Lipid incorporated biopolymer based edible films and coatings in food packaging: A review

Research output: Contribution to journalReview articlepeer-review

Abstract

In the evolving landscape of food packaging, lipid-based edible films and coatings are emerging as a sustainable and effective solution for enhancing food quality and prolonging shelf life. This critical review aims to offer a comprehensive overview of the functional properties, roles, and fabrication techniques associated with lipid-based materials in food packaging. It explores the unique advantages of lipids, including waxes, resins, and fatty acids, in providing effective water vapor, gas, and microbial barriers. When integrated with other biopolymers, such as proteins and polysaccharides, lipid-based composite films demonstrate superior thermal, mechanical, and barrier properties. The review also covers the application of these innovative coatings in preserving a wide range of fruits and vegetables, highlighting their role in reducing moisture loss, controlling respiration rates, and maintaining firmness. Furthermore, the safety aspects of lipid-based coatings are discussed to address consumer and regulatory concerns.

Original languageEnglish
Article number100720
JournalCurrent Research in Food Science
Volume8
DOIs
Publication statusPublished - Jan 2024

Keywords

  • Edible films and coatings
  • Food packaging and preservation
  • Fruits and vegetables
  • Hydrophobicity
  • Postharvest shelf life
  • Water vapor permeability

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