Utilization of Agro-Industrial Wastes as Edible Coating and Films for Food Packaging Materials

Mostly, food packaging employs synthetic materials obtained from nonrenewable sources. These packaging materials are based on petrochemicals and cause substantial environmental problems by producing massive amounts of non-biodegradable solid wastes. Edible coatings and films are considered as the potential solution to these problems of non-biodegradable packaging solid wastes for maintaining food-environment interactions, retaining food quality, and extending shelf life. In addition, edible coatings and films offer prevention from microbial spoilage of packed foods by controlling moisture and gas barrier characteristics. Increasing environmental concerns and consumer demands for high-quality eco-friendly packaging have fueled the advancement of innovative packaging technologies, for instance, the development of biodegradable films from renewable agricultural and food processing industry wastes. Therefore, the current chapter presents the application of edible coatings and films as an alternative to conventional packaging, emphasizing the fundamental characterization that these biodegradable packaging should hold for specific applications such as food preservation and shelf life enhancement. The primary employed components (e.g., biopolymers, bioactive, and additives components), manufacturing processes (for edible films or coatings), and their application to specific foods have all been given special consideration in this chapter. Besides, a future vision for the use of edible films and coatings as quality indicators for perishable foods is presented.

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Edible Films and Coatings as Food-Quality Preservers: An Overview

Foods ◽

10.3390/foods10020249 ◽

2021 ◽

Vol 10 (2) ◽

pp. 249

Author(s):

Elsa Díaz-Montes ◽

Roberto Castro-Muñoz

Keyword(s):

Food Packaging ◽

Fruits And Vegetables ◽

State Of The Art ◽

Food Products ◽

Edible Films ◽

Food Preservation ◽

Edible Coatings ◽

Nutritional Properties ◽

Current State ◽

Synthetic Materials

Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond only preservation; the current techniques are focused on the fulfillment of two additional objectives, the suitability of the used processes and generation of environmentally friendly products with non-presence of any side effect on health. Moreover, they are also looking for additional nutritional properties. One of these preservation protocols deals with the use of edible films and coatings. Therefore, this review shows an overview of synthetic materials (e.g., glass, aluminum, plastic, and paperboard), as well as the regulations that limit their application in food packaging. Further, this review releases the current-state-of-the-art of the use of films and edible coatings as an alternative to conventional packaging, providing the main features that these biodegradable packaging should meet towards specific uses for the conservation and improvement of various food products. Herein, particular attention has been paid to the main used components (e.g., biopolymers, additives, bioactive, and probiotic components), manufacturing methods (for edible films or coatings) and their application to specific products. In addition, an outlook of the application of edible films and coatings as quality indicators of perishable products is shown.

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Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

Polymers ◽

10.3390/polym13050767 ◽

2021 ◽

Vol 13 (5) ◽

pp. 767

Author(s):

Elsa Díaz-Montes ◽

Roberto Castro-Muñoz

Keyword(s):

Food Packaging ◽

Composite Films ◽

Edible Films ◽

Biological Properties ◽

Food Preservation ◽

Environmental Damage ◽

Biodegradable Packaging ◽

Product Consumption ◽

New Concepts ◽

Processed Products

Some of the current challenges faced by the food industry deal with the natural ripening process and the short shelf-life of fresh and minimally processed products. The loss of vitamins and minerals, lipid oxidation, enzymatic browning, and growth of microorganisms have been the main issues for many years within the innovation and improvement of food packaging, which seeks to preserve and protect the product until its consumption. Most of the conventional packaging are petroleum-derived plastics, which after product consumption becomes a major concern due to environmental damage provoked by their difficult degradation. In this sense, many researchers have shown interest in edible films and coatings, which represent an environmentally friendly alternative for food packaging. To date, chitosan (CS) is among the most common materials in the formulation of these biodegradable packaging together with polysaccharides, proteins, and lipids. The good film-forming and biological properties (i.e., antimicrobial, antifungal, and antiviral) of CS have fostered its usage in food packaging. Therefore, the goal of this paper is to collect and discuss the latest development works (over the last five years) aimed at using CS in the manufacture of edible films and coatings for food preservation. Particular attention has been devoted to relevant findings in the field, together with the novel preparation protocols of such biodegradable packaging. Finally, recent trends in new concepts of composite films and coatings are also addressed.

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Antimicrobial Efficiency of Edible Films in Food Industry

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha43210048 ◽

2015 ◽

Vol 43 (2) ◽

pp. 302-312 ◽

Cited By ~ 7

Author(s):

Dan Cristian VODNAR ◽

Oana Lelia POP ◽

Francisc Vasile DULF ◽

Carmen SOCACIU

Keyword(s):

Shelf Life ◽

Food Industry ◽

Food Packaging ◽

Antimicrobial Agents ◽

Meat Products ◽

Edible Films ◽

Packaging Materials ◽

Dual Purpose ◽

Natural Substances ◽

Antimicrobial Films

In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for a modern community.In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for modern community.

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Use of by-products in edible coatings and biodegradable packaging materials for food preservation

Sustainability of the Food System ◽

10.1016/b978-0-12-818293-2.00006-9 ◽

2020 ◽

pp. 101-127 ◽

Cited By ~ 1

Author(s):

A. Chiralt ◽

C. Menzel ◽

E. Hernandez-García ◽

S. Collazo ◽

C. Gonzalez-Martinez

Keyword(s):

Food Preservation ◽

Packaging Materials ◽

Edible Coatings ◽

Biodegradable Packaging ◽

By Products

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DEVELOPMENT OF BIODEGRADABLE PACKAGING FILMS AND EDIBLE COATINGS FOR FOOD PRODUCTS BASED ON COMPOSITE MATERIALS

Progress on Chemistry and application of Chitin and its Derivatives ◽

10.15259/pcacd.25.009 ◽

2020 ◽

Vol XXV ◽

pp. 124-131

Author(s):

Elena Eduardovna Kuprina ◽

Anastasiya Nikolaevna Yakkola ◽

Andrey Nikolaevich Manuylov ◽

Olesya Kabysh ◽

Marina Gavrilyevna Zhirkova ◽

...

Keyword(s):

Composite Materials ◽

Food Production ◽

Food Packaging ◽

Edible Films ◽

Edible Coatings ◽

Natural Conditions ◽

Biodegradable Packaging ◽

Physical Chemical ◽

Bactericidal Properties ◽

Single Use

Plastic is undoubtedly the most convenient type of packaging, but at the same time it is not ecologically friendly. The widespread use of packaging materials all over the world makes us think more and more about the harm of plastic to the environment and humans. It does not decompose in natural conditions and accumulates in huge quantities, because it is mostly used as a single-use packaging. Therefore, the development of environmentally friendly biodegradable edible films and coatings is relevant. Edible food packaging is an important step in food production and one of the innovative directions of food packaging development. This article presents materials on the development of the formulation and manufacturing technology of new composite materials based on sodium alginate and chitosan for the production of edible coatings and films. The results of the physical, chemical and bactericidal properties of these materials are presented.

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Evaluation of the Influence of Various Biodegradable Packaging Materials on the Quality and Shelf Life of Different Food Products

Proceedings of the Latvia University of Agriculture ◽

10.2478/plua-2013-0011 ◽

2013 ◽

Vol 30 (1) ◽

pp. 20-34

Author(s):

Lija Dukalska ◽

Eva Ungure ◽

Ingrida Augspole ◽

Sandra Muizniece-Brasava ◽

Vita Levkane ◽

...

Keyword(s):

Shelf Life ◽

Food Packaging ◽

Food Products ◽

Packaging Materials ◽

Black Currant ◽

Transparent Films ◽

Biodegradable Packaging ◽

Soft Cheese ◽

Essential Contribution

Abstract The aim of the present research was to summarize the results of investigations carried out on the influence of different biodegradable polymer packaging materials on the shelf life and quality of several food products during storage. In Latvia, most of consumers consider that polymers as a material for food packaging are overly used, and they support the idea of introducing new eco-friendly food packaging. Biodegradable films were investigated for their ability to extend the shelf life of apple salad and minimally processed shredded carrots stored at 4 °C. It was found that they can guaranty the same as or even a longer shelf life than that provided by conventional polymer films. Bio PLA transparent films, thermoformed PLA containers, and cellulose-based films were tested for fresh produce packaging. Ceramis®-PLA-SiOx barrier coated films were tested for their influence on the quality of food products - rye bread, apple-black currant marmalade candies, and soft cheese Kleo - during storage. PLA and PHB films showed satisfactory results for packaging of perishable foods - salad with meat in mayonnaise. Ceramis®-PLA-SiOx films were used for vacuum packaging and also for mild thermal treatment (Sous vide) of soft cheese, providing its prolonged shelf life. Some BoPLA films specially envisaged for packaging of confectionery were tested for milk pomade sweet - sherbet - packaging. Its quality was evaluated mainly by moisture content and by changes in hardness during storage. The results suggest that biodegradable packaging materials can be a successful alternative to the conventional polymers for packaging of several food products, which could provide an essential contribution in reducing the environmental pollution.

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Recent Developments in Seafood Packaging Technologies

Foods ◽

10.3390/foods10050940 ◽

2021 ◽

Vol 10 (5) ◽

pp. 940

Author(s):

Michael G. Kontominas ◽

Anastasia V. Badeka ◽

Ioanna S. Kosma ◽

Cosmas I. Nathanailides

Keyword(s):

Shelf Life ◽

Food Packaging ◽

Modified Atmosphere Packaging ◽

High Water ◽

Edible Films ◽

Nitrogenous Compounds ◽

Quality Properties ◽

Unsaturated Lipids ◽

Active Food Packaging ◽

Seafood Products

Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.

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Starch–Mucilage Composite Films: An Inclusive on Physicochemical and Biological Perspective

Polymers ◽

10.3390/polym13162588 ◽

2021 ◽

Vol 13 (16) ◽

pp. 2588

Author(s):

Mansuri M. Tosif ◽

Agnieszka Najda ◽

Aarti Bains ◽

Grażyna Zawiślak ◽

Grzegorz Maj ◽

...

Keyword(s):

Mechanical Properties ◽

Barrier Properties ◽

Edible Films ◽

Packaging Material ◽

Polymer Materials ◽

Synthesis Process ◽

Packaging Materials ◽

Packaging Film ◽

Biodegradable Packaging ◽

Effective Manner

In recent years, scientists have focused on research to replace petroleum-based components plastics, in an eco-friendly and cost-effective manner, with plant-derived biopolymers offering suitable mechanical properties. Moreover, due to high environmental pollution, global warming, and the foreseen shortage of oil supplies, the quest for the formulation of biobased, non-toxic, biocompatible, and biodegradable polymer films is still emerging. Several biopolymers from varied natural resources such as starch, cellulose, gums, agar, milk, cereal, and legume proteins have been used as eco-friendly packaging materials for the substitute of non-biodegradable petroleum-based plastic-based packaging materials. Among all biopolymers, starch is an edible carbohydrate complex, composed of a linear polymer, amylose, and amylopectin. They have usually been considered as a favorite choice of material for food packaging applications due to their excellent forming ability, low cost, and environmental compatibility. Although the film prepared from bio-polymer materials improves the shelf life of commodities by protecting them against interior and exterior factors, suitable barrier properties are impossible to attain with single polymeric packaging material. Therefore, the properties of edible films can be modified based on the hydrophobic–hydrophilic qualities of biomolecules. Certain chemical modifications of starch have been performed; however, the chemical residues may impart toxicity in the food commodity. Therefore, in such cases, several plant-derived polymeric combinations could be used as an effective binary blend of the polymer to improve the mechanical and barrier properties of packaging film. Recently, scientists have shown their great interest in underutilized plant-derived mucilage to synthesize biodegradable packaging material with desirable properties. Mucilage has a great potential to produce a stable polymeric network that confines starch granules that delay the release of amylose, improving the mechanical property of films. Therefore, the proposed review article is emphasized on the utilization of a blend of source and plant-derived mucilage for the synthesis of biodegradable packaging film. Herein, the synthesis process, characterization, mechanical properties, functional properties, and application of starch and mucilage-based film are discussed in detail.

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Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽

10.3390/foods10010121 ◽

2021 ◽

Vol 10 (1) ◽

pp. 121

Author(s):

Ghita Amor ◽

Mohammed Sabbah ◽

Lucia Caputo ◽

Mohamed Idbella ◽

Vincenzo De Feo ◽

...

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Shelf Life ◽

Food Packaging ◽

Antimicrobial Properties ◽

Edible Films ◽

Biological Properties ◽

Oil Composition ◽

Packaging System ◽

Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

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Food Product Shelf Stability Overview of Sourdough-risen Flatbread

10.47363/jftns/2021(3)123 ◽

2021 ◽

pp. 1-5

Author(s):

Melaku Tafese Awulachew ◽

Keyword(s):

Shelf Life ◽

Food Quality ◽

Total Pressure ◽

Food Product ◽

Food Preservation ◽

Packaging Materials ◽

Quality Loss ◽

Extrinsic Factors ◽

Shelf Stability ◽

Intrinsic And Extrinsic Factors

This paper aims to Provide an overview of food preservation related to the shelf-life and stability of food products including sourdough-risen flatbread (injera). Understanding the properties and composition of injera products enables one for a better option for maintaining food quality at desirable level of properties or nature for their maximum benefits. Food quality loss can be described in terms of as environmental factors which include temperature, relative humidity, light, mechanical stress and total pressure such as compositional factors, concentration of reactive species, microorganism levels, catalysts, reaction inhibitors, pH and water activity, as well. There are a range of points in the food chain where manufacturers can influence the mix of intrinsic and extrinsic factors which affect shelf-life. Advances in processing and packaging materials and techniques have increased the options available for maintaining quality and for improving the shelf-life of foods.

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