agusriansyah, Saputra and Herpandi, Herpandi and Supriadi, Agus and Saputra, Daniel (2023) Conference Paper_The effects of nano-edible coating on shelf life, physicochemical, microbial and sensory properties in food preservation and horticulture: A mini review. In: 3rd International Seminar on Promoting Local Resources for Sustainable Agriculture and Development, ISEPROLOCAL 2022; Bengkulu; Indonesia; 24 September 2022 through 24 September 2022; Code 187192.
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Abstract
Packaging with a nano-edible coating is a relatively new food preservation technique. Previous research has shown that nano-edible coating has the potential to maintain quality attributes and could extend the shelf life of food. The nano-edible coating was proven to have better capabilities than the edible coating. The structure of nanoparticles in the coating material can increase the ability of antioxidants, antibacterial, surface area, and mechanical properties to maintain the color and weight of the product. The materials used in making nano-edible coating are the safest potential and have been widely studied, namely starch-based, pectin, essential oils, honey, and chitosan. This review comprehensively describes the latest studies of functional additives and their mechanisms. In addition, this article provides insight into the potential application of the nano-edible coating in food preservation and horticulture
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | #3 Repository of Lecturer Academic Credit Systems (TPAK) > Conference or Workshop #3 Repository of Lecturer Academic Credit Systems (TPAK) > Articles Access for TPAK (Not Open Sources) |
| Divisions: | 05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1) |
| Depositing User: | Agus Supriadi |
| Date Deposited: | 26 May 2023 23:25 |
| Last Modified: | 26 May 2023 23:25 |
| URI: | http://repository.unsri.ac.id/id/eprint/105276 |
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