Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review
•Natural Edible Films in Food Packaging.•Polysaccharide-Based Edible Films.•Animal, Plant and Marine origin polysaccharides. Polysaccharides, such as pectin, starch, alginate, carrageenan, and xanthan gum, have been used as biopolymer materials to create coatings and edible films to reduce tradition...
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| Veröffentlicht in: | Carbohydrate polymers 2020-06, Vol.238, p.116178-116178, Article 116178 |
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| container_title | Carbohydrate polymers |
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| creator | Mohamed, Salah A.A. El-Sakhawy, Mohamed El-Sakhawy, Mohamed Abdel-Monem |
| description | •Natural Edible Films in Food Packaging.•Polysaccharide-Based Edible Films.•Animal, Plant and Marine origin polysaccharides.
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. |
| doi_str_mv | 10.1016/j.carbpol.2020.116178 |
| format | Article |
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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.</description><identifier>ISSN: 0144-8617</identifier><identifier>EISSN: 1879-1344</identifier><identifier>DOI: 10.1016/j.carbpol.2020.116178</identifier><identifier>PMID: 32299560</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Edible Coating ; Edible Film ; Edible Films ; Edible Packaging for Food Application ; Food Packaging ; Food Preservation - methods ; Fruit Purees ; Lipid-Based Edible Coatings ; Lipids - chemistry ; Natural Edible Films ; Polysaccharides ; Polysaccharides - chemistry ; Protein-Based Edible Films ; Proteins - chemistry ; Waste Disposal</subject><ispartof>Carbohydrate polymers, 2020-06, Vol.238, p.116178-116178, Article 116178</ispartof><rights>2020 Elsevier Ltd</rights><rights>Copyright © 2020 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c431t-d0f1ec87c3ecc487c75f1ff0c9d67b2fdc86f5fc92d3a09c3b8a45f33a3e45ff3</citedby><cites>FETCH-LOGICAL-c431t-d0f1ec87c3ecc487c75f1ff0c9d67b2fdc86f5fc92d3a09c3b8a45f33a3e45ff3</cites><orcidid>0000-0001-5534-4175</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0144861720303520$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32299560$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Mohamed, Salah A.A.</creatorcontrib><creatorcontrib>El-Sakhawy, Mohamed</creatorcontrib><creatorcontrib>El-Sakhawy, Mohamed Abdel-Monem</creatorcontrib><title>Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review</title><title>Carbohydrate polymers</title><addtitle>Carbohydr Polym</addtitle><description>•Natural Edible Films in Food Packaging.•Polysaccharide-Based Edible Films.•Animal, Plant and Marine origin polysaccharides.
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.</description><subject>Edible Coating</subject><subject>Edible Film</subject><subject>Edible Films</subject><subject>Edible Packaging for Food Application</subject><subject>Food Packaging</subject><subject>Food Preservation - methods</subject><subject>Fruit Purees</subject><subject>Lipid-Based Edible Coatings</subject><subject>Lipids - chemistry</subject><subject>Natural Edible Films</subject><subject>Polysaccharides</subject><subject>Polysaccharides - chemistry</subject><subject>Protein-Based Edible Films</subject><subject>Proteins - chemistry</subject><subject>Waste Disposal</subject><issn>0144-8617</issn><issn>1879-1344</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1PGzEQhq2qqAToT2jlYw_dYK_3y71UNCKAFEGE4MLF8o7H1OlmHexdEP8eR0m5MpdXGj_j0TyEfONsyhmvTldT0KHd-G6aszz1eMXr5hOZ8KaWGRdF8ZlMGC-KrEkPh-QoxhVLVXH2hRyKPJeyrNiEPCx99xo1wF8dnMH4ky6DH9D1VPeGLtzGGZr90RENvdbDGHRHz41rO6Rz160jTeDce0OXGv7pR9c__qJn9BafHb6ckAOru4hf93lM7ufnd7PLbHFzcTU7W2RQCD5khlmO0NQgEKBIWZeWW8tAmqpuc2ugqWxpQeZGaCZBtI0uSiuEFpjSimPyY_fvJvinEeOg1i4Cdp3u0Y9R5UJyWReybhJa7lAIPsaAVm2CW-vwqjhTW61qpfZa1Var2mlNc9_3K8Z2jeZ96r_HBPzeAZgOTccHFcFhD2hcQBiU8e6DFW8hD4tg</recordid><startdate>20200615</startdate><enddate>20200615</enddate><creator>Mohamed, Salah A.A.</creator><creator>El-Sakhawy, Mohamed</creator><creator>El-Sakhawy, Mohamed Abdel-Monem</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-5534-4175</orcidid></search><sort><creationdate>20200615</creationdate><title>Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review</title><author>Mohamed, Salah A.A. ; El-Sakhawy, Mohamed ; El-Sakhawy, Mohamed Abdel-Monem</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c431t-d0f1ec87c3ecc487c75f1ff0c9d67b2fdc86f5fc92d3a09c3b8a45f33a3e45ff3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Edible Coating</topic><topic>Edible Film</topic><topic>Edible Films</topic><topic>Edible Packaging for Food Application</topic><topic>Food Packaging</topic><topic>Food Preservation - methods</topic><topic>Fruit Purees</topic><topic>Lipid-Based Edible Coatings</topic><topic>Lipids - chemistry</topic><topic>Natural Edible Films</topic><topic>Polysaccharides</topic><topic>Polysaccharides - chemistry</topic><topic>Protein-Based Edible Films</topic><topic>Proteins - chemistry</topic><topic>Waste Disposal</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mohamed, Salah A.A.</creatorcontrib><creatorcontrib>El-Sakhawy, Mohamed</creatorcontrib><creatorcontrib>El-Sakhawy, Mohamed Abdel-Monem</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Carbohydrate polymers</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mohamed, Salah A.A.</au><au>El-Sakhawy, Mohamed</au><au>El-Sakhawy, Mohamed Abdel-Monem</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review</atitle><jtitle>Carbohydrate polymers</jtitle><addtitle>Carbohydr Polym</addtitle><date>2020-06-15</date><risdate>2020</risdate><volume>238</volume><spage>116178</spage><epage>116178</epage><pages>116178-116178</pages><artnum>116178</artnum><issn>0144-8617</issn><eissn>1879-1344</eissn><abstract>•Natural Edible Films in Food Packaging.•Polysaccharide-Based Edible Films.•Animal, Plant and Marine origin polysaccharides.
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.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>32299560</pmid><doi>10.1016/j.carbpol.2020.116178</doi><tpages>1</tpages><orcidid>https://orcid.org/0000-0001-5534-4175</orcidid></addata></record> |
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| ispartof | Carbohydrate polymers, 2020-06, Vol.238, p.116178-116178, Article 116178 |
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| language | eng |
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| source | MEDLINE; Elsevier ScienceDirect Journals Complete |
| subjects | Edible Coating Edible Film Edible Films Edible Packaging for Food Application Food Packaging Food Preservation - methods Fruit Purees Lipid-Based Edible Coatings Lipids - chemistry Natural Edible Films Polysaccharides Polysaccharides - chemistry Protein-Based Edible Films Proteins - chemistry Waste Disposal |
| title | Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review |
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