Edible films and coatings for innovative use as food protective materials: Review and perspectives
1 Department of Sciences and Techniques of Crop Productions, Faculty of Agronomy and Environmental Sciences, Dan Dicko Dankoulodo University of Maradi, Niger.
2 Doctoral School of Science, Engineering, Health and Environment (SISE), Dan Dicko Dankoulodo University of Maradi (UDDM), BP: 465 A.D.S Maradi-Niger.
3 World Food Programme, Maradi Sub-office, Niger.
Review
International Journal of Science and Technology Research Archive, 2023, 04(01), 083-087.
Article DOI: 10.53771/ijstra.2023.4.1.0171
Publication history:
Received on 17 November 2022; revised on 29 December 2022; accepted on 31 December 2022
Abstract:
Edible films and coatings produced from renewable biological substances hold promise for innovative use as food protective materials. They should possess the appropriate barrier and mechanical properties and also retain these properties during the commercial marketing of food. Thus, various proteins of plant and animal origin have received much attention in the edible film technology. The objective of this review work was to make, initially, an inventory of the technology of films based on simple biological materials (biodegradable compound and plasticizer) and to arouse the interest to investigate a synergy of all the materials used. Spray drying is also an alternative to explore with the synergized function of multiplasticizers.
Keywords:
Biopolymer films; Coating materials; Plasticizers; Food quality; Shelf life
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Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0