A Review on Edible Coatings and Films: Advances, Composition, Production Methods, and Safety Concerns

Abstract

Food is a crucial source for the endurance of individuals, and quality concerns of consumers are being raised with the progression of time. Edible coatings and films (ECFs) are increasingly important in biobased packaging because they have a prime role in enhancing the organoleptic characteristics of the food products and minimizing the spread of microorganisms. These sustainable ingredients are crucial for a safer and healthier environment. These are created from proteins, polysaccharides, lipids, plasticizers, emulsifiers, and active substances. These are ecofriendly since made from innocuous material. Nanocomposite films are also beginning to be developed and support networks of biological polymers. Antioxidant, flavoring, and coloring compounds can be employed to improve the quality, wellbeing, and stability of packaged foods. Gelatin-enhanced fruit and vegetable-based ECFs compositions have the potential to produce biodegradable films. Root plants like cassava, potato, and sweet potato have been employed to create edible films and coatings. Achira flour, amylum, yam, ulluco, and water chestnut have all been considered as novel film-forming ingredients. The physical properties of biopolymers are influenced by the characteristics, biochemical confirmation, compatibility, relative humidity, temperature, water resistance, and application procedures of the components. ECFs must adhere to all regulations governing food safety and be generally recognized as safe (GRAS). This review covers the new advancements in ECFs regarding the commitment of novel components to the improvement of their properties. It is expected that ECFs can be further investigated to provide innovative components and strategies that are helpful for global financial issues and the environment.

Investigation of Melatonin Incorporated CMC-Gelatin Based Edible Coating on the Alleviation of Chilling Injury Induced Pericarp Browning in Longkong

“…The utilization of edible coatings, especially CMC-Gel and CMC-Gel-MT, can enhance preservation by stabilizing the membrane structure and stability of horticultural produce. This, in turn, reduces electrolyte leakage and extends the shelf life of coated fruits [ 19 , 49 ].…”

An Edible Antibacterial Coating Integrating Lytic Bacteriophage Particles for the Potential Biocontrol of Salmonella enterica in Ripened Cheese

“…Polysaccharide-based edible coatings and films are tough, highly soluble, colorless, and flexible because polysaccharides have linear structures. Edible coatings based on sodium alginate, normally, show good film-forming properties and are one of the most popular biodegradable polymers [ 50 , 51 ]. The mechanical properties are strongly influenced by the film formulation [ 52 ].…”

Sustainable biodegradable coatings for food packaging: challenges and opportunities

“…239 However, tannic acid sensitivity to pH, light, and oxidation can cause a migration issue from the film. 240 Coatings and encapsulation of tannic acid have been reported to prevent its leaching and migration from the film to the food. 239,241 The edible coatings on fruits may cause disorders such as core flush, flesh breakdown, ethanol accretion and alcoholic off flavours, which are detrimental to fruit quality.…”