Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds

Abstract

Nutraceuticals, functional foods, immunity boosters, microcapsules, nanoemulsions, edible packaging, and safe food are the new progressive terms, adopted to describe the food industry. Also, the rising awareness among the consumers regarding these has created an opportunity for the food manufacturers and scientists worldwide to use food as a delivery vehicle. Packaging performs a very imminent role in the food supply chain as well as it is a consequential part of the process of food manufacturing. Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc. and other consumable constituents extracted from various non-conventional sources like microorganisms are used alone or imbibed together. These edible packaging are indispensable and are meant to be consumed with the food. This shift in paradigm from traditional food packaging to edible, environment friendly, delivery vehicles for bioactive compounds have opened new avenues for the packaging industry. Bioactive compounds imbibed in food systems are gradually degenerated, or may change their properties due to internal or external factors like oxidation reactions, or they may react with each other thus reducing their bioavailability and ultimately may result in unacceptable color or flavor. A combination of novel edible food-packaging material and innovative technologies can serve as an excellent medium to control the bioavailability of these compounds in food matrices. One promising technology for overcoming the aforesaid problems is encapsulation. It can be used as a method for entrapment of desirable flavors, probiotics, or other additives in order to apprehend the impediments of the conventional edible packaging. This review explains the concept of encapsulation by exploring various encapsulating materials and their potential role in augmenting the performance of edible coatings/films. The techniques, characteristics, applications, scope, and thrust areas for research in encapsulation are discussed in detail with focus on development of sustainable edible packaging.

Mairá-Potato (Casimirella sp.): Botanical, Food, Pharmacological, and Phytochemical Aspects

“…The first is proper encapsulation, in which a liquid or solid core is trapped in a gelatinous capsule. The other includes contemporary techniques, in which active ingredients are trapped in the encapsulating matrix or wall material made of various carriers [ 100 ]. The success of an effective encapsulation process depends on the selection of three target bioactive factors: molecules, wall materials, and a suitable encapsulation method [ 101 ].…”

Gellan Gum as a Unique Microbial Polysaccharide: Its Characteristics, Synthesis, and Current Application Trends

“…[ 75,90,91] Flavor films GG-based films have the capability to incorporate flavors or aromas, offering a distinctive and personalized sensory encounter when utilized as coverings for candies, confections, or other flavored food items. [92,93] Edible strips and wrappers GG films can be shaped into strips or wrappers that are convenient to use and eat.…”

Development and characterization of cranberry pomace extract incorporated and vitamin E fortified edible films as an edible separation sheet for fruit leather

“…Along with increased market demands on nutritionally fortified foods, edible films containing high concentration of nutraceuticals would provide alternative ways to fortify foods (Chaudhary et al., 2021; Park & Zhao, 2004). Hydrophobic nutraceuticals incorporated into edible film would not only provide health benefits to packaged foods but also enhance hydrophobicity of packaging, which is essential for food packaging.…”