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Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations

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Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations

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dc.contributor.author Bonilla Lagos, Maria Jeannine es_ES
dc.contributor.author Atarés Huerta, Lorena María es_ES
dc.contributor.author Vargas, Maria es_ES
dc.contributor.author Chiralt, A. es_ES
dc.date.accessioned 2016-12-20T12:59:15Z
dc.date.available 2016-12-20T12:59:15Z
dc.date.issued 2012-05
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/75462
dc.description.abstract [EN] Oxygen has a deleterious effect on the quality of a wide variety of food products. The application of edible films and coatings to food products represents a new approach to solve this problem. Edible films and coatings can include antioxidant agents in their formulation and at the same time, they represent a barrier to oxygen, which results in a better preservation of quality. The water activity of the product, as well as the ambient relative humidity, determines the antioxidant effect of films and coatings. This paper reviews the latest studies dealing with the effectiveness and application of antioxidant films and coatings.Highlights ► The deleterious effect of oxygen on food quality can be controlled with edible films and coatings containing antioxidants. ► The action of these involves the oxygen barrier effect and the specific activity of the incorporated antioxidant agents. ► The efficiency of edible films and coatings is greatly affected by the water availability in the film. ► This paper reviews the latest studies dealing with the effectiveness and application of antioxidant films and coatings. es_ES
dc.description.sponsorship The authors acknowledge the financial support from the Spanish Ministerio de Educacion y Ciencia through Project AGL2010-20694, from Universidad Politecnica de Valencia through Project PAID-06-09-2834 and from Conselleria de Empresa, Universidad y Ciencia (Project GV/2010/082). en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Antioxidant effect es_ES
dc.subject Edible coatings es_ES
dc.subject Edible films es_ES
dc.subject Fish es_ES
dc.subject Food oxidation es_ES
dc.subject Fruit es_ES
dc.subject Meat es_ES
dc.subject Nuts es_ES
dc.subject Oxygen es_ES
dc.subject Vegetables es_ES
dc.subject Deleterious effects es_ES
dc.subject Edible coating es_ES
dc.subject Effect of oxygen es_ES
dc.subject Films and coatings es_ES
dc.subject Food quality es_ES
dc.subject Water activity es_ES
dc.subject Food products es_ES
dc.subject Fruits es_ES
dc.subject Meats es_ES
dc.subject Coatings es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2011.05.034
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2010-20694/ES/FILMS Y RECUBRIMIENTOS COMESTIBLES%2FBIODEGRADABLES, CON ACTIVIDAD ANTIMICROBIANA Y ANTIOXIDANTE, PARA USO ALIMENTARIO. UTILIZACION DE PROCESADO EN HUMEDO Y EN SECO./ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/UPV//PAID-06-09-2834/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//GV%2F2010%2F082/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Bonilla Lagos, MJ.; Atarés Huerta, LM.; Vargas, M.; Chiralt, A. (2012). Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations. Journal of Food Engineering. 110(2):208-213. https://doi.org/10.1016/j.jfoodeng.2011.05.034 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.jfoodeng.2011.05.034 es_ES
dc.description.upvformatpinicio 208 es_ES
dc.description.upvformatpfin 213 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 110 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 210252 es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación
dc.contributor.funder Generalitat Valenciana
dc.contributor.funder Universitat Politècnica de València


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