Production and Processing of Edible Packaging Stability and Applications

Active Edible Packaging

“…Films are normally prepared through casting, extrusion and thermopressing/thermoforming. Whereas coatings are prepared through dipping, spraying and spreading [5,12,[73][74][75][76]. Casting is generally the method of choice in the preparation of edible active packaging.…”

“…Finally, the obtained film after the drying step is used to wrap the food sample. The major setback of the casting technique is its inability to be applied on an industrial scale, making production difficult in large sizes and with long drying process [5,12,[73][74][75]77]. The dipping, spraying and spreading techniques follow the same steps as the casting technique up until cooling the solution.…”

“…For the dipping technique, the food sample is dipped in the solution, after it is cooled down, and then the liquid excess is drained and is allowed to air dry. The dipping technique is a low-cost procedure and easy to apply, but there may be microorganism growth in the dipping tank, in addition to generating a lot of waste [73,[77][78][79]. The spraying technique is also a very common technique that allows a uniform coating around the food sample as it is easy to control the process.…”

Technological, applications, and characteristics of edible films and coatings: a review

“…The edible films ( Fig. 1) can be defined as a thin (0.050-0.250 mm thickness) and cohesive layer formed from a matrix of bioactive polymers [3] or thin layers of edible materials used to roll, immerse, coat or spray the foods to provide selective barrier that prevents the passage of gases, water vapor, dissolved solids or fats, as well as mechanical protection [11,15]. These films prevent the loss of volatile flavor compounds from the food and consider as a barrier to preserve the product from microorganisms, as well as their ability to carry additives.…”

Bioaccessibility and antimicrobial properties of a shrimp demineralization extract blended with chitosan as wrapping material in ready-to-eat raw salmon

“…This is especially true in the case of highly perishable foods such as fresh fish. In this context, edible films and coatings are useful tools not only for improving quality and shelf life but also for incorporating functional ingredients as a part of food design (Blanco-Pascual & Gómez-Estaca, 2016). Chitosan is a natural cationic linear aminopolysaccharide obtained from chitin that is employed in the development of edible films and coatings.…”