Development of a vegetable oil and egg proteins edible film to replace preservatives and primary packaging of sweet baked goods

Abstract

An innovative edible film made with vegetable oil and egg proteins was evaluated as a replacement for preservatives and primary plastic packaging for sweet goods.The shelf-life of products with and without the edible film was evaluated by storing the products for 85 days at room temperature (25–28 °C) and atmospheric pressure.The edible film did not compromise the sensory characteristics of the sweet goods and had a high barrier against water permeation (WVP: 250 g*μm/m2*24 h*kPa). After the storage period, the samples covered with the edible film showed slight increase in moisture on the crust (24.80% vs 97.29%), no fungal development (0 vs 1.4*104 CFU), slight increase in hardness and moderate decrease in cohesiveness (19.52 vs 31.14%).This study presents a novel packaging material for confectionary industries that eliminates the use of preservatives and decreases the need for plastic packaging without compromising on the shelf-life of these foods.