Lipid incorporated biopolymer based edible films and coatings in food packaging: A review

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
L. Susmita Devi , Amit K. Jaiswal , Swarna Jaiswal
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引用次数: 0

Abstract

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.

Abstract Image

食品包装中以脂质结合生物聚合物为基础的可食用薄膜和涂层:综述
在不断发展的食品包装领域,基于脂质的可食用薄膜和涂层正在成为提高食品质量和延长保质期的一种可持续的有效解决方案。本评论旨在全面概述食品包装中脂基材料的功能特性、作用和制造技术。它探讨了脂质(包括蜡、树脂和脂肪酸)在提供有效的水蒸气、气体和微生物屏障方面的独特优势。当与其他生物聚合物(如蛋白质和多糖)结合使用时,脂基复合薄膜可表现出卓越的热性能、机械性能和阻隔性能。本综述还介绍了这些创新涂层在保存各种水果和蔬菜方面的应用,强调了它们在减少水分流失、控制呼吸速率和保持坚硬度方面的作用。此外,还讨论了脂基涂层的安全问题,以解决消费者和监管机构的关切。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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