Díaz-Montes Elsa, Castro-Muñoz Roberto
Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticoman, Ciudad de México 07340, Mexico.
Tecnologico de Monterrey, Campus Toluca, Avenida Eduardo Monroy Cárdenas 2000, San Antonio Buenavista, Toluca de Lerdo 50110, Mexico.
Foods. 2021 Jan 26;10(2):249. doi: 10.3390/foods10020249.
Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond only preservation; the current techniques are focused on the fulfillment of two additional objectives, the suitability of the used processes and generation of environmentally friendly products with non-presence of any side effect on health. Moreover, they are also looking for additional nutritional properties. One of these preservation protocols deals with the use of edible films and coatings. Therefore, this review shows an overview of synthetic materials (e.g., glass, aluminum, plastic, and paperboard), as well as the regulations that limit their application in food packaging. Further, this review releases the current-state-of-the-art of the use of films and edible coatings as an alternative to conventional packaging, providing the main features that these biodegradable packaging should meet towards specific uses for the conservation and improvement of various food products. Herein, particular attention has been paid to the main used components (e.g., biopolymers, additives, bioactive, and probiotic components), manufacturing methods (for edible films or coatings) and their application to specific products. In addition, an outlook of the application of edible films and coatings as quality indicators of perishable products is shown.
食品保鲜技术目前在延长易腐食品（如肉类、鱼类、牛奶、鸡蛋以及许多生鲜水果和蔬菜）的保质期上面临重大挑战，而这些易腐食品有助于满足每日营养需求。此外，食品保鲜已不仅仅局限于保存；当前的技术还侧重于实现另外两个目标，即所用工艺的适用性以及生产对环境友好且对健康无任何副作用的产品。而且，它们还在寻求额外的营养特性。其中一种保鲜方案涉及可食用薄膜和涂层的使用。因此，本综述概述了合成材料（如玻璃、铝、塑料和纸板）以及限制它们在食品包装中应用的相关规定。此外，本综述介绍了使用薄膜和可食用涂层作为传统包装替代品的最新技术现状，阐述了这些可生物降解包装针对各类食品的保存和品质提升的特定用途应具备的主要特性。在此，特别关注了主要使用的成分（如生物聚合物、添加剂、生物活性成分和益生菌成分）、（可食用薄膜或涂层的）制造方法及其在特定产品中的应用。此外，还展示了可食用薄膜和涂层作为易腐产品质量指标的应用前景。
