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.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10978484 | PMC |
| http://dx.doi.org/10.1016/j.crfs.2024.100720 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Quinoa Polysaccharides: Extraction, Purification, Structure, Functional Properties, and Applications in Food Science and Health.
Plant Foods Hum Nutr
January 2025
College of Food Science and Engineering, Ningbo University, Ningbo, 315832, PR China.
Quinoa polysaccharides have attracted significant research interest in recent years due to their diverse biological activities, including antiviral, anti-inflammatory, antioxidant, and immunoregulatory properties. These attributes align with the growing global demand for natural, functional food ingredients, positioning quinoa polysaccharides as a valuable resource in food science and technology. This review presents an overview of the various bioactivities of quinoa polysaccharides, critically evaluates the methods used for their extraction and purification, describes their structural characteristics, and discusses their practical applications across multiple areas within the food industry, including food additives, meat products, health foods, and innovative food packaging.
View Article and Find Full Text PDFA sulfonated and nitrated polyether ether ketone/polyvinyl chloride modified atmosphere packaging delays the deterioration of grapes.
J Sci Food Agric
January 2025
College of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Background: Polyether ether ketone (PEEK) was modified by a sulfuric and nitric acid mixed system to improve the solubility of the material and the gas selective permeability of the film. SN1 and SN5, synthesized from mixed acid systems (with ratios of nitric acid and sulfuric acid of 1:1 and 1:5, respectively) were chosen because they had comparable nitro groups but differing sulfonyl groups. To investigate the impact of the type and content of sulfonated and nitrated polyether ether ketone (SNPEEK) on the structure and physicochemical properties of the films, SN1/polyvinyl chloride (PVC) and SN5/polyvinyl chloride films were made by adding varying amounts of SN1 and SN5 (0.
View Article and Find Full Text PDFDevelopment of heat sealable film from tapioca and potato starch for application in edible packaging.
J Food Sci Technol
February 2025
Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham, 44150 Thailand.
This study aimed to fabricate edible films from tapioca (T) and potato (P) starch, assessing their physicochemical properties and biodegradation across different ratios (T100P0, T70P30, T50P50, and T30P70). The films underwent evaluation for moisture content, thickness, water vapor permeability, and color values. T100P0 and T30P70 formulations exhibited the highest film transparency at 43.
View Article and Find Full Text PDFFormulation optimization and characterization of biodegradable containers incorporated with orange peel powder and tamarind seed powder.
J Food Sci Technol
February 2025
Dept. of Food Processing Tech. A. D. Patel Institute of Technology, Charutar Vidya Mandal University, New Vallabh Vidyanagar, Anand, Gujarat India.
Unlabelled: A huge amount of fruits and vegetables is being produced and processed in India and therefore the waste is also generated in high quantities. These wastes are good sources of vitamins, enzymes, cellulose, and many other essential compounds. The non-utilization of these bio-wastes leads to economic loss and also environmental problems.
View Article and Find Full Text PDFChitosan research progress for smart packaging applications: a literature review.
J Food Sci Technol
February 2025
Department of Physics, Hasanuddin University, Makassar, 90245 Indonesia.
The environmental crisis was brought on by composites made of synthetic materials that are not biodegradable. Eco-friendly replacement materials for non-biodegradable composites is biodegradable composites. The poisonous remnants are avoided because of how the environment breaks them down.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!