Biobased Materials as a Sustainable Potential for Edible Packaging

Petkoska, Anka Trajkovska; Daniloski, Davor; Kumar, Nishant; Pratibha, .; Broach, Anita T.

doi:10.1007/978-981-16-4609-6_5

Cited by 7 publications

(3 citation statements)

References 156 publications

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“…Different deposition methods of edible coating can be applied to food products and the most common application methods include dipping, spraying, fluidized bed processing and panning, whereas the film formation methods, such as casting and extrusion, can be used to form wrapping around food products (Raghav, Agarwal, & Saini, 2012;Suhag et al, 2020). In addition, a variety of biopolymers from natural sources (polysaccharides, proteins, lipids, waxes) can be used alone and in composite form for developing edible coatings and films; starch, cellulose, chitosan, chitin, pullulan, alginate, gums, and plant-andanimal-based protein, among others (Kumar, Ojha, & Singh, 2019;Pal, Sarkar, Anis, Wiszumirska, & Jarzębski, 2021;Petkoska et al, 2021;Petkoska, Daniloski, Kumar, & Broach, 2021a, 2021b.…”

Section: Introductionmentioning

confidence: 99%

Pomegranate peel extract – A natural bioactive addition to novel active edible packaging

Kumar

Daniloski

Pratibha

et al. 2022

Food Research International

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Section: Introductionmentioning

confidence: 99%

Pomegranate peel extract – A natural bioactive addition to novel active edible packaging

Kumar

Daniloski

Pratibha

et al. 2022

Food Research International

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“…Umumnya, sebagian besar kemasan nonbiodegradable diproduksi dari bahan yang tidak terbarukan seperti plastik, poliester, dan nilon telah digunakan untuk melindungi produk daging (Bharti et al, 2020). Karena meningkatnya permintaan konsumen akan kemasan ramah lingkungan untuk meningkatkan keamanan dan kualitas makanan, kemasan edible merupakan pendekatan pengemasan untuk mengawetkan daging dan produk daging untuk waktu yang lebih lama selama penyimpanan (Trajkovska Petkoska et al, 2021). Kemasan yang dapat dimakan berbasis hewani yang dapat diperbarui memiliki potensi untuk melindungi kualitas atribut dan mempertahankan umur simpan daging dan daging produk dengan memperlambat kehilangan air, transmisi gas, dan autolisis enzimatik, serta menghambat perubahan warna dan pertumbuhan mikroba (Kumar et al, 2023).…”

Section: Pengaruh Kemasan Edible (Pelapis/film) Pada Produk Panganunclassified

Tren Kemasan Edible Sebagai Kemasan Pangan Terkini Dan Masa Depan

Akilie

2024

arview

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Kemasan edible berperan penting dalam melindungi produk pangan dari kerusakan fisik, mekanis, kimiawi, dan mikrobiologis dengan menciptakan penghalang (barrier) terhadap oksidasi, air, dan mengendalikan aktivasi enzim. Penggunaan agen aktif seperti ekstrak tumbuhan, minyak esensial, penghubung silang, dan bahan nano dalam kemasan edible memberikan peningkatan mekanik, fisik, penghalang, dan sifat-sifat lain dari bahan yang dapat dimakan bersama produk pangan. Kemajuan dan tren terkini dalam pengembangan kemasan edible komposit (biner dan terner) untuk aplikasi pangan dari beberapa jenis bahan aktif seperti minyak atsiri, ekstrak tumbuhan, bahan pengikat silang, dan bahan nano serta efeknya terhadap produk pangan. Konsep studi komprehensif yang diperlukan untuk mengembangkan lapisan dan film kemasan edible untuk aplikasi pengemasan pangan ramah lingkungan, serta tantanganya terkait penerimaan konsumen dan persyaratan peraturan kemasan edible komersial. Penelitian lebih lanjut terkait peningkatan kemasan edible komposit (biner dan terner) sebagai kemasan masa depan perlu dikaji secara intensif dan berkelanjutan.

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“…Edible films can be prepared from different sustainable materials such as proteins, lipids, polysaccharides or their combination which have received significant attention due to their non-toxic and wide availability ( 61 – 63 ). The ingredients for preparation of films and coatings can be extracted from animal sources (chitosan, casein, whey protein, collagen, gelatin, animal fat, etc.)…”

Section: Edible Films and Coatings; General Remarksmentioning

confidence: 99%

An insight to potential application of synbiotic edible films and coatings in food products

2022

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Edible films and coatings have gained significant consideration in recent years due to their low cost and decreasing environmental pollution. Several bioactive compounds can be incorporated into films and coatings, including antioxidants, antimicrobials, flavoring agents, colors, probiotics and prebiotics. The addition of probiotics to edible films and coatings is an alternative approach for direct application in food matrices that enhances their stability and functional properties. Also, it has been noted that the influence of probiotics on the film properties was dependent on the composition, biopolymer structure, and intermolecular interactions. Recently, the incorporation of probiotics along with prebiotic compounds such as inulin, starch, fructooligosaccharide, polydextrose and wheat dextrin has emerged as new bioactive packaging. The simultaneous application of probiotics and prebiotics improved the viability of probiotic strains and elevated their colonization in the intestinal tract and provided health benefits to humans. Moreover, prebiotics created a uniform and compact structure by filling the spaces within the polymer matrix and increased opacity of edible films. The effects of prebiotics on mechanical and barrier properties of edible films was dependent on the nature of prebiotic compounds. This review aims to discuss the concept of edible films and coatings, synbiotic, recent research on synbiotic edible films and coatings as well as their application in food products.

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Biobased Materials as a Sustainable Potential for Edible Packaging

Cited by 7 publications

References 156 publications

Pomegranate peel extract – A natural bioactive addition to novel active edible packaging

Pomegranate peel extract – A natural bioactive addition to novel active edible packaging

Tren Kemasan Edible Sebagai Kemasan Pangan Terkini Dan Masa Depan

An insight to potential application of synbiotic edible films and coatings in food products

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