Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 62, Issue 18, Pages 5029-5055Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2021.1881435
Keywords
Edible film; active ingredient; preparation method; controlled release; packaging; food preservation
Categories
Funding
- Fundamental Research Funds for the Central Universities [2452020008]
- Hong Kong Scholars Program [XJ2019048]
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Biodegradable films made from food ingredients are being developed as sustainable alternatives to plastics, with a focus on creating active packaging materials. These films are carefully designed to meet the required properties for commercial applications.
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, especially plant-based ones. The film matrix is typically constructed from film-forming food components, such as proteins, polysaccharides and lipids. These matrices can be fortified with active ingredients, such as antioxidants and antimicrobials, so as to enhance their functional properties. Edible active films must be carefully designed to have the required optical, mechanical, barrier, and preservative properties needed for commercial applications. This review focuses on the fabrication, properties, and functional performance of edible films constructed from natural active ingredients. It provides an overview of the type of active ingredients that can be used, how they interact with the film matrix, how they migrate through the films, and how they are released. It also discusses the potential application of these active films for food preservation. Finally, future trends are highlighted and areas where further research are required are discussed.
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