Innovations in Edible Packaging: Methodology and Functional Properties

Edible films and coatings play a key role in preservation of dairy and food products by extending the shelf life of products as well as enhancing the characteristics of foods.

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The growing concern over environmental sustainability has spurred significant interest in biodegradable and edible packaging materials. Edible films, derived from natural sources, have gained attention for their potential to replace conventional plastic packaging. An edible film (EF) is a thin layer of edible material that is preformed and can be placed on or between food components.

An edible coating (EC) is a thin layer of edible material created as a coating on a food product. EF are molded as solid sheets that are subsequently put as a wrapping on the food product, whereas EC are applied on the food in liquid form, typically by submerging the product in a solution (Falguera et al., 2011). Food products can be coated with edible films, which are very thin layers of edible substance. By applying solutions derived from edible polymers, such as polysaccharides, proteins, lipids, or their mixtures, protective coatings are formed around the surface of food. Edible films and coatings serve as a barrier against oxygen, moisture, and solutes; thus prolongs the shelf life and enhances the quality of food items. As an alternative to synthetic packaging materials, edible films and coatings are becoming more and more popular (Dhaka and Upadhyay, 2018). Different types of materials along with their functional properties have been discussed in this article which can be employed for the preparation of edible packaging. Along with good barrier properties, it also provides a sustainable and eco-friendly means of packaging of dairy and food products.

History and Evolution of Edible Films