Preparation and Incorporation of Functional Ingredients in Edible Films and Coatings
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REVIEW
Preparation and Incorporation of Functional Ingredients in Edible Films and Coatings A. Marisa Ribeiro 1 & Berta N. Estevinho 1
&
F. Rocha 1
Received: 4 May 2020 / Accepted: 8 September 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Edible films and coatings are thin layers, with a thickness of generally less than 0.3 mm, that are used for centuries to protect food products and to avoid the deterioration of their ingredients. While an edible coating is formed directly on the food surface by spraying, dipping or spreading techniques, an edible film is first produced by solvent casting, compression moulding or extrusion procedures and posteriorly implemented into the food products, being placed on or between food components. The food sector is the main consumer of packaging materials, with the edible films and coatings being mainly applied into meat and seafood, fruits and vegetables and dairy products. These packaging materials, normally formed by a cohesive structured biopolymer, additives and/or a solvent, can also be used as carriers of several active ingredients, like colourants, flavours, nutrients and antimicrobial and antioxidant compounds, which can prolong the shelf life, improve the organoleptic characteristics and enhance the nutritional value of the final product. Nowadays, due to health and environmental concerns, the use of natural antioxidant and antimicrobial sources, like natural extracts, is emerging in the packaging research sector, being widely applied as active ingredients in edible film and coating formulations. A wide range of studies revealed the comprehensive interests in edible films and coatings with functional properties. So, the main objective of this review is to cover the recent works on edible films and coatings, including the investigation of recent advances in the incorporation of active compounds, namely natural extracts, and the challenges and opportunities for future research. Keywords Active packaging . Antioxidant agents . Edible coatings . Edible films . Food packaging . Natural extracts
Introduction In the last decades, global packaging market has grown abruptly, with plastic materials, together with paper board, metals and glass, representing nearly one-half of the packaging production. Among these, plastic has become the dominant packaging material, due to their high cost-to-performance ratio, light weight and convenience (Calva-Estrada et al. 2019; Jeevahan and Chandrasekaran 2019). However, these materials, classified as non-renewable and non-biodegradable, have serious environmental drawbacks, with their use conducing to a large environmental pollution and to the production of great amounts of solid wastes: according to the World Bank, a * Berta N. Estevinho [email protected] 1
LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
total of 2.01 billion metric tons of municipal solid waste was generated in 2016, being plastic waste producti
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