Concerns on environmental waste problems caused by non-biodegradable petrochemical-based plastic packaging materials as well as the consumer's demand for high quality food products has caused an increasing interest in developing biodegradable packaging materials using annually renewable natural biopolymers such as polysaccharides and proteins. Inherent shortcomings of natural polymer-based packaging materials such as low mechanical properties and low water resistance can be recovered by applying a nanocomposite technology. Polymer nanocomposites, especially natural biopolymer-layered silicate nanocomposites, exhibit markedly improved packaging properties due to their nanometer size dispersion. These improvements include increased modulus and strength, decreased gas permeability, and increased water resistance. Additionally, biologically active ingredients can be added to impart the desired functional properties to the resulting packaging materials. Consequently, natural biopolymer-based nanocomposite packaging materials with bio-functional properties have a huge potential for application in the active food packaging industry. In this review, recent advances in the preparation of natural biopolymer-based films and their nanocomposites, and their potential use in packaging applications are addressed.

Natural Biopolymer-Based Nanocomposite Films for Packaging Applications

Where is MAP Going? A review and future potential of modified atmosphere packaging for meat

Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties

Background An increasing awareness among consumers regarding the healthy lifestyle have prompted research on novel techniques of prolonging the shelf life of food products without the necessity of using preservatives. Thanks to their ability to improve global food quality, edible films and coatings have been particularly considered in food preservation. Changing mechanical and barrier properties depending on the main component in the biopolymer matrix caused an increasing interest in composite structures, which enable to explore the complementary advantages of each component as well as to minimize their disadvantages. Scope and approach This review discusses the potential food applications of emulsified edible films and coatings. The materials, preparation methods, and physical properties are also presented. Lipids are usually added to edible films and coatings to impart hydrophobicity and thereby reduce moisture loss. A very wide range of lipid components is available including natural waxes, resins, acetoglycerides, fatty acids, and petroleum-based, mineral and vegetable oils. The emulsification process of the lipid phase in the aqueous phase is necessary prior to the coating application. Key findings and conclusions Emulsion-based edible films and coatings find application in fresh and processed food products, fruits and vegetables, cheeses, meat, sausages and bakery products. Composite emulsion-based edible materials produced from hydrocolloids and lipids result in better functionality than films produced with one component, especially with respect to their water barrier properties. In general, more research is needed to improve application processes of emulsion-based edible materials, especially sensory aspects, to be appropriate for each product.

Food applications of emulsion-based edible films and coatings

https://repositorium.sdum.uminho.pt/bitstream/1822/22494/1/Artigo1.pdf

Effect of glycerol and corn oil on physicochemical properties of polysaccharide films – A comparative study

Publisher Summary
Edible films and coatings are promising systems for the improvement of food quality, shelf life, safety, and functionality. They can be used as individual packaging materials, food coating materials, active ingredient carriers, and to separate the compartments of heterogeneous ingredients within foods. The efficiency and functional properties of edible film and coating materials are highly dependent on the inherent characteristics of film-forming materials, namely biopolymers (such as proteins, carbohydrates, and lipids), plasticizers, and other additives. Most biopolymers are relatively hydrophilic compared to commercial plastic materials. For industrial use, it is necessary to conduct scientific research to identify the film-forming mechanisms of biopolymers to optimize their properties. It is also suggested that feasibility studies be performed regarding the commercial uses of edible films and coatings by extending the results of research and development studies to commercialization studies, such as new process evaluation, safety, and toxicity determination, regulatory assessment, and consumer studies.

Gennadios Aristippos

Papers

Edible films and coatings: a review