Purpose The purpose of this paper is to present an overview of functional properties of the polysaccharide-based component and their application in developing edible film and coating for the food processing sector. Design/methodology/approach In this review study, approximately 271 research and review articles focusing on studies related to polysaccharide-based components and their film-forming properties. This article also focused on the application of polysaccharide-based edible film in the food sector. Findings From the literature reviewed, polysaccharide components and components-based edible film/coating is the biodegradable and eco-friendly packaging of the materials and directly consumed by the consumer with food. It has been reported that the polysaccharide components have excellent properties such as being nontoxic, antioxidant, antimicrobial, antifungal and with good nutrients. The polysaccharide-based edible film has lipid and gas barrier properties with excellent transparency and mechanical strength. In various studies, researchers worked on the development of polysaccharide-based edible film and coating by incorporating plant based natural antioxidants. This was primarily done for obtaining improved physical and chemical properties of the edible film and coating. In future, the technology of developing polysaccharide-based edible film and coating could be used for extending the shelf life and preserving the quality of fruits and vegetables at a commercial level. There is more need to understand the role of edible packaging and sustainability in the food and environment sector. Originality/value Through this review paper, possible applications of polysaccharide-based components and their function property in the formation of the edible film and their effect on fruits, vegetables and other food products are discussed after detailed studies of literature from thesis and journal article.
Polysaccharide-based component and their relevance in edible film/coating: a review
Published 2019 in Nutrition & Food Science
ABSTRACT
PUBLICATION RECORD
- Publication year
2019
- Venue
Nutrition & Food Science
- Publication date
2019-09-09
- Fields of study
Agricultural and Food Sciences, Medicine
- Identifiers
- External record
- Source metadata
Semantic Scholar
CITATION MAP
EXTRACTION MAP
CLAIMS
CONCEPTS
- edible film/coating
A thin consumable packaging layer applied to food surfaces to protect or modify the product.
Aliases: edible film, edible coating, film/coating
- food processing sector
The food manufacturing and handling domain where the packaging materials are intended for use.
Aliases: food sector, food processing industry
- fruits and vegetables
Perishable produce items highlighted as target foods for coating and shelf-life preservation.
Aliases: produce
- plant based natural antioxidants
Antioxidant compounds sourced from plants that can be incorporated into packaging films.
Aliases: plant-based natural antioxidants, natural antioxidants from plants
- polysaccharide-based component
A carbohydrate-based ingredient used as the film-forming matrix in edible packaging.
Aliases: polysaccharide component, polysaccharide-based materials
- quality preservation
The goal of maintaining appearance, texture, and other quality attributes during storage.
Aliases: preserving quality
- shelf life extension
The goal of keeping food edible and marketable for a longer period.
Aliases: extending shelf life
REFERENCES
CITED BY
Showing 1-89 of 89 citing papers · Page 1 of 1