Edible films and coatings: Sources, properties and application

Abstract

ABSTRACT:In order to extend product shelf life while preserving the quality scientific attention focused to biopolymers research that are base for edible films and coatings production. Another major advantage of this kind of food packaging is their eco-friendly status because biopolymers do not cause environmental problems as packaging materials derived from non-renewable energy sources do. Objective of this work was to review recently studied edible films and coatings -their sources, properties and possible application. As sources for edible biopolymers were highlighted polysaccharides, proteins and lipids. The most characteristic subgroups from each large group of compounds were selected and described regarding possible physical and mechanical protection; migration, permeation, and barrier functions. The most important biopolymers characteristic is possibility to act as active substance carriers and to provide controlled release. In order to achieve active packaging functions emulsifiers, antioxidants and antimicrobial agents can also be incorporated into film-forming solutions in order to protect food products from oxidation and microbial spoilage, resulting in quality improvement and enhanced safety. The specific application where edible films and coatings have potential to replace some traditional polymer packaging are explained. It can be concluded that edible films and coatings must be chosen for food packaging purpose according to specific applications, the types of food products, and the major mechanisms of quality deterioration.

Effectiveness of alginate coating on antioxidant enzymes and biochemical changes during storage of mango fruit

“…Recently, new methods have been recommended to increase product shelf life due to consumer demands for organic crops as well as environmental safety. One of the recently tested methods is coating by natural sources; this method is simple, nontoxic and biodegradable and does not damage the environment (Šuput, Lazić, Popović, & Hromiš, ). Edible coatings provide a selective barrier against the exchange of moisture, oxygen, and carbon dioxide by creating a semi‐permeable wall; as a result, they control respiration, improve the quality of the product and prevent microbial growth (Ayranci & Tunc, ).…”

Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses

“…Proteins are superior to polysaccharides as film formers exhibiting excellent gas and lipid barrier properties, [82], particularly at low relative humidity. However, protein films exhibit poor water resistance and susceptibility to cracking due to the strong cohesive energy density of the polymer.…”

“…However, protein films exhibit poor water resistance and susceptibility to cracking due to the strong cohesive energy density of the polymer. In order to improve their water resistance and mechanical properties proteins have been subjected to cross linking by means of chemical agents such as glutaraldehyde or enzymatic reaction using trans-glutaminase, or physical treatments such as heating, irradiation [82].…”

“…Plasticizers are hydrophilic molecules, such as polyols, supplementary to the film forming materials with the purpose of develop the physical and mechanical properties of the film [82]. The interaction between the plasticizer and the biopolymer molecules reduces the intermolecular forces as well raise the mobility of polymeric chains [74] which results in improving the elastic modulus and mechanical properties of the film.…”

“…Several efforts have been done to extend the shelf life of food products and in the same time overcome the environmental problem of handing package waste led to a growing interest in biodegradable materials particularly those from food sources namely: the edible films [26,28,29,82]. Biodegradation of these films achieved by aerobic or non-aerobic fermentation with micro-organisms which excrete extracellular enzymes to hydrolyze the polymeric chains in the packaging material to small molecular weight degradation products.…”