Natural edible films and coatings applied in food: a bibliographic review

Abstract

Nowadays, the world's plastic production generates lot of plastic waste. Therefore, the need of reducing conventional nonbiodegradable plastic materials has encouraged the development of innovative biodegradable materials from renewable resources. Biobased polymer film can be developed using naturally occurring sources like polysaccharides, proteins, lipids, and their combinations. Natural edible polymers are the materials made from natural edible constituents that can be consumed by animals or human beings with no health risk. Also, there are additives that could be used as well to improve the package characteristics, such as essential oils, antioxidants. This review article aims to make an extensive literature review and compare data found by several authors in relation to the various natural polymers used in the manufacture of edible coatings and films applied in food products, and thereby show that their use can improve their characteristics and prolong the shelf life. More than 130 bibliographic references were used to produce this review article and several research platforms were used (Scielo, google academic, among others). After the extensive literature review, it is possible to conclude that the use of polymers obtained from natural sources is effective for preserving food for a longer time and thus causing a reduction in the loss of shelf life in these products.

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties

“…In the new global economy, petroleum-derived polymers used in packaging applications have become a central issue as their value chains currently involve substantial drawbacks. Although most of these materials have attractive characteristics (e.g., low cost, adequate mechanical properties and processability), their continuous and extensive disposal has raised considerable concerns about their deleterious effects on the environment [ 8 , 9 , 10 ]. In this scenario, edible and degradable films stand out as an excellent alternative for replacing their synthetic equivalents.…”

“…Edible films can be classified as a primary packaging, which is in direct contact with the product, and it is also necessary to use a secondary, external packaging to protect the food from external contamination and, in some cases, from contact with [ 10 ]. Since they are in direct contact with food, edible films must also meet specific regulatory requirements, and for that, the materials used in their formulations must be non-toxic and safe for human consumption.…”

Impact of Chitosan Coatings Enriched with Clove Essential Oil on Quality of Minimally Processed Strawberries

“…Besides, edible coatings can contribute to the increase the life of minimally processed fruits, reducing its moisture and solute migration, respiration and oxidation reactions and can also be applied in the liquid form of the film-forming dispersion, or as thin sheets (films) used to wrap food products. Both are well considered for food preservation purposes due to their ability to improve food quality [6].…”

“…Chitosan is a natural non-toxic polymer, biodegradable and economic available, which are reasons for its use in a variety of applications in food industry, counting on the quality control as a substitute for nonbiodegradable polymers [6]. In previous reports, chitosan coating functioned delaying loss of fruit quality, including inhibiting the growth of microbes, water loss, loss of nutrition value and postharvest softening in strawberry fruit during ripening [12,13].…”