ENHANCING THE USE OF ADDITIVES IN BIOPOLYMERS FOR THE PRESERVATION AND SAFETY ENHANCEMENT OF MINIMALLY PROCESSED FOODS

Abstract

Biopolymers have been widely studied for the use as protective agents for minimally processed foods. Additives can be added to improve on the properties of biopolymers but current research are still lacking in the effective use of these additives in biopolymers on different types of foods. In this study, three different enhancements of additives biopolymers were used to improve the shelf life and safety of fresh produce: (i) improving lactic acid bacteria-carboxymethylcellulose coating on fresh-cut apples ; (ii) improving the barrier and antimicrobial properties of zein coating on eggs using montmorillonite clay; and (iii) improving the encapsulation and release of carvacrol into the headspace of strawberry packaging by electrospinning of poly(lactic acid) fibres.