Vol. 11, Special Issue 12 (2022)

Author(s):
Vinoth Kumar M, Neha Sharma and Ranjith S

Abstract:
As bakery products are developing as major entity of the global market, the baking enterprise is undergoing a period of rapid change. Approximately 1.3 million tons of bakery products are manufactured in about 2000 organized or semi-organized units, further to 1.7 million tons in about 10000 unorganized small-scale units. Bakery products are the third largest segment of the packaged and convenience market (ready-to-eat and ready-to-cook products). Fungi are the most spoilage causing microorganisms of baked products. Except the unpleasant appearance of visible increase, fungi also are responsible for off flavor formation and the possible production of mycotoxins and allergenic compounds which may be present even earlier than increase is seen. The development and application of bakery edible films is one of the most promising fields in food science due to their versatility, ability to be made from a variety of materials, and as carriers of various active substances such as antioxidant and/or antimicrobial agents. Bakery Edible packaging is regarded as a sustainable and biodegradable alternative in the active food packaging field, and it improves bakery product quality when compared to traditional packaging. I believe that by publishing this review, more people will become aware of bakery edible packaging and its methods of preparation of edible film and edible coating, which have the potential to be used in the trends of bakery edible packaging for the prevention of spoilage in bakery products.