Natural additives as active components in edible films and coatings

Abstract

The incorporation of natural active components into edible films and coatings adds value to them by modifying the film characteristics in terms of physical, functional as well as bioactive properties. Till date, a wide variety of natural additives (glucosides, polysaccharides, phytosterols, phenolic acids, esters, carotenoids, tannins, alkaloids, anthocyanins, flavonoids, terpenoids, caffeic acid, other organic acids) have been used which are extracted from plants, herbs, spices, seeds, fruits, vegetables etc. The additives developed using active components from natural sources have overcome the adverse effects caused by synthetic additives on human health. These active coatings minimize the surface proliferation of pathogenic microorganisms and prevent food deterioration. The biopolymeric base of edible films/coatings incorporated with the natural active component can be formed of chitosan, hydroxypropyl methylcellulose, sodium benzoate, gelatin, pectin etc. From an economical perspective, the recent trend has also shifted towards the utilization of biowaste and bio residues obtained from the food industry for the extraction of natural active components and their application which will help in meeting the increased demand for healthy foods, well-being, achieving sustainable development goal of zero hunger as well as aid in cutting down the high cost. Thus, more research is required in the exploration, extraction and successful utilization of natural active components in edible films/coatings which will prove to be beneficial for researchers, industrialists and consumers. This review encompasses several aspects related to different types of active components used as natural additives, the interaction of additives with films/coatings, their pharmacological properties, extraction techniques, safety recommendations and applications.