Open AccessEdible Packaging: Composition, Shelf Life and Safety
Author(s) -
Supraja Gogulapati
Publication year - 2022
Publication title -
international journal for research in applied science and engineering technology
Language(s) - English
Resource type - Journals
ISSN - 2321-9653
DOI - 10.22214/ijraset.2022.40036
Subject(s) - food packaging , ultimate tensile strength , biodegradation , active packaging , materials science , oxygen permeability , shelf life , environmental pollution , food science , composite material , chemistry , environmental science , oxygen , organic chemistry , environmental protection
Packaging today plays and important role in the quality of food products by providing protection from environmental, chemical and physical challenges. Edible food packaging is a type of packaging that is designed to be eaten or has the ability to biodegrade efficiently like the food that it contains. There are two of edible packaging that is edible films and edible coatings. Edible films have become widely used for a variety it could contribute to the reduction of environmental pollution. The use of edible packaging material has a short history. The development of food packaging has evolved as man’s lifestyle has changed. Edible packaging have been used for centuries in food industries to preserve food product, that is not a new preservation technique. Protein based films or coatings were developed from different products, they exhibit properties like increase in tensile strength, flexibility, flavourless, transparency, good oxygen barriers and also can control bacterial growth. The biodegradability test proved that the films are biodegradable in natural environmental conditions. Polysaccharides films or coatings are developed from different products, they exhibit some properties like improvement of solubility, strong tensile strength, permeability, elongation break, flexibility, permeability of oxygen and water vapour, and also it decreased some properties by adding some products into polysaccharides like it decreased water vapour permeability and transparency. Lipids films or coatings are developed from different products, they exhibit some properties like improved flexibility, smooth, increase film permeability, elongation towards gas, water and soluble substance. Lipid coating packaging are retardation of water loss and dehydration, and also can control respiration rate, transpiration rate and binding of ethylene biosynthesis process, and also adding some products to lipids has decreased its tensile strength. Antioxidants are added to edible packaging materials to delay the rate of oxidation reactions. Antimicrobial agents to enhance the shelf of food products. Edible packaging using different materials like proteins, polysaccharides and lipids have shown safety useage of edible packaging. Keywords: Biodegradeble, Edible films, Biopolymers, Tensile strength, Gelatin.