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. 2021 Aug 10;10(8):1845. doi: 10.3390/foods10081845

Table 4.

Applications of five kinds of polysaccharide-based edible materials in food packaging.

Food Edible Packaging & Preparation Method St Mass Loss/% Dp/% TSS/% TA/% pH Vc Mass TSP Packaging Effects
Fruit Strawberry CMC/bacteriocin from
Bacillus methylotrophicus BM47 coating; Dip-coating [27]		 4–16 °C 10.5; 12 d 0;
12 d		 8.6; 12 d 1.09; 12 d 3.34; 12 d 24.5; 12 d 9–10; 12 d

  • Reduce the weight loss and decay percentage of strawberries

  • Inhibit the decrease of antioxidant activity and the propagation of the fungus

  • Extend the shelf life by 4 or more days
KGM/pullulan film; Casting [170] 4–14 °C 25 6 0.55 0.015 μg/mL

  • Decrease weight loss; Slow down fruit aging

  • When the concentration of KGM was 1% with the mass ratio of KGM/pullulan 2:1, films exhibited the best preservation effect

  • Extend the shelf life to 14 days
CS/gelatin/thymol coating; Dip-coating [143] 4–7 °C 1–2 1.67 7.16 6.71

  • Both coatings protect strawberries against fungal (Botrytis cinerea) decay, improve the physiochemical parameters and shelf lives (extend by 2–3 days)

  • The composite coating containing starch possesses higher TSP, antioxidant activity and catalase activity, and lower mass loss, Dp, TSS, guaiacol peroxidase, polyphenol oxidase, total anthocyanins, polygalacturonase and pectin-lyase than that containing gelatin; especially the antioxidant activity value/(mmoleq ascorbic acid/g food) of the former (26.34) was higher than the latter (25.31)

  • The preservation effect of CS/starch/thymol coating was better than that of CS/gelatin/thymol coating
CS/starch/thymol
coating; Dip-coating [143]		 4–7 °C 0.61 0 6.95 7.06
Grape CS/Mentha (piperita L. or x villosa Huds) essential oil coating; Dip-coating [171] 25–12 °C; 12–24 °C 11.2–12.6° Brix 42.9–47.3 mmol H+/100 g food

  • Delay and even inhibit the appearance of postharvest mold (e.g., Aspergillus niger, Botrytis cinerea, Penicillium expansum, and Rhizopus stolonifer) infection in table grapes

  • Reduce respiration and transpiration across the fruit surface, thus delaying senescence and extend shelf lives
Banana Rice starch/ι-carrageenan/sucrose fatty acid
esters coating; Spray-coating [172]		 20–14 °C 4.5 20.5°Brix 0.25

  • Reduce the weight loss, firmness (6.89 N), chlorophyll degradation, and respiration rate of Cavendish banana

  • Delay the ethylene production and starch degradation rate during storage

  • Extend the postharvest life for 12 days (40% extension) in the absence of refrigerated storage
Guava Acetylated cassava starch/hydroxyethyl cellulose coating; Dip-coating [96] 25–13 °C 13.15 8.0 0.66 20.5

  • Allow the guava respiration but still delayed the ripening process;

  • Reduce mass loss, increase firmness, and maintain green skin color

  • Extend the shelf life of guava
Apricot Basil seed gum/Origanum vulgare subsp. viride essential oil coating; Dip-coating [152] 4–8 °C 6.9 15 230

  • Kept quality and increased shelf-life of cut apricots

  • Good antioxidant (EC50: 31.2 μg/mL; DPPH value: 22.7 g/kg) and antimicrobial properties (e.g., aerobic mesophilic, yeasts, and molds)
Vegetable Cherry tomato KGM/nisin coating; Spread-coating [173] 25–16 °C 9.5 Decay index: 0.133 6.22

  • Reduce the rotting index, weight loss rate, soluble solids content, and hardness of cherry tomato (Firmness of coated fruit was 47.02% higher than that of the control group)

  • Induce peroxidase activity of cherry tomato

  • Maintain sensory quality and extend shelf life
Cucumber Konjac glucomannan/saffron petal extract coating; Spread-coating [174] 4–5 °C 17.56 0.17

  • Reduce mesophilic bacteria and fungi populations; especially when the concentration of the extracts was 4%, the antimicrobial effect was most effective

  • Improve the soluble solids, antioxidant activity, and soluble phenols (DPPH value could reach 20 mg/g)

  • Decrease spoilage

  • Keep quality features and prolong the shelf life
Tomato/Chilly/Brinjal CS nanoparticles coating; Dip-coating [56] 25–5 °C 0.21/
3.3/
0.53

  • Inhibit the growth of Rhizoctonia solani, Fusarium oxysporum, Collectotrichum acutatum, and Phytophthora infestans during storage

  • Significant antioxidant activity; reduce the weight loss of vegetables, and prolong the shelf lives
Food Edible Packaging &
Preparation Method 		St PV TBARS TVB-N DPPH/% ABTS/% pH TSP Packaging Effects
Nut Pistachio CMC/gelatin/Dianthus barbatus essential oil coating; Dip-coating [93] 25 °C–6 months 0.1–3.5

  • Slow down the lipid oxidation of pistachios

  • Inhibit the growth of three aflatoxin-producing molds on pistachios, including Aspergillus flavus (PTCC-5004), Aspergillus parasiticus (PTCC-5286), and Aspergillus parasiticus (PTCC-5018) during storage

  • Extend the shelf life
Cashew nut CS/mango leaf extract film; Casting [157] 30–28 °C 2.88

  • Better oxidation resistance than the commercial PA/PE and pure chitosan films

  • Inhibit the lipid oxidation and remain the sensory quality of cashew nuts during storage
Meat Chicken breast Rye starch/Rosehip extract film; Casting [175] 4–9 °C 0.59 80.22 96.87

  • Reduce the generations of peroxide and TBARS; DPPH value of films was 25.62 mg GAE/g films

  • Inhibit the lipid oxidation in chicken breast

  • Prolong the shelf life
Corn starch/gelatin/N-α-lauroyl-l-arginine ethyl ester monohydrochloride film; Casting [155] 4–19 °C 0.2 5.88

  • Good antimicrobial activity (The microbiological limit of acceptability for total viable counts was reached after 16 d)

  • Composite films with non-oxidized starch better preserved the quality attributes of chicken than oxidized starch-based coating

  • Extended the shelf-life of chicken to 16 d
Oxidized corn starch/gelatin/N-α-lauroyl-l-arginine ethyl ester monohydrochloride coating; Spread-coating [155] 4–19 °C 1.52; 9 d 5.72; 9 d

  • Oxidized starch increased the antibacterial effectiveness, but enhanced lipid oxidation (the limit of acceptability in terms of TBARS was reached after 9 d)

  • Extended the shelf-life of chicken to 9 d
Pork Cassava starch/Lycium ruthenicum Murr anthocyanins film; Casting [176] 25 °C–48 h 10.89–16 h; 17.21–24 h 6.15
−16 h; 6.49
−24 h

  • Delay the lipid oxidation of pork

  • Achieve real-time and visual monitor for the pork freshness
Beef loin CS/cumin essential oil-loaded nanoemulsion film; Casting [177] 3–21 °C 1.39 12 5.4

  • Withstand low-dose gamma irradiation (GI) at 2.5 kGy

  • Inhibited the growth of L. monocytogenes, E. coli O157:H7 and Salmonella typhimurium

  • Slow down the increasing of TVB-N and pH

  • Shelf life was extended at least 14 days combined with GI and refrigerated storage
Ham Iota-carrageenan/rosemary extract coating; Dip-coating [178] 5–15 °C

  • Inhibit the growth of aerobic mesophilic microorganisms, coliforms, lactic acid bacteria, and yeasts

  • Remain the moisture, hardness (3779 g), and color of hams over the 15/days of storage
Goat meat sausage Maltodextrin/calcium alginate/Tinospora cordifolia extracts film; Casting [179] −18–21 °C 0.54 6.79

  • Reduce the production of TBARS and free fatty acid (FFA); FFA reached 0.352% Oleic acid at 21 d

  • Inhibit the reproduction of microorganisms (total plate, psychrophilic, yeast, and mold)

  • Maintain the sensory quality of goat meat sausages
Oil Olive oil HPMC/cypress seed extract film; Casting [98] 23–23 °C <20 (legal limit)

  • Slow down the oxidation of olive oil during 23 days of accelerated storage

  • Shelf life could reach at least 7 days
Soybean oil Pomelo peel flours/tea polyphenol film; Casting [64] 23–15 °C 31.58 74.39

  • Significantly decrease peroxide value to delay oil oxidation during storage

  • Inhibit the growth of E. coli, S. aureus and other bacteria, especially the inhibition of Gram-positive bacteria is stronger than Gram-negative bacteria
Lime peel pectin/coconut water/lime peel extract film; Casting [180] 27–30 °C 3.39

  • Total phenolic content, DPPH value and ABTS value of composite films were 81.01 mg GAE/g film, 43.50 μM Trolox/g film, and 543.14 μM Trolox/g film, respectively

  • Retarded soybean oil oxidation during storage by delaying hydroperoxide (primary lipid oxidation products) degradation
Aquatic product Salmon Cowpea starch/maqui berry extract film; Casting [181] 4–6 °C 1 0.63 42.39 88.46

  • Delay the lipid oxidation of salmon and extend its shelf life
Hake Agar/green tea extract/probiotic bacteria film; Casting [169] 4–15 °C 25 7.01

  • Inhibit the growth of spoilage microorganisms, especially H2S-producing bacteria

  • Decrease the TVB-N, TMA-N, and pH value

  • Increased the beneficial lactic acid bacteria in hake

  • Extend the shelf life of hake at least for a week
Flounder fillets Agar/fish protein hydrolysate film; Casting [153] 5–15 °C 29.80 7.05

  • Decrease TVB-N and pH values; Delay the growth of bacteria groups, especially H2S-producing microorganisms

  • Extend the shelf life of flounder fillets from 10 days to 15 days by improving biochemical and microbiological parameters in the last stages of the chilled storage

  • Film with protein hydrolysate had no sensory limitation of essential oil, but its preservation effect was slightly lower
Agar/clove essential oil film; Casting [153] 5–15 °C 25.83 6.76
Beluga sturgeon fillets Jujube gum/nettle oil-loaded nanoemulsions coating; Coating [182] 4–15 °C 2.64 1.22 16.42 mg N/100 g 6.42

  • Warner–Bratzler shear force: 18.74 N; FAA: 0.94

  • Reduce the weight and cooking losses, and pH changes; Delay the textural and color deterioration

  • Inhibit the lipid oxidation and foodborne bacteria growth; Prolong the shelf life
Shrimp Sweet potato starch/thyme essential oil coating; Dip-coating [183] 4–8 °C 0.3–0.5 8

  • Maintain the sensory properties (e.g., textural, hardness and color) and freshness

  • Reduce pH value, lipid oxidation, bacteria count, and melanosis; Extend the shelf life

Note: St: Storage time, day; Dp: Decay percentage; TSS: Total soluble solids; TA: Titratable acidity; TSP: Total soluble phenolic, mg Gallic acid equivalent (GAE)/100 g food; Vitamin C mass: Vc mass, mg/100 g food; PV: Peroxide value, meq (peroxides or O2)/kg food; TBARS: Thiobarbituric acid reactive substances, mg malondialdehyde (MDA)/kg food. TVB-N: Total volatile basic nitrogen, mg/100 g food; TMA-N: Trimethylamine nitrogen, mg/100 g food; ABTS value: 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity; DPPH value: 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity.