Abstract
In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.
Highlights
The food market represents a large part of the global economy and is growing at an alert pace every year
Important achievements in this industry are exponentially increased by the number of ingredients and their combinations, which can be used and tailored to adapt to any kind of edible protection for fast/slow
Central composite designs are used because they provide a uniform precision of estimates effect, unlike Box–Behnken designs, which are less precise but need fewer design points and are less expensive to run using an equal number of factors such as CCD
Summary
The food market represents a large part of the global economy and is growing at an alert pace every year. Recognized as Safe (GRAS) labeling or GRAS/FS (some compounds are safe for use in food industry; their concentrations is limited by currently used standards) In this respect, the main goal is to avoid toxic, allergic, and/or non-assimilable components [7,8,9,10,11,12,13,14,15]; Comply with good manufacturing practices (GMP) [16,17]; Acknowledgment about a food additive for which a regulation was issued as a result of public statements (e.g., petitions); Adequate mechanical properties for preventing the damaging of food surfaces during manipulation from field to supermarket; Adherent to food surface; Agreeable taste or tasteless; Stability in time and especially avoidance of mold development; Reduce water depletion of the enveloped product; Maintain an adequate gas transfer, especially for oxygen and carbon dioxide and to avoid the loss of components that are responsible for aroma, flavor, and nutritional value; Enhancement of structural properties; Appearance—overall presentation of the final product requires attaining classical package performances in terms of design. Edible films contain four components: basic materials, plasticizers, additives, and solvents
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