The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development

Abstract

Several consumable substances, including fruit and vegetable purees, extracts, juices, and plant residue, were analyzed for their matrix-forming potential. These matrices serve as the basis for the production of edible films, sheets, and coatings that can be eaten as nutritional treats or applied to food products, thereby contributing to their overall good quality. Furthermore, this innovative approach also contributes to optimizing the performance of synthetic packaging, ultimately reducing reliance on synthetic polymers in various applications. This article explores the viability of incorporating fruits and vegetables as basic ingredients within edible films, sheets, and coatings. The utilization of fruits and vegetables in this manner becomes achievable due to the existence of polysaccharides and proteins that facilitate the formation of matrices in their makeup. Moreover, including bioactive substances like vitamins and polyphenols can impart attributes akin to active materials, such as antioxidants or antimicrobial agents. Advancing the creation of edible films, sheets, and coatings derived from fruits and vegetables holds great potential for merging the barrier and mechanical attributes of biopolymers with the nutritional and sensory qualities inherent in these natural components. These edible films made from fruits and vegetables could potentially serve as alternatives to seaweed in sushi production or even replace conventional bread, pancakes, tortillas, and lavash in the diet of people suffering from celiac disease or gluten allergy, while fruit and vegetable coatings may be used in fresh and processed food products, especially fruits and vegetables but also sweets.

The covalent immobilization of β-galactosidase from Aspergillus oryzae and alkaline protease from Bacillus licheniformis on amino-functionalized multi-walled carbon nanotubes in milk

“…Moreover, MWCNT-NH 2 -glutaraldehyde can serve as an activator for activating beta-galactosidase enzymes from Aspergillus oryzae. This activator can enhance enzymatic activity, thereby leading to a significant improvement in the enzyme's performance [ 43 ]. In a related study, Settar and Jafari (2018) highlighted the significance of glutaraldehyde's role as an activator/stabilizer matrix in enhancing the operational and thermal stability of β-galactosidase (βG) for biotechnological applications.…”

“…Glutaraldehyde has shown notable stability in immobilizing βG against various physical and chemical denaturants, consequently enhancing its thermal and operational stability. This characteristic makes it more suitable for repetitive use in industrial-scale operations [ 43 ].…”

“Edible Beauty”: The Evolution of Environmentally Friendly Cosmetics and Packaging

“…The edible packaging materials may need to be reinforced or modified with cross-linking agents, plasticizers, or antimicrobial agents to enhance their stability under varying temperatures, humidities, and pressures. For instance, edible films made from starch or cellulose can be brittle and fragile and degrade quickly in moist or humid environments [ 103 ].…”

Protein-Based Films and Coatings: An Innovative Approach

“…Coatings and films have potential applications in environmental settings [139][140][141][142]. They can be used for soil erosion control, forming a protective barrier on the soil surface to prevent erosion.…”