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)
Article
Polymer Science
Samsul Rizal, H. P. S. Abdul Khalil, Shazlina Abd Hamid, Ikramullah Ikramullah, Rudi Kurniawan, Che Mohamad Hazwan, Umar Muksin, Sri Aprilia, Tata Alfatah
Summary: In this study, packaging films were developed using red seaweed and coffee waste as raw materials. The addition of coffee filler improved the structural properties, hydrophobicity, and tensile strength of the biopolymer film. This seaweed/coffee biopolymer film has potential applications in food packaging and other fields.
Article
Food Science & Technology
Phanwipa Wongphan, Maturin Khowthong, Thanalee Supatrawiporn, Nathdanai Harnkarnsujarit
Summary: Papain incorporated films improve the tenderizing effect of meat and enhance its tenderness and protein conformation. Different water solubilities of cassava starch combined with papain to form stable film structures, reducing water sensitivity and solubility.
FOOD PACKAGING AND SHELF LIFE
(2022)
Review
Biochemistry & Molecular Biology
Wanli Zhang, Yiqin Zhang, Jiankang Cao, Weibo Jiang
Summary: This article reviews the applications of cellulose nanocrystals and cellulose nanofibers in edible food packaging films, showing that their addition can significantly improve film properties, but there is an optimal concentration limit.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Food Science & Technology
Wenhui Xue, Junxiang Zhu, Pengdong Sun, Faming Yang, Hao Wu, Wenxiang Li
Summary: This review provides a comprehensive overview of marine-sourced biopolymers used in food packaging and their gas permeability. Selection of packaging materials should consider the specific requirements of different types of fresh foods. Non-thermal modification, blending, layer-by-layer assembly, cross-linking, and nanomaterial reinforcement can improve the limitations of marine biopolymer films. Future research should focus on combining active and smart packaging technologies with marine biopolymer films and exploring efficient recycling methods.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Food Science & Technology
Hong Zhu, Jun-Hu Cheng, Zhuorui Han, Zhong Han
Summary: Natural edible films made from polysaccharides and proteins have gained attention as sustainable and green materials for future food packaging. However, their hydrophilic nature leads to undesirable material properties. Cold plasma technology has been introduced to improve the performance of these films by modifying their structure and properties. The success of cold plasma modification depends on the raw materials, generation types, and treatment conditions. Although natural materials cannot fully replace traditional plastic materials, cold plasma offers an effective solution for shaping the future of natural materials in food packaging.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
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)
Article
Polymer Science
Nur Arfa Yanti, Sitti Wirdhana Ahmad, La Ode Ahmad Nur Ramadhan, Jamili, Muzuni, Taufik Walhidayah, Jendri Mamangkey
Summary: Bacterial cellulose based on sago liquid waste has been developed as food packaging material, showing improved mechanical properties when modified with carboxymethyl cellulose (CMC) and glycerol. This edible BC film can effectively maintain the quality of meat sausage during storage at room temperature for 6 days.
Article
Food Science & Technology
Seat Ni Wai, Yu Hsuan How, Lejaniya Abdul Kalam Saleena, Pascal Degraeve, Nadia Oulahal, Liew Phing Pui
Summary: This study developed a biodegradable edible film incorporated with Limosilactobacillus fermentum, which displayed improved physical and mechanical properties compared with pure CS and NaCas films. The Lb. fermentum incorporated composite films showed inhibitory effects against E. coli and S. aureus, making them a potential bioactive packaging material.
Article
Engineering, Chemical
Bowen Shen, Zhaoxu Yan, Tianfeng Yang, Liying Zhu, Yuxian Wang, Ling Jiang
Summary: Bioactive molecules from citrus peel and garlic were used to develop pectin-based edible films with improved antioxidant and antibacterial properties. The addition of carbon quantum dots enhanced the mechanical performance of the films and their suitability for food packaging. The use of these active ingredients offers a natural alternative for extending food shelf life and detecting spoilage.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Biochemistry & Molecular Biology
Bofei Fu, Shanshan Mei, Xianjie Su, Hongbin Chen, Junqiu Zhu, Zongping Zheng, Hetong Lin, Congjie Dai, Rafael Luque, Da-Peng Yang
Summary: A study has developed an edible film using waste fish scale-derived gelatin, chitosan, and CaCO3 nanoparticles, which showed multifunctional properties for extending the shelf life of fruits. The nanocomposite film has advantages such as UV absorption, antimicrobial properties, oxygen screening, non-toxicity, and easy wash-off, making it a potential preservative material for food packaging applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Polymer Science
Feng Wu, Manjusri Misra, Amar K. Mohanty
Summary: Biodegradable polymers have attracted significant attention due to their environmentally friendly compostability. However, challenges remain for their practical application in packaging, particularly in addressing gas/moisture barrier issues. Various strategies have been researched for decades to overcome these challenges, such as chain architecture tailoring, crystallinity, melt blending/multi-layer co-extrusion, nanotechnology, and surface coating. This review focuses on improving the oxygen/water vapor barrier properties of biodegradable polymers and discusses the limitations of current methods and potential solutions.
PROGRESS IN POLYMER SCIENCE
(2021)
Article
Food Science & Technology
Huawei Zhou, Ning Yang, Jingwen Hou, Chunwei Yu, Zhu Jin, Ping Zeng, Lingxin Yang, Yuli Fu, Yuanyuan Shen, Shengrong Guo
Summary: The effects of CaCl2, HCl, acetic acid, and citric acid on the dynamic mechanical performances and physicochemical properties of sodium alginate (SA) edible films were investigated. The results showed that all the treatments improved the water resistance and mechanical properties of the films. Different treatments had different effects on the properties of the films, such as CaCl2 treatment resulting in the lowest solubility, acetic acid treatment resulting in the highest elongation at break, and citric acid treatment resulting in the lowest equilibrium moisture content and water vapor permeability. The film surface morphology remained dense and compact after various treatments, and FT-IR spectra analysis showed increased hydrogen-bond interaction due to the acid treatments. This study provides new information for the modification of SA edible films.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Chemistry, Physical
Jaweria Ashfaq, Iftikhar Ahmed Channa, Asif Ahmed Shaikh, Ali Dad Chandio, Aqeel Ahmed Shah, Bushra Bughio, Ashfaque Birmahani, Sultan Alshehri, Mohammed M. Ghoneim
Summary: This study focuses on the development of cost-effective biodegradable and edible packaging films using household materials. The films showed improved water vapor barrier properties, transparency, and tensile strength, and maintained these properties even after repeated bending cycles.
Article
Agricultural Engineering
Ana Lazara Matos de Oliveira, Juliana Aparecida Correia Bento, Marilia Candido Fidelis, Matheus Cordasso Dias, Hanna Elisia Araujo de Barros, Caio Vinicius Lima Natarelli, Rafael Carvalho do Lago, Jorge Wanderson Barbosa, Paulo Cesar Ossani, Marcio Caliari, Manoel Soares Soares, Gustavo Henrique Denzin Tonoli, Elisangela Elena Nunes Carvalho, Marcelo Franco, Marcelo Angelo Cirillo, Eduardo Valerio de Barros Vilas Boas
Summary: The objective of this study was to develop biodegradable films produced from broken grains of rice, sorbitol, and pectin, and to evaluate the influence of pine, eucalyptus, and corn straw nanofibers on the properties of the films. The results showed that the addition of cellulose nanofibers increased the film opacity and decreased water vapor permeability and solubility. The nanofibers also improved the mechanical properties of the films, making them suitable for coating and food packaging applications.
INDUSTRIAL CROPS AND PRODUCTS
(2023)