{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,30]],"date-time":"2026-06-30T08:49:45Z","timestamp":1782809385608,"version":"3.54.5"},"reference-count":241,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2018,10,17]],"date-time":"2018-10-17T00:00:00Z","timestamp":1539734400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving\/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings\/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating\/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings\/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily.<\/jats:p>","DOI":"10.3390\/foods7100170","type":"journal-article","created":{"date-parts":[[2018,10,18]],"date-time":"2018-10-18T10:55:41Z","timestamp":1539860141000},"page":"170","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":572,"title":["Alginate-Based Edible Films and Coatings for Food Packaging Applications"],"prefix":"10.3390","volume":"7","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3316-244X","authenticated-orcid":false,"given":"Tugce","family":"Senturk Parreidt","sequence":"first","affiliation":[{"name":"Chair of Food Packaging Technology, TUM School of Life Sciences Weihenstephan, Technical University of Munich, Weihenstephaner Steig 22, 85354 Freising, Germany"},{"name":"Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Stra\u00dfe 35, 85354 Freising, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kajetan","family":"M\u00fcller","sequence":"additional","affiliation":[{"name":"Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Stra\u00dfe 35, 85354 Freising, Germany"},{"name":"Faculty of Mechanical Engineering, University of Applied Science Kempten, Bahnhofstra\u00dfe 61, 87435 Kempten, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9435-7953","authenticated-orcid":false,"given":"Markus","family":"Schmid","sequence":"additional","affiliation":[{"name":"Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-G\u00fcnther-Str. 51, 72488 Sigmaringen, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2018,10,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"R39","DOI":"10.1111\/j.1750-3841.2007.00301.x","article-title":"Food packaging\u2014Roles, materials, and environmental issues","volume":"72","author":"Marsh","year":"2007","journal-title":"J. Food Sci."},{"key":"ref_2","unstructured":"Coles, R., McDowell, D., and Kirwan, M.J. (2003). Introduction. Food Packaging Technology, Blackwell Publishing."},{"key":"ref_3","unstructured":"The World Bank (2018, September 18). Chapter 3 Waste Generation. Available online: https:\/\/siteresources.worldbank.org\/INTURBANDEVELOPMENT\/Resources\/336387-1334852610766\/Chap3.pdf."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1021\/bk-2000-0753.ch001","article-title":"New developments in packaging materials","volume":"Volume 753","author":"Risch","year":"2000","journal-title":"Food Packaging"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"110","DOI":"10.1016\/j.foodhyd.2012.05.001","article-title":"Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom","volume":"30","author":"Ramos","year":"2013","journal-title":"Food Hydrocoll."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Mathlouthi, M. (1994). Bio-packaging: Technology and properties of edible and\/or biodegradable material of agricultural origin. Food Packaging and Preservation, Blackie Academic and Professional.","DOI":"10.1007\/978-1-4615-2173-0"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"988","DOI":"10.1002\/jsfa.883","article-title":"Physicochemical properties and application of pullulan edible films and coatings in fruit preservation","volume":"81","author":"Diab","year":"2001","journal-title":"J. Sci. Food Agric."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1002\/pts.2770080607","article-title":"Technology and applications of edible protective films","volume":"8","author":"Guilbert","year":"1995","journal-title":"Packag. Technol. Sci."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Huber, K.C., and Embuscado, M.E. (2009). Edible films and coatings: Why, what, and how?. Edible Films and Coatings for Food Applications, Springer New York.","DOI":"10.1007\/978-0-387-92824-1"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1006\/fstl.1996.0002","article-title":"Prolongation of the shelf-life of perishable food products using biodegradable films and coatings","volume":"29","author":"Guilbert","year":"1996","journal-title":"LWT Food Sci. Technol."},{"key":"ref_11","first-page":"237","article-title":"Edible films and coatings: Characteristics and properties","volume":"15","author":"Bourtoom","year":"2008","journal-title":"Int. Food Res. J."},{"key":"ref_12","unstructured":"Krochta, J.M., Baldwin, E.A., and Nisperos-Carriedo, M.O. (1994). Edible films and coatings: Characteristics, formation, definitions, and testing methods. Edible Coatings and Films to Improve Food Quality, Technomic Publ Co."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1016\/j.fpsl.2018.03.011","article-title":"Plant-based edible coatings for managing postharvest quality of fresh horticultural produce: A review","volume":"16","author":"Ncama","year":"2018","journal-title":"Food Packag. Shelf Life"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"820","DOI":"10.1016\/j.foodchem.2017.11.104","article-title":"The effect of edible coating based on arabic gum, sodium caseinate and essential oil of cinnamon and lemon grass on guava","volume":"245","author":"Murmu","year":"2018","journal-title":"Food Chem."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2014\/427259","article-title":"Edible Polymers: Challenges and Opportunities","volume":"2014","author":"Shit","year":"2014","journal-title":"J. Polym."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"505","DOI":"10.1016\/j.foodchem.2017.07.034","article-title":"Edible films and coatings in seafood preservation: A review","volume":"240","author":"Dehghani","year":"2018","journal-title":"Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Huber, K.C., and Embuscado, M.E. (2009). Structure and function of starch-based edible films and coatings. Edible Films and Coatings for Food Applications, Springer New York.","DOI":"10.1007\/978-0-387-92824-1"},{"key":"ref_18","first-page":"18","article-title":"Antimicrobial edible films and coatings for meat and meat products preservation","volume":"2014","author":"Regalado","year":"2014","journal-title":"Sci. World J."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Zink, J., Wyrobnik, T., Prinz, T., and Schmid, M. (2016). Physical, chemical and biochemical modifications of protein-based films and coatings: An extensive review. Int. J. Mol. Sci., 17.","DOI":"10.3390\/ijms17091376"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1016\/j.ijgfs.2011.11.012","article-title":"Hydrocolloids between soft matter and taste: Culinary polymer physics","volume":"1","author":"Vilgis","year":"2012","journal-title":"Int. J. Gastron. Food Sci."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"28","DOI":"10.3382\/ps.0400028","article-title":"The use of a calcium alginate film for coating cut-up poultry","volume":"40","author":"Mountney","year":"1961","journal-title":"Poult. Sci."},{"key":"ref_22","unstructured":"Earle, R.D., and McKee, D.H. (1976). Process for Treating Fresh Meats. (3991218), U.S. Patent."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"639","DOI":"10.1111\/j.1365-2621.1976.tb00689.x","article-title":"Evaluation of a calcium alginate coating and a protective plastic wrapping for the control of lamb carcass shrinkage","volume":"41","author":"Lazarus","year":"1976","journal-title":"J. Food Sci."},{"key":"ref_24","unstructured":"West, R., Lazarus, C., Oblinger, J., and Palmer, A. (2018, September 18). In Alginate Coatings for Carcasses. Available online: http:\/\/agris.fao.org\/agris-search\/search.do?recordID=US201303047669."},{"key":"ref_25","unstructured":"Embuscado, M., and Huber, K.C. (2009). Edible Films and Coatings for Food Applications, Springer."},{"key":"ref_26","unstructured":"Hollingworth, C.S. (2010). Food hydrocolloid edible films and coatings. Food Hydrocolloids Characteristics, Properties and Structures, Nova Science Publishers, Inc."},{"key":"ref_27","first-page":"322","article-title":"Edible coatings and films based on polysaccharides","volume":"Volume 1","author":"Krochta","year":"1994","journal-title":"Edible Coatings and Films to Improve Food Quality"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"637","DOI":"10.1111\/1751-7915.12076","article-title":"Microbial alginate production, modification and its applications","volume":"6","author":"Hay","year":"2013","journal-title":"Microb. Biotechnol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1016\/j.ijbiomac.2004.03.004","article-title":"Interaction between alginates and manganese cations: Identification of preferred cation binding sites","volume":"34","author":"Emmerichs","year":"2004","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/0167-7799(90)90139-O","article-title":"Alginate as immobilization matrix for cells","volume":"8","year":"1990","journal-title":"Trends Biotechnol."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"915","DOI":"10.1128\/jb.116.2.915-924.1973","article-title":"Production and characterization of the slime polysaccharide of Pseudomonas aeruginosa","volume":"116","author":"Evans","year":"1973","journal-title":"J. Bacteriol."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Rehm, B.H.A., and Moradali, M.F. (2018). Alginate production from marine macroalgae, with emphasis on kelp farming. Alginates and Their Biomedical Applications, Springer Singapore.","DOI":"10.1007\/978-981-10-6910-9"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"327","DOI":"10.3109\/07388559709146618","article-title":"Alginate production by Azotobacter vinelandii","volume":"17","author":"Clementi","year":"1997","journal-title":"Crit. Rev. Biotechnol."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"1771","DOI":"10.1002\/app.1994.070511010","article-title":"Calcium alginate gel fibers: Influence of alginate source and gel structure on fiber strength","volume":"51","author":"Moe","year":"1994","journal-title":"J. Appl. Polym. Sci."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Draget, K.I. (2009). Alginates. Handbook of Hydrocolloids, Woodhead Publishing. [2nd ed.].","DOI":"10.1533\/9781845695873.807"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"73","DOI":"10.2331\/suisan.56.73","article-title":"Determination of d-mannuronic to l-guluronic acids ratio in acid hydrolysis of alginate under improved conditions","volume":"56","author":"Anzai","year":"1990","journal-title":"Nippon Suisan Gakkaishi"},{"key":"ref_37","first-page":"603","article-title":"Localization of o-acetyl groups of bacterial alginate","volume":"98","author":"Davidson","year":"1977","journal-title":"Microbiology"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1016\/j.ijgfs.2013.06.003","article-title":"Effect of calcium source and exposure-time on basic caviar spherification using sodium alginate","volume":"1","author":"Lee","year":"2012","journal-title":"Int. J. Gastron. Food Sci."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"1493","DOI":"10.1016\/j.foodhyd.2007.10.004","article-title":"Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya","volume":"22","author":"Tapia","year":"2008","journal-title":"Food Hydrocoll."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1002\/bit.260330111","article-title":"Alginate as immobilization material: I. Correlation between chemical and physical properties of alginate gel beads","volume":"33","author":"Martinsen","year":"1989","journal-title":"Biotechnol. Bioeng."},{"key":"ref_41","first-page":"5049","article-title":"Re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (e 400\u2013e 404) as food additives","volume":"15","author":"Younes","year":"2017","journal-title":"EFSA J."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"8026","DOI":"10.1016\/j.polymer.2006.09.027","article-title":"Electrospinning of sodium alginate with poly(ethylene oxide)","volume":"47","author":"Lu","year":"2006","journal-title":"Polymer"},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Harris, P. (1990). Alginates. Food Gels, Springer.","DOI":"10.1007\/978-94-009-0755-3"},{"key":"ref_44","unstructured":"United States Department of Agriculture\u2014Agricultural Marketing Service (2018, June 19). Alginates Hadling\/Processing, Available online: https:\/\/www.ams.usda.gov\/sites\/default\/files\/media\/Alginates%20TR%202015.pdf."},{"key":"ref_45","unstructured":"Kimica Corporation (2018, June 19). How to Use Alginates. Available online: https:\/\/www.kimica.jp\/en\/alginate\/usage\/."},{"key":"ref_46","unstructured":"U.S. Food & Drug Administration (2018, April 05). Code for Federal Regulations Title 21 Part 184\u2014Direct Food Substances Affirmed as Generally Recognized as Safe, Available online: https:\/\/www.accessdata.fda.gov\/scripts\/cdrh\/cfdocs\/cfcfr\/CFRSearch.cfm?fr=184.1724."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"1797","DOI":"10.1002\/1097-4628(20001205)78:10<1797::AID-APP110>3.0.CO;2-M","article-title":"Preparation and properties of alginate superabsorbent filament fibers crosslinked with glutaraldehyde","volume":"78","author":"Kim","year":"2000","journal-title":"J. Appl. Polym. Sci."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"2628","DOI":"10.1002\/jsfa.4502","article-title":"Whey protein\u2013polysaccharide blended edible film formation and barrier, tensile, thermal and transparency properties","volume":"91","author":"Yoo","year":"2011","journal-title":"J. Sci. Food Agric."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1351\/pac197542030371","article-title":"Ion binding on polyuronates-alginate and pectin","volume":"42","author":"Kohn","year":"1975","journal-title":"Pure Appl. Chem."},{"key":"ref_50","unstructured":"Byrom, D. (1991). Alginates. Biomaterials: Novel Materials from Biological Sources, Palgrave Macmillan. [1st ed.]."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"267","DOI":"10.1016\/S0169-409X(97)00124-5","article-title":"Protein release from alginate matrices","volume":"31","author":"Gombotz","year":"1998","journal-title":"Adv. Drug Deliv. Rev."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"193","DOI":"10.1016\/j.foodhyd.2015.04.037","article-title":"Heat treatment of calcium alginate films obtained by ultrasonic atomizing: Physicochemical characterization","volume":"51","author":"Soazo","year":"2015","journal-title":"Food Hydrocoll."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1002\/1521-3803(20000501)44:3<152::AID-FOOD152>3.0.CO;2-8","article-title":"Fruit-alginate interactions in novel restructured products","volume":"44","author":"Mancini","year":"2000","journal-title":"Food\/Nahrung"},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"195","DOI":"10.1016\/0014-5793(73)80770-7","article-title":"Biological interactions between polysaccharides and divalent cations: The egg-box model","volume":"32","author":"Grant","year":"1973","journal-title":"FEBS Lett."},{"key":"ref_55","doi-asserted-by":"crossref","unstructured":"Morris, E.R., Rees, D.A., and Thom, D. (1973). Characterization of polysaccharide structure and interactions by circular dichroism: Order-disorder transition in the calcium alginate system. J. Chem. Soc. Chem. Commun., 245\u2013246.","DOI":"10.1039\/C39730000245"},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"562","DOI":"10.1021\/bp9700723","article-title":"Production of small, monodispersed alginate beads for cell immobilization","volume":"13","author":"Seifert","year":"1997","journal-title":"Biotechnol. Prog."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"1507","DOI":"10.1002\/bit.260240705","article-title":"Studies on the characteristics of alginate gels in relation to their use in separation and immobilized applications","volume":"24","author":"Kierstan","year":"1982","journal-title":"Biotechnol. Bioeng."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"359","DOI":"10.1016\/j.lwt.2007.02.015","article-title":"Alginate\u2013calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity","volume":"41","author":"Olivas","year":"2008","journal-title":"LWT Food Sci. Technol."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"472","DOI":"10.1016\/j.carbpol.2012.05.067","article-title":"Method for preparation of planar alginate hydrogels by external gelling using an aerosol of gelling solution","volume":"90","author":"Stach","year":"2012","journal-title":"Carbohydr. Polym."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"176","DOI":"10.1016\/j.carbpol.2005.07.033","article-title":"Mechanisms of external and internal gelation and their impact on the functions of alginate as a coat and delivery system","volume":"63","author":"Chan","year":"2006","journal-title":"Carbohydr. Polym."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"775","DOI":"10.1080\/0265204021000022743","article-title":"Characterization of structure and diffusion behaviour of ca-alginate beads prepared with external or internal calcium sources","volume":"19","author":"Liu","year":"2002","journal-title":"J. Microencapsul."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"337","DOI":"10.1006\/fstl.1996.0202","article-title":"Application of edible coatings on meats, poultry and seafoods: A review","volume":"30","author":"Gennadios","year":"1997","journal-title":"LWT Food Sci. Technol."},{"key":"ref_63","doi-asserted-by":"crossref","unstructured":"Huber, K.C., and Embuscado, M.E. (2009). Edible films and coatings for meat and poultry. Edible Films and Coatings for Food Applications, Springer New York.","DOI":"10.1007\/978-0-387-92824-1"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"874","DOI":"10.1021\/jf00005a012","article-title":"Gelation of calcium alginate. Influence of rice starch or rice flour on the gelation kinetics and on the final gel structure","volume":"39","author":"Chrastil","year":"1991","journal-title":"J. Agric. Food Chem."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1007\/BF00252532","article-title":"Alginate-based solid media for plant tissue culture","volume":"31","author":"Draget","year":"1989","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1016\/0144-8617(90)90028-Q","article-title":"Homogeneous alginate gels: A technical approach","volume":"14","author":"Draget","year":"1990","journal-title":"Carbohydr. Polym."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"511","DOI":"10.1016\/S0142-9612(00)00201-5","article-title":"Ionically crosslinked alginate hydrogels as scaffolds for tissue engineering: Part 1. Structure, gelation rate and mechanical properties","volume":"22","author":"Kuo","year":"2001","journal-title":"Biomaterials"},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"899","DOI":"10.1002\/jbm.a.31375","article-title":"Maintaining dimensions and mechanical properties of ionically crosslinked alginate hydrogel scaffolds in vitro","volume":"84A","author":"Kuo","year":"2008","journal-title":"J. Biomed. Mater. Res. Part A"},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1111\/j.1365-2621.1999.tb09861.x","article-title":"Ionomeric films of alginic acid","volume":"64","author":"Pavlath","year":"1999","journal-title":"J. Food Sci."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"323","DOI":"10.1016\/j.lwt.2003.09.008","article-title":"Physical and mechanical properties of water resistant sodium alginate films","volume":"37","author":"Rhim","year":"2004","journal-title":"LWT Food Sci. Technol."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"349","DOI":"10.1002\/pts.860","article-title":"Release of potassium sorbate from active films of sodium alginate crosslinked with calcium chloride","volume":"22","author":"Zactiti","year":"2009","journal-title":"Packag. Technol. Sci."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"1184","DOI":"10.1111\/j.1365-2621.1994.tb14672.x","article-title":"Firmness and cell wall characteristics of pasteurized jalape\u00f1o pepper rings affected by calcium chloride and acetic acid","volume":"59","author":"Howard","year":"1994","journal-title":"J. Food Sci."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1111\/j.1745-4514.1990.tb00819.x","article-title":"Cell wall characteristics and firmness of fresh pack cucumber pickles affected by pasteurization and calcium chloride","volume":"14","author":"Howard","year":"1990","journal-title":"J. Food Biochem."},{"key":"ref_74","first-page":"86","article-title":"Role of calcium in prolonging storage life of fruits and vegetables","volume":"40","author":"Poovaiah","year":"1986","journal-title":"Food Technol."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1016\/S0925-5214(99)00048-4","article-title":"Fresh-cut cantaloupe: Effects of cacl2 dips and heat treatments on firmness and metabolic activity","volume":"17","author":"Cantwell","year":"1999","journal-title":"Postharvest Biol. Technol."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1002\/jps.2600550118","article-title":"Film coating theory and practice","volume":"55","author":"Banker","year":"1966","journal-title":"J. Pharm. Sci."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"206","DOI":"10.1111\/j.1365-2621.1993.tb03246.x","article-title":"Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film","volume":"58","author":"Gontard","year":"1993","journal-title":"J. Food Sci."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1016\/S0141-3910(02)00267-7","article-title":"Thermal degradation of edible films based on milk proteins and gelatin in inert atmosphere","volume":"79","author":"Barreto","year":"2003","journal-title":"Polym. Degrad. Stab."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1016\/j.lwt.2007.01.009","article-title":"Using polysaccharide-based edible coatings to maintain quality of fresh-cut fuji apples","volume":"41","author":"Tapia","year":"2008","journal-title":"LWT Food Sci. Technol."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"309","DOI":"10.1016\/j.carbpol.2014.03.096","article-title":"Influence of plasticiser on the barrier, mechanical and grease resistance properties of alginate cast films","volume":"110","author":"Jost","year":"2014","journal-title":"Carbohydr. Polym."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"1432","DOI":"10.1021\/jf00054a004","article-title":"Composition factors affecting the water vapor permeability and tensile properties of hydrophilic films","volume":"43","author":"Parris","year":"1995","journal-title":"J. Agric. Food Chem."},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"118","DOI":"10.1016\/j.foodhyd.2006.03.001","article-title":"Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut fuji apples","volume":"21","author":"Tapia","year":"2007","journal-title":"Food Hydrocoll."},{"key":"ref_83","first-page":"279","article-title":"Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples","volume":"19","author":"Azarakhsh","year":"2012","journal-title":"Int. Food Res. J."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"254","DOI":"10.1016\/S0924-2244(00)00003-0","article-title":"Development of advanced edible coatings for fruits","volume":"10","author":"Park","year":"1999","journal-title":"Trends Food Sci. Technol."},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"244","DOI":"10.1007\/s12393-010-9029-x","article-title":"The use of electric fields for edible coatings and films development and production: A review","volume":"2","author":"Souza","year":"2010","journal-title":"Food Eng. Rev."},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1016\/j.postharvbio.2006.11.015","article-title":"Optimization of edible coating composition to retard strawberry fruit senescence","volume":"44","author":"Ribeiro","year":"2007","journal-title":"Postharvest Biol. Technol."},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"840","DOI":"10.1016\/j.foodres.2006.04.002","article-title":"Combined effect of plasticizers and surfactants on the physical properties of starch based edible films","volume":"39","author":"Ziani","year":"2006","journal-title":"Food Res. Int."},{"key":"ref_88","doi-asserted-by":"crossref","unstructured":"Senturk Parreidt, T., Schott, M., Schmid, M., and M\u00fcller, K. (2018). Effect of presence and concentration of plasticizers, vegetable oils, and surfactants on the properties of sodium-alginate-based edible coatings. Int. J. Mol. Sci., 19.","DOI":"10.3390\/ijms19030742"},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"1287","DOI":"10.1002\/jsfa.3220","article-title":"Use of alginate or zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanum lycopersicon Mill) quality","volume":"88","author":"Zapata","year":"2008","journal-title":"J. Sci. Food Agric."},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"2990","DOI":"10.1007\/s11947-011-0599-2","article-title":"Alginate coatings preserve fruit quality and bioactive compounds during storage of sweet cherry fruit","volume":"5","author":"Serrano","year":"2012","journal-title":"Food Bioprocess Technol."},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.postharvbio.2012.10.011","article-title":"Effects of alginate edible coating on preserving fruit quality in four plum cultivars during postharvest storage","volume":"77","author":"Valero","year":"2013","journal-title":"Postharvest Biol. Technol."},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.postharvbio.2010.08.006","article-title":"Effect of edible coatings on the quality of fresh blueberries (duke and elliott) under commercial storage conditions","volume":"59","author":"Duan","year":"2011","journal-title":"Postharvest Biol. Technol."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.lwt.2017.03.031","article-title":"Sodium alginate coating with plant extract affected microbial communities, biogenic amine formation and quality properties of abalone (Haliotis discus hannai ino) during chill storage","volume":"81","author":"Hao","year":"2017","journal-title":"LWT Food Sci. Technol."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"84","DOI":"10.1016\/j.postharvbio.2009.03.002","article-title":"Effect of alginate coating combined with yeast antagonist on strawberry (fragaria \u00d7 ananassa) preservation quality","volume":"53","author":"Fan","year":"2009","journal-title":"Postharvest Biol. Technol."},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"715","DOI":"10.1006\/fstl.2002.0928","article-title":"Antimicrobial films based on na-alginate and \u03ba-carrageenan","volume":"35","author":"Choi","year":"2002","journal-title":"LWT Food Sci. Technol."},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"35","DOI":"10.21273\/HORTSCI.30.1.35","article-title":"Edible coatings for lightly processed fruits and vegetables","volume":"30","author":"Baldwin","year":"1995","journal-title":"HortScience"},{"key":"ref_97","doi-asserted-by":"crossref","unstructured":"Porter, M.R. (1991). Handbook of Surfactants, Blackie.","DOI":"10.1007\/978-1-4615-3676-5"},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"841","DOI":"10.1111\/j.1365-2621.1990.tb05244.x","article-title":"Potassium sorbate permeability of methylcellulose and hydroxypropyl methylcellulose coatings: Effect of fatty acids","volume":"55","author":"Vojdani","year":"1990","journal-title":"J. Food Sci."},{"key":"ref_99","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1016\/S1466-8564(02)00012-7","article-title":"Review of antimicrobial food packaging","volume":"3","author":"Appendini","year":"2002","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_100","doi-asserted-by":"crossref","first-page":"373","DOI":"10.1016\/S0309-1740(02)00121-3","article-title":"Antimicrobial food packaging in meat industry","volume":"62","author":"Quintavalla","year":"2002","journal-title":"Meat Sci."},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"162","DOI":"10.1046\/j.1472-765X.2003.01285.x","article-title":"Antibacterial activity of selected plant essential oils against Escherichia coli o157:H7","volume":"36","author":"Burt","year":"2003","journal-title":"Letter. Appl. Microbiol."},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"308","DOI":"10.1046\/j.1365-2672.2000.00969.x","article-title":"Antimicrobial agents from plants: Antibacterial activity of plant volatile oils","volume":"88","author":"Dorman","year":"2000","journal-title":"J. Appl. Microbiol."},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"985","DOI":"10.1046\/j.1365-2672.1999.00780.x","article-title":"Antimicrobial activity of essential oils and other plant extracts","volume":"86","author":"Hammer","year":"1999","journal-title":"J. Appl. Microbiol."},{"key":"ref_104","doi-asserted-by":"crossref","first-page":"118","DOI":"10.1046\/j.1472-765X.1998.00303.x","article-title":"Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens","volume":"26","author":"Stewart","year":"1998","journal-title":"Lett. Appl. Microbiol."},{"key":"ref_105","doi-asserted-by":"crossref","first-page":"833","DOI":"10.4315\/0362-028X-67.4.833","article-title":"Antimicrobial edible films and coatings","volume":"67","author":"Cagri","year":"2004","journal-title":"J. Food Prot."},{"key":"ref_106","doi-asserted-by":"crossref","first-page":"254","DOI":"10.1016\/j.postharvbio.2007.01.017","article-title":"Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples","volume":"45","author":"McHugh","year":"2007","journal-title":"Postharvest Biol. Technol."},{"key":"ref_107","doi-asserted-by":"crossref","first-page":"2302","DOI":"10.1002\/jsfa.8720","article-title":"Effect of thyme oil\u2013alginate-based coating on quality and microbial safety of fresh-cut apples","volume":"98","author":"Sarengaowa","year":"2018","journal-title":"J. Sci. Food Agric."},{"key":"ref_108","doi-asserted-by":"crossref","first-page":"313","DOI":"10.1016\/j.ijfoodmicro.2007.11.010","article-title":"Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon","volume":"121","year":"2008","journal-title":"Int. J. Food Microbiol."},{"key":"ref_109","doi-asserted-by":"crossref","first-page":"1150","DOI":"10.4315\/0362-028X-71.6.1150","article-title":"Comparative study on essential oils incorporated into an alginate-based edible coating to assure the safety and quality of fresh-cut fuji apples","volume":"71","year":"2008","journal-title":"J. Food Prot."},{"key":"ref_110","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.lwt.2012.11.013","article-title":"Improved multilayered antimicrobial alginate-based edible coating extends the shelf life of fresh-cut watermelon (Citrullus lanatus)","volume":"51","author":"Sipahi","year":"2013","journal-title":"LWT Food Sci. Technol."},{"key":"ref_111","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.postharvbio.2013.09.004","article-title":"Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple","volume":"88","author":"Azarakhsh","year":"2014","journal-title":"Postharvest Biol. Technol."},{"key":"ref_112","doi-asserted-by":"crossref","first-page":"984","DOI":"10.1021\/jf4042886","article-title":"Optimization of antimicrobial and physical properties of alginate coatings containing carvacrol and methyl cinnamate for strawberry application","volume":"62","author":"Peretto","year":"2014","journal-title":"J. Agric. Food Chem."},{"key":"ref_113","doi-asserted-by":"crossref","first-page":"1317","DOI":"10.1007\/s11947-018-2101-x","article-title":"Characterization and antifungal activity of pomegranate peel extract and its use in polysaccharide-based edible coatings to extend the shelf-life of capsicum (Capsicum annuum L.)","volume":"11","author":"Nair","year":"2018","journal-title":"Food Bioprocess Technol."},{"key":"ref_114","doi-asserted-by":"crossref","first-page":"292","DOI":"10.1111\/j.1365-2621.1978.tb02288.x","article-title":"Evaluation of a calcium alginate film for use on beef cuts","volume":"43","author":"Williams","year":"1978","journal-title":"J. Food Sci."},{"key":"ref_115","doi-asserted-by":"crossref","first-page":"243","DOI":"10.1016\/S0740-0020(02)00081-3","article-title":"Growth patterns of Escherichia coli o157:H7 in ground beef treated with nisin, chelators, organic acids and their combinations immobilized in calcium alginate gels","volume":"20","author":"Fang","year":"2003","journal-title":"Food Microbiol."},{"key":"ref_116","doi-asserted-by":"crossref","first-page":"425","DOI":"10.1006\/fmic.1997.0114","article-title":"Growth of Brochothrix thermosphactain ground beef following treatments with nisin in calcium alginate gels","volume":"14","author":"Cutter","year":"1997","journal-title":"Food Microbiol."},{"key":"ref_117","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1111\/j.1365-2621.1992.tb05479.x","article-title":"Inhibition of Listeria monocytogenes on beef tissue by application of organic acids immobilized in a calcium alginate gel","volume":"57","author":"Siragusa","year":"1992","journal-title":"J. Food Sci."},{"key":"ref_118","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1111\/j.1745-4565.1993.tb00102.x","article-title":"Inhibition of Bisteria monocytogenes, Salmonella typhimurium and Escherichia coli 0157:H7 on beef muscle tissue by lactic or acetic acid contained in calcium alginate gels","volume":"13","author":"Siragusa","year":"1993","journal-title":"J. Food Saf."},{"key":"ref_119","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.foodhyd.2017.05.014","article-title":"A novel bioactive edible coating based on sodium alginate and galbanum gum incorporated with essential oil of Ziziphora persica: The antioxidant and antimicrobial activity, and application in food model","volume":"72","author":"Hamedi","year":"2017","journal-title":"Food Hydrocoll."},{"key":"ref_120","doi-asserted-by":"crossref","first-page":"e12449","DOI":"10.1111\/jfs.12449","article-title":"Effects of lactoperoxidase system-alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage","volume":"38","author":"Yousefi","year":"2018","journal-title":"J. Food Saf."},{"key":"ref_121","doi-asserted-by":"crossref","first-page":"878","DOI":"10.1002\/fsn3.634","article-title":"The antibacterial effect of whey protein\u2013alginate coating incorporated with the lactoperoxidase system on chicken thigh meat","volume":"6","author":"Molayi","year":"2018","journal-title":"Food Sci. Nutr."},{"key":"ref_122","doi-asserted-by":"crossref","first-page":"848","DOI":"10.1002\/jsfa.3523","article-title":"Alginate\u2013calcium coating incorporating nisin and edta maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4 \u00b0C","volume":"89","author":"Lu","year":"2009","journal-title":"J. Sci. Food Agric."},{"key":"ref_123","doi-asserted-by":"crossref","first-page":"485","DOI":"10.1016\/j.foodcont.2010.09.032","article-title":"Lactic acid bacteria in an alginate film inhibit Listeria monocytogenes growth on smoked salmon","volume":"22","author":"Brito","year":"2011","journal-title":"Food Control"},{"key":"ref_124","doi-asserted-by":"crossref","first-page":"326","DOI":"10.1016\/j.ijfoodmicro.2009.10.003","article-title":"Bioactive alginate coatings to control Listeria monocytogenes on cold-smoked salmon slices and fillets","volume":"136","author":"Neetoo","year":"2010","journal-title":"Int. J. Food Microbiol."},{"key":"ref_125","doi-asserted-by":"crossref","first-page":"865","DOI":"10.1111\/j.1365-2672.2011.05111.x","article-title":"Prior frozen storage enhances the effect of edible coatings against Listeria monocytogenes on cold-smoked salmon during subsequent refrigerated storage","volume":"111","author":"Ye","year":"2011","journal-title":"J. Appl. Microbiol."},{"key":"ref_126","doi-asserted-by":"crossref","first-page":"M67","DOI":"10.1111\/j.1750-3841.2007.00633.x","article-title":"Control of Listeria monocytogenes and Salmonella anatum on the surface of smoked salmon coated with calcium alginate coating containing oyster lysozyme and nisin","volume":"73","author":"Datta","year":"2008","journal-title":"J. Food Sci."},{"key":"ref_127","doi-asserted-by":"crossref","first-page":"e12395","DOI":"10.1111\/jfs.12395","article-title":"Activating sodium alginate-based edible coating using a dietary supplement for increasing the shelf life of rainbow trout fillet during refrigerated storage (4 \u2009\u00b1 \u20091\u2009\u00b0C)","volume":"38","year":"2018","journal-title":"J. Food Saf."},{"key":"ref_128","doi-asserted-by":"crossref","first-page":"757","DOI":"10.1007\/s13197-015-2060-4","article-title":"Effect of alginate\/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli o157:H7 inhibition during refrigerated storage","volume":"53","author":"Jalali","year":"2016","journal-title":"J. Food Sci. Technol."},{"key":"ref_129","doi-asserted-by":"crossref","first-page":"188","DOI":"10.1002\/fsn3.202","article-title":"Effect of sodium alginate coating enriched with horsemint (Mentha longifolia) essential oil on the quality of bighead carp fillets during storage at 4 \u00b0C","volume":"3","author":"Heydari","year":"2015","journal-title":"Food Sci. Nutr."},{"key":"ref_130","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1111\/j.1365-2621.1986.tb10837.x","article-title":"Utilization of glucose oxidase for extending the shelf-life of fish","volume":"51","author":"Field","year":"1986","journal-title":"J. Food Sci."},{"key":"ref_131","doi-asserted-by":"crossref","first-page":"1695","DOI":"10.1111\/1750-3841.14184","article-title":"Effect of a sodium alginate coating infused with tea polyphenols on the quality of fresh japanese sea bass (Lateolabrax japonicas) fillets","volume":"83","author":"Nie","year":"2018","journal-title":"J. Food Sci."},{"key":"ref_132","doi-asserted-by":"crossref","first-page":"1053","DOI":"10.1016\/j.lwt.2015.02.002","article-title":"Effect of \u03b5-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of japanese sea bass (Lateolabrax japonicas) during refrigerated storage","volume":"62","author":"Cai","year":"2015","journal-title":"LWT Food Sci. Technol."},{"key":"ref_133","doi-asserted-by":"crossref","first-page":"36882","DOI":"10.1039\/C5RA04551G","article-title":"Effect of alginate coating enriched with 6-gingerol on the shelf life and quality changes of refrigerated red sea bream (Pagrosomus major) fillets","volume":"5","author":"Cai","year":"2015","journal-title":"RSC Adv."},{"key":"ref_134","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1016\/j.ijfoodmicro.2018.01.010","article-title":"A new method to bio-preserve sea bass fillets","volume":"271","author":"Angiolillo","year":"2018","journal-title":"Int. J. Food Microbiol."},{"key":"ref_135","doi-asserted-by":"crossref","first-page":"5345","DOI":"10.3168\/jds.2014-8022","article-title":"Biopreservation of fior di latte cheese","volume":"97","author":"Angiolillo","year":"2014","journal-title":"J. Dairy Sci."},{"key":"ref_136","doi-asserted-by":"crossref","first-page":"317","DOI":"10.1080\/19476337.2015.1109001","article-title":"Use of ginger essential oil-fortified edible coatings in kashar cheese and its effects on Escherichia coli o157:H7 and Staphylococcus aureus","volume":"14","author":"Kavas","year":"2016","journal-title":"CyTA J. Food"},{"key":"ref_137","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/j.fpsl.2013.10.002","article-title":"Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese","volume":"1","author":"Lucera","year":"2014","journal-title":"Food Packag. Shelf Life"},{"key":"ref_138","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodcont.2017.01.001","article-title":"Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber","volume":"76","year":"2017","journal-title":"Food Control"},{"key":"ref_139","doi-asserted-by":"crossref","first-page":"832","DOI":"10.1007\/s13197-015-2027-5","article-title":"Edible antimicrobial films based on microencapsulated lemongrass oil","volume":"53","author":"Bustos","year":"2016","journal-title":"J. Food Sci. Technol."},{"key":"ref_140","doi-asserted-by":"crossref","first-page":"462","DOI":"10.1016\/j.jfoodeng.2005.07.015","article-title":"Potassium sorbate permeability in biodegradable alginate films: Effect of the antimicrobial agent concentration and crosslinking degree","volume":"77","author":"Zactiti","year":"2006","journal-title":"J. Food Eng."},{"key":"ref_141","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodcont.2013.07.037","article-title":"Antimicrobial activity of alginate\/clay nanocomposite films enriched with essential oils against three common foodborne pathogens","volume":"36","author":"Alboofetileh","year":"2014","journal-title":"Food Control"},{"key":"ref_142","doi-asserted-by":"crossref","first-page":"267","DOI":"10.1016\/j.foodres.2004.04.009","article-title":"Physical and antibacterial properties of alginate-based edible film incorporated with garlic oil","volume":"38","author":"Pranoto","year":"2005","journal-title":"Food Res. Int."},{"key":"ref_143","doi-asserted-by":"crossref","first-page":"1295","DOI":"10.1002\/jsfa.7863","article-title":"Sodium alginate\/carboxymethyl cellulose films containing pyrogallic acid: Physical and antibacterial properties","volume":"97","author":"Han","year":"2017","journal-title":"J. Sci. Food Agric."},{"key":"ref_144","unstructured":"U.S. Food & Drug Administration (2018, April 10). Code of Federal Regulations Title 21 Part 170\u2014Food Additives, Available online: https:\/\/www.accessdata.fda.gov\/scripts\/cdrh\/cfdocs\/cfCFR\/CFRSearch.cfm?fr=170.3&SearchTerm=170%2E3."},{"key":"ref_145","doi-asserted-by":"crossref","first-page":"158","DOI":"10.1002\/1521-3803(20000501)44:3<158::AID-FOOD158>3.0.CO;2-L","article-title":"Antioxidants in food and food antioxidants","volume":"44","author":"Shahidi","year":"2000","journal-title":"Food\/Nahrung"},{"key":"ref_146","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1016\/j.foodchem.2017.07.122","article-title":"Effect of chitosan and alginate based coatings enriched with pomegranate peel extract to extend the postharvest quality of guava (Psidium guajava L.)","volume":"240","author":"Nair","year":"2018","journal-title":"Food Chem."},{"key":"ref_147","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1016\/j.postharvbio.2008.03.005","article-title":"Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears","volume":"50","year":"2008","journal-title":"Postharvest Biol. Technol."},{"key":"ref_148","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1111\/j.1365-2621.2000.tb15956.x","article-title":"High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots","volume":"65","author":"Amanatidou","year":"2000","journal-title":"J. Food Sci."},{"key":"ref_149","doi-asserted-by":"crossref","first-page":"486","DOI":"10.1111\/j.1365-2621.2001.tb16137.x","article-title":"Moisture loss and lipid oxidation for precooked ground-beef patties packaged in edible starch-alginate-based composite films","volume":"66","author":"Wu","year":"2001","journal-title":"J. Food Sci."},{"key":"ref_150","doi-asserted-by":"crossref","first-page":"275","DOI":"10.1111\/j.1745-4573.2009.00147.x","article-title":"Effect of sodium alginate coating with preservatives on the quality of meat patties during refrigerated (4 \u00b1 1c) storage","volume":"20","author":"Chidanandaiah","year":"2009","journal-title":"J. Muscle Foods"},{"key":"ref_151","unstructured":"Shahidi, F. (1997). Controlling oxidation and warmed-over flavor in precooked pork chops with rosemary oleoresin and edible film. Natural Antioxidants Chemistry, Health Effects, and Applications, AOCS Press."},{"key":"ref_152","doi-asserted-by":"crossref","first-page":"608","DOI":"10.1016\/j.foodcont.2010.10.012","article-title":"Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)","volume":"22","author":"Song","year":"2011","journal-title":"Food Control"},{"key":"ref_153","doi-asserted-by":"crossref","first-page":"557","DOI":"10.1007\/s10068-017-0095-1","article-title":"Efficiency of dietary sodium alginate coating incorporated with lycopene in preserving rainbow trout","volume":"26","author":"Ehsani","year":"2017","journal-title":"Food Sci. Biotechnol."},{"key":"ref_154","doi-asserted-by":"crossref","first-page":"377","DOI":"10.1016\/j.jfoodeng.2010.01.015","article-title":"Comparative studies on the characterization and antioxidant properties of biodegradable alginate films containing ginseng extract","volume":"98","author":"Norajit","year":"2010","journal-title":"J. Food Eng."},{"key":"ref_155","doi-asserted-by":"crossref","first-page":"181","DOI":"10.1111\/j.1365-2621.2000.tb15976.x","article-title":"Extending shelf life of fresh-cut pears","volume":"65","author":"Dong","year":"2000","journal-title":"J. Food Sci."},{"key":"ref_156","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1002\/jsfa.1006","article-title":"Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed \u2018jonagored\u2019 apple","volume":"82","author":"Rocha","year":"2002","journal-title":"J. Sci. Food Agric."},{"key":"ref_157","doi-asserted-by":"crossref","first-page":"195","DOI":"10.1016\/S0924-2244(00)89054-8","article-title":"The biochemistry and control of enzymatic browning","volume":"6","author":"Martinez","year":"1995","journal-title":"Trends Food Sci. Technol."},{"key":"ref_158","doi-asserted-by":"crossref","first-page":"182","DOI":"10.1016\/j.postharvbio.2008.03.014","article-title":"Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple (Ananas comosus)","volume":"50","year":"2008","journal-title":"Postharvest Biol. Technol."},{"key":"ref_159","doi-asserted-by":"crossref","first-page":"2116","DOI":"10.1016\/j.foodhyd.2009.04.001","article-title":"Influence of alginate emulsion-based films structure on its barrier properties and on the protection of microencapsulated aroma compound","volume":"23","author":"Hambleton","year":"2009","journal-title":"Food Hydrocoll."},{"key":"ref_160","doi-asserted-by":"crossref","first-page":"1128","DOI":"10.1016\/j.foodhyd.2010.10.010","article-title":"Transport parameters for aroma compounds through i-carrageenan and sodium alginate-based edible films","volume":"25","author":"Hambleton","year":"2011","journal-title":"Food Hydrocoll."},{"key":"ref_161","doi-asserted-by":"crossref","first-page":"E190","DOI":"10.1111\/j.1750-3841.2007.00318.x","article-title":"Alginate- and gellan-based edible films for probiotic coatings on fresh-cut fruits","volume":"72","author":"Tapia","year":"2007","journal-title":"J. Food Sci."},{"key":"ref_162","unstructured":"The EU Vegetable Oil, and Proteinmeal Industry (FEDIOL) (2018, April 15). Nutrition Factsheet-Composition and Quality of Vegetable Oils and Fats Sunflower Oil. Available online: http:\/\/www.fediol.be\/data\/1327055786Fiche%20sunf_20_01.pdf."},{"key":"ref_163","unstructured":"Centre for the Promotion of Imports from Developing Countries (CBI) (2018, April 15). Cbi Product Factsheet: Sunflower Oil in Europe. Available online: https:\/\/www.cbi.eu\/sites\/default\/files\/market_information\/researches\/product-factsheet-europe-sunflower-oil-2015.pdf."},{"key":"ref_164","doi-asserted-by":"crossref","unstructured":"EFSA (European Food Safety Authority) (2005). Opinion of the scientific panel on dietetic products, nutrition and allergies [nda] related to nutrition claims concerning omega-3 fatty acids, monounsaturated fat, polyunsaturated fat and unsaturated fat. EFSA J., 3, 29.","DOI":"10.2903\/j.efsa.2005.279"},{"key":"ref_165","doi-asserted-by":"crossref","first-page":"748","DOI":"10.1007\/s13197-015-2045-3","article-title":"Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of ber fruit (Ziziphus mauritiana Lamk. Var. Gola)","volume":"53","author":"Baraiya","year":"2016","journal-title":"J. Food Sci. Technol."},{"key":"ref_166","first-page":"H19","article-title":"Alginate coating as carrier of oligofructose and inulin and to maintain the quality of fresh-cut apples","volume":"76","author":"Brunton","year":"2011","journal-title":"J. Food Sci."},{"key":"ref_167","first-page":"9","article-title":"Edible films from polysaccharides","volume":"3","author":"Dhanapal","year":"2012","journal-title":"Food Sci. Qual. Manag."},{"key":"ref_168","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1111\/j.1541-4337.2007.00018.x","article-title":"Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables","volume":"6","author":"Lin","year":"2007","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_169","unstructured":"Ukai, N., Ishibashi, S., Tsutsumi, T., and Marakami, K. (1976). Preservation of Agricultural Products. (3997674), U.S. Patent."},{"key":"ref_170","doi-asserted-by":"crossref","unstructured":"Nussinovitch, A. (2009). Hydrocolloids for coatings and adhesives. Handbook of Hydrocolloids, Woodhead Publishing. [2nd ed.].","DOI":"10.1533\/9781845695873.760"},{"key":"ref_171","doi-asserted-by":"crossref","first-page":"503","DOI":"10.1111\/j.1365-2621.2003.tb05702.x","article-title":"Dependence of coating thickness on viscosity of coating solution applied to fruits and vegetables by dipping method","volume":"68","author":"Krochta","year":"2003","journal-title":"J. Food Sci."},{"key":"ref_172","doi-asserted-by":"crossref","first-page":"323","DOI":"10.1111\/j.1541-4337.2012.00186.x","article-title":"Atomizing spray systems for application of edible coatings","volume":"11","author":"Andrade","year":"2012","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_173","doi-asserted-by":"crossref","first-page":"R107","DOI":"10.1111\/j.1750-3841.2006.00195.x","article-title":"Functional materials in food nanotechnology","volume":"71","author":"Weiss","year":"2006","journal-title":"J. Food Sci."},{"key":"ref_174","doi-asserted-by":"crossref","first-page":"1424","DOI":"10.1007\/s11947-013-1134-4","article-title":"Layer-by-layer electrostatic deposition of edible coating on fresh cut melon model: Anticipated and unexpected effects of alginate\u2013chitosan combination","volume":"7","author":"Poverenov","year":"2014","journal-title":"Food Bioprocess Technol."},{"key":"ref_175","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/j.tifs.2018.03.003","article-title":"Improving food products\u2019 quality and storability by using layer by layer edible coatings","volume":"75","author":"Poverenov","year":"2018","journal-title":"Trends Food Sci. Technol."},{"key":"ref_176","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/S0924-2244(02)00280-7","article-title":"Biodegradable films and composite coatings: Past, present and future","volume":"14","author":"Tharanathan","year":"2003","journal-title":"Trends Food Sci. Technol."},{"key":"ref_177","doi-asserted-by":"crossref","first-page":"600","DOI":"10.1016\/j.tifs.2006.05.004","article-title":"Computational fluid dynamics (cfd)\u2014An effective and efficient design and analysis tool for the food industry: A review","volume":"17","author":"Norton","year":"2006","journal-title":"Trends Food Sci. Technol."},{"key":"ref_178","doi-asserted-by":"crossref","first-page":"475","DOI":"10.1016\/j.jfoodeng.2007.10.023","article-title":"Influence of impregnation solution viscosity and osmolarity on solute uptake during vacuum impregnation of apple cubes (var. Granny smith)","volume":"86","author":"Guillemin","year":"2008","journal-title":"J. Food Eng."},{"key":"ref_179","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1016\/j.postharvbio.2008.07.019","article-title":"Effect of chitosan-based edible coatings applied by vacuum impregnation on quality preservation of fresh-cut carrot","volume":"51","author":"Vargas","year":"2009","journal-title":"Postharvest Biol. Technol."},{"key":"ref_180","doi-asserted-by":"crossref","first-page":"929","DOI":"10.1111\/1750-3841.14091","article-title":"Effect of dipping and vacuum impregnation coating techniques with alginate based coating on physical quality parameters of cantaloupe melon","volume":"83","author":"Schmid","year":"2018","journal-title":"J. Food Sci."},{"key":"ref_181","doi-asserted-by":"crossref","first-page":"105","DOI":"10.4315\/0362-028X-58.1.105","article-title":"Survival and growth of enterohemorrhagic Escherichia coli o157:H7 in cantaloupe and watermelon","volume":"58","author":"Beuchat","year":"1995","journal-title":"J. Food Prot."},{"key":"ref_182","doi-asserted-by":"crossref","unstructured":"Krochta, J.M., Baldwin, E.A., and Nisperos-Carriedo, M.O. (1994). Edible coatings for fresh fruits and vegetables: Past, present, and future. Edible Coatings and Films to Improve Food Quality, Technomic Publ Co.","DOI":"10.21273\/HORTSCI.28.5.469c"},{"key":"ref_183","doi-asserted-by":"crossref","first-page":"657","DOI":"10.1080\/10408690490911837","article-title":"Edible coatings for fresh-cut fruits","volume":"45","author":"Olivas","year":"2005","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_184","doi-asserted-by":"crossref","first-page":"2278","DOI":"10.1021\/jf00046a037","article-title":"Gas exchange in cut apples with bilayer coatings","volume":"42","author":"Wong","year":"1994","journal-title":"J. Agric. Food Chem."},{"key":"ref_185","doi-asserted-by":"crossref","first-page":"341","DOI":"10.1016\/S0924-2244(03)00054-2","article-title":"New advances in extending the shelf-life of fresh-cut fruits: A review","volume":"14","year":"2003","journal-title":"Trends Food Sci. Technol."},{"key":"ref_186","doi-asserted-by":"crossref","unstructured":"Yahia, E.M. (2009). Effects on flavor. Modified and Controlled Atmosphere for the Storage, Transpiration and Packaging of Horticultural Commodities, CRC Press.","DOI":"10.1201\/9781420069587.ch9"},{"key":"ref_187","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1016\/S0925-5214(98)00085-4","article-title":"Quality of fresh-cut produce","volume":"15","author":"Watada","year":"1999","journal-title":"Postharvest Biol. Technol."},{"key":"ref_188","doi-asserted-by":"crossref","first-page":"879","DOI":"10.1111\/j.1365-2621.2003.tb08260.x","article-title":"Effect of hydroxypropyl methylcellulose-lipid edible composite coatings on plum (cv. Autumn giant) quality during storage","volume":"68","author":"Rojas","year":"2003","journal-title":"J. Food Sci."},{"key":"ref_189","first-page":"1171","article-title":"Effect of selected edible coatings to extend shelf-life of fresh-cut apples","volume":"6","author":"Ghavidel","year":"2013","journal-title":"Int. J. Agric. Crop Sci."},{"key":"ref_190","doi-asserted-by":"crossref","first-page":"325","DOI":"10.1007\/s00217-003-0761-9","article-title":"The effects of edible coatings on postharvest quality of the \u201cbravo de esmolfe\u201d apple","volume":"217","year":"2003","journal-title":"Eur. Food Res. Technol."},{"key":"ref_191","doi-asserted-by":"crossref","first-page":"1862","DOI":"10.1016\/j.lwt.2008.01.007","article-title":"Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon","volume":"41","year":"2008","journal-title":"LWT Food Sci. Technol."},{"key":"ref_192","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1155\/2017\/9746174","article-title":"Effects of polysaccharide-based edible coatings on quality and antioxidant enzyme system of strawberry during cold storage","volume":"2017","author":"Li","year":"2017","journal-title":"Int. J. Polym. Sci."},{"key":"ref_193","first-page":"2","article-title":"Comparative estimation of alginate and soy based coatings on ph and vitamin c contents of strawberry (Fragaria ananassa L.) at controlled climate chamber","volume":"4","author":"Ahmed","year":"2013","journal-title":"J. Food Process. Technol."},{"key":"ref_194","first-page":"1553","article-title":"Quality evaluation of blueberries coated with chitosan and sodium alginate during postharvest storage","volume":"24","author":"Chiabrando","year":"2017","journal-title":"Int. Food Res. J."},{"key":"ref_195","doi-asserted-by":"crossref","first-page":"679","DOI":"10.1590\/S0101-20612012005000106","article-title":"Conservation of williams pear using edible coating with alginate and carrageenan","volume":"32","author":"Moraes","year":"2012","journal-title":"Food Sci. Technol."},{"key":"ref_196","doi-asserted-by":"crossref","first-page":"938","DOI":"10.1111\/ijfs.13666","article-title":"Improving quality of fresh-cut mango using polysaccharide-based edible coatings","volume":"53","author":"Guerreiro","year":"2018","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_197","doi-asserted-by":"crossref","first-page":"951","DOI":"10.1111\/j.1365-2621.2006.01444.x","article-title":"Shelf-life extension of peaches through sodium alginate and methyl cellulose edible coatings","volume":"43","author":"Maftoonazad","year":"2008","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_198","doi-asserted-by":"crossref","first-page":"449","DOI":"10.1016\/j.lwt.2017.03.062","article-title":"The influence of edible coatings, blanching and ultrasound treatments on quality attributes and shelf-life of vacuum packaged potato strips","volume":"85","author":"Amaral","year":"2017","journal-title":"LWT Food Sci. Technol."},{"key":"ref_199","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1016\/S0144-8617(96)00095-1","article-title":"Gellan and alginate vegetable coatings","volume":"30","author":"Nussinovitch","year":"1996","journal-title":"Carbohydr. Polym."},{"key":"ref_200","doi-asserted-by":"crossref","first-page":"fct131","DOI":"10.1111\/j.1365-2621.2004.tb15504.x","article-title":"Effect of 1-methylcyclopropene treatment and edible coatings on the quality of minimally processed lettuce","volume":"69","author":"Tay","year":"2004","journal-title":"J. Food Sci."},{"key":"ref_201","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1111\/j.1745-4506.1996.tb00312.x","article-title":"Factors affecting purge losses in portion controlled steaks","volume":"9","author":"Pringle","year":"1996","journal-title":"Foodserv. Res. Int."},{"key":"ref_202","first-page":"395","article-title":"Effects of edible coatings on the moisture content and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during three months of frozen storage","volume":"20","author":"Ambardekar","year":"2007","journal-title":"Asian Fish. Sci."},{"key":"ref_203","unstructured":"Earle, R.D., and Snyder, C.E. (1966). Method of Preparing Frozen Seafood. (3,255,021), U.S. Patent."},{"key":"ref_204","unstructured":"Earle, R.D. (1968). Method of Preserving Foods by Coating Same. (3,395,024), U.S. Patent."},{"key":"ref_205","doi-asserted-by":"crossref","first-page":"732","DOI":"10.4315\/0362-028X-44.10.732","article-title":"Sensory attributes of precooked, calcium alginate-coated pork patties","volume":"44","author":"Wanstedt","year":"1981","journal-title":"J. Food Prot."},{"key":"ref_206","unstructured":"Helgerud, O., and Olsen, A. (1956). Block Freezing. (2,763,557), U.S. Patent."},{"key":"ref_207","first-page":"6","article-title":"Effect of calcium alginate edible coatings on microbial and chemical properties of lamb meat during refrigerated storage","volume":"2","author":"Koushki","year":"2015","journal-title":"J. Food Qual. Hazards Conrol"},{"key":"ref_208","unstructured":"Koushki, M., Azizi, M.H., Koohy-Kamaly, P., Amiri, Z., and Azizkhani, M. (2018, April 15). Effect of Calcium Alginate Coating on Shelf Life of Frozen Lamb Muscle. Available online: http:\/\/journals.sbmu.ac.ir\/jps\/article\/view\/8115\/0."},{"key":"ref_209","doi-asserted-by":"crossref","first-page":"333","DOI":"10.1111\/j.1745-4573.2008.00113.x","article-title":"Coating with sodium alginate and its effects on the functional properties and structure of frozen pork","volume":"19","author":"Yu","year":"2008","journal-title":"J. Muscle Foods"},{"key":"ref_210","first-page":"51","article-title":"Selection of optimum extrusion technology parameters in the manufacture of edible\/biodegradable packaging films derived from food-based polymers","volume":"3","author":"Liu","year":"2005","journal-title":"J. Food Agric. Environ."},{"key":"ref_211","doi-asserted-by":"crossref","first-page":"295","DOI":"10.1111\/j.1365-2621.2005.01063.x","article-title":"Effect of food ingredients and selected lipids on the physical properties of extruded edible films\/casings","volume":"41","author":"Liu","year":"2006","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_212","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1016\/j.meatsci.2006.07.008","article-title":"Application and assessment of extruded edible casings manufactured from pectin and gelatin\/sodium alginate blends for use with breakfast pork sausage","volume":"75","author":"Liu","year":"2007","journal-title":"Meat Sci."},{"key":"ref_213","doi-asserted-by":"crossref","first-page":"168","DOI":"10.1016\/j.foodcont.2017.10.003","article-title":"Quality enhancement of smoked sea bass (Dicentrarchus labrax) fillets by adding resveratrol and coating with chitosan and alginate edible films","volume":"85","author":"Epelde","year":"2018","journal-title":"Food Control"},{"key":"ref_214","first-page":"140","article-title":"Chemical, microbiological and sensory evaluation of gutted kilka coated with whey protein based edible film incorporated with sodium alginate during frozen storage","volume":"12","author":"Seyfzadeh","year":"2013","journal-title":"Iran. J. Fish. Sci."},{"key":"ref_215","doi-asserted-by":"crossref","first-page":"1048","DOI":"10.1111\/j.1365-2621.1983.tb09158.x","article-title":"Effect of soy flour, soy protein concentrate and sodium alginate on the textural attributes of minced fish patties","volume":"48","author":"Rockower","year":"1983","journal-title":"J. Food Sci."},{"key":"ref_216","doi-asserted-by":"crossref","first-page":"84","DOI":"10.1016\/j.foodres.2018.02.013","article-title":"Use of edible films and coatings in cheese preservation: Opportunities and challenges","volume":"107","author":"Costa","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_217","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.lwt.2013.11.006","article-title":"Investigation of different coating application methods on the performance of edible coatings on mozzarella cheese","volume":"56","author":"Zhong","year":"2014","journal-title":"LWT Food Sci. Technol."},{"key":"ref_218","doi-asserted-by":"crossref","first-page":"661","DOI":"10.1002\/jsfa.2740280802","article-title":"On the nature of the interaction between some anionic polysaccharides and proteins","volume":"28","author":"Imeson","year":"1977","journal-title":"J. Sci. Food Agric."},{"key":"ref_219","doi-asserted-by":"crossref","first-page":"1281","DOI":"10.1007\/BF02540552","article-title":"Interaction of soy isolate with polysaccharide and its effect on film properties","volume":"71","author":"Shih","year":"1994","journal-title":"J. Am. Oil Chem. Soc."},{"key":"ref_220","doi-asserted-by":"crossref","first-page":"149","DOI":"10.1111\/j.1365-2621.1999.tb09880.x","article-title":"Physical characteristics of a composite film of soy protein isolate and propyleneglycol alginate","volume":"64","author":"Rhim","year":"1999","journal-title":"J. Food Sci."},{"key":"ref_221","doi-asserted-by":"crossref","first-page":"E271","DOI":"10.1111\/j.1365-2621.2004.tb10997.x","article-title":"Combined effects of proteins and polysaccharides on physical properties of whey protein concentrate-based edible films","volume":"69","author":"Coughlan","year":"2004","journal-title":"J. Food Sci."},{"key":"ref_222","unstructured":"Gonz\u00e1lez-Cuello, R.E., Mogoll\u00f3n, O.F.C., Berrio-Guzm\u00e1n, O.J., and Cuevas-Martinez, C.M. (2018, April 15). Optimization of the Mechanical Properties of Biofilm Based on Alginate-gellan Plasticized with Glycerol. Available online: http:\/\/www.m-hikari.com\/ces\/ces2018\/ces17-20-2018\/p\/rodriguezCES17-20-2018-2.pdf."},{"key":"ref_223","doi-asserted-by":"crossref","first-page":"710","DOI":"10.1111\/j.1365-2621.2011.02897.x","article-title":"Tensile and water vapour properties of calcium-crosslinked alginate-cashew tree gum films","volume":"47","author":"Azeredo","year":"2012","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_224","doi-asserted-by":"crossref","first-page":"566","DOI":"10.1002\/jbm.a.31223","article-title":"Characterization and ornidazole release in vitro of a novel composite film prepared with chitosan\/poly(vinyl alcohol)\/alginate","volume":"85A","author":"Pei","year":"2008","journal-title":"J. Biomed. Mater. Res. Part A"},{"key":"ref_225","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1016\/j.jbiotec.2018.05.017","article-title":"Design, characterisation and application of alginate-based encapsulated pig liver esterase","volume":"280","author":"Pauly","year":"2018","journal-title":"J. Biotechnol."},{"key":"ref_226","doi-asserted-by":"crossref","first-page":"1511","DOI":"10.1007\/s11947-010-0453-y","article-title":"Using rgb image processing for designing an alginate edible film","volume":"5","author":"Acevedo","year":"2012","journal-title":"Food Bioprocess Technol."},{"key":"ref_227","first-page":"399","article-title":"Edible coatings-formation, characteristics and use-a review","volume":"57","author":"Kokoszka","year":"2007","journal-title":"Pol. J. Food Nutr. Sci."},{"key":"ref_228","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/S0260-8774(03)00022-0","article-title":"Modeling the water transport properties of casein-based edible coating","volume":"60","author":"Buonocore","year":"2003","journal-title":"J. Food Eng."},{"key":"ref_229","unstructured":"Risch, S.J. (2000). Edible barriers: A solution to control water migration in foods. Food Packaging: Testing Methods and Applications, American Chemical Society."},{"key":"ref_230","doi-asserted-by":"crossref","first-page":"228","DOI":"10.1016\/S0924-2244(97)01051-0","article-title":"Oxygen and aroma barrier properties of edible films: A review","volume":"8","author":"Miller","year":"1997","journal-title":"Trends Food Sci. Technol."},{"key":"ref_231","unstructured":"Krochta, J.M., Baldwin, E.A., and Nisperos-Carriedo, M.O. (1994). Permeability properties of edible films. Edible Coatings and Films to Improve Food Quality, Technomic Publ Co."},{"key":"ref_232","doi-asserted-by":"crossref","first-page":"146","DOI":"10.1006\/fstl.2001.0827","article-title":"Effects of an edible coating and cold storage on shelf-life and quality of cherries","volume":"35","author":"Yaman","year":"2002","journal-title":"LWT Food Sci. Technol."},{"key":"ref_233","doi-asserted-by":"crossref","first-page":"634","DOI":"10.1016\/j.jfoodeng.2007.01.007","article-title":"Effects of plant essential oils and oil compounds on mechanical, barrier and antimicrobial properties of alginate\u2013apple puree edible films","volume":"81","author":"Olsen","year":"2007","journal-title":"J. Food Eng."},{"key":"ref_234","doi-asserted-by":"crossref","first-page":"E142","DOI":"10.1111\/j.1365-2621.2005.tb07087.x","article-title":"Use of a mathematical model to describe the barrier properties of edible films","volume":"70","author":"Buonocore","year":"2005","journal-title":"J. Food Sci."},{"key":"ref_235","doi-asserted-by":"crossref","first-page":"208","DOI":"10.1016\/j.jfoodeng.2011.05.034","article-title":"Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations","volume":"110","author":"Bonilla","year":"2012","journal-title":"J. Food Eng."},{"key":"ref_236","unstructured":"Earle, R.D., and McKee, D.H. (1985). Coated Food Product and Method of Making Same. (4,504,502), U.S. Patent."},{"key":"ref_237","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1002\/bit.260260111","article-title":"Diffusion characteristics of substrates in ca-alginate gel beads","volume":"26","author":"Tanaka","year":"1984","journal-title":"Biotechnol. Bioeng."},{"key":"ref_238","doi-asserted-by":"crossref","first-page":"607","DOI":"10.1002\/bit.260310613","article-title":"Retention of insulin in alginate gel beads","volume":"31","author":"Gray","year":"1988","journal-title":"Biotechnol. Bioeng."},{"key":"ref_239","doi-asserted-by":"crossref","first-page":"1471","DOI":"10.1021\/bm060010d","article-title":"Effect of Ca2+, Ba2+, and Sr2+ on alginate microbeads","volume":"7","author":"Donati","year":"2006","journal-title":"Biomacromolecules"},{"key":"ref_240","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1016\/j.jddst.2018.04.019","article-title":"Layer-by-layer polyelectrolyte coating of alginate microgels for sustained release of sodium benzoate and zosteric acid","volume":"46","author":"Wang","year":"2018","journal-title":"J. Drug Deliv. Sci. Technol."},{"key":"ref_241","doi-asserted-by":"crossref","first-page":"337","DOI":"10.1111\/j.1365-2621.1996.tb14189.x","article-title":"Calcium alginate films: Thermal properties and permeability to sorbate and ascorbate","volume":"61","author":"Wong","year":"1996","journal-title":"J. Food Sci."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/7\/10\/170\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T15:26:21Z","timestamp":1760196381000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/7\/10\/170"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2018,10,17]]},"references-count":241,"journal-issue":{"issue":"10","published-online":{"date-parts":[[2018,10]]}},"alternative-id":["foods7100170"],"URL":"https:\/\/doi.org\/10.3390\/foods7100170","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2018,10,17]]}}}