Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

Author: mycolabadmin
2021-02-14
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Summary

This research explores using natural materials like polysaccharides (complex sugars) and essential oils to create edible food packaging that helps keep food fresh longer and safer to eat. The packaging works by slowly releasing natural antimicrobial compounds that prevent bacterial growth while providing a protective barrier. Impacts on everyday life: – Longer lasting fresh foods with less spoilage and waste – Safer food with natural preservatives instead of artificial chemicals – More environmentally friendly packaging that can be eaten or biodegrades – Potential cost savings from reduced food waste – Better protection of food during storage and transport

Background

Food wastage and microbial food safety are major challenges for the food industry globally. According to WHO reports from 2015, nearly 600 million people were affected by foodborne diseases, with over 420,000 deaths annually. The contamination of food products by pathogenic microbes significantly impacts the economies of developing countries that rely on agricultural exports. To address these challenges, researchers are developing sustainable strategies for preventing microbial contamination of food products through novel food packaging materials.

Objective

This review aims to discuss different types of polysaccharides and essential oils used in edible films and coatings, methods of preparation, characterization techniques, and mechanisms of antimicrobial activity. The focus is on analyzing how polysaccharide-based edible films containing essential oils can help extend food shelf-life and improve microbial food safety.

Results

The review found that polysaccharide-based edible films and coatings containing essential oils showed promising results in extending food shelf-life through antimicrobial activity and barrier properties. Essential oils provided sustained antimicrobial effects when incorporated into polysaccharide matrices. The films demonstrated good mechanical properties, though these varied based on composition. Water vapor barrier properties improved with essential oil addition. Different characterization methods confirmed successful incorporation of essential oils and their effects on film properties.

Conclusion

Polysaccharide-based edible films and coatings containing essential oils show great potential for food preservation applications. Their ability to provide antimicrobial activity while being biodegradable and edible makes them promising alternatives to conventional packaging. The polysaccharide matrices effectively control essential oil release, extending antimicrobial effects. With advancing polymer technology, further improvements in film quality and performance are expected.

Published in:Polymers,
Study Type:Review,
Source: 10.3390/polym13040575