| Autor: |
Chacon, Wilson Daniel Caicedo, Paz-Arteaga, Sarah L., Torres-León, Cristian, Valencia, Germán Ayala |
| Předmět: |
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| Zdroj: |
Journal of Polymers & the Environment; Feb2023, Vol. 31 Issue 2, p433-446, 14p |
| Abstrakt: |
Gum-based coatings are defined as edible materials formed on the food surface and used to maintain the quality and extend the food shelf life. Gum-based coatings are obtained after the gum solubilization in water. The most common gums used to manufacture food coatings are xanthan, guar, arabic, tragacanth, and seed-based gums, due to their excellent coating-forming and barrier properties, as well as the minimal variation of organoleptic properties when applied on foods. Composite coatings based on gums with starch, chitosan, cellulose derivatives and proteins have also been studied as an option to improve the barrier and mechanical properties of the resulting edible material. Recently, gum-based coatings have been blended with extracts and essential oils isolated from plants to produce active coatings used to extend the food shelf life by reducing lipid oxidation and microbial growth. This review aims to comprehensively analyze the literature related to the production of gums-based coatings and their application in foods. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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