Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review

• Published in: Carbohydrate polymers Vol. 238; p. 116178
• Main Authors: Mohamed, Salah A.A., El-Sakhawy, Mohamed, El-Sakhawy, Mohamed Abdel-Monem
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.06.2020
• Subjects: alginates; biopolymers; carrageenan; coatings; Edible Coating; Edible Film; Edible Films; Edible Packaging for Food Application; Food Packaging; Food Preservation - methods; Fruit Purees; humans; landfills; Lipid-Based Edible Coatings; lipids; Lipids - chemistry; Natural Edible Films; packaging materials; pectins; Polysaccharides; Polysaccharides - chemistry; Protein-Based Edible Films; proteins; Proteins - chemistry; starch; Waste Disposal; xanthan gum; Polysaccharides; Waste Disposal; Edible Film; Fruit Purees; Food Packaging; Edible Coating; Lipid-Based Edible Coatings; Edible Packaging for Food Application; Natural Edible Films; Protein-Based Edible Films

•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...