可食用涂层作为生物活性化合物的包埋基质：综述。
Edible coatings as encapsulating matrices for bioactive compounds: a review.
机构信息
Centro de Investigación en Alimentación y Desarrollo, AC (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000 México.
出版信息
J Food Sci Technol. 2014 Sep;51(9):1674-85. doi: 10.1007/s13197-013-1246-x. Epub 2014 Jan 10.
Abstract
Edible coatings can extend the shelf-life of many foods, controlling moisture and solute migration, gas exchange and oxidative reaction rates. Besides, edible coatings can be used as carriers of bioactive compounds to improve the quality of food products such as antioxidants, antimicrobials, flavors and probiotics. These approaches can be useful to extend shelf-life as well as provide a functional product. When edible coatings are used as a matrix holding bioactive compounds remarkable benefits arise; off odors and flavors can be masked, bioactive compounds are protected from the environment, and controlled release is allowed. In this sense, the present review will be focused on analyzing the potential use of encapsulation with edible coatings to incorporate bioactive compounds, solving the disadvantages of direct application.
摘要
可食用涂层可以延长许多食品的保质期，控制水分和溶质迁移、气体交换和氧化反应速率。此外，可食用涂层可用作生物活性化合物的载体，以提高食品质量，如抗氧化剂、抗菌剂、香料和益生菌。这些方法可用于延长保质期和提供功能性产品。当可食用涂层用作保持生物活性化合物的基质时，会产生显著的好处；可以掩盖异味和气味，保护生物活性化合物免受环境影响，并允许控制释放。在这个意义上，本综述将集中分析用可食用涂层进行包封以结合生物活性化合物的潜在用途，解决直接应用的缺点。
相似文献
1
Edible coatings as encapsulating matrices for bioactive compounds: a review.
J Food Sci Technol. 2014 Sep;51(9):1674-85. doi: 10.1007/s13197-013-1246-x. Epub 2014 Jan 10.
2
An insight to potential application of synbiotic edible films and coatings in food products.
Front Nutr. 2022 Jul 27;9:875368. doi: 10.3389/fnut.2022.875368. eCollection 2022.
3
Edible Films and Coatings as Carriers of Living Microorganisms: A New Strategy Towards Biopreservation and Healthier Foods.
Compr Rev Food Sci Food Saf. 2018 May;17(3):594-614. doi: 10.1111/1541-4337.12345. Epub 2018 Mar 30.
4
Combining edible coatings technology and nanoencapsulation for food application: A brief review with an emphasis on nanoliposomes.
Food Res Int. 2021 Jul;145:110402. doi: 10.1016/j.foodres.2021.110402. Epub 2021 May 11.
5
Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review.
Polymers (Basel). 2019 Dec 19;12(1):12. doi: 10.3390/polym12010012.
6
Functionalizing and bio-preserving processed food products via probiotic and synbiotic edible films and coatings.
Adv Food Nutr Res. 2020;94:161-221. doi: 10.1016/bs.afnr.2020.06.004. Epub 2020 Jul 14.
7
Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review.
Foods. 2021 Nov 16;10(11):2821. doi: 10.3390/foods10112821.
8
Bioactive edible films for food applications: mechanisms of antimicrobial and antioxidant activity.
Crit Rev Food Sci Nutr. 2019;59(21):3431-3455. doi: 10.1080/10408398.2018.1494132. Epub 2018 Sep 10.
9
Advances in edible coatings for fresh fruits and vegetables: a review.
Crit Rev Food Sci Nutr. 2013;53(5):435-50. doi: 10.1080/10408398.2010.541568.
10
Probiotic Incorporation in Edible Films and Coatings: Bioactive Solution for Functional Foods.
Int J Mol Sci. 2018 Jan 4;19(1):150. doi: 10.3390/ijms19010150.
引用本文的文献
1
Effect of Xanthan gum-based edible coating enriched with cloves and cinnamon for extending the shelf-life of pomegranate fruit during cold storage.
Sci Rep. 2025 Aug 27;15(1):31518. doi: 10.1038/s41598-025-15467-x.
2
Liposomal and Liposomes-Film Systems as Carriers for Bioactives from L. Petals: Physicochemical Characterization and Biological Potential.
Pharmaceutics. 2023 Dec 7;15(12):2742. doi: 10.3390/pharmaceutics15122742.
3
Efficient strategies for controlled release of nanoencapsulated phytohormones to improve plant stress tolerance.
Plant Methods. 2023 May 15;19(1):47. doi: 10.1186/s13007-023-01025-x.
4
Development of engineered probiotics with tailored functional properties and their application in food science.
Food Sci Biotechnol. 2023 Feb 26;32(4):453-470. doi: 10.1007/s10068-023-01252-x. eCollection 2023 Mar.
5
Journey of the Probiotic Bacteria: Survival of the Fittest.
Microorganisms. 2022 Dec 30;11(1):95. doi: 10.3390/microorganisms11010095.
6
Antimicrobial and Antioxidant Activity of Apricot () Phenolic-Rich Extract and Its Application as an Edible Coating for Fresh-Cut Vegetable Preservation.
Biomed Res Int. 2022 Oct 21;2022:8440304. doi: 10.1155/2022/8440304. eCollection 2022.
7
Potentials of Natural Preservatives to Enhance Food Safety and Shelf Life: A Review.
ScientificWorldJournal. 2022 Sep 23;2022:9901018. doi: 10.1155/2022/9901018. eCollection 2022.
8
Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects.
Antioxidants (Basel). 2022 Apr 8;11(4):742. doi: 10.3390/antiox11040742.
9
Effects of Gum Arabic Coatings Enriched with Lemongrass Essential Oil and Pomegranate Peel Extract on Quality Maintenance of Pomegranate Whole Fruit and Arils.
Foods. 2022 Feb 18;11(4):593. doi: 10.3390/foods11040593.
10
Chitosan as a Valuable Biomolecule from Seafood Industry Waste in the Design of Green Food Packaging.
Biomolecules. 2021 Oct 28;11(11):1599. doi: 10.3390/biom11111599.
本文引用的文献
1
Antibacterial Activity of Probiotic Lactobacillus plantarum HK01: Effect of Divalent Metal Cations and Food Additives on Production Efficiency of Antibacterial Compounds.
Probiotics Antimicrob Proteins. 2013 Jun;5(2):121-30. doi: 10.1007/s12602-013-9130-6.
2
Effects of different encapsulation agents and drying process on stability of betalains extract.
J Food Sci Technol. 2014 Sep;51(9):2216-21. doi: 10.1007/s13197-012-0728-6. Epub 2012 May 12.
3
Refrigeration and edible coatings in blackberry (Rubus spp.) conservation.
J Food Sci Technol. 2014 Sep;51(9):2120-6. doi: 10.1007/s13197-012-0702-3. Epub 2012 May 4.
4
Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide.
J Food Sci Technol. 2014 Aug;51(8):1568-74. doi: 10.1007/s13197-012-0679-y. Epub 2012 Mar 21.
5
Probiotic viability - does it matter?
Microb Ecol Health Dis. 2012 Jun 18;23. doi: 10.3402/mehd.v23i0.18567. eCollection 2012.
6
In vitro evaluation of Bifidobacterium strains of human origin for potential use in probiotic functional foods.
Benef Microbes. 2013 Jun 1;4(2):179-86. doi: 10.3920/BM2012.0052.
7
Advances in edible coatings for fresh fruits and vegetables: a review.
Crit Rev Food Sci Nutr. 2013;53(5):435-50. doi: 10.1080/10408398.2010.541568.
8
Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products.
Int J Food Microbiol. 2012 Jul 2;157(2):162-6. doi: 10.1016/j.ijfoodmicro.2012.04.025. Epub 2012 May 3.
9
Microencapsulation of flavors in carnauba wax.
Sensors (Basel). 2010;10(1):901-12. doi: 10.3390/s100100901. Epub 2010 Jan 25.
10
Edible packaging materials.
Annu Rev Food Sci Technol. 2010;1:415-48. doi: 10.1146/annurev.food.080708.100836.
Zotero 插件