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Preparation process of edible films with bioactive ingredients. (a: Schematic diagram of the process flow of preparing a three-layer film containing bioactive ingredients by solution casting; b: Schematic diagram of the process flow of dry processing to prepare edible films, including extrusion, thermoforming, and injection moulding (Kouhi, Prabhakaran, and Ramakrishna 2020).
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Biodegradable films constructed from food ingredients are being developed for food coating and packaging applications to create more sustainable and environmentally friendly alternatives to plastics and other synthetic film-forming materials. In particular, there is a focus on the creation of active packaging materials from natural ingredients, esp...
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... preparation method for multilayer films is similar to that of monolayer films (Figure 3a). For example, for a three-layer film formed by solution casting, the external layer is prepared first, then the middle layer is prepared second, and finally the internal layer is prepared third ( Wang et al. 2020). ...
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... thermoplastic biopolymer material is heated above its glass transition temperature using meltprocessing technology, which converts it into a soft and elastic flow state, and forms a thin film after compression and cooling (Rhim and Ng 2007). Some of the most common methods used for this purpose include extrusion, thermoforming, and injection moulding ( Andreuccetti et al. 2012； Kouhi, Prabhakaran, andRamakrishna 2020), which are shown schematically in Figure 3b. Dry processing is often used in the preparation of thermoplastic packaging films such as starch and protein, for example, corn starch ( Li et al. 2011), wheat bran gluten protein (Zubeld ıa, Ansorena, and Marcovich 2015), and soy protein ( Nilsuwan et al. 2019). ...
Context 3
... preparation method for multilayer films is similar to that of monolayer films (Figure 3a). For example, for a three-layer film formed by solution casting, the external layer is prepared first, then the middle layer is prepared second, and finally the internal layer is prepared third ( Wang et al. 2020). ...
Context 4
... thermoplastic biopolymer material is heated above its glass transition temperature using meltprocessing technology, which converts it into a soft and elastic flow state, and forms a thin film after compression and cooling (Rhim and Ng 2007). Some of the most common methods used for this purpose include extrusion, thermoforming, and injection moulding ( Andreuccetti et al. 2012； Kouhi, Prabhakaran, andRamakrishna 2020), which are shown schematically in Figure 3b. Dry processing is often used in the preparation of thermoplastic packaging films such as starch and protein, for example, corn starch ( Li et al. 2011), wheat bran gluten protein (Zubeld ıa, Ansorena, and Marcovich 2015), and soy protein ( Nilsuwan et al. 2019). ...
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Citations
... Conventional packaging, primarily based on petroleum polymers, poses significant detrimental consequences on the environment and human health, so there is a need for new eco-friendly packaging solutions. Edible coating is a long-term preservation process, applied directly to the food, which can lead to a long shelf-life, by controlling the transport of moisture and oxygen [3]. Additionally, it enhances resistance against overall fruit quality deterioration, affecting texture, appearance, color, and weight loss [4]. ...
The present customer demand for ready-to-eat food items with higher nutritious value and longer shelf life necessitates creative solutions. An edible coating is a sustainable packaging solution that can prevent food deterioration and preserve food quality. Proteins, starch, and the addition of plasticizers are used to create edible coatings. The aim of this study was to develop coating solutions that can best preserve food using isolated starch and proteins from Chlorella vulgaris, and then compare them to coatings that comprise conventional ingredients like chitosan and starch. A number of criteria pertaining to the coatings’ mechanical, optical, thermal, and physical properties were tested. The alternative coatings performed just as well as the conventional ones, with the protein algal coating exhibiting the best thermal, optical, and physical qualities. The food product that needs to be coated can determine which coating is ideal. In conclusion, edible coatings derived from Chlorella vulgaris offer a sustainable solution to preserve ready-to-eat food items, showcasing comparable performance to conventional coatings.
... Additionally, polypeptides have a higher strength and antimicrobic action [6]. Edible nature of these films can further ensure increased uptake of nutrients by making use of composite polymer films or bioactive films that may aid in the delivery of vitamins or drugs [7]. Nanotechnology has been able to add preservatives, color, or fragrance through nanoparticles and imparts antimicrobial activity, enhanced physical and transfer abilities, and detection of pathogens. ...
... Currently, the primary packaging materials for preserving fruits and vegetables are petroleum-based synthetic polymers such as polyethylene and polypropylene. However, the widespread application of these materials also entails certain adverse effects, including limited performance in active packaging, challenges in biodegradability, and contributing to environmental pollution [4]. Natural macromolecular polymers, including polysaccharides and proteins, can emerge as primary alternatives to petroleum-based polymers in the future due to advantages such as readily available raw materials, low cost, and biodegradability [5]. ...
The utilization of functional cling films presents a promising approach to alleviate post-harvest spoilage caused by microbial activity, oxidative metabolism, and moisture loss in agricultural products. To overcome the environmental problems of conventional packaging materials, in this study, we developed functional fruit and vegetable cling films based on glycidyltrimethylammonium chloride and rosemarinic acid cross-linked gelatin (RQ-GEL). The results indicate that the prepared RQ-GEL film possesses excellent UV light barrier properties and mechanical performance. RQ-GEL inhibited S. aureus and E. coli by 93.79% and 92.04%, respectively. DPPH and ABTS free radical scavenging activities were as high as 87.69% and 84.6%. In the cherry tomato preservation experiment, when compared to uncovered samples, the RQ-GEL group had a 29.77% reduction in weight loss and a significant 26.92% reduction in hardness. Meanwhile, the RQ-GEL group delays the decline of fruit total soluble solids and titratable acidity content, and prolongs the preservation period of cherry tomatoes. Hence, RQ-GEL cling film is poised to emerge as a promising packaging material for the post-harvest preservation of agricultural products.
... Similar behavior was observed by Liu et al. (2023a, b) when adding BC (3:1) into PVA/CMC-based film. Pigments within natural extracts can establish connections with the constituents of the polymer matrix through both covalent and non-covalent interactions (Chen et al., 2022;Koosha and Hamedi, 2019;Oliveira Filho et al., 2022). Subsequently, these established connections could notably influence the mechanical attributes of polymeric films, including elongation at break. ...
A novel indicator film based on carboxymethyl-cellulose (CMC)/flaxseed gum (FG) was developed by introducing betacyanin (BC) from beetroot peel extract. Remarkably, CMC/FG/BC film exhibited a dynamic color transition from pink to yellow in response to pH changes from 1 to 12. Beyond its pH sensitivity, the newly developed film demonstrated exceptional sensitivity to ammonia solution concentrations, detecting variation from 0.125 to 0.5 mg/mL with a significant ΔE (P < 0.05) change when a concentration of 0.5 mg/mL was added. Moreover, the inclusion of BC not only heightened the film's colorimetric capabilities but also enhanced the antioxidant, physical (moisture content, swelling index, thickness and biodegradability), and mechanical (elongation at break) properties. On the other hand, the CMC/FG/BC film's ability to provide real-time monitoring of minced beef meat quality was examined during 14 days of storage at 4 °C. The CMC/FG/BC film displayed a distinctive color change (from light pink to purple) corresponding to changes in meat samples' total volatile basic nitrogen (TVB-N) and microbial count (aerobic plate, psychrotrophic total and Enterobacteriaceae counts) during the storage period. The CMC/FG/BC film could be considered as a novel colorimetric pH indicator to monitor meat and meat derivatives' freshness. Its multifaceted properties make it valuable as an intelligent packaging used in food quality control, offering real-time insights into both pH changes and the freshness of stored meat products.
... These unique characteristics, such as improved mechanical strength and barrier properties, make them ideal candidates for the preparation of advanced biocomposite films (Chen et al., 2022). Furthermore, the reduced particle size facilitates their integration into the polymer matrix, leading to films with greater mechanical and barrier characteristics (Chaudhary et al., 2020). ...
Pearl millet, known for its adaptability to challenging agro‐climatic conditions, emerges as a valuable candidate for biopolymer‐based packaging. The AHB 1200 cultivar, distinguished by its high starch content, provides a reliable source for biopolymer extraction. The conversion of pearl millet starch into nanoparticles by acid hydrolysis represents a cutting‐edge method to enhance biopolymeric materials. The inclusion of these nanoparticle concentrations (0.5%, 1%, 5%, and 10%) into the film results in improved mechanical characteristics, reduced water permeability, and increased biodegradability. Furthermore, the lowered water solubility and reduced water vapor transmission rate (WVTR) further underscore their positive contributions. This study comprehensively examines various film properties, encompassing WVTR from 7.23 ± 0.06 to 4.57 ± 0.08 g/m²/s, moisture content, solubility from 35.29 ± 0.51% to 30.09 ± 0.15%, burst strength from 1102.11 ± 0.99 g to 1535.71 ± 0.63 g, thermal stability, and biodegradability from 65.16% to 92.89%. The findings highlight the notable advancements achieved through the integration of starch nanoparticles.
Practical applications
Pearl millet (AHB 1200) starch nanoparticle‐based edible films offer a versatile solution for specialized food packaging needs because of their compatibility with various food types, dairy products, fresh produce, and so on. These films act as a protective barrier and maintain product freshness during storage and transit. It also has enhanced mechanical strength and tear resistance and provides vacuum‐sealed packaging, ensuring an extended shelf life. Beyond their functional benefits, these edible films present an opportunity for branding and marketing differentiation. The films made with pearl millet have an earthy, natural appearance that fits with today's customer inclination for sustainable and environmentally friendly goods. This allows manufacturers to leverage the films as a means of conveying their commitment to environmentally friendly practices, enhancing their brand image and consumer loyalty. Furthermore, the biodegradability of these films is preferred over plastic waste. They offer a viable alternative to traditional plastic packaging, aligning with global initiatives to reduce the environmental impact of packaging materials.
... Edible films are a preformed thin layer (<0.3 mm) obtained from edible materials used for protecting food products from physical, chemical, and biological hazards [10]. Among edible materials, polysaccharides, proteins, and lipids, alone or in combination, have been used as the base of film formulation, and their uses depend on the food product to be applied [11]. In this sense, the protein-based edible films have good mechanical resistance and poor water vapor barrier properties, while polysaccharides improve the gas barrier properties of edible films [11]. ...
... Among edible materials, polysaccharides, proteins, and lipids, alone or in combination, have been used as the base of film formulation, and their uses depend on the food product to be applied [11]. In this sense, the protein-based edible films have good mechanical resistance and poor water vapor barrier properties, while polysaccharides improve the gas barrier properties of edible films [11]. Therefore, composite edible film formulation or the use of more than one edible layer to enhance the mechanical and physical characteristics of the edible film is an alternative method to increase the application of edible films to food products [12,13]. ...
... These bioactive edible films are gaining attention due to the additional benefits they provide to food consumers [6] and even as an intelligent indicator of food spoilage [14]. Among health-promoting compounds added to the edible films, antioxidants, antimicrobials, plant extracts, essential oils, probiotics, prebiotics, enzymes, and pigments are the most investigated compounds [11]. ...
This study aimed to develop bioactive bi-layer edible films based on starch (primary layer) and LAB-fermented whey and/or mango pulp powder solutions (secondary layer). Bioactive bi-layer edible films were evaluated for their physical properties, mechanical properties, antioxidant capacity, and Lactobacillus rhamnosus availability for 28 days (4 and 20 °C). Selected bioactive bi-layer edible film was applied to sushi to evaluate its sensory acceptance. The results indicated that bi-layer edible films based on LAB-fermented whey/mango solutions presented a higher quantity of phenolic compounds (95.87–107.67 mg GAE/100 g) and higher antioxidant capacity (74.84–77.64%). In addition, the higher viability (106–107 CFU/g) of L. rhamnosus after edible film production was obtained in those formulated with whey. After the storage period, the antioxidant capacity of all edible films was significantly affected by the storage time, while edible films containing whey in their formulation and stored at 4 °C had a L. rhamnosus count higher than 6 log cycles, which is the minimum required threshold to exert its beneficial effects in humans. The sushi covered with the selected bi-layer edible film was well accepted by the consumers, showing acceptance values between “I like it” and “I like it much”. Therefore, the developed bi-layer edible films can serve as an alternative for adding health-promoting compounds to sushi with an adequate sensory acceptance of the consumers.
... The majority of substances, which are incorporated into eatable coatings/films are bioactive substances with antibacterial as well as antioxidant characteristics. The common ingredients, which make up the core of the eatable coatings include polyphenols such as anthocyanins, flavonoids, etc., volatile constituents of essential oils such as cinnamon, lemon and so on, natural pigments, vitamins, polypeptides and so on (Zheng et al., 2019;Chen et al., 2022). Besides, improving the characteristics of edible film, bioactive substances in encapsulated films may also makeover the taste profile, shelf life, rate of lipid peroxidation, and other indices of food product quality (Díaz-Montes & Castro-Muñoz, 2021). ...
Importance of nanotechnology may be seen by penetration of its application in diverse areas including the food sector. With investigations and advancements in nanotechnology, based on feedback from these diverse areas, ease, and efficacy are also increasing. The food sector may use nanotechnology to encapsulate smart foods for increased health, wellness, illness prevention, and effective targeted delivery. Such nanoencapsulated targeted delivery systems may further add to the economic and nutritional properties of smart foods like stability, solubility, effectiveness, safeguard against disintegration, permeability, and bioavailability of smart/bioactive substances. But in the way of application, the fabrication of nanomaterials/nanostructures has several challenges which range from figuring out the optimal technique for obtaining them to determining the most suitable form of nanostructure for a bioactive molecule of interest. This review precisely addresses concepts, recent advances in fabrication techniques as well as current challenges/glitches of nanoencapsulation with special reference to smart foods/bioactive components. Since dealing with food materials also raises the quest for safety and regulatory norms a brief overview of the safety and regulatory aspects of nanomaterials/nanoencapsulation is also presented.
... The alginate-based packaging materials are promising as they are carriers of active substances (antimicrobial and antioxidant agents) [11,12]. Combinations of plant extracts, metal ions, antioxidants, bacteriocins, propolis, essential oils, and protein hydrolysates are increasingly used as active ingredients in alginate films [13][14][15]. The antimicrobial activity of alginate films can be enhanced by the incorporation of metal ions or bioactive components [16,17]. ...
... Petritest TM containing an indicator for staining enterobacteria colonies in red was used, to determine the content of the total amount of coliforms (TCC) in 1 g. After adding 0.2 cm 3 of the dilution to the surface of the substrate, the Petritests were placed in a thermostat and incubated at a temperature of (36 ± 1) • C for (12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23)(24) h. Petritests were selected, on which from 15 to 300 colonies were grown and counted. ...
... Sustainability 2023,15, 15086 ...
Alginate is widely used in the food industry due to its biodegradability, biocompatibility, and non-toxicity. Protein hydrolysates possess properties important for forming the mechanical characteristics, protective, and barrier properties of the films. The aim of the research was to develop biodegradable alginate-based films with bioactive properties and the optimal structural characteristics when protein hydrolysates were incorporated. The microstructure of the cross-sections of films with 0.5 and 1.0% protein hydrolysates was characterized by smoother and homogeneous surfaces, which indicated the compatibility of sodium alginate and protein hydrolysate. The addition of protein hydrolysate significantly increased the thickness of the film by 0.06 mm and reduced the solubility by 49.4% (p < 0.05). The results showed the high biodegradability of alginate-based films after 2 weeks of storage. With the introduction of protein hydrolysate, changes occurred in the FTIR patterns due to the interaction between the hydroxyl groups of peptides and the alginate, and, consequently, the thermal stability of the alginate films increased. The alginate films with PH positively affected the storage capacity of sweet cherry berries, both at room temperature and under refrigeration conditions. The alginate-based films with protein hydrolysate have improved properties and can serve as an alternative to polypropylene packaging materials.
... As a result, numerous environmentally friendly packaging technologies, such as biopolymer packaging, have arisen to prevent food from spoiling and increase its quality by shielding it from gases and moisture [20••]. Also, the combination of prebiotics and probiotics, which is often called "synbiotics," is being used more and more in food packaging systems because it can carry bioactive compounds like vitamins, enzymes, and antioxidants and eventually release them into food products [26][27][28]. Furthermore, there are an increasing number of food packaging solutions, such as coatings that may be consumed with the food [29]. ...
... The major goal of active packaging, which is an alternative to traditional packaging, is to promote and maintain good quality while also extending the freshness of food products. To achieve this, various components capable of releasing/absorbing substances from/into packaged food can be integrated into the system to prevent spoilage [28]. Intelligent packaging methods are among the latest developments that have the potential to reduce food waste [114]. ...
... Intelligent packaging methods are among the latest developments that have the potential to reduce food waste [114]. Intelligent packaging is primarily used to track and monitor the conditions of packaged foods, as well as to collect and send data on the product's state during storage and transit procedures [28]. With the incorporation of new electronics, wireless connectivity, and cloud data solutions, packaging systems have become smarter [28], and will contribute to the technology-mediated risk communication era [115]. ...
Purpose of Review:
Dietary consumption of prebiotics, probiotics, and synbiotics has been suggested to improve human
health conditions. Functional food products containing live probiotics are flourishing, and their demand seems to be increasing since consumers are more aware of the health benefits of such products. However, specific food packaging is needed to
maintain the viability and stability of these products, hence, necessitating advanced technology and processing. This study
intends to give academics and industry an overview of food packaging evaluations that concentrate on prebiotics, probiotics,
and synbiotics for consumers to gain a wide and clear image.
Recent Findings:
This review provides recent findings from the consumer point of view on the prebiotics, probiotics, or synbiotics
incorporated in food packaging based on consumer behavior models. Additionally, various obstacles in the preparation
of packing film or coating added with biotics are identified and described. The health benefits of prebiotics-, probiotics-, or
synbiotics-containing edible film or coating are also discussed. Future works needed to excel in the preparation and potential
of packaging film or coatings with biotics are provided.
Summary:
The development of prebiotics, probiotics, and synbiotics in food packaging is discussed in this study from the
consumer’s point of view. With this review, it is hoped to be able to provide precise recommendations for the future development
of food packaging that will promote the growth of the food business.
... These biodegradable materials protect foods from physical, chemical, and biological spoilage, increasing their quality, shelf life and safety (Gemeda et al., 2019). The main biopolymers used in edible films are polysaccharides, proteins, and lipids (Chen et al., 2021). The mostly used polysaccharides are starches. ...
In the current study, corn starch-gelatin composite edible films varying in gelatin content (0, 5, 20%) were prepared by using glycerol, and citrate esters; tributyl citrate (TBC) or triisodecyl citrate (TIDC). Edible films formulated with different gelatin concentration and co-plasticizer type were characterized in terms of physical, mechanical, microstructural properties and FTIR spectra. Gelatin addition and increasing the gelatin concentration in the film formulation provided significant increases in surface hydrophobicity and tensile strength and significant decreases in thickness, and elongation at break values. Although the addition of gelatin significantly decreased the ΔE values, gelatin concentration did not affect the ΔE values of edible films. Co-plasticizer addition to the film formulation significantly increased the WCA, and elongation at break values, whereas it significantly decreased the thickness, ΔE and tensile strength values. Co-plasticizer type did not significantly affect the thickness, ΔE, WCA, and tensile strength of edible films. Gelatin addition to the film formulation increased the peak intensity at 1640 cm−1, 1550 cm−1 and 1240 cm−1 bands and decreased the peak intensity at around 1000 cm−1 band. According to the SEM results, addition of gelatin and/or co-plasticizer provided more compact and denser microstructure to the edible films. Overall, gelatin and co-plasticizer addition led to produce thinner edible films with more hydrophobic surface, more transparent appearance, and more ordered microstructure.
