Edible Packaging Materials Research Articles

Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach

ABSTRACTThe functions of packaging materials are to prevent moisture loss, drip, reduce lipid oxidation, improve some of their sensorial properties (color, taste and smell) and provide microbial stability of foods. Edible films can be made from protein, polysaccharides and lipids or by combination of any of these to form a composite film. Nanocomposites are composite films made by incorporation of nanoparticles. Edible packaging and coating of the meat and meat products enhances the self-life by the incorporation of the active compound (such as antimicrobial and antioxidant compound) in to the packaging matrix. Incorporation of the some ingredients in the matrix may also improve the nutritional as well as sensory attributes of the packed products. Edible packaging material also reduces environmental pollution by overcoming the burden degradation as edible films are biodegradable and thus eco-friendly.

Preparation and Properties of Edible Packaging Film Based on Potato Starch

Low price of potato starch as a wide range of sources of edible film substrate, glycerol as a plasticizer, pullulan as a film-forming agent, prepared by solution casting of potato starch-based edible environment-friendly packaging materials. Tests were run on potato starch-based edible films to determine mechanical properties, transparency and color evaluation. It was observed that the increase of the glycerol content in the films increased the macromolecular mobility, the potato starch films became less stiff and more flexible. Meanwhile the transparency and yellow index are both increased, obviously.

Preparation and Properties of Edible Packaging Film Based on Wheat Starch

Low price of wheat starch as a wide range of sources of edible film substrate, glycerol as a plasticizer, pullulan as a film-forming agent, prepared by solution casting of wheat starch-based edible green packaging materials. Tests were run on wheat starch-based edible films to determine mechanical properties, transparency and color evaluation. It was observed that the increase of the glycerol content in the wheat starch films increased the macromolecular mobility, the wheat starch films became less stiff and more flexible. Meanwhile the transparency and yellow index are both increased, obviously.

Development of Edible Packaging Materials

The development of edible packaging material was introduced in this paper. The concept, types and the characteristics of edible packaging material were expounded separately. The history and main representational technologies in the development of edible packaging material in China were recommended. And the developing direction in the world was also explained in detail. The future development of this kind material was discussed. And the prospect of edible packaging materials was brought forward.

Physical and Barrier Properties of Apple Pectin/Cassava Starch Composite Films Incorporating L aurus nobilis L. Oil and Oleic Acid

Edible composite films were prepared from apple pectin/cassava starch, 1.5% (w/v), containing different concentrations of Laurus nobilis L. oil and oleic acid (0.5, 1.0 and 1.5% v/w). The effects of L. nobilis L. oil on the physical properties of the resulted composite films were investigated. Samples with 1.5% (v/w) L. nobilis L. oil showed increased thickness (43.55–51.73 μm) and improved opacity; their barrier properties to UV radiation in the range of 200–280 nm significantly (P < 0.05) increased compared with that of the control film. The water vapor permeability of the films was reduced to 1.56 (g·mm/m2·day ·Pa) by adding more oil. The effect of L. nobilis L. oil on the oxygen permeability was lower (0.31 cc/m2/day). The measurement of color values showed that by increasing the oil content in polymer matrix, the L* values (lightness) and whiteness index decreased (P < 0.05), whereas the b* values (yellowness), a* values (greenness), yellowness index and total color difference (ΔE) of the films increased (P < 0.05). The surface microstructure of the matrix films was analyzed using atomic force microscopy, and the surface structures of the films were determined using scanning electron microscopy. The mechanical properties were also affected by the addition of L. nobilis L. oil; the tensile strength was diminished, and elongation at breaking (E) increased considerably. Incorporating L. nobilis L. oil provides a novel way to enhance the physical and barrier properties of composite films. Practical Applications Research studies on edible films have received considerable attention in the recent years because of their capability to improve global food quality with all indications that interest will continue. Edible composite films were prepared from apple pectin/cassava starch containing different concentrations of Laurus nobilis L. oil and oleic acid. Edible film materials have been developed mainly because of their advantages, such as they are being used as edible packaging materials over synthetic films. The functional properties of edible films are greatly influenced by parameters such as formulation from polysaccharide, which have been suggested as a means of food protection, and preservation could contribute to the reduction of environmental pollution, film forming technology, solvent characteristics and additives.

Encapsulation of bacteriophages in whey protein films for extended storage and release

The overall motivation of this study was to enable development of pathogen specific antimicrobial packaging materials. These materials are expected to have a significant impact in improving efficacy of antimicrobial treatment and retention of commensal and probiotic microbes on food materials. To achieve these goals, this study was aimed at encapsulation of a model bacteriophage, T4 bacteriophage, in WPI based edible protein films. Phage encapsulated WPI films were characterized for stability and release of encapsulated phages. Antimicrobial efficacy of phage encapsulating edible films was characterized using a microbial growth inhibition assay. Distribution of phages in edible film was measured using a confocal fluorescence microscopy. The results demonstrate that the WPI films are able to stabilize phages at ambient (22 °c and light) and refrigerated (4 °C and dark) conditions without significant loss in phage infectivity over a period of one month. Additionally, the WPI films are able to release a significant concentration of phages in an aqueous environment and leaf surface within 3 h of incubation. Antimicrobial activity measurements demonstrate that the phage encapsulating WPI film can effectively inhibit the microbial growth. The results of microbial growth analysis showed an approximately 5 log difference in microbial levels between the control and the treatment samples. Confocal imaging measurements show that fluorescently labeled phages are homogenously distributed within the WPI film matrix. Overall, this study demonstrates integration of phages with edible packaging materials to develop novel active packaging materials for biocontrol applications.

Edible Films and Coatings from Whey Proteins: A Review on Formulation, and on Mechanical and Bioactive Properties

The latest decade has witnessed joint efforts by the packaging and the food industries to reduce the amount of residues and wastes associated with food consumption. The recent increase in environmental awareness has also contributed toward development of edible packaging materials. Viable edible films and coatings have been successfully produced from whey proteins; their ability to serve other functions, viz. carrier of antimicrobials, antioxidants, or other nutraceuticals, without significantly compromising the desirable primary barrier and mechanical properties as packaging films, will add value for eventual commercial applications. These points are tackled in this review, in a critical manner. The supply of whey protein-based films and coatings, formulated to specifically address end-user needs, is also considered.

Edible Packaging Materials

Research groups and the food and pharmaceutical industries recognize edible packaging as a useful alternative or addition to conventional packaging to reduce waste and to create novel applications for improving product stability, quality, safety, variety, and convenience for consumers. Recent studies have explored the ability of biopolymer-based food packaging materials to carry and control-release active compounds. As diverse edible packaging materials derived from various by-products or waste from food industry are being developed, the dry thermoplastic process is advancing rapidly as a feasible commercial edible packaging manufacturing process. The employment of nanocomposite concepts to edible packaging materials promises to improve barrier and mechanical properties and facilitate effective incorporation of bioactive ingredients and other designed functions. In addition to the need for a more fundamental understanding to enable design to desired specifications, edible packaging has to overcome challenges such as regulatory requirements, consumer acceptance, and scaling-up research concepts to commercial applications.

Application of Gelidium corneum Edible Films Containing Carvacrol for Ham Packages

We prepared an edible film of Gelidium corneum (GC) containing carvacrol as an antimicrobial and antioxidative agent. The GC film containing carvacrol significantly decreased the WVP, while TS and %E values were increased, compared to the film without carvacrol. Increasing amounts of an antimicrobial agent increased antimicrobial activity against Escherichia coli O157:H7 and Listeria monocytogenes. Application of the film to ham packaging successfully inhibited the microbial growth and lipid oxidation of ham during storage. Our results indicate that GC film can be a useful edible packaging material for food products, and the incorporation of carvacrol in the GC film may extend the shelf life.

Proteins as Agricultural Polymers for Packaging Production

ABSTRACTAdvantages, types, formation, and properties of agricultural packaging materials based on proteins, with examples, are reviewed in detail. Proteins have long and empirically been used to make biodegradable, renewable, and edible packaging materials. Numerous cereal and vegetable proteins (such as corn zein, wheat gluten, and soy proteins) and animal proteins (such as milk proteins, collagen, gelatin, keratin, and myofibrillar proteins) are commonly used to form agricultural packaging materials. Two technological processes have been investigated to make materials based on proteins: the “wet (or solvent) process” based on dispersion or solubilization of proteins in a solvent medium, and the “dry process” based on the thermoplastic properties of proteins under low water content conditions. The macroscopic properties (including solubility in water, mechanical properties, and barrier properties) of agricultural packaging materials based on proteins are dependent mainly on the structure of the macromolecular three‐dimensional network and on interactions between proteins, plasticizers, and cross‐linking agents.