Effect of extrusion process on the functional properties of high amylose corn starch edible films and its application in mango (Mangifera indica L.) cv. Tommy Atkins

Recent advances in modified starch based biodegradable food packaging: A review

This study reviews the importance of resistant starch (RS) as the polymer of choice for biodegradable food packaging and highlights the RS types and modification methods for developing RS from native starch (NS). NS is used in packaging because of its vast availability, low cost and film forming capacity. However, application of starch is restricted due to its high moisture sensitivity and hydrophilic nature. The modification of NS into RS improves the film forming characteristics and extends the applications of starch into the formulation of packaging. The starch is blended with other bio-based polymers such as guar, konjac glucomannan, carrageenan, chitosan, xanthan gum and gelatin as well as active ingredients such as nanoparticles (NPs), plant extracts and essential oils to develop hybrid biodegradable packaging with reduced water vapor permeability (WVP), low gas transmission, enhanced antimicrobial activity and mechanical properties. Hybrid RS based active packaging is well known for its better film forming properties, crystalline structures, enhanced tensile strength, water resistance and thermal properties. This review concludes that RS, due to its better film forming ability and stability, can be utilized as polymer of choice in the formulation of biodegradable packaging.

Edible Film Casting Techniques and Materials and Their Utilization for Meat-Based Product Packaging

According to a profusion of academic studies on the use of organic materials or biopolymers as key components, the current trajectory of food packaging techniques is showing a positive inclination. Notably, one such biopolymer that has attracted much attention is edible film. The biopolymers that have been stated as constitutive components are composed of polysaccharides, lipids, proteins, or a combination of these, which work together to reinforce one another's properties and create homogenous mixtures. An edible film provides a clear, thin layer that encases foodstuffs, including their packaging. The production and use of edible film have recently been the focus of much research in the field of food polymers. Extending the shelf life of food goods is the goal of this research. Given their great susceptibility to change brought on by outside forces or pollutants, which may result in oxidative rancidity, the proper storage of nutrient-dense food items, particularly meat products, deserves careful study. Many edible films have been found to contain active ingredients, such antimicrobials or antioxidants, that can successfully prevent the spoiling of meat products, a process that can happen in a short amount of time. Surprisingly, a number of scholarly examinations reveal that edible film may be cooked alongside meat because of its organic makeup. We hope that the use of edible film will lead to a more environmentally responsible method of food packaging than has previously been possible.

Whey-based polymeric films for food packaging applications: a review of recent trends

The food industry is always looking for new strategies to extend the shelf life of food. In recent years, the focus has been on edible films and coatings. These play an essential role in the quality, safety, transport, storage, and display of a wide variety of fresh and processed foods and contribute to environmental sustainability. In this sense, this study aimed to carry out a bibliometric analysis and literature review on the production of whey-based films for application in food packaging. Whey-based films have different characteristics when compared to other biopolymers, such as antimicrobial and immunomodulatory capacity. A wide variety of compounds were found that can be incorporated into whey films, aiming to overcome their limitations related to high solubility and low mechanical properties. These compounds range from plasticizing agents, secondary biomacromolecules added to balance the polymer matrix (gelatin, starch, chitosan), and bioactive agents (essential oils, pigments extracted from plants, and other antimicrobial agents). The most cited foods as application matrix were meat (fish, chicken, ham, and beef), in addition to different types of cheese. Edible and biodegradable films have the potential to replace synthetic polymers, combining social, environmental, and economic aspects. The biggest challenge on a large scale is the stability of physical, chemical, and biological properties during application. © 2022 Society of Chemical Industry.

Design and application of self-healable polymeric films and coatings for smart food packaging

Smart packaging materials enable active control of parameters that potentially influence the quality of a packaged food product. One type of these that have attracted extensive interest is self-healable films and coatings, which show the elegant, autonomous crack repairing ability upon the presence of appropriate stimuli. They exhibit increased durability and effectively lengthen the usage lifespan of the package. Over the years, extensive efforts have been paid to the design and development of polymeric materials that show self-healing properties; however, till now most of the discussions focus on the design of self-healable hydrogels. Efforts devoted to delineating related advances in the context of polymeric films and coatings are scant, not to mention works reviewing the use of self-healable polymeric materials for smart food packaging. This article fills this gap by offering a review of not only the major strategies for fabrication of self-healable polymeric films and coatings but also the mechanisms of the self-healing process. It is hoped that this article cannot only provide a snapshot of the recent development of self-healable food packaging materials, but insights into the optimization and design of new polymeric films and coatings with self-healing properties can also be gained for future research.

A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications

Food sectors are facing issues as a result of food scarcity, which is exacerbated by rising populations and demand for food. Food is ordinarily wrapped and packaged using petroleum-based plastics such as polyethylene, polyvinyl chloride, and others. However, the excessive use of these polymers has environmental and health risks. As a result, much research is currently focused on the use of bio-based materials for food packaging. Biodegradable polymers that are compatible with food products are used to make edible packaging materials. These can be ingested with food and provide consumers with additional health benefits. Recent research has shifted its focus to multilayer coatings and films-based food packaging, which can provide a material with additional distinct features. The aim of this review article is to investigate the properties and applications of several bio-based polymers in food packaging. The several types of edible film and coating production technologies are also covered separately. Furthermore, the use of edible films and coatings in the food industry has been examined, and their advantages over traditional materials are also discussed.

Drying Microalgae Using an Industrial Solar Dryer: A Biomass Quality Assessment

Microalgae are considered a promising resource of proteins, lipids, carbohydrates, and other functional biomolecules for food and feed markets. Competitive drying solutions are required to meet future demands for high-quality algal biomass while ensuring proper preservation at reduced costs. Since often used drying methods, such as freeze or spray drying, are energy and time consuming, more sustainable processes remain to be developed. This study tested an indirect and hybrid solar dryer as an alternative to conventional freeze drying of industrially produced Tetraselmis chui and Nannochloropsis oceanica wet paste. The effects of the drying method on biomass quality parameters, including biochemical profiles, functional properties, and microbial safety, were assessed. No significant differences were found between the applied drying technologies for total proteins, carbohydrates, lipids, and fatty acid profiles. On the other hand, some pigments showed significant differences, displaying up to 44.5% higher contents in freeze-dried samples. Minor differences were also registered in the mineral profiles (<10%). Analyses of microbial safety and functional properties of the solar-dried biomass appear adequate for food and feed products. In conclusion, industrial solar drying is a sustainable technology with a high potential to preserve high-quality microalgal biomass for various markets at expected lower costs.

Plant protein-based nanocomposite films: A review on the used nanomaterials, characteristics, and food packaging applications

Consumer demands to utilize environmentally friendly packaging have led researchers to develop packaging materials from naturally derived resources. In recent years, plant protein-based films as a replacement for synthetic plastics have attracted the attention of the global food packaging industry due to their biodegradability and unique properties. Biopolymer-based films need a filler to show improved packaging properties. One of the latest strategies introduced to food packaging technology is the production of nanocomposite films which are multiphase materials containing a filler with at least one dimension less than 100 nm. This review provides the recent findings on plant-based protein films as biodegradable materials that can be combined with nanoparticles that are applicable to food packaging. Moreover, it investigates the characterization of nanocomposite plant-based protein films/edible coatings. It also briefly describes the application of plant-based protein nanocomposite films/coating on fruits/vegetables, meat and seafood products, and some other foods. The results indicate that the functional performance, barrier, mechanical, optical, thermal and antimicrobial properties of plant protein-based materials can be extended by incorporating nanomaterials. Recent reports provide a better understanding of how incorporating nanomaterials into plant protein-based biopolymers leads to an increase in the shelf life of food products during storage time.

Edible Coatings to Enhance Shelf life of Fruits and Vegetables -A Mini Review

Abstract:

Recently, edible coatings or films have gained enormous importance in fruits and vegetables preservation. This review summarises edible coatings, the classification of coating materials, formulation procedures, and the benefits of active edible coating. Studies reported that edible coating or films from natural resources benefit the consumer as well as the environment. In general, edible coatings or films are a combination of polysaccharides, proteins, lipids, and plasticizers, used to enhance the functional properties and the general quality parameters of fruits and vegetables, such as texture, colour, acidity, total soluble solids, thus preventing their browning and oxidation. Casting (wet process) and extrusion (dry process) are two prominent methods used to fabricate edible thin films. General techniques for applying edible coatings are dipping, spraying, coating, panning, using a fluidized bed, and film wrapping. Active edible coatings or films are developed with herbal extracts to improve the functional properties, i.e., antioxidant and antimicrobial. Therefore, based on the literature review, future research exploration will focus on underutilized edible natural resources, along with some natural edible plasticizers used to improve the postharvest quality of fruits and vegetables without affecting their nutritional, organoleptic, and sensory attributes. The primary objective of the present review was to summarize the different types of edible coating with an infusion of herbal extracts and their application on fruits and vegetables.

The control of fungi and mycotoxins by food active packaging: a review

Conventionally used petrochemical-based plastics are poorly degradable and cause severe environmental pollution. Alternatively, biopolymers (e.g., polysaccharides, proteins, lipids, and their blends) are biodegradable and environment-friendly, and thus their use in packaging technologies has been on the rise. Spoilage of food by mycotoxigenic fungi poses a severe threat to human and animal health. Hence, because of the adverse effects of synthetic preservatives, active packaging as an effective technique for controlling and decontaminating fungi and related mycotoxins has attracted considerable interest. The current review aims to provide an overview of the prevention of fungi and mycotoxins through active packaging. The impact of different additives on the antifungal and anti-mycotoxigenic functionality of packaging incorporating active films/coatings is also investigated. In addition, active packaging applications to control and decontaminate common fungi and mycotoxins in bakery products, cereal grains, fruits, nuts, and dairy products are also introduced. The results of recent studies have confirmed that biopolymer films and coatings incorporating antimicrobial agents provide great potential for controlling common fungi and mycotoxins and enhancing food quality and safety.

Long-term quality retention and decay inhibition of chestnut using thymol loaded chitosan nanoparticle

Thymol (TMO) was loaded into chitosan nanoparticles (CSNPs) to inhibit chestnuts decay during storage. Three chestnut treatments were evaluated, including the CK (uncoated control), CSNPs (coated with chitosan nanoparticles), and TMO-CSNPs (coated with thymol-loaded chitosan nanoparticles). Quality assessments of chestnuts were conducted periodically for up to 180 days, which included starch content, amylase activity, water content, respiration rate, weight loss rate, microbiological indicators, decay rate, and quality evaluation. Results indicated that TMO-CSNPs had significantly less nutrient loss in soluble sugar (10.61%) and starch content (27.72%) compared with CK, which was attributed to low metabolic activities as evident in low amylase activity and respiration rate. Moreover, TMO-CSNPs significantly inhibited the growth of mold and yeast (4.17 log CFU g^-1 on day 180) and kept the lowest decay rate (5.33%). This study demonstrates the potential of food nanomaterial as an alternative strategy to promote food security and supply chain resilience.

Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach

The accumulation of high amounts of petro-based plastics is a growing environmental devastation issue, leading to the urgent need to innovate eco-safe packaging materials at an equivalent cost to save the environment. Among different substitutes, starch-based types and their blends with biopolymers are considered an innovative and smart material alternative for petrol-based polymers because of their abundance, low cost, biodegradability, high biocompatibility, and better-quality film-forming and improved mechanical characteristics. Furthermore, starch is a valuable, sustainable food packaging material. The rising and growing importance of designing starch-based films from various sources for sustainable food packaging purposes is ongoing research. Research on "starch food packaging" is still at the beginning, based on the few studies published in the last decade in Web of Science. Additionally, the functionality of starch-based biodegradable substances is technically a challenge. It can be improved by starch modification, blending starch with other biopolymers or additives, and using novel preparation techniques. Starch-based films have been applied to packaging various foods, such as fruits and vegetables, bakery goods, and meat, indicating good prospects for commercial utilization. The current review will give a critical snapshot of starch-based films' properties and potential applicability in the sustainable smart (active and intelligent) new packaging concepts and discuss new challenges and opportunities for starch bio composites.

Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation

Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.

Film formation and deposition methods of edible coating on food products: A review

The greatest challenge encountered by the food manufacturer is the loss of quality of food products during storage, which eventually adds to the waste. Edible packaging is known as a potential alternative to protecting food quality and improving shelf life by delaying microbial spoilage and providing moisture and gas barrier properties. Developments in edible packaging and technology have shown promising results in enhancing the shelf life of food products. In 2016, the edible packaging market was valued at $697 million and by 2023 is expected to hit $1097 million growing at a compound annual growth rate (CGAR) of 6.81% from 2017 to 2023 at global level. In global edible packaging markets specific industries including MonoSol LLC, Tate & Lyle Plc, WikiCell Designs Inc., JRF Technology LLC, Safetraces, Inc., BluWrap, Skipping Rocks Lab, Tipa Corp., Watson Inc., and Devro plc have played a key role. Edible packaging can be applied in two forms: (i) edible coating applied directly on the food product or (ii) preformed film wrapped around the food product. The aim of this study is to review different methods of film formation and edible coating depositions. Edible films can be produced using two methods, wet (casting) and dry (extrusion) processes; and methods such as dipping, spraying, fluidized-bed, and panning are used for deposition of edible coatings on the surface of food product. Casting and dipping methods for film formation and coating deposition, respectively, are easy to use and are preferred methods on a lab scale; whereas extrusion and spraying are preferred methods for film formation and coating deposition, respectively, on a commercial scale. This work can help researchers and industries to select an efficient and cost-effective method for the development of edible film/coating for specific application. Further study and evaluation of practical applications of methods of edible packaging should be carried out within the main purpose of keeping food safe with acceptable quality for extended period of time.