Khan, Muhammad Rehan, Volpe, Stefania, Valentino, Marika, Miele, Nicoletta Antonella, Cavella, Silvana and Torrieri, Elena (2021) Active casein coatings and films for perishable foods: Structural properties and shelf-life extension. [Pubblicazione in rivista scientifica]
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| Item Type: | Pubblicazione in rivista scientifica |
|---|---|
| Resource language: | English |
| Title: | Active casein coatings and films for perishable foods: Structural properties and shelf-life extension |
| Creators: | Creators Email Khan, Muhammad Rehan Muhrehankhan.unina@outlook.com Volpe, Stefania stefania.volpe2@unina.it Valentino, Marika marika.valentino@unina.it Miele, Nicoletta Antonella nicolettaantonella.miele@unina.it Cavella, Silvana cavella@unina.it Torrieri, Elena elena.torrieri@unina.it |
| Date: | August 2021 |
| Number of Pages: | 19 |
| Institution: | Università degli studi di Napoli Federico II |
| Department: | Dipartimento di Agraria |
| Sezione di dipartimento: | Scienze e Tecnologie Alimentari |
| Identification Number: | 10.3390/coatings11080899 |
| Original publication URL: | https://www.mdpi.com/2079-6412/11/8/899 |
| Journal or Publication Title: | Coating |
| Date: | August 2021 |
| ISSN: | 20796412 |
| Volume: | 11 |
| Number: | 899 |
| Number of Pages: | 19 |
| Keywords: | Active coatings; Caseinate; Films; Fruits and vegetables; Proteins; Shelf-life; Structural properties |
| Identification Number: | 10.3390/coatings11080899 |
| Settori scientifico-disciplinari del MIUR: | Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari |
| Access rights: | Open access |
| Date Deposited: | 14 Jan 2022 12:39 |
| Last Modified: | 14 Jan 2022 12:39 |
| URI: | http://www.fedoa.unina.it/id/eprint/13305 |
| DOI: | 10.3390/coatings11080899 |
Collection description
There is an urgent need to increase the food supplies to fulfil the demands of future generations as the population of the world is expected to grow beyond 10 billion by 2050. An essential component for ensuring global food security is to reduce food losses during the post-harvest stage. Active edible coatings and films are a promising sustainable preservation technology for shelf-life extension of food products by hindering decay kinetics of minimally processed fruits and vegetables (F&V), by restricting the mass transfer of moisture, aroma, or gases and carrying an active compound, such as an antioxidant or antimicrobial. Active protein-based coatings and films have the potential to extend the shelf-life of food products by decreasing their respiration rates, as they exhibit an excellent gas barrier and good mechanical properties as compared to other biopolymeric packaging. Among protein-based biopolymers, casein and its derivatives as packaging films have been extensively studied due to their low cost, complete biodegradability, and availability. Currently, there is no review study focusing on caseinate-based active coating and film, thus, this review aims to give insights on the composition, rheology, structure, and properties of caseinate-based formulations by critically discussing the results presented in the literature. A methodological approach was followed to obtain relevant literature to discuss the influence of additives on the shelf-life of F&V. Furthermore, changes in secondary structure of casein were observed after incorporation of bioactive compounds (i.e., phenolic acids). Likewise, there is a need to explore chemical interactions among bioactive compounds and biopolymer material by using in silico and laboratory trials as food additives have shown to influence the physicochemical properties of film and shelf-life of food products.
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