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Camiletti OF, Prieto MC, Bergesse AE, Vera LG, Grosso NR. A new active packaging system based on chickpea-based edible coatings added with microcapsules of Cosmos sulphureus Cav. flower extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38958470 DOI: 10.1002/jsfa.13715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Accepted: 06/19/2024] [Indexed: 07/04/2024]
Abstract
BACKGROUND The Cosmos sulphureus Cav. plant is studied for its high polyphenolic content with antioxidant properties. Its flowers, rich in phenolic acids, flavonoids, and tannins, hold promise as antioxidants in food preservation. The inclusion of these compounds in chickpea-based coatings with a previously studied preservative effect would be an excellent option as a food preservation method and microencapsulation addresses challenges like dispersion and degradation of polyphenols in the coating. The objective of this research was to evaluate the in vitro antioxidant activity of Cosmos sulphureus leaves, seed, and flower extracts and explore the protective effects of chickpea-based coatings containing microcapsules of flower polyphenolic extract on the chemical quality of stored roasted sunflower seeds during storage. RESULTS The ethanolic leaf extract exhibited the highest antiradical activity, followed by the aqueous flower extract. After a storage period of 15 days, at 40 °C, the chickpea-based coatings effectively delayed lipid oxidation in the roasted sunflowers seeds, and the inclusion of polyphenolic microcapsules with 0.01% extract (SMC 0.01%) in the coating significantly improved the protective effect. By day 15 of storage, SMC 0.01% showed comparable peroxide value, conjugated dienes, and linoleic acid content to samples containing the synthetic antioxidant BHT (butylated hydroxytoluene). Samples that only contained chickpea-based coating and coating with polyphenolic microcapsules with 0.005% extract exhibited significantly greater reduction in fatty acid content compared to the 0.01% SMC treatment. CONCLUSION The chickpea-based coating with polyphenolic microcapsules demonstrated antioxidant activity akin to synthetic BHT, offering a promising biopackaging solution for lipid-rich foods like roasted sunflower seeds. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ornella F Camiletti
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - M Cecilia Prieto
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
- Instituto de Botánica del Nordeste (IBONE - UNNE), CONICET, Corrientes, Argentina
| | - Antonella E Bergesse
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Leonardo G Vera
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina
| | - Nelson R Grosso
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
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2
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Monasterio A, Núñez E, Verdugo V, Osorio FA. Stability and Biaxial Behavior of Fresh Cheese Coated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides Using Immersion and Spray Methods. Polymers (Basel) 2024; 16:1559. [PMID: 38891503 PMCID: PMC11174876 DOI: 10.3390/polym16111559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Revised: 05/22/2024] [Accepted: 05/29/2024] [Indexed: 06/21/2024] Open
Abstract
In the food industry context, where fresh cheese stands out as a highly perishable product with a short shelf life, this study aimed to extend its preservation through multi-layer edible coatings. The overall objective was to analyze the biaxial behavior and texture of fresh cheese coated with nanoliposomes encapsulating grape seed tannins (NTs) and polysaccharides (hydroxypropyl methylcellulose; HPMC and kappa carrageenan; KC) using immersion and spray methods, establishing comparisons with uncoated cheeses and commercial samples, including an accelerated shelf-life study. NT, HPMC, and KC were employed as primary components in the multi-layer edible coatings, which were applied through immersion and spray. The results revealed significant improvements, such as a 20% reduction in weight loss and increased stability against oxidation, evidenced by a 30% lower peroxide index than the uncoated samples. These findings underscore the effectiveness of edible coatings in enhancing the quality and extending the shelf life of fresh cheese, highlighting the innovative application of nanoliposomes and polysaccharide blends and the relevance of applying this strategy in the food industry. In conclusion, this study provides a promising perspective for developing dairy products with improved properties, opening opportunities to meet market demands and enhance consumer acceptance.
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Affiliation(s)
- Angela Monasterio
- Department of Food Science and Technology, Technological Faculty, University of Santiago-Chile (USACH), Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile; (A.M.); (V.V.)
| | - Emerson Núñez
- Department of Fruit Production and Enology, School of Agricultural and Natural Systems, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile;
| | - Valeria Verdugo
- Department of Food Science and Technology, Technological Faculty, University of Santiago-Chile (USACH), Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile; (A.M.); (V.V.)
| | - Fernando A. Osorio
- Department of Food Science and Technology, Technological Faculty, University of Santiago-Chile (USACH), Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile; (A.M.); (V.V.)
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3
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Hashemi SMB, Kaveh S, Abedi E, Phimolsiripol Y. Polysaccharide-Based Edible Films/Coatings for the Preservation of Meat and Fish Products: Emphasis on Incorporation of Lipid-Based Nanosystems Loaded with Bioactive Compounds. Foods 2023; 12:3268. [PMID: 37685201 PMCID: PMC10487091 DOI: 10.3390/foods12173268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 08/22/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The high water and nutritional contents of meat and fish products make them susceptible to spoilage. Thus, one of the most important challenges faced by the meat industry is extending the shelf life of meat and fish products. In recent years, increasing concerns associated with synthetic compounds on health have limited their application in food formulations. Thus, there is a great need for natural bioactive compounds. Direct use of these compounds in the food industry has faced different obstacles due to their hydrophobic nature, high volatility, and sensitivity to processing and environmental conditions. Nanotechnology is a promising method for overcoming these challenges. Thus, this article aims to review the recent knowledge about the effect of biopolymer-based edible films or coatings on the shelf life of meat and fish products. This study begins by discussing the effect of biopolymer (pectin, alginate, and chitosan) based edible films or coatings on the oxidation stability and microbial growth of meat products. This is followed by an overview of the nano-encapsulation systems (nano-emulsions and nanoliposomes) and the effect of edible films or coatings incorporated with nanosystems on the shelf life of meat and fish products.
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Affiliation(s)
- Seyed Mohammad Bagher Hashemi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa 74616-86131, Iran; (S.M.B.H.); (E.A.)
| | - Shima Kaveh
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan 49189-43464, Iran
| | - Elahe Abedi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa 74616-86131, Iran; (S.M.B.H.); (E.A.)
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Basyigit B. Designing Nanoliposome-in-Natural Hydrogel Hybrid System for Controllable Release of Essential Oil in Gastrointestinal Tract: A Novel Vehicle. Foods 2023; 12:foods12112242. [PMID: 37297484 DOI: 10.3390/foods12112242] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2023] [Revised: 05/28/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
In this study, thyme essential oil (essential oil to total lipid: 14.23, 20, 25, and 33.33%)-burdened nanoliposomes with/without maltodextrin solution were infused with natural hydrogels fabricated using equal volumes (1:1, v/v) of pea protein (30%) and gum Arabic (1.5%) solutions. The production process of the solutions infused with gels was verified using FTIR spectroscopy. In comparison to the nanoliposome solution (NL1) containing soybean lecithin and essential oil, the addition of maltodextrin (molar ratio of lecithin to maltodextrin: 0.80, 0.40, and 0.20 for NL2, NL3, and NL4, respectively) to these solutions led to a remarkable shift in particle size (487.10-664.40 nm), negative zeta potential (23.50-38.30 mV), and encapsulation efficiency (56.25-67.62%) values. Distortions in the three-dimensional structure of the hydrogel (H2) constructed in the presence of free (uncoated) essential oil were obvious in the photographs when compared to the control (H1) consisting of a pea protein-gum Arabic matrix. Additionally, the incorporation of NL1 caused visible deformations in the gel (HNL1). Porous surfaces were dominant in H1 and the hydrogels (HNL2, HNL3, and HNL4) containing NL2, NL3, and NL4 in the SEM images. The most convenient values for functional behaviors were found in H1 and HNL4, followed by HNL3, HNL2, HNL1, and H2. This hierarchical order was also valid for mechanical properties. The prominent hydrogels in terms of essential oil delivery throughout the simulated gastrointestinal tract were HNL2, HNL3, and HNL4. To sum up, findings showed the necessity of mediators such as maltodextrin in the establishment of such systems.
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Affiliation(s)
- Bulent Basyigit
- Food Engineering Department, Engineering Faculty, Harran University, 63000 Sanliurfa, Turkey
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5
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Wei P, Zhang Y, Wang YY, Dong JF, Liao BN, Su ZC, Li W, Xu JC, Lou WY, Su HH, Peng C. Efficient extraction, excellent activity, and microencapsulation of flavonoids from Moringa oleifera leaves extracted by deep eutectic solvent. BIOMASS CONVERSION AND BIOREFINERY 2023; 13:1-15. [PMID: 36785542 PMCID: PMC9907881 DOI: 10.1007/s13399-023-03877-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 01/14/2023] [Accepted: 01/29/2023] [Indexed: 06/18/2023]
Abstract
A deep eutectic solvent (choline chloride (ChCl)-urea) was chosen to extract flavonoids from Moringa oleifera leaves (FMOL), the condition of extraction was tailor-made, under the optimal extraction conditions (material-to-liquid ratio of 1:60 g/mL, extraction time of 80 min, extraction temperature of 80 °C), the highest extraction efficiency reached 63.2 ± 0.3 mg R/g DW, and nine flavonoids were identified. Then, the biological activities including antioxidant activities, antibacterial activities, and anti-tumor activities were systematically studied. FMOL was superior to positive drugs in terms of antioxidant activity. As to DPPH investigation, the IC50 of FMOL and Vc were 64.1 ± 0.7 and 176.1 ± 2.0 µg/mL; for the ABTS, the IC50 of FMOL and Vc were 9.5 ± 0.3 and 38.2 ± 1.2 µg/mL, the FRAP value of FMOL and Vc were 15.5 ± 0.6 and 10.2 ± 0.4 mg TE/g, and ORAC value of FMOL and Vc were 4687.2 ± 102.8 and 3881.6 ± 98.6 µmol TE/g. The bacteriostatic (MICs were ≤ 1.25 mg/mL) activities of FMOL were much better than propyl p-hydroxybenzoate. Meanwhile, FMOL had comparable inhibitory activity with genistein on tumor cells, IC50 was 307.8 µg/mL, and could effectively induce apoptosis in HCT116. Microcapsules were prepared with xylose-modified soybean protein isolate and gelatin as wall materials; after that, the intestinal release of modified FMOL microcapsules was 86 times of free FMOL. Therefore, this study confirmed that FMOL extracted with ChCl/urea has rich bioactive components, and microencapsulated FMOL has potential application in food industry. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13399-023-03877-8.
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Affiliation(s)
- Ping Wei
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, 529020 Guangdong China
| | - Yue Zhang
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, 529020 Guangdong China
| | - Yao-Ying Wang
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, 529020 Guangdong China
| | - Jin-Feng Dong
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, 529020 Guangdong China
| | - Bi-Ni Liao
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, 529020 Guangdong China
| | - Zhi-Cheng Su
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, 529020 Guangdong China
| | - Wu Li
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, 529020 Guangdong China
| | - Ju-Cai Xu
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, 529020 Guangdong China
| | - Wen-Yong Lou
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 Guangdong China
| | - Hui-Hui Su
- Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou, 510316 Guangdong China
| | - Chao Peng
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, 529020 Guangdong China
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Yousefi M, Andishmand H, Assadpour E, Barzegar A, Kharazmi MS, Jafari SM. Nanoliposomal delivery systems of natural antibacterial compounds; properties, applications, and recent advances. Crit Rev Food Sci Nutr 2023; 64:6498-6511. [PMID: 36728840 DOI: 10.1080/10408398.2023.2170318] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Todays, nanoliposomes (NLPs) are considered as one of the most efficient nanocarriers to deal with bacteria, practically in food products. These nanodelivery systems are able to be loaded with different bioactive compounds. The main aim of this review is investigating recent approaches (mostly from the years of 2018 to 2022) regarding development of nanoliposomal natural antibacterial compounds. In this regard, NLPs alone, combined with films, coatings, or fibers, and in coated forms are reviewed as advanced delivery systems of antibacterial substances. Moreover, a robust and comprehensive coverage of the morphological and physical properties of formulated NLPs as well as their interactions with antibacterial substances are discussed. The importance of NLPs to encapsulate antibacterial ingredients, advantages and drawbacks, antibacterial pathways of formulated NLPs, and comparison of them with pure antibacterial bioactive compounds are also explained.
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Affiliation(s)
- Mohammad Yousefi
- Food and Beverage Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran
| | - Hashem Andishmand
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Elham Assadpour
- Food Industry Research Co, Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ali Barzegar
- Department of Community Nutrition, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade De Vigo, Nutrition and Bromatology Group, Ourense, Spain
- College Of Food Science and Technology, Hebei Agricultural University, Baoding, China
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7
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Ghadiri Amrei SMH, Ahmadi M, Shahidi SA, Ariaii P, golestan L. Preparation, characterization, and antioxidant activity of nanoliposomes-encapsulated turmeric and omega-3. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01785-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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8
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Shan Y, Li T, Qu H, Duan X, Farag MA, Xiao J, Gao H, Jiang Y. Nano‐preservation: An emerging postharvest technology for quality maintenance and shelf life extension of fresh fruit and vegetable. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Affiliation(s)
- Youxia Shan
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Taotao Li
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Hongxia Qu
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Xuewu Duan
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy Cairo University Giza Egypt
| | - Jianbo Xiao
- Department of Analytical and Food Chemistry, Faculty of Sciences Universidade de Vigo Vigo Spain
| | - Haiyan Gao
- Key Laboratory of Postharvest Handing of Fruits of Ministry of Agriculture and Rural Affairs, Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
| | - Yueming Jiang
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
- College of Advanced Agricultural Sciences University of Chinese Academy of Sciences Beijing China
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Terra ALM, Contessa CR, Rasia TA, Vaz BDS, Moraes CC, de Medeiros Burkert JF, Costa JAV, de Morais MG, Moreira JB. Nanotechnology Perspectives for Bacteriocin Applications in Active Food Packaging. Ind Biotechnol (New Rochelle N Y) 2022. [DOI: 10.1089/ind.2022.0014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Ana Luiza Machado Terra
- Laboratory of Microbiology and Biochemistry, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
| | - Camila Ramão Contessa
- Laboratory Bioprocess Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, RS Brazil
| | - Thays Arpino Rasia
- Laboratory of Microbiology and Biochemistry, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
| | - Bruna da Silva Vaz
- Laboratory of Microbiology and Biochemistry, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
| | - Caroline Costa Moraes
- Laboratory of Microbiology and Food Toxicology, Federal University of Pampa, Bagé, Brazil
| | | | - Jorge Alberto Vieira Costa
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
| | - Michele Greque de Morais
- Laboratory of Microbiology and Biochemistry, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
| | - Juliana Botelho Moreira
- Laboratory of Microbiology and Biochemistry, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
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da Silva BD, do Rosário DKA, Weitz DA, Conte-Junior CA. Essential oil nanoemulsions: Properties, development, and application in meat and meat products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.026] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Chaudhary V, Thakur N, Kajla P, Thakur S, Punia S. Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.734921] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Abstract
Nutraceuticals, functional foods, immunity boosters, microcapsules, nanoemulsions, edible packaging, and safe food are the new progressive terms, adopted to describe the food industry. Also, the rising awareness among the consumers regarding these has created an opportunity for the food manufacturers and scientists worldwide to use food as a delivery vehicle. Packaging performs a very imminent role in the food supply chain as well as it is a consequential part of the process of food manufacturing. Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc. and other consumable constituents extracted from various non-conventional sources like microorganisms are used alone or imbibed together. These edible packaging are indispensable and are meant to be consumed with the food. This shift in paradigm from traditional food packaging to edible, environment friendly, delivery vehicles for bioactive compounds have opened new avenues for the packaging industry. Bioactive compounds imbibed in food systems are gradually degenerated, or may change their properties due to internal or external factors like oxidation reactions, or they may react with each other thus reducing their bioavailability and ultimately may result in unacceptable color or flavor. A combination of novel edible food-packaging material and innovative technologies can serve as an excellent medium to control the bioavailability of these compounds in food matrices. One promising technology for overcoming the aforesaid problems is encapsulation. It can be used as a method for entrapment of desirable flavors, probiotics, or other additives in order to apprehend the impediments of the conventional edible packaging. This review explains the concept of encapsulation by exploring various encapsulating materials and their potential role in augmenting the performance of edible coatings/films. The techniques, characteristics, applications, scope, and thrust areas for research in encapsulation are discussed in detail with focus on development of sustainable edible packaging.
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