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. 2022 Feb 16;11(4):555. doi: 10.3390/foods11040555

Table 3.

Quality attributes and shelf life of various food products coated with different polysaccharide-based edible films incorporated with nanoemulsified EOs.

Edible Film with Nanoemulsified
Essential Oil 		Food Product Shelf Life
(Days)		 Storage Improvements References
Citrus peel pectin film with oregano EO
and resveratrol		 Pork loin 15
  • -

    Delayed the process by which pork becomes paler over time

  • -

    Slowed down the pH reduction in pork

  • -

    Delayed lipid oxidation in pork

  • -

    Decreased bacterial activity on the pork

 [79]
Chitosan film with Ferulago angulata EO Rainbow trout fillets 16
  • -

    Kept TBARS levels below the maximum acceptable level during storage

  • -

    Delayed the rate of TVC increment during storage

  • -

    Outperformed the control in terms of quality attribute scores from panelists

 [81]
Pullulan with cinnamon EO Strawberries 6
  • -

    Completely inhibited yeast and mould growth during storage

 [80]
Soluble soybean polysaccharide with cinnamon EO Fresh beef meat 8
  • -

    Remained the natural pH of meat during eight days of storage

  • -

    Completely inhibited yeast and mould growth during storage

 [83]
Jujube gum film with nettle EO Beluga sturgeon fillets 15
  • -

    Slowed down the pH reduction in Beluga sturgeon fillets

  • -

    Outperformed the control in terms of quality attribute scores from panelists

 [85]
Chitosan film with cumin EO Beef loin 14
  • -

    Kept lipid oxidation in beef loin under control

  • -

    Outperformed the control in terms of quality attribute scores from panelists

 [86]
Pectin film with orange peel EO Fresh-cut orange 17
  • -

    Reduced lactic acid bacteria growth

  • -

    Inhibited bacterial growth in fresh-cut orange

  • -

    Reduced yeast and mould growth

 [89]
Sodium alginate film with Citrus sinensis EO Tomatoes 7
  • -

    Minimized acid break-up

 [107]