Plant-derived active substances incorporated as antioxidant,antibacterial or antifungal components in coatings/films for food packaging applications  

作　　者：Arshied Manzoor Basharat Yousuf Junaid Ahmad Pandith Saghir Ahmad 

机构地区：[1]Department of Post-Harvest Engineering and Technology,Faculty of Agricultural Sciences,A.M.U,Aligarh,202002,U.P,India [2]Department of Food Science&Technology,School of Applied Sciences&Technology,University of Kashmir,190006,J&K,India [3]Department of Food Technology,School of Engineering&Technology,Islamic University of Science&Technology,Awantipora,192122,J&K,India

出　　处：《Food Bioscience》2023年第3期239-255,共17页食品生物科学（英文）

基　　金：award of Senior Research Fellowship(SRF)from Indian Council of Medical Research(ICMR),New Delhi,India.

摘　　要：Many investigations have been carried out analyzing the characteristics of various materials for development of edible coatings/films for food applications.Subsequent modifications for improvement and ameliorating the film/coating characteristics has been the pivot of research in the last decade.An inclination has developed among researchers towards use of plant-based active substances for development of food products and food packaging.Plant based materials have been widely used as antioxidants or antimicrobials in film/coating formulations.Such materials include plant extracts,essential oils,oleoresins,and plant exudates.The compounds present in these materials mostly perform the antibacterial,antiviral,antifungal,antioxidant,and anti-browning functions.Such compounds may also be isolated from plant materials and then incorporated into edible coatings/films.This document is a comprehensive review describing the plant derived active substances used as antimicrobial and antioxidant components in edible films/coating.It also focuses on their applications for improving quality of different foods along with their safety regulations.

关 键 词：Antimicrobial packaging Edible films Plant derived antioxidants Plant exudates Spice oleoresins 

分 类 号：TS201.2[轻工技术与工程—食品科学]