TY - JOUR
T1 - Lipid incorporated biopolymer based edible films and coatings in food packaging
T2 - A review
AU - Devi, L. Susmita
AU - Jaiswal, Amit K.
AU - Jaiswal, Swarna
N1 - Publisher Copyright:
© 2024 The Authors
PY - 2024/1
Y1 - 2024/1
N2 - 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.
AB - 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.
KW - Edible films and coatings
KW - Food packaging and preservation
KW - Fruits and vegetables
KW - Hydrophobicity
KW - Postharvest shelf life
KW - Water vapor permeability
UR - http://www.scopus.com/inward/record.url?scp=85188552111&partnerID=8YFLogxK
U2 - 10.1016/j.crfs.2024.100720
DO - 10.1016/j.crfs.2024.100720
M3 - Review article
AN - SCOPUS:85188552111
SN - 2665-9271
VL - 8
JO - Current Research in Food Science
JF - Current Research in Food Science
M1 - 100720
ER -