Novel Materials in the Preparation of Edible Films and Coatings—A Review
By Sabina Galus, E. A. Arık Kibar, M. Gniewosz, K. Kraśniewska. Coatings, 2020
282 citations recorded by the source corpus.
The development of edible films and coatings has seen remarkable growth in recent decades and is expected to have an important impact on the quality of food products in the coming years. This growth is attributed to the increasing knowledge of edible films and edible coating technology, as well as advances in material science and processing technology. Packaging is used in order to reduce synthetic packaging and can play a role as an eco-friendly biodegradable package or a protective coating on the food surface. A large amount of bio-based polymers have been used in the production of edible films and coatings. Novel sources of edible materials, as well as the novel processing techniques, are a subject of great interest due to their promising potential as innovative food packaging systems. This paper presents the concept and potential for application of new film-forming materials and management of food wastes from the fruit and vegetable industry, which can encounter problems in appropriate disposal. It summarizes the extensive knowledge about the new film-forming materials such as plant residues, flours and gums to show their protective effectiveness and suitability in various types of foods.
Subfields: Biomaterials, Plant Science
View Paper: https://www.semanticscholar.org/paper/d937d2e4f309cf9b47634806e7f887e985bd4b2e
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In Biomaterials
Citations in the corpus
- Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review (2021, background): “Moreover, water resistance depends on the thickness of the film, which also affects other physical properties of the film [14].”