Edible Films And Coatings In Food Packaging Components, Properties and Applications

In general, packaging options have expanded from the traditional materials of glass, metal and paper and synthetic polymers engineered to meet particular requirements. Petrochemicalbased plastics have advantages in their availability in large quantities at a low cost and good functionality such as tensile and tear strength. However, increased use of synthetic packaging films based on petrochemicals has led to serious ecological problems due to their total nonbiodegradability. Thus, consumer demand has shifted to safe and eco-friendly biodegradable materials, especially from renewable agriculture by-products and food processing industry wastes The use of edible films and coatings as suitable packaging for the food industry has become a topic of great interest because of their potential for increasing shelf life of food products. These coatings and films exhibit various functions when used, such as inhibition of the migration of moisture, oxygen, carbon dioxide, aromas, lipids, and so forth; the ability to carry food ingredients; and the ability to improve the mechanical properties of the food. The objective of this article is to review the sources, properties and application of edible films and coatings. As sources for edible biopolymers were highlighted polysaccharides, proteins and lipids. 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.

Keywords:

biopolymers , edible films and coatings , components , properties , applications