Developing multifunctional edible coatings based on alginate for active food packaging

The applications of edible coatings stemmed exclusively from alginate in food packaging are restricted due to their inherent deficient antimicrobial, barrier, and UV-barrier properties. In this work, we aimed to design smart alginate-based coatings for active food packaging through the addition of both aloe vera (AV) and garlic oil (GO). The interactions between the film components were verified by FTIR and XRD. Thermal and mechanical properties were improved by the presence of AV and GO. The presence of AV and GO did not significantly influence the transparency of alginate films. The films exhibited a significant UV-shielding to all UV regions. Water vapor permeability was significantly (p < 0.05) reduced either through the incorporation of AV or GO. The antimicrobial properties of the prepared films were considerably improved by the presence of AV and GO. The shelf-life of tomatoes (Solanum lycopersicum L.) was extended when coated with the alginate film incorporated with AV and GO. Owing to the outstanding UV-shielding, mechanical, thermal, and antimicrobial properties, the alginate/AV/GO active coatings could potentially be implemented in the food packaging industry.

Automated summary

By incorporating aloe vera and garlic oil, the design of smart alginate-based coatings improved thermal and mechanical properties, UV-barrier capabilities, reduced water vapor permeability, enhanced antimicrobial properties, and prolonged the shelf-life of food products. The active coatings have the potential to be implemented in the food packaging industry due to their outstanding attributes.