National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Edible coatings or films have received considerable attention in recent years. Materials used in edible packaging (polysaccharide, lipid and protein-based and their composites) have apparent advantages over synthetic films. It could contribute to the reduction of environmental pollution. The main advantage of edible films over synthetics is that these may be safely eaten as a part of the food products and are environment-friendly at the same time as they increase the shelf life of fresh products. By functioning as barriers, edible films feasibly reduce the complexity and thus improve the recyclability of packaging materials, compared to the more traditional non-environmental friendly packaging materials, and possess the potential to substitute synthetic polymer films. Plasticisers are generally added to edible films for enhancement in flexibility and durability. Antioxidants are added to edible packaging materials to delay the rate of oxidation reactions. One of the significant emerging functions of edible coatings is their use as carriers of antifungal and antimicrobials agents to enhance the shelf life of foods products; they also used as carriers of nutrients to increase the nutritional value of final processed food products. Potential applications of edible films as smart packaging needs research, which is still in its infancy and extension on its industrial use will be a breakthrough in the packaging industry.
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