The application of petroleum polymers and plastics in food packaging is exhibiting an increasing trend, due to low price and desirable characteristics. Nevertheless, these polymers are nonbiodegradable, nonrenewable, and require landfills. Edible polymers are suitable alternative for synthetic polymers, which can be consumed by animals or human beings without health risk. Edible packaging can protect the foodstuff from microbial and chemical deterioration during storage and distribution, which can lead to extend the quality and safety of packaged food. The plant gums as natural polymers are able to form films and coatings with good barrier properties against the transfer of gases such as oxygen, carbon dioxide, and moisture. This review summarized the production and characteristics of novel edible films and coatings based on plant gums such as tree exudate, seed, and tubers. K E Y W O R D Sedible films and coating, physico-mechanical properties, seed gum, tree exudates, tubers gums | INTRODUCTIONOver recent decades, the increasing application of synthetic polymers for food packaging caused some health and environmental concerns. 1 Polyethylene (PE), polyethylene terephthalate (PET), polypropylene (PP), polystyrene (PS), and polyvinyl chloride (PVC) are plastics used widely in food packaging due to their low cost, excellent resistance, and superior water barrier and protective features. Nevertheless, plastics are nondegradable and some of them are not recyclable and cause environmental consequences. To overcome these obstacles, the convincing solution is the application of biodegradable polymers. 2 Biodegradable polymers are substances that decompose into water, carbon dioxide, methane, mineral compounds, and biomass in nature. 3 Some of the polymers including polycaprolactone (PCL), polyglycolide (PGA), and polybutylene succinate adipate (PBSA) are biodegradable, but they are synthetic and produced from fossil sourced chemicals that are nonrenewable. 2 Biopolymers, promising alternatives for synthetic polymers, are classified into three groups according to their sources including biopolymers derived from biomass (eg, polysaccharides, proteins, and lipids), biopolymers synthesized from bio-derived monomers (eg, polylactic acid), and biopolymers provided by microorganisms (eg, gellan and pullulan). 3 The new approach in food packaging is the application of films and edible coatings based on biopolymers to extend the shelf-life and maintain food quality. 1,4 The edible coating is a thin layer of biopolymers applied directly in liquid form on the surface of foods by immersing or spraying method, whereas a film is prepared separately as a solid sheet, then applied as a wrapping on or between food products, as illustrated in Figure 1. 5,6 Films and coatings have been used to prevent dehydration and add shin to fruits and vegetables since the 20th century. In addition to their selective gas and moisture barrier properties, they can act as a carrier of coloration, flavoring, sweetener, antimicrobial, and antioxidant agen...

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Access to healthy food, without any undesirable contamination, is one of fundamental human right. Some of mycotoxins, especially aflatoxins (AFs), contamination feed and food that cause problems such as acute damage liver, irritation, and cancer of the liver and teratogenic complications. Among the physical, chemical and biological methods used to prevent the production, reduction, elimination and deactivation of AF in contaminated food, biological methods have been considered, due to maximum efficiency, low cost, eco-friendly and non-degradation of nutritional quality. The protective effect of lactic acid bacteria as probiotic microorganisms against mutagenic factors, such as polycyclic amines, N-nitrosamine compounds, and mycotoxins has been proven. Therefore, in addition to the beneficial properties using these probiotic bacteria with the ability to remove AF can help to enhance food safety. Although some naturally-occurring bacteria in the intestine can be attached to harmful components such as toxins and prevent them from binding to the intestinal layer, but probiotics have the potential to inactivate toxins through surface binding, due to high adhesion properties in their cell wall proteins. Polysaccharides and peptidoglycans in the cell wall are two of the main ingredients for decomposition, bonding and binding of AFs to lactic acid bacteria. Therefore, this review examines the economic and health impacts of AF contamination in foods. Further, this review discusses how lactic acid bacteria are able to detoxify common food AFs.