Khan, Muhammad Rehan and Volpe, Stefania and Valentino, Marika and Miele, Nicoletta Antonella and 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
Lingua: English
Title: Active casein coatings and films for perishable foods: Structural properties and shelf-life extension
Khan, Muhammad
Miele, Nicoletta
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
Official URL:
Journal or Publication Title: Coating
Date: August 2021
ISSN: 20796412
Volume: 11
Number: 899
Number of Pages: 19
Uncontrolled 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
DOI: 10.3390/coatings11080899


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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