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Title: Polysaccharide-Based Packaging Functionalized with Inorganic Nanoparticles for Food Preservation
Authors: Anaya Esparza, Luis Miguel
Villagrán de la Mora, Blanca Zuamí
Rodríguez Barajas, Noé
Ruvalcaba Gómez, José Martín
Iñiguez Muñoz, Laura Elena
Maytorena Verdugo, Claudia Ivette
Montalvo González, Efigenia
Pérez Larios, Alejandro
Keywords: polysaccharide
inorganic nanoparticles
hybrid materials
active packaging
food preservation
Issue Date: Jun-2021
Publisher: MDPI
Citation: Anaya-Esparza, L.M.; Villagrán-de la Mora, Z.; Rodríguez-Barajas, N.; Ruvalcaba-Gómez, J.M.; Iñiguez-Muñoz, L.E.; Maytorena-Verdugo, C.I.; Montalvo-González, E.; Pérez-Larios, A. Polysaccharide-Based Packaging Functionalized with Inorganic Nanoparticles for Food Preservation. Polysaccharides 2021, 2, 400–428. polysaccharides2020026
Series/Report no.: Polysaccharides;Vol. 2, Issue 2 (2021) 400-428
Abstract: Abstract: Functionalization of polysaccharide-based packaging incorporating inorganic nanoparticles for food preservation is an active research area. This review summarizes the use of polysaccharidebased materials functionalized with inorganic nanoparticles (TiO2, ZnO, Ag, SiO2, Al2O3, Fe2O3, Zr, MgO, halloysite, and montmorillonite) to develop hybrid packaging for fruit, vegetables, meat (lamb, minced, pork, and poultry), mushrooms, cheese, eggs, and Ginkgo biloba seeds preservation. Their effects on quality parameters and shelf life are also discussed. In general, treated fruit, vegetables, mushrooms, and G. biloba seeds markedly increased their shelf life without significant changes in their sensory attributes, associated with a slowdown effect in the ripening process (respiration rate) due to the excellent gas exchange and barrier properties that effectively prevented dehydration, weight loss, enzymatic browning, microbial infections by spoilage and foodborne pathogenic bacteria, and mildew apparition in comparison with uncoated or polysaccharide-coated samples. Similarly, hybrid packaging showed protective effects to preserve meat products, cheese, and eggs by preventing microbial infections and lipid peroxidation, extending the food product’s shelf life without changes in their sensory attributes. According to the evidence, polysaccharide-hybrid packaging can preserve the quality parameters of different food products. However, further studies are needed to guarantee the safe implementation of these organic–inorganic packaging materials in the food industry.
Description: Artículo
ISSN: 2673-4176
Appears in Collections:2403 Artículos

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