Functional edible films/coatings integrated with lactoperoxidase and lysozyme and their application in food preservation

Concerning environmental pollution caused by plastic-based food packaging materials and the demand for healthy and safe food, the development of edible food packaging films/coatings with antimicrobial properties is urgently required. Lactoperoxidase (LP) and lysozyme (LY), biopreservation enzymes commonly used in the food industry, appear to be excellent choices for incorporating edible films/coatings to improve food preservation capabilities. In this review, the results of recently published studies on the functional properties and applications of edible films/coatings containing LP and LY are comprehensively reviewed. Several commonly used biomacromolecules have been discussed, such as chitosan, alginate, whey protein, and gelatin, used to prepare edible films/coatings integrated with LP and LY. The application of biopolymer-based films/coatings containing LP and LY to various food packaging was also discussed. Because LP and LY are safe, stable, and have strong antimicrobial properties, and are compatible with most biological macromolecules, the edible films/coatings integrated with LP and LY are suitable for preserving various foods such as fresh fruit, poultry, and seafood products. In addition, the use of edible films/coatings integrated with LY and LP in combination with other food preservation methods or antioxidants in food preservation applications is expected to have the more significant positive effect than single addition.

Automated summary

This review comprehensively examines the functional properties and applications of edible films/coatings containing LP and LY, discussing the use of biomacromolecules such as chitosan, alginate, whey protein, and gelatin in their preparation. Due to the safe, stable, and strong antimicrobial properties of LP and LY, these edible films/coatings are suitable for preserving various foods and can have a significant positive effect when used in combination with other food preservation methods or antioxidants.