This research investigates the effects of using edible gel coatings and bio-based packaging materials on extending the shelf life of cherry tomatoes. Two edible gel coatings (guar gum and guar gum +5% of a lemon (Citrus limon (L.) Osbeck pomace extra...
The cosmetics industry plays a significant role in the global economy and consumer lifestyles. Its dynamic and adaptable characteristics make it a key player worldwide. The cosmetics industry generates enormous profits globally, injecting billions of...
The aim of this study was to develop functional composite edible films or coatings for fruit preservation by the addition of bioactive components in combinations that have not yet been thoroughly studied, according to the relevant literature. Edible...
The aim of this study was to analyze the functional properties of newly obtained films based on sodium alginate and lecithin with the addition of antioxidant-rich coffee extracts and to verify their potential as safe edible food packaging materials....
This study adheres to the principles of the circular economy by valorising fruit processing waste—specifically, the oil cake remaining after the cold pressing of plum seeds—for the production of new biopolymer packaging material. This stu...
Increasing environmental concerns over using petroleum-based packaging materials in the food industry have encouraged researchers to produce edible food packaging materials from renewable sources. Biopolymer-based edible films and coatings can be imp...
Edible packaging is a sustainable product and technology that uses one kind of “food” (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysac...
Edible packaging has been developed as a biodegradable and non-toxic alternative to traditional petroleum-based food packaging. Biopolymeric edible films, in addition to their passive protective function, may also play a bioactive role as vehicles fo...
Edible polymers such as polysaccharides, proteins, and lipids are biodegradable and biocompatible materials applied as a thin layer to the surface of food or inside the package. They enhance food quality by prolonging its shelf-life and avoiding the...
There is a significant drive towards the development of edible biocompatible films for food packaging application due to the environmental and health impacts of synthetic packaging materials. This has inspired the exploration of biodegradable natural...
Background: Following petroleum, coffee ranks as the second most extensively exchanged commodity worldwide. The definition of spent coffee ground (SCG) can be outlined as the waste generated after consuming coffee. The aims of the study are to produc...
Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most use...
The recent surge in environmental awareness and consumer demand for stable, healthy, and safe foods has led the packaging and food sectors to focus on developing edible packaging materials to reduce waste. Edible films and coatings as a modern sustai...
The concept of food packaging plays a crucial role in ensuring consumer satisfaction and extending the shelf life of food products. The rising trend of introducing innovative materials for food packaging has become prominent in recent years. The pres...
In 2018, the worldwide consumption of meat was 346.14 million tonnes, and this is expected to increase in the future. As meat consumption increases, the use of packaging materials is expected to increase along with it. Petrochemical packaging materia...
At present, people more actively pursuing biodegradable-based food packaging to lower the environmental problems of plastic-based packaging. Starch could become a promising alternative to plastic because of its properties (easily available, nontoxic,...
The quality and safety of food products greatly depend on the physiochemical properties of the food packaging material. There is an increasing trend in the utilization of protein-based biopolymers for the preparation of edible films and coating due t...
The significant concerns associated with the widespread use of petroleum-based plastic materials have prompted substantial research on and development of active food packaging materials. Even though fish gelatin-based films are appealing as active fo...
Owing to the increasing environmental concerns and requirements for high-quality foods, edible films and coatings (based on proteins, polysaccharides, natural phenolic active substances, etc.) are being developed as effective alternatives to traditio...
Nowadays, edible and eco-friendly packaging applications have been studied as an alternative to conventional/synthetic packaging due to the great interest of consumers in healthy, safe, and natural food, and of researchers in meeting the needs of con...
The aim of the research was to produce edible packaging based on chitosan with the addition of various concentrations of extracts of blueberry, red grape and parsley marcs. Packaging was made from extrudate extracts, which were subsequently analyzed...
Due to the growing global population and subsequent environment degradation, as well as changes in the climate, changing consumers’ dietary habits is necessary to create strategies for the most efficient use of natural resources to eliminate wa...
The increasing demand for environmentally friendly alternatives to conventional plastic packaging has driven interest in the development of biodegradable edible films with functional properties. In this work, edible blend films were developed based o...
In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative t...
In recent years, changing lifestyles and food consumption patterns have driven demands for high-quality, ready-to-eat food products that are fresh, clean, minimally processed, and have extended shelf lives. This demand sparked research into the creat...
This paper reviews recent advances in fresh-cut fruit and vegetable preservation from the perspective of biomacromolecule-based edible coating. Biomaterials include proteins, polysaccharides, and their complexes. Compared to a single material, the be...
Petroleum-based plastic packaging materials have negative impacts on the environment and food safety. Natural biopolymer-based food packaging materials are the proper substitutes for plastic-based ones, which is because biopolymers are nontoxic, biod...
The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, and microorganisms. These sources include by-products, residues, and wastes from agro-...
Cherry tomatoes are highly appreciated for their nutritional value but remain highly perishable due to rapid respiration and senescence. This study evaluated a multi-hurdle strategy combining plasma-activated water (PAW), sodium caseinate-based edibl...
High levels of unsaturated fatty acids in Brazil nuts compromise their sensory quality through lipid oxidation. To mitigate this reaction, it is crucial to package nuts under a vacuum and in aluminate packaging. An alternative method is the applicati...
Active edible films based on corn starch containing glycerol as a plasticizer and an olive extract obtained from Spanish olive fruit (Olea europaea) by-products (olive extract; OE) at different concentrations (0, 0.05, 0.1 and 0.2 wt%) were prepared...
Conventional and innovative preservation treatments were compared to extend the shelf life of ready-to-eat Clementine (Citrus x Clementina) segments. The aim of this research was to find an environmentally friendly packaging typology for this fruit w...
Aqueous extract of fruit obtained from Ficus racemosa enriched with phenolic components was used for the first time to fabricate chitosan (CS) and sodium alginate (SA)-based edible films. The edible films supplemented with Ficus fruit aqueous extract...
To reduce the environmental impact of plastic packaging in the edible fungi supply chain, this study developed an edible natural chitosan composite film loaded with chlorogenic acid–chitosan oligosaccharide nanoparticles (CGA/COS NPs). The effe...
In the packaging materials sector, increasing globalization has created the need for increased efforts to develop consumer protection measures. Consequently, new packaging materials are being sought to replace petroleum-based materials in the future....
In this review, a historical perspective, functional and application trends of natural polymers used to the development of edible food packaging were presented and discussed. Polysaccharides and proteins, i.e., alginate; carrageenan; chitosan; starch...
The growing interest in environmentally friendly food packaging has led to the development of bio-edible alternatives. This study developed novel, edible, active films and coatings to enhance the shelf life of fresh products. Crude bioactive algal ex...
Most foods derived from plant origin are very nutritious but highly perishable products. Nowadays, the food industry is focusing on the development of efficient preservation strategies as viable alternatives to traditional packaging and chemical trea...
Edible films based on fruit and vegetable purees combined with different food-grade biopolymeric binding agents (e.g., pectin, gelatin, starch, sodium alginate) are recognized as interesting packaging materials that benefit from the physical, mechani...
Food bioactive packaging has received increasing attention from consumers and the food industry for its potential to reduce food waste and environmental issues. Several materials can be used to produce edible films/coats; however, bio-based, cost-eff...
Several studies have reported the advantages of incorporating essential oils in hydrogel-based films for improving their physiochemical and antioxidant attributes. Cinnamon essential oil (CEO) has great potential in industrial and medicinal applicati...
Recently, consumers have been increasingly inclined towards natural antimicrobials and antioxidants in food processing and packaging. Several bioactive compounds have originated from natural sources, and among them, grapefruit seed extract (GSE) is w...
Gelatin (bovine/porcine)-based edible films are considered as an excellent carrier for essential oils (EOs) to preserve food quality and extend their shelf life. Spearmint essential oil (SEO) is known for its potential antioxidant and antimicrobial e...
Edible coatings have attracted the attention of researchers in recent years due to their degradability, safety, non-toxicity, low cost, good preservation effect, and other advantages. To prepare a new edible film with good mechanical and barrier prop...
Packages from renewable sources have been the focus of many studies, due to the consumer needs for high-quality food, environmental concern related to the inadequate discard of packaging, low percentage of packaging recycling, and starch application...
In the study, edible films were successfully prepared by incorporating soybean oil body (SOB) into sodium alginate-sodium carboxymethyl cellulose (SA-CMC) matrix. The effects of different concentrations (0–4% w/w) of SOB on the physicochemical...
Essential oils (EOs) are natural substances rich in phenolic compounds with notable antimicrobial and antioxidant properties. However, they present some limitations, such as low stability and bioavailability. Incorporating EOs into polymeric films of...
The deterioration of oil-based products during processing, distribution and storage has a major negative impact on the industry from an economic point of view. The spoilage of oil is mainly due to its oxidation which can be triggered by various facto...
The use of natural bioactive compounds in edible coatings provides a sustainable approach to reducing food spoilage and meeting consumer demand for safer food preservation. In this study, bioactive extracts from Brassica juncea (green mustard, GM) an...
Fresh-cut fruits, renowned for their convenience and nutritional value, are susceptible to rapid deterioration, compromising their quality and shelf life. In this study, a sustainable and environmentally friendly edible coating was developed based on...
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