life of many products like fresh vegetables and fruits, nuts, etc., gets increased by this technology via the incorporation of substances having hydrophilic, antimicrobial, and antioxidant properties. The substances are generally released during storage periods of the food products. Different nanocoatings are nanoemulsion, polymeric nanoparticles, solid lipid nanoparticles, lipid nanocarriers, nanotubes, nanofibers, etc. Besides several advantages, some nanocoatings might carry allergic properties associated with them and also are economically not viable to use. Nanosystems nowadays are gaining a lot of importance in food preservation-related research areas, and their development as efficient edible coatings offer great potential in the relevant fields. Hence, there is a need for more research work to apply the nanoparticles and their consumption perspective.
References
Acevedo-Fani, A., Soliva-Fortuny, R., and Martín-Belloso, O. (2017). Nanoemulsions and NLC as edible coatings. Current Opinion in Food Sciences, 15: 43-49.
Aditya, N. P., Espinosa, Y. G., and Norton, I. T. (2017). Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application. Biotechnological Advances, 35: 450-457.
Arora, A. and Padua, G. W. (2010). Review: Nanocomposites in food packaging. Journal of Food Science, 75: 43-49.
Arvanitoyannis, I., and Gorris, L. G. M. (1999). Edible and Biodegradable Polymeric Materials for Food Packaging or Coating. In: Processing Foods: Quality Optimization and Process Assessment, CRC Press, Boca Raton, Florida.
Aytac, Z., Ipek, S. Durgun, E. Tekinay, T. and Uyar, T. (2017). Antibacterial electrospun zein nanofibrous web encapsulating thymol/cyclodextrin-inclusion complex for food packaging. Food Chemistry, 233: 117-124.
Cortez-Vega, W. R., Pizato, S., de Souza, J. T. A., and Prentice, C. (2014). Using edible coatings from Whitemouth croaker (Micropogonias furnieri) protein isolate and organo-clay nanocomposite to improve the conservation properties of fresh cut “Formosa” papaya. Innovative Food Science and Emerging Technolology, 22: 197-202.
Dan, N. (2016). Compound release from nanostructured lipid carriers (NLCs). Journal of Food Engineering, 171: 37-43.
Deng, Z., Jung, J., Simonsen, J., Wang, Y., and Zhao, Y. (2017). Cellulose nanocrystal reinforced chitosan coatings for improving the storability of postharvest pears under both ambient and cold storages. Journal of Food Science, 82: 453-462.
Dhall, R. K. (2013). Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review. Critical Reviews in Food Science and Nutrition, 53: 435-450.
Gallocchio, F., Belluco, S., and Ricci, A. (2015). Nanotechnology and food: brief overview of the current scenario. Procedia Food Science, 5: 85-88.
Geszke-Moritz, M., and Moritz, M. (2016). Solid lipid nanoparticles as attractive drug vehicles: Composition, properties, and therapeutic strategies. Material Science and Engineering: C, 68: 982-994.
Guimarães, I. C., dos Reis, K. C., Menezes, E. G. T., Rodrigues, A. C., da Silva, T. F., de Oliveira, I. R. N., and Boas, E. V. D. (2016). Cellulose microfibrillated suspension of carrots obtained by mechanical defibrillation and their application in edible starch films. Industrial Crops and Products, 89: 285-294.
Huang, J., Wang, Q., Li, T., Xia, N., and Xia, Q. (2017). Nanostructured lipid carrier (NLC) as a strategy for encapsulation of quercetin and linseed oil: Preparation and in vitro characterization studies. Journal of Food Engineering, 215: 1-12.
Junqueira-Gonçalves, M. P., Salinas, G. E., Bruna, J. E., and Niranjan, K. (2017). An assessment of lactobiopolymer montmorillonite composites for dip coating applications on fresh strawberries. Journal of Science of Food and Agriculture, 97: 1846-1853.
Katouzian, I., Faridi Esfanjani, A., Jafari, S.M., and Akhavan, S. (2016). Formulation and application of a new generation of lipid nano-carriers for the food bioactive ingredients. Trends in Food Science & Technology, 62: 974-983.
Klangmuang, P., and Sothornvit, R. (2016). Combination of beeswax and nanoclay on barriers, sorption isotherm, and mechanical properties of hydroxy propyl methyl cellulose-based composite films. LWT- Food Science and Technology, 65: 222-227.
Koushesh, S. M., and Amini, R. (2017). Nano-ZnO/carboxymethyl cellulose-based active coating impact on ready-to-use pomegranate during cold storage. Food Chemistry, 232: 721–726.
Liu, F., Jiang, Y., Du, B., Chai, Z., Jiao, T., Zhang, C., Ren, F., and Leng, X. (2013). Design and characterization of controlled release edible packaging films prepared with synergistic whey-protein polysaccharide complexes. Journal of Agriculture and Food Chemistry, 61: 5824-5833.
Liu, R., Liu, D., Liu, Y., Song, Y., Wu, T., and Zhang, M. (2017). Using soy protein SiOx nanocomposite film coating to extend the shelf life of apple fruit. International Journal of Food Science and Technology, 52: 2018-2030.
Luo, X., Zhou, Y., Bai, L., Liu, F., Zhang, R., Zhang, Z., Zheng, B., Deng, Y., and McClements, D. J. (2017). Production of highly concentrated oil-in-water emulsions using dual-channel micro fluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin). Food Research International, 96: 103-112.
Mallakpour, S. and Sadaty, M.A. (2016). Thiamine hydrochloride (vitamin B1) as modifier agent for TiO2 nanoparticles and the optical, mechanical, and thermal properties of poly (vinyl chloride) composite films. RSC Advances, 6: 92596-92604.
Marcuzzo, E., Sensidoni, A., Debeaufort, F., and Voilley, A. (2010). Encapsulation of aroma compounds in biopolymeric emulsion based edible films to control flavour release. Carbohydrate Polymers, 9: 84-88.
Martínez-Hernández, G. B., Amodio, M. L., and Colelli, G. (2017). Carvacrol-loaded chitosan nanoparticles maintain quality of fresh-cut carrots. Innovative Food Science and Emerging Technology, 41: 56-63.
McHugh, T. H., Aujard, J. F., and Krochta, J. M. (1994). Plasticized whey protein edible films: Water vapor permeability properties. Journal of Food Science, 59: 416–419.
McHugh, T. H., and Senesi, E. (2000). Apple wraps: A novel method to improve the quality and extend the shelf life of fresh-cut apples. Journal of Food Sciences, 65: 480-485.
Mora-Huertas, C. E., Fessi, H., and Elaissari, A. (2010). Polymer-based nanocapsules for drug delivery. International Journal of Pharmaceutics, 385: 113-142.
Mustafa, M. A., Ali, A., and Manickam, S. (2013). Application of a Chitosan Based Nanoparticle Formulation as an Edible Coating for Tomatoes (Solanum lycoperiscum L.). Acta Horticulturae, 1012: 445-452.
Natrajan, D., Srinivasan, S., Sundar, K., and Ravindran, A. (2015). Formulation of essential oil-loaded chitosan–alginate nanocapsules. Journal of Food and Drug Analysis, 23: 560-568.
Pilon, L., Spricigo, P. C., Miranda, M., deMoura, M. R., Assis, O. B. G., Mattoso, L. H. C., and Ferreira, M. D. (2015). Chitosan nanoparticle coatings reduce microbial growth on fresh-cut apples while not affecting quality attributes. International Journal of Food Science and Technology, 50: 440-448.
Ramos, O. L., Pereira, R. N., Martins, A., Rodrigues, R., Fuciños, C., Teixeira, J. A., Pastrana, L., Malcata, F. X., and Vicente, A. A. (2017). Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food. Critical Reviews in Food Science and Nutrition, 57: 1377–1393.
Ranjan, S., Dasgupta, N., Chakraborty, A. R., Melvin Samuel, S., Ramalingam, C., Shanker, R., and Kumar, A. (2014). Nanoscience and nanotechnologies in food industries: Opportunities and research trends. Journal of Nanoparticle Research, 16: 2464-2468.
Sabliov, C., Chen, H., and Yada, R. (2015). Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients; John Wiley and Sons: Hoboken, NJ, USA.
Saha, A., Tyagi, S., Gupta, R. K., and Tyagi, Y. K. (2017). Natural gums of plant origin as edible coatings for food industry applications. Critical Reviews in Biotechnology, 37: 959–973.
Salvia-Trujillo, L., Soliva-Fortuny, R., Rojas-Graü, M. A., McClements, D. J., and Martín-Belloso, O. (2017). Edible Nanoemulsions as Carriers of Active Ingredients: A Review. Annual Reviews in Food Science and Technology, 8: 439- 466.
Shah, R. M., Rajasekaran, D., Ludford-Menting, M., Eldridge, D. S., Palombo, E. A., Harding, I. H. (2016). Transport of stearic acid-based solid lipid nanoparticles (SLNs) into human epithelial cells. Colloids and Surfaces Biointerfaces, 140: 204- 221.
Shah, R. W., Aisar, M., Jahangir, M., Abbasi, K. S., Khan, S. U., Ali, N., and Liaquat, M. (2016). Influence of CMC- and guar gum-based silver nanoparticle coatings combined with low temperature on major aroma volatile components and the sensory quality of kinnow (Citrus reticulata). International Journal of Food Science and Technology, 512: 345-352.
Silva, H. D., Cerqueira, M. ., and Vicente, A. A. (2012). Nanoemulsions for Food Applications: Development and Characterization. Food Bioprocess Technology, 5: 854-867.
Singh, S. K., Kumar, D. V., and Verma, P. R. P. (2015). Development and evaluation of biodegradable polymeric nano particles for the effective delivery of quercetin using a quality by design approach. LWT-Food Science and Technology, 61: 330- 338.
Sow, L. C., Tirtawinata, F., Yang, H., Shao, Q., and Wang, S. (2017). Nanoemulsion combined with acid electrolysed water to inactivate bacteria, yeast in vitro and native microflora on shredded cabbages. Food Control, 76: 88-95.
Tamjidi, F., Shahedi, M., Varshosaz, J., and Nasirpour, A. (2013). Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules. Innovative Food Science and Emerging Technology, 19: 29-43
Wang, W., Liu, Y., Jia, H., Liu, Y., Zhang, H., He, Z., and Ni, Y. (2017). Effects of Cellulose Nanofibers Filling and Palmitic Acid Emulsions Coating on the Physical Properties of Fish Gelatin Films. Food Biophysics, 12: 23-32.
Yousuf, B., Qadri, O. S., and Srivastava, A. K. (2018). Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review. LWT-Food Science and Technology, 89: 198-209.
Zambrano-Zaragoza, M. L., Quintanar-Guerrero, D., DelReal, A., Piñon Segundo, E., and Zambrano-Zaragoza, J. F. (2017). The release kinetics of β-carotene nanocapsules/xanthan gum coating and quality changes in fresh-cut melon (cantaloupe). Carbohydrate Polymers, 157: 1874–1882.
