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Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation

2018; Multidisciplinary Digital Publishing Institute; Volume: 19; Issue: 3 Linguagem: Inglês

10.3390/ijms19030705

1661-6596

María L. Zambrano‐Zaragoza, Ricardo M. González-Reza, Néstor Mendoza‐Muñoz, V. Miranda-Linares, Tanía Florencia Bernal-Couoh, Susana Mendoza‐Elvira, David Quintanar‐Guerrero,

Microencapsulation and Drying Processes

Currently, nanotechnology represents an important tool and an efficient option for extending the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and improved properties compared to larger systems. For food applications, this technology allows the incorporation of hydrophilic and lipophilic substances with antimicrobial and antioxidant properties that can be released during storage periods to increase the shelf life of diverse products, including whole and fresh-cut fruits and vegetables, nuts, seeds, and cheese, among others. Edible coatings are usually prepared with natural polymers that are non-toxic, economical, and readily available. Nanosystems, in contrast, may also be prepared with biodegradable synthetic polymers, and liquid and solid lipids at room temperature. In this review, recent developments in the use of such nanosystems as nanoparticles, nanotubes, nanocomposites, and nanoemulsions, are discussed critically. The use of polymers as the support matrix for nanodispersions to form edible coatings for food preservation is also analyzed, but the central purpose of the article is to describe available information on nanosystems and their use in different food substrates to help formulators in their work.