Recent Advances in Water-Soluble Edible Pouches: Production Methods, Industrial Applications, and Legal Regulations

Year 2024, Volume: 22 Issue: 2, 143 - 157, 04.09.2024

Aslıhan Begüm Dadaş , Bahar Demircan , Yakup Sedat Velioğlu

https://doi.org/10.24323/akademik-gida.1543675

Abstract

Food packaging, crucial for protecting foods from various environmental impacts, is commonly produced from petroleum and its derivatives. However, the slow decomposition of plastics in nature leads to environmental pollution. One of the alternatives presented as a solution to this problem is biodegradable packaging materials. In this context, edible films stand out as a new packaging material with various non-toxic and environmentally degradable features. Edible films offer an eco-friendly option with properties like oxygen and moisture barriers. Recently, the production of pouches derived from these edible films has gained popularity. Edible pouches are designed as an alternative to the environmental pollution caused by disposable materials arising from practical usage demands. These pouches stand out as packaging with controlled release properties and their ability to dissolve in water, aiding in preserving the enclosed foods. This review examines edible films' purpose, characteristics, and applications, focusing on the use and functions of pouches derived from edible films. Additionally, the review discusses the experimentation of these pouches in various products, production purposes, methods, manufacturers, and the legal regulations associated with them.

Keywords

Biodegradable packaging, Edible film, Edible bag, Food packaging, Industrial applications

Suda Çözünebilen Yenilebilir Keselerdeki Son Gelişmeler: Üretim Yöntemleri, Endüstriyel Uygulamalar ve Yasal Düzenlemeler

Abstract

Gıdaların farklı çevresel etkilerden korunması için büyük önem taşıyan gıda ambalajları genellikle petrol ve türevlerinden üretilmektedir. Ancak, plastiklerin doğada zor bozunması çevre kirliliğine yol açmaktadır. Bu soruna çözüm olarak, gösterilen alternatiflerden biri biyo-bozunur ambalaj materyalleridir. Bu bağlamda, yenilebilir filmler çeşitli özellikleriyle dikkat çeken, toksik olmayan ve doğada bozunabilen yeni bir ambalaj malzemesi olarak öne çıkmaktadır. Yenilebilir filmler, oksijen ve nem bariyeri gibi özelliklere sahip olmalarının yanı sıra çevre dostu bir seçenek sunmaktadır. Son zamanlarda, bu yenilebilir filmlerden türetilen keselerin üretimi de popülerlik kazanmıştır. Yenilebilir keseler, pratik kullanım talepleri doğrultusunda ortaya çıkan tek kullanımlık materyallerin neden olduğu çevre kirliliğine alternatif olarak tasarlanmıştır. Bu keseler, suda çözünme özelliğine sahip olmalarının yanı sıra içerdikleri gıdaların korunmasına yardımcı olan, kontrollü salınım özelliğine sahip ambalajlar olarak öne çıkmaktadır. Bu derlemede, yenilebilir filmlerin ortaya çıkış amacı, özellikleri, yenilebilir filmlerden elde edilen keselerin kullanım amaçları ve işlevleri irdelenmiştir. Bu konuların yanı sıra, bu keselerin hangi ürünlerde denendiği, üretim amaçları, üretim yöntemleri, üreticileri ve bunlara ilişkin yasal düzenlemeler ele alınmıştır.

Keywords

Biyobozunur ambalaj, Yenilebilir film, Yenilebilir kese, Gıda ambalajı, Endüstriyel uygulamalar

References

• [1] Petkoska, A.T., Daniloski, D., D’Cunha, N.M., Naumovski, N., Broach, A.T. (2021). Edible packaging: sustainable solutions and novel trends in food packaging. Food Research International, 140, 1-15.
• [2] Mohammed, S.A.A., Sakhawy, M.E., Sakhawy, M.A.M.E. (2020). Polysaccharides, protein and lipid-based natural edible films in food packaging: a review. Carbohydrate Polymers, 238, 116-178.
• [3] Kumar, L., Ramakanth, D., Akhila, K., Gaikwad, K.K. (2022a). Edible films and coatings for food packaging applications: a review. Environmental Chemistry Letters, 20, 875-900.
• [4] Akhtar, MJ, Aider, M. (2018). Study of the barrier and mechanical properties of packaging edible films fabricated with hydroxypropyl methylcellulose (HPMC) combined with electro‐activated whey. Journal of Packaging Technology and Research, 2, 169-180.
• [5] Hamed, I., Jakobsen, A.N., Lerfall, J. (2022). Sustainable edible packaging systems based on active compounds from food processing byproducts: A review. Comprehensive Reviews In Food Science and Food Safety, 21,198-226.
• [6] Karakus, E. (2022). Development and characterization of biobased food packaging material from pomegranate and orange peel waste. MSc Thesis, Sakarya University, Institute of Sciences, Division of Food Engineering, 83, Sakarya, Turkiye.
• [7] Viana, R.M., Sa, N.M.S.M., Barros, M.O., Borges, M.F., Azeredo, H.M.C. (2018). Nanofibrillated bacterial cellulose and pectin edible films added with fruit purees. Carbohydrate Polymers, 196, 27–32.
• [8] Saklani, P., Nath, S., Das, S.K., Singh, S.M. (2019). A review of edible packaging for foods. International Journal of Current Microbiology and Applied Sciences, 8(7), 2885-2895.
• [9] Kaur, J., Gunjal, M., Rasane, P., Singh, J., Kaur, S., Poonia, A., Gupta, P. (2022). Edible packaging: An overview. In “Edible Food Packaging” (Eds: A. Poonia, T. Dhewa.), 3-25. Springer Link.
• [10] Mostafavi, FS, Zaeim, D. (2020). Agar-based edible films for food packaging applications - A review. International Journal of Biological Macromolecules, 159, 1165–1176.
• [11] Martinez, C.L.M., Valdez, H.Z., Aguilar, R.P., Arreola, W.T., Felix, F.R., Rios, E.M. (2018). Edible protein films: sources and behavior. Packaging Technology and Science, 31, 113-122.
• [12] Ebrahimzadeh, S., Biswas, D., Roy, S., McClements, D.J. (2023). Incorporation of essential oils in edible seaweed-based films: A comprehensive review. Trends in Food Science & Technology, 135, 43–56.
• [13] Erkmen, O, Barazi, A.O. (2018). General characteristics of edible films. Journal of Food Biotechnology Research, 2, 1- 4.
• [14] Eyiz, V. (2019). Effects of edible films on physical, chemical and sensory properties of fruit and cereal bars. MSc Thesis, Necmettı̇n Erbakan University, Institute of Sciences, Division of Food Engineering, 88, Konya, Türkiye.
• [15] Bozkurt, S., Altay, Ö., Koç, M., Ertekin, F.K. (2023). Edible films and coatings in food systems. Turkish Journal of Agriculture - Food Science and Technology, 11(1), 1-9.
• [16] Pajak, P., Roznowska, I.P., Juszczak, L. (2019). Development and physicochemical, thermal and mechanical properties of edible films based on pumpkin, lentil and quinoa starches. International Journal of Biological Macromolecules, 138, 441–449.
• [17] Wang, Q., Liu, W., Tian, B., Li, D., Liu, C., Jiang, B., Feng, Z. (2020). Preparation and characterization of coating based on protein nanofibers and polyphenol and application for salted duck egg yolks. Foods, 9(4),1-16.
• [18] Chawla, R., Sivakumar, S., Kaur, H. (2021). Antimicrobial edible films in food packaging: Current scenario and recent nanotechnological advancements- a review. Carbohydrate Polymer Technologies and Applications,2, 1-19.
• [19] Jeevahan, J.J., Chandrasekaran, M., Venkatesan, S.P., Sriram, V., Joseph, G.B., Mageshwaran, G., Durairaj, R.B. (2020). Scaling up difficulties and commercial aspects of edible films for food packaging: A review. Trends in Food Science & Technology, 100, 210-222.
• [20] Meshram, B.D., Lule, V.K., Vyawahare, S., Rani, R. (2023). Application of edible packaging in the dairy and food industry. Food Preservation and Packaging-Recent Process and Technological Advancements, Intechopen, 384.
• [21] Kandasamy, S., Ham, J.S., Yun, J.J.Y., Kang, H.B., Seol, K.H., Kim, H.W. (2021). Application of whey protein-based edible films and coatings in food industries: an updated overview. Coatings, 11(9), 1-26.
• [22] Suhag, R., Kumar, N., Petkoska, A.T., Upadhyay, A. (2020). Film formation and deposition methods of edible coating on food products: A review. Food Research International, 136, 1-16.
• [23] Liu, C., Huang, J., Zheng, X., Liu, S., Lu, K., Tang, K., Liu, J. (2020). Heat sealable soluble soybean polysaccharide/gelatin blend edible films for food packaging applications. Food Packaging and Shelf Life, 24, 1-9.
• [24] Jakub, W., Kamil, Z., Sabina, G. (2022). An attempt to develop fast-dissolving biopolymer-based pouches for instant coffee. Technological Progress in Food Processing, 2, 70-78.
• [25] Janjarasskul, T., Tananuwong, K., Phupoksakul, T., Thaiphanit, S. (2020). Fast dissolving, hermetically sealable, edible whey protein isolate-based films for instant food and/or dry ingredient pouches. LWT - Food Science and Technology, 134, 1-10.
• [26] Chen, H., Alee, M., Chen, Y., Zhou, Y., Yang, M., Ali, A., Liu, H., Chen, L. and Yu, L. (2021). Developing Edible Starch Film Used for Packaging Seasonings in Instant Noodles. Foods, 10, 1-9.
• [27] Li, T., Meng, F., Chi, W., Xu, S., Wang, L. (2022). An edible and quick-dissolving film from cassia gum and ethyl cellulose with an improved moisture barrier for packaging dried vegetables. Polymers, 14(19), 1-11.
• [28] Rammak, T., Boonsuk, P., Kaewtatip, K. (2021). Mechanical and barrier properties of starch blend films enhanced with kaolin for application in food packaging. International Journal of Biological Macromolecules, 192, 1013-1020.
• [29] Kchaou, H., Jridi, M., Nasri, M., Debeaufort, F. (2020). Design of gelatin pouches for the preservation of flaxseed oil during storage. Coatings, 10 (150), 1-15.
• [30] Lisitsyn, A., Semenova, A., Nasonova, V., Polishchuk, E., Revutskaya, N., Kozyrev, I., Kotenkova, E. (2021). Approaches in animal proteins and natural polysaccharides application for food packaging: edible film production and quality estimation. Polymers, 13, 1-57.
• [31] Ribeiro, A.M., Estevinho, B.N., Rocha, F. (2021). Preparation and ıncorporation of functional ıngredients in edible films and coatings. Food and Bioprocess Technology, 14, 209–231.
• [32] Walait, M., Mir, H.R., Anees, K. (2022). Edible biofilms and coatings; its characterization and advanced industrial applications. Natural Resources for Human Health, 3, 28–37.
• [33] Umaraw, P, Verma, A.K. (2017). Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach. Critical Reviews In Food Science And Nutrition, 57(6), 1270–1279.
• [34] Kumar, A., Hasan, M., Mangaraj, S., M.P., Verma, D.K., Srivastav, P.P. (2022b). Trends in edible packaging films and its prospective future in food: a review. Applied Food Research, 2, 1-17.
• [35] Chen, W., Ma, S., Wang, Q., McClements, D.J., Liu, X., Ngai, T., Liu, F. (2022). Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation. Critical Reviews in Food Science and Nutrition, 62(18), 5029-5055.
• [36] Santosa, H., Djaeni, M., Ratnawati, Rokhati, N., Setiatun, A.P., Afriyanti. (2019). Effect of sago starch concentrations, stirring speeds, and lemongrass oil concentration for edible film production using solvent casting method. IOP Conference Series: Journal of Physics: Conference Series 1295, 1-6.
• [37] Jridi, M., Abdelhedi, O., Salem, A., Kechaou, H., Nasri, M., Menchari, Y. (2020). Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: wrapping application. Food Hydrocolloids, 103, 1-10.
• [38] Ribiero, A.M., Estevinho, B.N., Rocha, F. (2020). Edible films prepared with different biopolymers, containing polyphenols extracted from elderberry (Sambucus Nigra L.), to protect food products and to improve food functionality. Food Bioprocess Technology, 13, 1742–1754.
• [39] Tufan, E.G., Borazan, A.A., Koçkar, Ö.M. (2021). Edible film and coating applications on fresh and dried fruits and vegetables (in Turkish). Bilecik Seyh Edebali University Journal of Science, 8(2), 1073-1085.
• [40] Kaushani, K.G., Priyadarshana, G., Katuwavila, P., Jayasinghe, R.A., Nilmini, A.H.L.R. (2022). Recent advances in edible packaging as an alternative in food packaging applications. Asian Journal of Chemistry, 34(10), 2523-2537.
• [41] Cheng, Y., Zhai, X., Wu, Y., Li, C., Zhang, R., Sun, C., Wang, W., Hou, H. (2023). Effects of natural wax types on the physicochemical properties of starch/ gelatin edible films fabricated by extrusion blowing. Food Chemistry, 401, 1-7.
• [42] Krishna, M., Nindo, C.I., Min, S.C. (2012). Development of fish gelatin edible films using extrusion and compression molding. Journal of Food Engineering, 108, 337–334.
• [43] Castro, A.C., Garcia, M.O.V., Morales, J.J.Z., Vargas, P.R.F., Lopez, A.C., Dorado, R.G., Valenzuela, V.L., Palazuelos, E.A. (2018). 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. Journal of Food Science and Technology, 55(3), 905–914.
• [44] Moey, S.W., Abdullah, A., Ahmad, I. (2015). Edible films from seaweed (Kappaphycus alvarezii). International Food Research Journal, 22(6), 2230-2236.
• [45] Salgado, P.R., Ortiz, C.M., Musso, Y.S., Giorgio, L.D., Mauri, A.N. (2015). Edible films and coatings containing bioactives. Current Opinion in Food Science, 5, 86-92.
• [46] Castro, F. V. R., Andrade, M.A., Silva, A.S., Vaz, M.F., Vilarinho, F. (2019).The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.). Foods, 8(8), 1-16.
• [47] Seydim, A.C., Tutal, G.S., Sogut, E. (2020). Effect of whey protein edible films containing plant essential oils on microbial inactivation of sliced Kasar cheese. Food Packaging and Shelf Life, 26, 1-7.
• [48] Xiao, J., Zhang, M., Wang, W., Teng, A., Liu, A., Ye, R., Liu, Y., Wang, K., Ding, J. (2019). An attempt to use β-sitosterol-corn oil oleogels to improve the water barrier properties of gelatin film. Journal of Food Science, 84 (6), 1447-1455.
• [49] Nilsuwan, K., Arnold, M., Benjakul, S., Prodpran, T., Caba, K.D.L. (2021). Properties of chicken protein isolate/fish gelatin blend film incorporated with phenolic compounds and its application as pouch for packing chicken skin oil. Food Packaging and Shelf Life, 30, 1-10.
• [50] Souza, K.C., Correa, L.G., Silva, T.B.V.D., Moreira, T.F.M., Oliveira, A.D., Sakanaka, L.S., Dias, M.I, Barros, L., Ferreira, I.C.F.R, Valderrama, P, Leimann, F.V., Shirai, M.A. (2020). Soy protein isolate films incorporated with Pinhão (Araucaria angustifolia (Bertol.) Kuntze) extract for potential use as edible oil active packaging. Food Bioprocess Technology, 13, 998–1008.
• [51] Hromis, N., Lazic, V., Popovic, S., Suput, D., Bulut, S., Kravic, S., Romanic, R. (2022). The possible application of edible pumpkin oil cake film as pouches for flaxseed oil protection. Food Chemistry, 371, 1-8.
• [52] Gautam, G, Mishra, P. (2017). Development and characterization of copper nanocomposite containing bilayer film for coconut oil packaging. Journal of Food Processing and Preservation, 41, 1-11.
• [53] Jalil, H.M. (2017). Effects of whey-based films on various properties of kashar cheese. MSc Thesis. Van Yüzüncü Yıl University, Institute of Sciences, Division of Food Engineering, 74, Van, Turkiye.
• [54] Ciannamea, E. M., Castillo, L. A. Barbosa, S. E., Angelis, M.G.D. (2018). Barrier properties and mechanical strength of bio-renewable, heat-sealable films based on gelatin, glycerol and soybean oil for sustainable food packaging. Reactive and Functional Polymers, 125, 29–36.
• [55] Tsai, MJ, Weng, Y.M. (2019). Novel edible composite films fabricated with whey protein isolate and zein: Preparation and physicochemical property evaluation. LWT - Food Science and Technology, 101, 567–574.
• [56] Azeredo, H.M.C., Otoni, C.G., Mattoso, L.H.C. (2022). Edible films and coatings – Not just packaging materials. Current Research in Food Science, 5, 1590-1595.
• [57] Izzi, Y.S., Gerschenson, L.N., Jagus, R.J. and Resa, C.P.O. (2023).Edible films based on tapioca starch and WPC or gelatine plasticized with glycerol: Potential food applications based on their mechanical and heat‐sealing properties. Food and Bioprocess Technology, 16, 2259-2269.
• [58] Das, M, Chowdhury, T. (2016). Heat sealing property of starch based self-supporting edible films. Food Packaging and Shelf Life, 9, 64–68.
• [59] Zuo, G., Song, X., Chen, F., Shen, Z. (2019). Physical and structural characterization of edible bilayer films made with zein and corn-wheat starch. Journal of the Saudi Society of Agricultural Sciences, 18, 324–331.
• [60] Cho, S.Y., Lee, S.Y., Rhee, C. (2010). Edible oxygen barrier bilayer film pouches from corn zein and soy protein isolate for olive oil packaging. LWT - Food Science and Technology, 43, 1234-1239.
• [61] Rosenbloom, RA, Zhao, Y. (2021). Hydroxypropyl methylcellulose or soy protein isolate-based edible, water-soluble, and antioxidant films for safflower oil packaging. Journal of Food Science, 86(1), 129-139.
• [62] Carpine, D., Dagostin, J.L.A., Bertan, L.C., Mafra, M.R (2015). Development and characterization of soy protein isolate emulsion-based edible films with added coconut oil for olive oil packaging: barrier, mechanical, and thermal properties. Food Bioprocess Technology, 8, 1811–1823.
• [63] Nawab, A., Alam, F., Haq, M.A., Haider, M.S., Lutfi, Z., Kamaluddin, S., Hasnain, A. (2018). Innovative edible packaging from mango kernel starch for the shelf life extension of red chili powder. International Journal of Biological Macromolecules, 114, 626–631.
• [64] Kumar, H., Ahuja, A., Kadam, A.A., Rastogi, V.K., Negi, Y.S. (2022c). Antioxidant film based on chitosan and Tulsi essential oil for food packaging. Food and Bioprocess Technology, 16, 342–355.
• [65] Ghosh, T, Katiyar, V. (2021). Edible Food Packaging: An Introduction. In: Nanotechnology in Edible Food Packaging. Materials Horizons: From Nature to Nanomaterials. Springer,452, Singapore.
• [66] Narvekar, S. (2022). Review of innovations in the use of edible containers and cutlery, In “Advances in Chemical Engineering & Material Sciences”. A. Ghosh, S. Bose (eds), International Conference on Advances in Chemical and Materials Sciences, 14-16 April, Kolkata.
• [67] Batta, K. (2022). Upgrade your lifestyle with edible packages. Agriculture & Food: E-Newsletter, 4(8), 15-18.
• [68] Neogi, A.G., Upadhyaya, A., Sumatra, M., Reddy, M. (2022). Edible packaging– food for thought and food for the future. The Electrochemical Society Transactions, 107(1), 13757-13771.
• [69] Natarajan, N., Vasudevan, M., Velusamy, V.V., Selvaraj, M. (2019). Eco-friendly and edible waste cutlery for sustainable environment. International Journal of Engineering and Advanced Technology, 9, 615-624.
• [70] Williams, A.T, Buitrago, N.R. (2022). The past, present, and future of plastic pollution. Marine Pollution Bulletin, 176, 1-20.
• [71] Anonymous. (2023). Web Site: https://www.loliware.com/straw. (Accessed: 25.05.2023)
• [72] Galus, S., Kibar, E.A.A., Gniewosz, M., Krasniewska, K. (2020). Novel materials in the preparation of edible films and coatings-a review. Coatings, 10(7), 674.