Article
Food Science & Technology
Henriette M. C. Azeredo, Caio G. Otoni, Luiz Henrique C. Mattoso
Summary: This paper reviews the possible roles of edible films and coatings (EFC), including primary packaging, maintaining water activity gradients between food components, controlling mass transfer in food processing, and carrying active components.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Review
Materials Science, Multidisciplinary
Anuradhi Liyanapathiranage, Rohan S. Dassanayake, Ashoka Gamage, Rama Rao Karri, Asanga Manamperi, Philippe Evon, Yasasvi Jayakodi, Terrence Madhujith, Othmane Merah
Summary: As a novel post-harvesting strategy, edible films and coatings for fruits and vegetables offer preservation measures to meet the growing needs of hunger and agricultural management. The functionality of edible films and coatings is distinctly the same. However, edible films and coatings differ in their processing and physicomechanical characteristics as they are designed to improve the shelf life, barrier, and nutritional properties of the food.
Review
Food Science & Technology
Kalpani Y. Perera, Shubham Sharma, Dileswar Pradhan, Amit K. Jaiswal, Swarna Jaiswal
Summary: Food contact materials play a crucial role in food quality and safety. Plastic packaging, while widely used, has negative environmental impacts, prompting research into alternative materials like seaweed polysaccharides. Despite the promising characteristics of seaweed polysaccharides, there are still limitations that require further study for improvement.
Article
Food Science & Technology
Mayra C. Garcia-Anaya, David R. Sepulveda, Paul B. Zamudio-Flores, Carlos H. Acosta-Muniz
Summary: The development of new technologies has led to the production of edible films and coatings with antibacterial properties, including the addition of bacteriophages. This review provides an overview of the manufacturing process and discusses the application of bacteriophage-added edible packaging in preserving food safety.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Materials Science, Multidisciplinary
Dong-Heon Song, Van Ba Hoa, Hyoun Wook Kim, Sun Moon Khang, Soo-Hyun Cho, Jun-Sang Ham, Kuk-Hwan Seol
Summary: The global consumption of meat has been increasing, leading to a higher demand for packaging materials in the meat processing industry. Petrochemical packaging materials used in this industry have a negative impact on the environment due to their slow regeneration and biodegradation. Therefore, there is a need to develop eco-friendly packaging materials for meat processing. Edible films derived from natural compounds with antioxidant and antibacterial properties have been studied as alternatives to reduce plastic packaging in the meat industry, but further efforts are required to enhance their properties for commercial applications.
Review
Chemistry, Applied
Slim Smaoui, Hajer Ben Hlima, Loleny Tavares, Olfa Ben Braiek, Karim Ennouri, Slim Abdelkafi, Lotfi Mellouli, Amin Mousavi Khaneghah
Summary: The demand for safe and healthy meat products without synthetic antioxidants has increased significantly. There is also growing research interest in meat packaging due to consumer concerns about safety and quality. This review focuses on the incorporation of natural antioxidants into active film and coatings, and discusses their impact on various biopolymer films. It also evaluates the potential use of natural antioxidants in meat packaging.
PROGRESS IN ORGANIC COATINGS
(2022)
Article
Polymer Science
Vanessa Solfa dos Santos, Marcos Vinicius Lorevice, Graziela Solferini Baccarin, Fabiola Medeiros da Costa, Renan da Silva Fernandes, Fauze A. Aouada, Marcia Regina de Moura
Summary: Edible films were produced by combining pectin matrix with chitosan nanoparticles, polysorbate 80, and garlic essential oil as an antimicrobial agent. The films showed stable antimicrobial nanoparticles and had potential for application in novel food packaging.
Review
Food Science & Technology
Huimin Yong, Jun Liu
Summary: The development of active packaging films and edible coatings based on polyphenol-rich propolis extract has attracted increasing attention in recent years. Propolis extract, known for its antimicrobial and antioxidant properties, can be mixed with biopolymers to create functional packaging films and coatings, impacting the physical, biochemical, and sensory properties of stored food products.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Review
Engineering, Environmental
Bruna Alves Martins, Priscilla Barbosa Sales de Albuquerque, Marthyna Pessoa de Souza
Summary: This literature review discusses the characteristics and techniques of film-type packaging and polysaccharide-based coatings in the food industry. Polysaccharides, as renewable and biodegradable alternatives to synthetic plastics, have the potential to reduce their usage. However, the barrier and mechanical properties of polysaccharide packaging remain a challenge for the food industry.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2022)
Review
Food Science & Technology
A. Marisa Ribeiro, Berta N. Estevinho, F. Rocha
Summary: Edible films and coatings are thin layers used to protect food products and enhance their nutritional value. Research on the incorporation of active compounds in these materials, such as natural extracts, is gaining interest. The focus is on improving shelf life, sensory characteristics, and nutritional content of food products.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Review
Food Science & Technology
Ana Flavia Sampaio Paulo, Tahis Regina Bau, Elza Iouko Ida, Marianne Ayumi Shirai
Summary: Prebiotics are beneficial compounds that can modulate intestinal microbiota and prevent certain disorders. They are traditionally used in food formulations for their health benefits, but new alternatives like edible coatings and films are being explored. These products, incorporating prebiotics, have the potential to improve food properties and probiotic bacteria survival.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Saba Ebrahimzadeh, Deblina Biswas, Swarup Roy, David Julian McClements
Summary: This study reviewed the sources, derivatives, and production methods of seaweed-based biopolymers, as well as the characterization of edible seaweed-based films incorporated with different essential oils (EOs). Seaweed-based films have advantages such as edibility, low cost, rapid growth, biocompatibility, and non-toxicity, making them suitable for functional packaging materials. The addition of EOs improves the antimicrobial, antioxidant, mechanical, hydrophobic, UV-light barrier, and thermal properties of seaweed-based films.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Engineering, Chemical
Animesh Naskar, Indrani Sanyal, Najmun Nahar, Debasree Deb Ghosh, Sagarika Chakraborty
Summary: Food packaging plays a crucial role in protecting food safety and extending shelf life, but the environmental issues associated with petroleum-based polymers used in packaging are gaining more attention. Biopolymers made from renewable resources have gained interest for their ecofriendly nature, but their poor processability and mechanical and barrier properties pose challenges for industrial applications. To overcome these limitations, researchers have developed bionanocomposite materials with enhanced packaging qualities. This review highlights recent advances in active food packaging using biopolymers and bionanocomposites, discussing the difficulties and possibilities they bring to the food packaging sector.
POLYMER ENGINEERING AND SCIENCE
(2023)
Review
Chemistry, Applied
Toiba Majeed, Aamir Hussain Dar, Vinay Kumar Pandey, Kshirod Kumar Dash, Shivangi Srivastava, Rafeeya Shams, G. Jeevarathinam, Punit Singh, Noemi Echegaray, R. Pandiselvam
Summary: Edible films and coatings are potential methods for preserving fresh food. Starch is commonly used for film and coating production due to its low cost and wide availability. However, additives are often needed to overcome the limitations of starch-based films. This review focuses on the effects of additives on the properties of starch-based films and coatings, and their compliance with the requirements for edible and biodegradable food packaging. The use of additives enhances the barrier properties and bioactivity of the films, and also improves their shelf stability.
PROGRESS IN ORGANIC COATINGS
(2023)
Article
Biochemistry & Molecular Biology
Mohamed S. Abdel Aziz, Hend E. Salama
Summary: By incorporating aloe vera and garlic oil, the design of smart alginate-based coatings improved thermal and mechanical properties, UV-barrier capabilities, reduced water vapor permeability, enhanced antimicrobial properties, and prolonged the shelf-life of food products. The active coatings have the potential to be implemented in the food packaging industry due to their outstanding attributes.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Biochemistry & Molecular Biology
Arushri Nehra, Deblina Biswas, Valentina Siracusa, Swarup Roy
Summary: Edible films and coatings are a growing trend in food packaging, providing a sustainable alternative to petrochemical-based options. Gums, as natural polysaccharides, have potential applications in the development of these edible films and coatings, helping to extend shelf life and preserve food quality.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Biochemistry & Molecular Biology
Swarup Roy, Wanli Zhang, Deblina Biswas, Rejish Ramakrishnan, Jong-Whan Rhim
Summary: Consumers are increasingly interested in natural antimicrobials and antioxidants in food processing and packaging. Grapefruit seed extract (GSE) has been widely accepted and found effective in food as an antimicrobial and coating material. This review provides an up-to-date overview of GSE-based packaging, including its extraction methods, manufacturing processes, physical properties, and food preservation applications.
Article
Chemistry, Physical
Wanli Zhang, Swarup Roy, Elham Assadpour, Xinli Cong, Seid Mahdi Jafari
Summary: There is a growing interest in the development of degradable and biopolymeric food packaging films (BFPFs) based on green ingredients and strategies due to their biocompatibility, sustainability, and renewable nature of bio-materials. Green cross-linking technology, especially using citric acid (CA) as a natural green cross-linker, has been found to effectively improve the performance of BFPFs and enhance their food preservation capacity. The cross-linking of CA with different biopolymer molecules depends on factors such as CA content, reaction state, temperature, and pH.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2023)
Article
Chemistry, Physical
Swarup Roy, Seung-Jae Min, Deblina Biswas, Jong-Whan Rhim
Summary: In this study, curcumin-integrated chitosan nanoparticles (CNP@Cur) were prepared and used to fabricate functional films based on mixed biopolymers. The addition of CNP@Cur significantly improved the mechanical strength, UV-light shielding properties, and hydrophobicity of the film without much reducing the transparency. The CNP@Cur on nanocomposite films also showed improved antioxidant and antibacterial activity. Overall, blending bioactive functional nanofillers improved the physical and functional properties of the bio-based film.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2023)
Review
Food Science & Technology
Wanli Zhang, Swarup Roy, Jong-Whan Rhim
Summary: This review summarizes the latest developments in the design, fabrication, and application of Cu-based nanofillers in biopolymer-based functional packaging films, discussing their effects on film properties and potential applications in fresh food preservation. The study found that the addition of Cu-based nanoparticles improved film properties and extended the shelf life of fresh foods. However, research on the migration characteristics and safety of copper-based nanoparticle food packaging films in bio-based films is limited.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Review
Food Science & Technology
Swarup Roy, Parya Ezati, Ajahar Khan, Jong-Whan Rhim
Summary: Research on functional packaging films and their application to food preservation, specifically using quercetin as a bio-based additive, has been actively conducted. Quercetin, a plant-based flavonoid, has been found to improve the physical and functional properties of packaging films, such as mechanical strength, barrier properties, thermal stability, optical properties, antioxidant and antimicrobial activity. Packaging films containing quercetin have the potential to extend shelf life and maintain quality in fresh foods, making them a promising solution for sustainable active packaging applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Materials Science, Multidisciplinary
Swarup Roy, Jong-Whan Rhim
Summary: Biopolymer-based films were fabricated using a mixture of pullulan and agar, and functionalized with bioactive components such as eucalyptus essential oil and rutin. The addition of these components changed the color of the film to light yellow and increased its UV protection and antioxidant activity. The mechanical and barrier properties of the film were not significantly affected. This bioactive functional film has potential applications in active food packaging.
Article
Food Science & Technology
Wiktoria Grzebieniarz, Deblina Biswas, Swarup Roy, Ewelina Jamroz
Summary: In recent years, the demand for biopolymer films has increased due to efforts to counteract human-caused environmental damage. These films are becoming an interesting alternative to synthetic films. Multi-layered materials have been developed to overcome the operational drawbacks of single-layered biopolymer films. Compared to monolayered films, multi-layered films have better mechanical, barrier, and controlled release properties, making them more suitable for active food packaging applications.
FOOD PACKAGING AND SHELF LIFE
(2023)
Review
Food Science & Technology
Mustafa Ahmed, Ipsheta Bose, Gulden Goksen, Swarup Roy
Summary: This review provides an overview of the phytochemical studies conducted on Himalayan plants regarding the estimation of anthocyanins. It concludes that various plants in the Himalayas contain significant amounts of anthocyanin, making them a potential source for the food industry.
Review
Infectious Diseases
Ipsheta Bose, Swarup Roy, Vinay Kumar Pandey, Rahul Singh
Summary: Food waste is a global problem, with over 90% of packaging factory waste being dumped in landfills. Eco-friendly packaging materials can extend the shelf life of food items. Advancements in active packaging include antimicrobial packaging, biodegradable packaging, and the use of natural antioxidant chemicals and inorganic nanoparticles. These materials enhance food freshness, prevent unwanted changes, and have low environmental impact. This review emphasizes the recent advancements in antimicrobial packaging, both edible and non-edible, using conventional and novel polymers with a focus on natural and biodegradable ingredients.
Review
Chemistry, Applied
Prafull Chavan, Kiran Lata, Tanbeer Kaur, Anet Rezek Jambrak, Somesh Sharma, Swarup Roy, Archana Sinhmar, Rahul Thory, Gurvendra Pal Singh, Krishna Aayush, Abhisek Rout
Summary: There has been significant growth in the production of edible films and coatings in recent years, and their impact on fruit quality is expected to be substantial in the future. Consumers are increasingly demanding fresh fruits that are pesticide-free, of high quality, nutritionally rich, and have a longer shelf life. Edible coatings and films offer an environmentally friendly and innovative solution to meet these demands.
Review
Food Science & Technology
Swarup Roy, Rekha Chawla, R. Santhosh, Rahul Thakur, Preetam Sarkar, Wanli Zhang
Summary: This review discusses the latest developments in agar-based film fabrication and its various properties, including conventional agar-based films, films loaded with active ingredients, and films in conjunction with other biopolymers. The study finds that agar-based films have superior water resistance properties compared to other biopolymers but face challenges such as high brittleness, low barrier properties, and lack of functionality.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Food Science & Technology
Swarup Roy, Ram Kumar Deshmukh, Shefali Tripathi, Kirtiraj K. Gaikwad, Sabya Sachi Das, Devanshi Sharma
Summary: Food spoilage is a major concern in the food industry. Active and intelligent packaging have been proposed as solutions to improve shelf life and detect food spoilage in real-time. Bio-derived materials, such as carotenoids, have gained interest as indicators for fabricating active packaging and color-changing sensors. This review discusses the progress in carotenoid-based packaging, which can enhance shelf life and indicate the freshness of meat and vegetables in real-time.
Review
Chemistry, Applied
Swarup Roy, Tabli Ghosh, Wanli Zhang, Jong-Whan Rhim
Summary: PBAT is a promising bioplastic alternative to non-biodegradable plastics, and its functional films can improve the quality and lifespan of packaged foods. The review provides an overview of PBAT film fabrication methods, physical and functional properties, and biodegradability, as well as briefly discussing its application in real-time food packaging.
Review
Food Science & Technology
Arzoo Thapa, Shivani Nishad, Deblina Biswas, Swarup Roy
Summary: With the increasing global population and growing demand for food, the application of artificial intelligence and sensors in the food industry has become more widespread. AI-assisted systems can improve food quality, provide control mechanisms, categorize foods, and predict demand, while sensors can be used for freshness sensing, pathogen detection, and other functions. This technological fusion has the potential to revolutionize the entire food industry, enabling efficient food manufacturing, optimal food processing, and high-quality food production and preservation.
