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Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond only preservation; the current techniques are focu...
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... general, metal gaskets protect against moisture, air, odors, and microorganisms [9]. Table 1 summarizes the type of packaging based on such materials and their advantages and disadvantages as barrier types. Their selection depends specifically on the type of food or product to be protected. ...Citations
... The thickness response of the results of this study was in the range of 0.106 ± 0.0151 to 0.146 ± 0.0181 mm. The obtained results were still less than the prescribed thickness of less than 0.3 mm [44]. Several related studies determined a thickness response of approximately 0.083-0.150 ...
Real-time quality information on chicken freshness can be obtained using pH-sensing packaging. Real-time quality information on chicken freshness is crucial for ensuring food safety, as chicken is a highly perishable animal product prone to rapid spoilage. This study aimed to develop an pH-sensing film using red pitaya (red dragon) peel (RPP) to monitor chicken freshness. RPP containing 22% pectin, showed promise in forming a film and contains betacyanin, which is commonly used in pH-sensing films. The addition of konjac glucomannan (KGM) as a co-biopolymer to RPP films enhanced their physical and mechanical properties. We utilised Central Composite Design (CCD) within the Response Surface Methodology (RSM) framework, with varying concentrations of KGM from 0.80% to 2.20% and RPP from 0.40% to 1.10%. The optimal treatment involved using 1.74 g of KGM and 0.85 g of RPP powder. The variation in KGM and RPP powder concentrations resulted in the following outcomes: film thickness ranged from 0.11 to 0.15 mm, tensile strength from 2.4 to 7.03 MPa, elongation ranged from 22.50% to 49.17%, opacity from 3.68 to 6.50 mm⁻¹, water solubility from 82.70% to 97.82%, lightness from 61.20 to 74.70, redness from 12.90 to 30.80, and yellowness from 0.20 to 2.80. The incorporation of KGM as a co-biopolymer demonstrably enhanced the physical and mechanical properties of RPP powder-based pH-sensing films. The results highlight RPP/KGM-based films as a novel, sustainable option for intelligent packaging, while promoting red pitaya peel waste as a renewable source of pectin and natural colorants. The freshness of chicken breast is indicated by the color change in RPP/KGM coatings, caused by betacyanin degradation from purple-red to yellow (betalamic acid).
Graphical Abstract
Schematic illustration of the production of konjac and red pitaya peel pH-sensing films
... The need for humans to preserve food has been crucial throughout history and remains relevant today. Food naturally decomposes due to bacteria, yeast, and mold growth, which can cause spoilage and foodborne illnesses [1]. Preservation techniques help inhibit or slow down this process while diminishing oxygen exposure, which is particularly important in fat-rich products, which can go rancid [2]. ...
... Some authors use "edible film" and "coating" interchangeably, while others differentiate based on the food product's incorporation method. An edible film is previously made and then adhered to the food product [1], while the coating is formed directly on the food [2]. For other authors, the term "edible coating" is used when it has a thickness below 0.025 mm, whereas it is considered an "edible film" when the thickness is above 0.050 mm [7]. ...
... In addition to being abundant and low-cost, these by-products have functional properties that make them suitable for use in packaging [65]. Using renewable resources and promoting environmental sustainability, aligning with the principles of the circular economy, are the main objectives of current research [1]. ...
Sustainability in bio-based edible films, coatings, and packaging integrates environmental, economic, and social sustainability using renewable resources. These materials offer an eco-friendly alternative to traditional petroleum-based plastics and can extend the shelf life of fruits. The wine industry's by-products, rich in bioactive compounds, can create bio-based films and coatings. However, some challenges and limitations may occur. Producing bio-based films and coatings on a commercial scale can be challenging, requiring significant investment in research and development. While bio-based materials offer many benefits, they may not always match synthetic plastics' mechanical strength and barrier properties. However, ongoing research is actively working to improve the functionality and durability of these materials, offering hope for the future. Bio-based materials can be more expensive to produce than conventional plastics, which may limit their widespread adoption without economic incentives or subsidies. Therefore, this review, which aims to provide a literature review about the benefits, challenges, and prospects of the sustainability offered using bio-based edible films, coatings, and packaging, particularly in small fruits and grapevine by-products, is vital.
... The use of antimicrobial edible coatings or films may prove to be more effective than the direct incorporation of antimicrobial agents into the meal. This is due to the fact that these compounds can migrate from the packaging onto the surface of the food in a selective or delayed manner, thereby maintaining high concentrations in the areas where they are required the most [25]. The high latent ability of edible coatings to be utilized as transporters of postharvest active ingredients, such as colorants, antimicrobial compounds, spices, nutrients, flavors, and antibrowning agents, is another characteristic that sets them apart from other types of coatings [26]. ...
The majority of fruits and vegetables have a short shelf life after being harvested, and improper handling during transit and storage can further reduce the quality of the final product. Edible films and coatings, one of the primary methods for preserving food, are thin layers composed of edible ingredients that help keep food fresh while being transported and stored. This review includes a summary of several films/coating materials, such as lipids, polysaccharides (chitosan, flour, cellulose), and proteins (soy, whey, wheat gluten, and gelatin). Composite films/coatings, on the other hand, can compensate for many of the shortcomings of films/coatings manufactured from a single substance. Additionally, a number of preparation techniques for film coatings-including casting, dipping, electrospinning, fluidized-bed, spraying, extrusion and panning-are presented. The use of films and coatings in the future for the preservation of fruits, vegetables, and other food products is also discussed.
... The growing transition from synthetic plastics to more biodegradable packaging materials has led to an interest in biodegradable polymers as packaging alternatives, with edible films and coatings garnering much attention [1][2][3]. Consumers are also committed to having healthier eating habits, involving the consumption of fresh or minimally processed foods, including highly perishable fruits and vegetables, which pose a challenge to preserving them fresh [4,5]. The early onset of spoilage in fresh fruits and vegetables is a significant contributor to postharvest losses and food wastage. ...
The study explores composite polysaccharide films made from plantain pulp starch and chitosan, incorporating extracts from Panadol leaves of Plectranthus barbatus and Plectranthus caninus to improve physicochemical and antimicrobial properties. Plantain pulp starch was extracted using 25% NaOH and films were created via solvent casting by combining equal volumes of 5% starch and 2.5% chitosan. Phytochemical screening of the ethanolic leaf extracts employed spectroscopic methods. Evaluations included antioxidant capacity, total phenolic and flavonoid contents, water solubility, swelling indices, water vapour transmission rates and optical properties. Antimicrobial activity was tested using the disk diffusion method and plate count agar. Antioxidant activities showed % DPPH inhibition of 74.60 ± 0.05 and 64.77 ± 0.07 for Plectranthus barbatus and Plectranthus caninus, with phenolic contents of 86.56 ± 0.03 and 69.59 ± 0.04 mg/g gallic acid equivalents, and flavonoid contents of 91.25 ± 0.005 and 74.49 ± 0.003 mg/g quercetin equivalents respectively. The composite films exhibited increased opacity, density and moisture content alongside decreased swelling indices. Water solubility varied by component with no significant difference in water vapour transmission rates among the films. Both gram-positive and gram-negative bacteria were inhibited by the leaf extracts. The starch-chitosan composite films with leaf extracts demonstrated enhanced physicochemical and antimicrobial properties making them suitable for sustainable food packaging.
... Bread production and consumption exhibit substantial variation among European countries, according to data from the International Association of Plant Bakers (AIBI). Physical, chemical, and microbiological modifications inflicted by yeasts, bacteria, and fungi diminish the expiration life of bread (Díaz Montes & Castro Muñoz, 2021). The phase change from a liquid to a solid state signifies the cessation of the intended flavor and texture. ...
This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it’s expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day’s available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products.
... Edible films possess good properties of practicality, biodegradability, and safety, which enhance their potential for seafood packaging applications [3]. Edible films are produced from natural polymers, such as proteins, starch, lipids, cellulose, and other polysaccharides [4][5][6]. ...
The properties of biopolymer films prepared using Southern meagre fish (Argyrosomus hololepidotus) skin gelatin blends, both with and without clove bud extract (CE) at concentrations of 0.3% and 0.7%, were investigated. The addition of CE enhanced the light barrier properties and decreased water vapor permeability from 1.68 to 0.85 (×10−13 g s−1m−1Pa−1) (p < 0.05) in the films that contained CE. Additionally, the films’ water solubility diminished as the concentration of CE increased (89.20 to 69.04%) (p < 0.05). SEM images revealed a smooth, uniform surface without cracks in the samples both with and without CE, whereas the films that included CE displayed a rougher and denser cross-section. FTIR spectra revealed variations in peaks between the films containing CE and those without it. The incorporation of CE raised the glass transition temperature (51.04 to 58.80 °C) and the melting temperature (124.65 to 141.92 °C) of the films. Additionally, the antioxidant activities, assessed through DPPH free radical scavenging activity (86.97%) and reduction power (λ of 0.85), along with moderate antibacterial activities against four distinct foodborne pathogens, improved with increased concentrations of CE. It can be concluded that phenolic compounds, such as eugenol in the clove extract, facilitated the formation of additional bonds between the peptide helixes of the gelatin, thereby enhancing the properties of the CE-incorporated films. Thus, Southern meagre fish gelatin film containing CE is an effective active packaging biomaterial for seafood products, exhibiting satisfactory properties.
... more attention to experiential consumption for various products [25], especially for food, which is based almost exclusively on spontaneous purchasing decisions [26,27]. Terefore, the packaging plays a vital role in capturing consumers' attention and food purchasing because it ofers them a unique, attractive experience; on the other hand, it protects and maintains the product's freshness for as long as possible [28]. In addition to design and organoleptic characteristics (food aspects that enable the consumer experience through senses-taste, sight, smell and touch), edible packaging's functional characteristics also play an essential role in improving the shelf life of food [29]. ...
The need to use innovative packaging (active or intelligent) that extends food shelf-life and promotes sustainable production and consumption systems has become a global priority. In this context, the current research explores the consumer’s buying experience regarding food actively packed with biopolymer films. The research used a questionnaire targeting potential customers for food packed with a protein-based active film. A conceptual model was created to investigate the dependency relations between the following concepts: “superior functional packaging,” “affordable packaging,” “aesthetic packaging,” “nutritional value,” ,”spoilage prevention packaging,” “buying experience for food packed with biopolymer films,” “experiential consumption” and “informative health packaging.” The research demonstrates that affordable pricing, appealing aesthetics, functional attributes and shelf-life extension are significant elements of biopolymer films for active packaging. It validates that these incentives significantly enhance consumer awareness, shaping their experience, preference and proactive search for products packed with such materials in stores. Using biopolymer films for active packaging of foods will have social, environmental and economic benefits, both for producers and consumers.
... Traditional plastic packaging materials are limited because they are difficult to degrade and pollute the environment [3]. As an innovative food packaging material, edible films have emerged as a promising alternative, garnering attention for their potential not only to extend the shelf life of food products but also to mitigate environmental impact [4]. These bio-active films, crafted from natural polymers, are particularly noteworthy for their biodegradability, edibility and array of biological activities, which set them apart from conventional materials. ...
The objective of this research was to develop and analyse a chitosan-Tremella fuciformis polysaccharide (CS-TFP) edible film using chitosan (CS) and Tremella fuciformis polysaccharide (TFP) as the primary raw materials. The findings revealed significant improvements in the thickness, solubility, opacity, mechanical properties and barrier properties (water vapour and oxygen permeability) of the chitosan film upon the addition of TFP, but water content and hydrophobicity were reduced. Moreover, TFP addition markedly enhanced the antibacterial and antioxidant activities of the chitosan films. Structural analysis of the CS films and CS-TFP edible films indicated that the formation of hydrogen bonds and high compatibility between CS and TFP. Specifically, TFP increased crystallinity, reduced roughness and improved the compactness of the edible film. This increase in compactness was directly linked to enhanced physical properties, whereas increased crystallinity contributed to better thermal stability. Furthermore, the application of CS-TFP-3 edible films in chicken preservation proved that they could significantly delay the deterioration of chicken. Findings in this study suggested that CS-TFP edible film as a bioactive packaging material showed great potential to preserve chicken meat and extend the shelf life.
... The substance with a thickness of less than 0.3 mm, is formed by the amalgamation of biopolymers and different fillers and additives. The edible coating and edible films though sometimes used synonymously are quite distinct and are coated directly on the food is termed to be as edible coating whereas the edible films are first prepared and then stuck onto the product [14]. Various AGWs have been reported to have shown potential in the formation of edible films. ...
The increase in general awareness about environmental hazards caused by petrochemical plastics has substantially increased the necessity of eco-friendly substitutes for plastics. Conventional plastics in addition to being non-biodegradable are also derived from depleting non-renewable resources. Therefore, the production of packaging films utilizing agro-industrial waste has gained widespread attention as a sustainable alternative to conventional non-degradable plastic. The underutilized compounds from agro-industrial waste such as by-products of fruit and vegetable industries or the waste from sugar industries can serve as a great alternative for plastics owing to their low cost, availability and abundance of raw materials. They possess significant physical and chemical properties which make them good sources for producing biopolymers as well as cellulosic fillers. The processing and production of food products by agro-industries generate waste or by-products such as husks of various grains, leaves, gums, bagasse, offal and seeds, which contain an ample amount of plant-derived fibrous proteins such as pectin, starch and cellulose. They also have nutritional properties and peculiar sensory properties which are obliged to the bioactive compounds found in them. Therefore, these waste materials can be reutilized for recycling along with high value-added purposes which will reduce environmental stress and empower sustainable greener approaches. This review will provide a discussion on the usage of agro-industrial wastes for fabricating sustainable composite films with several reinforcements. Additionally, the significance of waste-derived biopolymers as films having value-added functional packaging properties over conventional packaging films will also be discussed. This usage of agro-industrial waste material in turn would aid in the circular economy flow, waste reduction along with generation of high-end usage and recycling of waste.
... Starch is regarded as the universal biopolymer for bio-packaging and has been employed for decades due to its favourable characteristics and gelatinisation properties. Alginate, another significant biopolymer, is known for its ability to form hydrogels and encapsulation barriers [88]. ...
Cheese is a biologically active food product, characterised by its colour, texture, and taste. Due to its rich matrix of fats and proteins, as well as the fact that the cheese’s surface acts as its own packaging, the cheese becomes more susceptible to contamination by microorganisms during the ripening process, particularly bacteria and fungi. The ripening of cheese involves several biochemical reactions, with the proteolytic activity of the cheese microbiota being particularly significant. Proteolysis results in the presence of free amino acids, which are precursors to various metabolic mechanisms that can cause discolouration (blue, pink, and brown) on the cheese rind. Surface defects in cheese have been documented in the literature for many years. Sporadic inconsistencies in cheese appearance can lead to product degradation and economic losses for producers. Over the past few decades, various defects have been reported in different types of cheese worldwide. This issue also presents opportunities for innovation and development in edible and bioactive coatings to prevent the appearance of colour defects. Therefore, this review provides a comprehensive analysis of cheese colour globally, identifying defects caused by microorganisms. It also explores strategies and innovation opportunities in the cheese industry to enhance the value of the final product.
