Food edible coating systems: A review

Year 2021, Volume: 2 Issue: 1, 26 - 33, 31.03.2021

Zineb Mahcene , Sara Hasnı Mohamed Bilal Goudjil Aminata Khelil

Abstract

In order to extend the product shelf life while preserving quality scientific attention fo-cused on researching food packaging materials, in particular: petrochemical polymers, widely used for food packaging, are non-renewable and non-biodegradable. However, it is therefore necessary to find alternative packaging materials which are renewable and easily degradable. Edible polymers are generally classified into polysaccharides, proteins and lipids. Although, in order to obtain active packaging functions, antioxidants and antimicrobial agents can also be incorporated in film-forming solutions in order to protect food products from oxidation and microbial deterioration, resulting in improved quality and increased security. The objective of this work was to review the recently studied edible films and coatings - their sources, proper-ties and possible application. It can be concluded that edible films should be chosen for food packaging purposes specific applications, types of food products and the main mechanisms of quality degradation.

Keywords

Edible film, Food packaging, Natural compounds

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