Dépôt numérique

Essential oils in edible films and coatings

Dussault, Dominic et Lacroix, Monique ORCID logoORCID: https://orcid.org/0000-0002-2042-4033 (2012). Essential oils in edible films and coatings In: Essential Oils as Natural Food Additives: Composition, Applications, Antioxidant and Antimicrobial Properties. Advances in Food Safety and Food Microbiology . Nova Science Publishers, Inc., New York, 413-426..

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In spite of modern technologies and safety concepts, such as HACCP, the reported numbers of food-borne illnesses and intoxications are still increasing. According to Health and Welfare Canada, the annual costs to treat foodborne illness are estimated at $1 billion in Canada and from $5 to $86 billion in the United States. Essential oils have long served as flavouring agents in food and beverages, and due to their versatile content of antimicrobial and antioxidant compounds; they possess potential as natural agents for food preservation. Active compounds can be added to food packaging in order to extend the shelf life, preserve the color and improve the nutritional value of foods. The use of edible films offers the possibility to improve the efficiency of the antimicrobial compounds and prolong the shelf life of foods by assuring a control release of the active compounds.

Type de document: Chapitre de livre
Mots-clés libres: Antimicrobial; Crosslinking; Edible films and coating; Essential oils; Food safety
Centre: Centre INRS-Institut Armand Frappier
Date de dépôt: 28 janv. 2024 14:54
Dernière modification: 04 mars 2024 16:14
URI: https://espace.inrs.ca/id/eprint/14113

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