Abstract:
Edible films and coatings are thin layers, with varying thickness used to protect foodproducts and their ingredients. The edible film is formed by solvent casting, compression moldingand extrusionprocedures further implemented to the food products, being placed on or between food components. This is coated directly on the food surface byspraying, dipping or spreading techniques. The food sector isthe foremost consumer of packaging materials including edible films and coatings being mainly applied into meat, seafood, fruits, vegetables and dairy products. These packaging materials, normally formed by a cohesive structured biopolymer, additivesand/or a solvent, can be used as potential carriers of several active ingredients like colourants, flavours, nutrients, antimicrobialand antioxidant compounds toimprove organoleptic characteristics, enhance the nutritionalvalue and to increase the shelf lifeof product. Use of natural extracts containing antioxidant and antimicrobial effects in ediblefilm and coating formulations.is emerging in the packaging research sector keeping in view the health and environment safety concerns. A wide range of studies revealed the comprehensive interests in edible films and coatings withfunctional properties. So, the main objective of this review is to cover the recent works on edible films and coatings, including theexploration of recent advances in the incorporation of active compounds from natural extracts, and the challenges andopportunities for future research.
Page(s):
187-187
DOI:
DOI not available
Published:
Journal: Abstract Book on Global Science Technology and Management Conference, Volume: 0, Issue: 0, Year: 2023
Keywords:
Active agents
,
food packaging
,
Edible films
,
Natural extracts
,
edible coatings