Technological, applications, and characteristics of edible films and coatings: a review

• Published in: SN applied sciences Vol. 1; no. 6; p. 632
• Main Author: Hammam, Ahmed R. A.
• Format: Journal Article
• Language: English
• Published: Cham Springer International Publishing 01.06.2019; Springer Nature B.V
• Subjects: 4. Materials (general); Applied and Technical Physics; Biodegradability; Biodegradation; Biopolymers; Carbon; Cellulose; Chemistry/Food Science; Coatings; Earth Sciences; Engineering; Environment; Food industry; Food packaging; Food packaging industry; Food products; Fruits; Lipids; Materials Science; Microorganisms; Nutritive value; Packaging industry; Packaging materials; Polymers; Proteins; Review Paper; Toxicity; Vegetables; Whey; Whey protein; Food packaging; Lipid films; Coatings; Edible film; Whey protein films
• ISSN: 2523-3963; 2523-3971
• DOI: 10.1007/s42452-019-0660-8

In the last 2 decades, food packaging and packaging industry have received considerable attention from those who interested in manufacturing edible films and biodegradable packaging materials. The interest in whey proteins has increased because of their environmental benefits, availability in large quantities as residues, non-toxicity, low price, high nutritional values, and suitability for the packaging and protecting foods from damage. The purpose of this work is to highlight and review the importance of using edible films and coatings. This work also emphasizes the benefits of using edible films in the packaging industry. Finally, this work presents the most popular varieties of edible films, such as whey protein films and lipid films and their characteristics.