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Combining Non-Thermal Processing Techniques With Edible Coating Materials: An Innovative Approach to Food Preservation Publisher



Khezerlou A1 ; Zolfaghari H1 ; Forghani S2 ; Abedifiroozjah R3 ; Alizadeh Sani M4 ; Negahdari B5 ; Jalalvand M5 ; Ehsani A6 ; Mcclements DJ7
Authors
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Authors Affiliations
  1. 1. Students Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, 5166614711, Iran
  2. 2. Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, 5166614711, Iran
  3. 3. Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, 5166614711, Iran
  4. 4. Food Safety and Hygiene Division, Environmental Health Engineering Department, School of Public Health, Tehran University of Medical Sciences, Tehran, 5166614711, Iran
  5. 5. Department of Medical Biotechnology, School of Advanced Technologies in Medicine, Tehran University of Medical Sciences, Tehran, 5166614711, Iran
  6. 6. Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, 5166614711, Iran
  7. 7. Department of Food Science, University of Massachusetts Amherst, Amherst, 01003, MA, United States

Source: Coatings Published:2023


Abstract

Innovative processing and packaging technologies are required to create the next generation of high-quality, healthy, safe, and sustainable food products. In this review, we overview the potential of combining edible coating materials with non-thermal processing technologies to improve the quality, increase the safety, extend the shelf life, and reduce the waste of foods and plastics. Edible coatings are typically assembled from food-grade structuring ingredients that can provide the required mechanical and barrier properties, such as proteins, polysaccharides, and/or lipids. These materials can be fortified with functional additives to further improve the quality, safety, and shelf life of coated foods by reducing ripening, gas exchange, and decay caused by bacteria and fungi. Non-thermal processing techniques include high hydrostatic pressure, pulsed light, ultrasound, and radiation technologies. These technologies can be used to inhibit the growth of pathogenic or spoilage microorganisms on packaged foods. Examples of the application of this combined approach to a range of highly perishable foods are given. In addition, the impact of these combined methods on the quality attributes of these food products is discussed. © 2023 by the authors.
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