A Review on Edible Coatings and Films: Advances, Composition, Production Methods, and Safety Concerns

Food is a crucial source for the endurance of individuals,andquality concerns of consumers are being raised with the progressionof time. Edible coatings and films (ECFs) are increasingly importantin biobased packaging because they have a prime role in enhancingthe organoleptic characteristics of the food products and minimizingthe spread of microorganisms. These sustainable ingredients are crucialfor a safer and healthier environment. These are created from proteins,polysaccharides, lipids, plasticizers, emulsifiers, and active substances.These are eco-friendly since made from innocuous material. Nanocompositefilms are also beginning to be developed and support networks of biologicalpolymers. Antioxidant, flavoring, and coloring compounds can be employedto improve the quality, wellbeing, and stability of packaged foods.Gelatin-enhanced fruit and vegetable-based ECFs compositions havethe potential to produce biodegradable films. Root plants like cassava,potato, and sweet potato have been employed to create edible filmsand coatings. Achira flour, amylum, yam, ulluco, and water chestnuthave all been considered as novel film-forming ingredients. The physicalproperties of biopolymers are influenced by the characteristics, biochemicalconfirmation, compatibility, relative humidity, temperature, waterresistance, and application procedures of the components. ECFs mustadhere to all regulations governing food safety and be generally recognizedas safe (GRAS). This review covers the new advancements in ECFs regardingthe commitment of novel components to the improvement of their properties.It is expected that ECFs can be further investigated to provide innovativecomponents and strategies that are helpful for global financial issuesand the environment.

Journal

ACS OMEGA

Year

2023

Volume

8

Issue

32

Pages

28932-28944

ISSN

2470-1343

DOI

10.1021/acsomega.3c03459

WoS UID

WOS:001039795000001