1. Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review.
- Author
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Mohamed SAA, El-Sakhawy M, and El-Sakhawy MA
- Subjects
- Edible Films, Food Preservation methods, Lipids chemistry, Polysaccharides chemistry, Proteins chemistry
- Abstract
Polysaccharides, such as pectin, starch, alginate, carrageenan, and xanthan gum, have been used as biopolymer materials to create coatings and edible films to reduce traditional plastic packages. Petrochemical polymers, extensively used for food packaging, are non-renewable and non-biodegradable and need landfills. Thus, there is a requirement to find alternative packaging materials that are easily degradable and renewable. Natural edible polymers are the materials made from natural edible constituents that can be consumed by animals or human beings with no health risk. Since they are directly consumed with food, nothing is left for disposal. Polysaccharides, Protein and Lipid-Based Natural edible polymers are used to make coatings and edible films surrounding the surface of the food. These natural edible polymers are generally categorized into polysaccharides, lipids and proteins. This review article summarizes the importance of various natural polymers used for making coatings and edible films., (Copyright © 2020 Elsevier Ltd. All rights reserved.)
- Published
- 2020
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