TAILIEUCHUNG - A review of edible packaging for foods

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. | EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 8 Number 07 2019 Journal homepage http Review Article https A Review of Edible Packaging for Foods Pooja Saklani1 Siddhnath1 Sambit Kishor Das2 and Shiv Mohan Singh3 1 Department of Fish Processing Technology Faculty of Fishery Sciences WBUAFS Kolkata India 2Department of Fish Processing Technology Central Institute of Fisheries Education Mumbai India 3College of fishery science NDVSU Jabalpur India Corresponding author ABSTRACT Keywords Edible films Environmental pollution Nutritional value Industrial application food products Article Info Accepted 26 June 2019 Available Online 10 July 2019 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 .

• Ẩm thực
• Edible packaging for foods
• Review of edible packaging
• Edible films
• Environmental pollution
• Nutritional value
• Industrial application
• Food products
• Gluten free flour mix
• Evaluation of food products developed
• Food products developed
• Flour mix food products
• Gluten free flour mix recipes
• Food borne pathogens
• Ready to eat food products
• PCR detection
• Eat food products
• Milk products
• General food choice motives
• Healthy food related life style
• Heat and Eat Food Products
• Purposive sampling technique
• Lifestyle of people
• Natural coloring pigment
• Dairy and food products
• Functional ingredient in dairy
• Application of beetroot
• Beetroot as natural coloring pigment
• Agriculture and agro
• Key solution area of problems
• Insuffiency of food
• Value added food products
• Domestic utilities of food products
• Diverse agro climatic zones
• Non thermal technologies
• Shelf life
• Extending shelf life of food products
• Sensory evaluation
• Nutritional composition
• Potato peels
• Utilization of sweet potato peels
• Organic food market
• Future growth
• Food habit
• Udaipur city
• Organic food products available
• Food products produced
• Quality parameters adopted faced
• Farm entrepreneur women
• Entrepreneur women
• Financial performance of listed firms manufacturing food products
• Regression analysis
• Blinder–Oaxaca decomposition analysis
• Firms manufacturing food products
• Selection of food products
• Satisfaction of product quality
• Purchasing of quality products
• Concern of the consumer
• Good quality products
• Organic food
• Market survey
• Cost of organic food
• Cost comparison
• Conventional Vs organic food
• Organic food certification
• Consumer behaviour
• Brand preference
• Ready to eat products
• Food products in Belgaum city
• Factors influencing
• Factors influencing for purchase
• Buying behaviour
• Consumer acceptance
• Millet based products
• Nutritional benefits areca nut
• Vitamin B6
• Ebook New Food Product Development
• New Food Product Development
• Food Product Development
• New products
• Committee politics
• Getting ideas
• Potato starch
• Food industry
• Viscoelastic gels
• Novel ingredient for food industry
• Pharmaceutical application
• Vietnam tourism occupational standards
• Food preparation
• Cook and finish cold desserts
• Process and finish chocolate products
• Kitchen food production operations
• Food production revenue and costs
• Traditional food
• Rice varieties
• Rice based traditional food products
• Protective cultures
• Shelf life of food products
• Food matrix
• Food safety factor
• Microbiological safety of food
• THE U
• S FOOD
• KINDRED PRODUCTS SECTOR
• thesis
• internship reports
• project course
• graduate thesis
• Rainbow trout
• Crustacean waste products
• Food consumption
• Protein utilisation
• Food conversion ratio
• Fish meal
• Factors influencing consumers purchase
• Purchase intention towards organic
• Cloned animal food products
• Examine the factors influencing
• Consumers towards organic
• Mango peel
• Chemical preservatives
• Microbial examination
• Utilization in food products
• Mango fruit waste
• Coarse cereals
• Product development
• Standardization and consumer acceptability
• Novel food products
• Millets for school children
• Phoenix dactylifera
• Organoleptic characteristics
• Dates (Phoenix dactylifera L )
• Food products developed from dates
• Microbial characteristics