Vol. 7, Issue 2 (2019)
Edible packaging to valorize zero waste
Author(s): Rekha Chawla, Sivakumar S, Venus Bansal and Navdeep Singh
Abstract: Plastic waste is growing as one of the major concern all across the world. In order to address existing problem, scientists are looking for an alternative novel packaging materials that not only preserve the quality of food products but at the same time are environmentally benign. Edible packaging material is emerging as a promising resolution in the zero waste movement. Packaging is intended to protect food from its surrounding and acts as a physical/mechanical, chemical and microbiological barrier to maintain the quality, safety and to increase or prolong the shelf life of food. There is large amount of research currently undergoing in industrial sector i.e. food and dairy industries, to improve the packaging and drift from synthetic packaging to edible packaging as much as possible. Although commercial use of the materials having edible films is still limited, this situation is likely to change in over a next decade. Over the last few years, many researches have been conducted on edible packaging and coatings in food industries. However, pertaining to applications in dairy sector is quite limited. The main objective of this article is to summarize the scientific researches concerning the edible films made from materials and biopolymers such as polysaccharides (Starch, cellulose, gums), lipids, proteins etc. Different materials such as antimicrobials (Nisin, pediocins), antioxidants (BHA, BHT), nutraceuticals can be added to edible films to further harness the applications of edible films to further improve the efficency.
Pages: 2211-2215 | 525 Views 99 Downloads
download (6416KB)
How to cite this article:
Rekha Chawla, Sivakumar S, Venus Bansal, Navdeep Singh. Edible packaging to valorize zero waste. Int J Chem Stud 2019;7(2):2211-2215.
