Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance-A Review.

Fresh fish is among the most nutritive foodstuffs, but it is also the most perishable one. Therefore, huge efforts have been made to find the most suitable tools to deliver fish of the highest quality to exigent consumers. Scientific studies help the industry to exploit the newest findings to scale up emerging industrial technologies.

Synergic versus Antagonist Effects of Rutin on Gallic Acid or Coumarin Incorporated into Chitosan Active Films: Impacts on Their Release Kinetics and Antioxidant Activity.

This work deals with the study of the release and antioxidant activity kinetics of three natural antioxidants associated as binary mixture (coumarin, and/or gallic acid and rutin) from chitosan films. Antioxidants were incorporated into film alone or in binary mixture. The aim was to determine the influence of rutin on the phenolic acid and benzopyrone.

Influence of Surface Corona Discharge Process on Functional and Antioxidant Properties of Bio-Active Coating Applied onto PLA Films.

PLA (polylactic acid) is one of the three major biopolymers available on the market for food packaging, which is both bio-based and biodegradable. However, its performance as a barrier to gases remains too weak to be used for most types of food, particularly oxygen-sensitive foods. A surface treatment, such as coating, is a potential route for improving the barrier properties and/or providing bioactive properties such as antioxidants.

Development and Evaluation of the Properties of Active Films for High-Fat Fruit and Vegetable Packaging.

β-cyclodextrin and allyl isothiocyanate inclusion complexes (β-CD:AITC) have been proposed for developing fresh fruit and vegetable packaging materials. Therefore, the aim of this research was to develop active materials based on poly(lactic acid) (PLA) loaded with β-CD:AITC and to assess changes in the material properties during the release of AITC to food simulants. PLA films with 0, 5 and 10 wt.

In Situ Polymerization of Linseed Oil-Based Composite Film: Enhancement of Mechanical and Water Barrier Properties by the Incorporation of Cinnamaldehyde and Organoclay.

Linseed oil-based composite films were prepared with cinnamaldehyde (Cin) using a modified clay (organoclay) through in situ polymerization, which is the result of the interaction between Cin and organoclay. The incorporation of organoclay reduces the polymer chain's mobility and, therefore, increases the thermal stability of the composite films. In some experimental conditions, the clay is located both inside and on the surface of the film, thus, affecting the mechanical and thermal properties as well as the surface properties of the composite films.

Bioactive antioxidant coatings for poly(lactic acid) packaging films: polyphenols affect coating structure and their release in a food simulant.

Background: Poly(lactic acid) (PLA) has limited uses for moist and acidic foods due to its barrier properties, which are fairly poor, and its sensitivity to moisture.

Results: Deposition of thin coatings based on natural biopolymers (gelatin) incorporating bioactive agents has allowed the development of active packaging materials while maintaining their biodegradability and their food contact material ability. Gelatin coatings containing two phenolic acids (tannic and gallic) have been tested.

Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material.

Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (/)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young's modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste.

Modeling of the release kinetics of phenolic acids embedded in gelatin/chitosan bioactive-packaging films: Influence of both water activity and viscosity of the food simulant on the film structure and antioxidant activity.

Hydrocolloid-based films containing natural phenolic antioxidants (gallic and trans-cinnamic acids at 5% w/wt of polymers) embedded in a gelatin/chitosan matrix were designed as sustainable active packaging. This work deals with characterizing the release mechanisms of the phenolic acids from the films immersed into food simulants (sugar or polyol solutions) having different water activities and viscosities. The films containing gallic acid exhibited higher antioxidant activities than the trans-cinnamic acid films.

Sorption kinetic of aroma compounds by edible bio-based films from marine-by product macromolecules: Effect of relative humidity conditions.

Edible films based on gelatin and chitosan have high gas and aroma barrier properties. This study focused on their capability to sorbed/retain aroma compounds (1-hexanal, 2-hexen-1-ol, 1-hexanol, 3-hexanone and phenol) at three relative humidity level (≤2%, 53% or 84% RH). Whatever the relative humidity condition, the order of sorption is keton (3-hexanone) < aldehyde (1-hexanal) < aliphatic alcohols (2-hexen-1-ol and 1-hexanol) < phenol.

Bioactive edible films for food applications: mechanisms of antimicrobial and antioxidant activity.

In order to improve the quality of food and to extend their shelf life, a new generation of active edible films is being especially intended after the incorporation of organic acids, enzymes, antimicrobial proteins, phenolic compounds, or other functional ingredients such as probiotics, flavors, vitamins and nutraceuticals. These active compounds have different mechanisms of action related to their structure, their concentration, the nature of micro-organism targeted, the process of encapsulation or incorporation in the biopolymer film-networks. The application of the active films by direct contact or indirect contact via the head space also affects the bioactivity of these compounds.

Antioxidant Activity and Release Kinetics of Caffeic and p-Coumaric Acids from Hydrocolloid-Based Active Films for Healthy Packaged Food.

Sustainable hydrocolloid-based films containing natural antioxidants, caffeic and p-coumaric acids at different concentrations of 0.5%, 1%, 5%, and 10% w/w of polymers, were designed for packing fatty foods. Antioxidant activities and kinetics for all film formulations were assessed using radical scavenging activity (DPPH), reducing power, and iron chelating ability.

Bioactive edible films for food applications:Influence of the bioactive compounds on film structure and properties.

Nowadays, a new generation of edible films is being especially designed for incorporating antimicrobials, antioxidants, enzymes or functional ingredients. Edible films made from natural biopolymers become the focus of many research works as an alternative to synthetic food packaging due to their edibility, biodegradability and compostability as well as to their use as active packaging. Active compounds incorporated in edible films could protect foods against deterioration during storage and therefore extend their shelf life.

Impact of functional properties and release kinetics on antioxidant activity of biopolymer active films and coatings.

This work deals with the study of the release kinetics of some natural antioxidants (ferulic acid, caffeic acid and tyrosol) from chitosan-fish gelatin edible films immersed ethanol at 96%, as well as the kinetics of their antioxidant activity using the DPPH assay. The aim was to determine how film functional properties influence the release kinetic and antioxidant activity. The addition of antioxidants to chitosan-fish gelatin matrix decreased the water vapour permeability by more than 30%.

Development and characterization of cuttlefish (Sepia officinalis) skin gelatin-protein isolate blend films.

In the present study, cuttlefish skin gelatin (CSG) and protein isolate (CSPI) blend films were prepared and their physicochemical and antioxidant properties were characterized. CSG (4%, w/v) was blended with CSPI (3%, w/v) at different ratios and 15% of glycerol (w/w, plasticizer/polymer dry matter). Results showed that increasing of CSPI content induced lower lightness but higher redness, yellowness and color difference values compared to CSG film.

Tuning the Functional Properties of Polysaccharide-Protein Bio-Based Edible Films by Chemical, Enzymatic, and Physical Cross-Linking.

Among natural biopolymers, polysaccharides and proteins are very promising for biodegradable and edible wraps with different characteristics, so that their formulations can be tailor-made to suit the needs of a specific commodity. Films prepared from polysaccharides have good gas barrier properties but exhibit lower resistance to moisture compared to protein films (edible) or polylactide films (biodegradable). Protein-based films show better mechanical and oxygen barrier properties compared to polysaccharide films.

Impact of electron beam irradiation on fish gelatin film properties.

The objective of this work was to display the effect of electron beam accelerator doses on properties of plasticized fish gelatin film. Electron spin resonance indicates free radical formation during irradiation, which might induce intermolecular cross-linking. Tensile strength for gelatin film significantly increases after irradiation (improved by 30% for 60 kGy).

Effect of γ-radiation on free radicals formation, structural changes and functional properties of wheat starch.

Wheat starch was treated by different γ-radiation doses (3, 5, 10, 20, 35 and 50 kGy). The effects of γ-radiation on structural, thermal, physicochemical, morphological and rheological properties of wheat starch were studied. The presence of free radicals after γ-radiation treatment, which number decreased with time was confirmed.

Barrier, structural and mechanical properties of bovine gelatin-chitosan blend films related to biopolymer interactions.

Background: The increased use of synthetic packaging films has led to a high ecological problem due to their total non-biodegradability. Thus, there is a vital need to develop renewable and environmentally friendly bio-based polymeric materials. Films and coatings made from polysaccharide polymers, particularly chitosans and gelatins have good gas barrier properties and are envisaged more and more for applications in the biomedical and food fields, as well as for packaging.

Sterilization and protection of protein in combinations of Camellia sinensis green tea extract and gamma irradiation.

Sterilization of milk protein without heating is of great interest. Gamma irradiation is a very powerful method to decontaminated casein. Gamma-irradiation of proteins in aqueous media at doses higher than 5kGy is known to induce their aggregation (without oxygen) or degradation (in presence of oxygen).