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Vol. 12, Special Issue 11 (2023)

A comprehensive review on classification and application of edible films

Author(s):
Anokhi Chandrababu K and Bhavya EP
Abstract:
A developing trend in the preservation of food ingredients is edible films and coatings. The definition, background, composition, and uses of edible foil for food preservation are all covered in this review. Although the origins of edible films can be traced to the 12th and 13th centuries, their advancements in application continue to this day. Currently, there are over a dozen different kinds of edible films and coatings sold under commercial names that are used to preserve food. Single, thin layers of material are the general definition of edible films or coatings. They are typically composed of polymers that can give the thin, self-contained structure mechanical strength.Films can be formed through various manufacturing processes into capsules, wrappers, pouches, or wrappers. Food-grade materials can have coatings, a unique type of film, applied directly to their surface. Food-grade additives and edible biopolymers are used to create edible films and coatings. Proteins, lipids, and polysaccharides (such as gums and carbohydrates) can all form films of biopolymers. Food products are enhanced by edible films and coatings, which also shield them from deterioration caused by chemicals, microbes, and physical forces.
Pages: 1240-1244  |  83 Views  40 Downloads
How to cite this article:
Anokhi Chandrababu K and Bhavya EP. A comprehensive review on classification and application of edible films. The Pharma Innovation Journal. 2023; 12(11S): 1240-1244.
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