dc.contributor.author
Rojas Grau, María Alejandra
dc.contributor.author
Soliva-Fortuny, Robert
dc.contributor.author
Martín Belloso, Olga
dc.date.accessioned
2024-12-05T22:40:27Z
dc.date.available
2024-12-05T22:40:27Z
dc.date.issued
2016-09-23T12:21:13Z
dc.date.issued
2025-01-01
dc.identifier
https://doi.org/10.1016/j.tifs.2009.05.002
dc.identifier
http://hdl.handle.net/10459.1/57837
dc.identifier.uri
http://hdl.handle.net/10459.1/57837
dc.description.abstract
Edible films and coatings are applied on many products to control moisture transfer, gas exchange or oxidation processes. One major advantage of using edible films and coatings is that several active ingredients can be incorporated into the polymer matrix and consumed with the food, thus enhancing safety or even nutritional and sensory attributes. This review discusses the use of edible coatings as carriers of functional ingredients on fresh-cut fruits, including the recent advances in the incorporation of antimicrobials, antibrownings, texture enhancers and nutraceuticals to improve quality and functionality of fresh-cut fruits. Sensory implications, regulatory status and future trends are also reviewed.
dc.description.abstract
This work was supported by the Ministry of Science and Technology, Spain (AGL2003-09208-C03-01).
dc.relation
MICYT/PN2000-2003/AGL2003-09208-C03-01
dc.relation
Reproducció del document publicat a https://doi.org/10.1016/j.tifs.2009.05.002
dc.relation
Trends in Food Science and Technology, 2009, vol. 20, núm. 10, p. 438-447
dc.rights
(c) Elsevier Ltd., 2009
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.title
Edible coatings to incorporate active ingredients to freshcut fruits: a review
