naa a22 4500 510764738 CHVBK 20180411083152.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s12393-013-9072-5 doi (NATIONALLICENCE)springer-10.1007/s12393-013-9072-5 Natural Additives in Bioactive Edible Films and Coatings: Functionality and Applications in Foods [Elektronische Daten] [A. Silva-Weiss, M. Ihl, P. Sobral, M. Gómez-Guillén, V. Bifani] Incorporation of natural additives to active packaging systems or biopolymer-based edible films can modify the film structure and, as a result, modify their functionality and application to foods. This paper reviews the effect of the incorporation of natural additives from plant extracts or their isolated active compounds and vitamins on the functionality of edible films and the application of these films to foods. The final functionality of edible films is related to their bioactive properties (such as antioxidant, antimicrobial, and antibrowning activities) and functional properties (such as barrier to oxygen, carbon dioxide, and UV-vis light); water vapor permeability; tensile stress; elongation at break; and physical properties (such as opacity and color). Several categories of natural antioxidants found in plant, spices, and herbs (organic acids, plant natural extracts, and plant essential oils) have been incorporated into edible films and coatings, resulting in an improvement of the bioactive properties of the films. However, a wide range of plant natural sources with bioactive properties has not yet been characterized with respect to their ability to be applied directly on foods and used to develop active packaging or biopolymer-based edible films for preserving and adding value to foods. In addition, in vivo studies of the use of bioactive films to preserve the quality, shelf life, and nutritional value of foods remain limited. Springer Science+Business Media New York, 2013 Biopolymers nationallicence Bioactive compounds nationallicence Plant-based products nationallicence Vitamins nationallicence Interactions nationallicence Silva-Weiss A. Doctoral Program in Science of Natural Resources, Scientific and Technological Bioresource Nucleus (BIOREN-UFRO), Universidad de La Frontera, PO Box 54-D, Temuco, Chile aut Ihl M. Chemical Engineering Department, Universidad de La Frontera, PO Box 54-D, Temuco, Chile aut Sobral P. Food Engineering Department, University of São Paulo, PB 23, 13635-900, Pirassununga, SP, Brazil aut Gómez-Guillén M. Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN, CSIC), C/José Antonio Novais, 10, 28040, Madrid, Spain aut Bifani V. Chemical Engineering Department, Universidad de La Frontera, PO Box 54-D, Temuco, Chile aut Food Engineering Reviews Springer US; http://www.springer-ny.com 5/4(2013-12-01), 200-216 1866-7910 5:4<200 2013 5 12393 https://doi.org/10.1007/s12393-013-9072-5 text/html Onlinezugriff via DOI 1 review-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s12393-013-9072-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Silva-Weiss A. Doctoral Program in Science of Natural Resources, Scientific and Technological Bioresource Nucleus (BIOREN-UFRO), Universidad de La Frontera, PO Box 54-D, Temuco, Chile aut NATIONALLICENCE 700 1- Ihl M. Chemical Engineering Department, Universidad de La Frontera, PO Box 54-D, Temuco, Chile aut NATIONALLICENCE 700 1- Sobral P. Food Engineering Department, University of São Paulo, PB 23, 13635-900, Pirassununga, SP, Brazil aut NATIONALLICENCE 700 1- Gómez-Guillén M. Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN, CSIC), C/José Antonio Novais, 10, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Bifani V. Chemical Engineering Department, Universidad de La Frontera, PO Box 54-D, Temuco, Chile aut NATIONALLICENCE 773 0- Food Engineering Reviews Springer US; http://www.springer-ny.com 5/4(2013-12-01), 200-216 1866-7910 5:4<200 2013 5 12393 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer