Food edible coating systems: A review

Home Page
About
Submit A Journal
Submit A Conference
Submit Paper/Book
- Submit a Preprint
- Submit a Book
Contact

European Food Science and Engineering
Volume:2 Issue:1
Food edible coating systems: A review

Food edible coating systems: A review

Authors : Zineb MAHCENE, Sara HASNI, Mohamed Bilal GOUDJİL, Aminata KHELİL

Pages : 26-33

View : 18 | Download : 8

Publication Date : 2021-03-31

Article Type : Review Paper

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

ORIGINAL ARTICLE URL

VIEW PAPER (PDF)

* There may have been changes in the journal, article,conference, book, preprint etc. informations. Therefore, it would be appropriate to follow the information on the official page of the source. The information here is shared for informational purposes. IAD is not responsible for incorrect or missing information.