Animal-and Plant-Based Edible Food Packaging for Perishable Foodstuff

Abstract

Nowadays, global awareness of the pollution associated with large amounts of wastes of synthetic polymers from nonrenewable sources and the negative impact of chemical compounds used to preserve perishable foods in the environment and human health has been conducted to the progress of active and comestible food packaging. Furthermore, the global demand for fresh and minimally processed foods such as fruits, vegetables, eggs, meat, and fish is increasing in parallel with population growth and with the tendency to acquire a healthy lifestyle. These foods are crucial in the human diet because of their high nutrients content and the related profits with their consumption. A disadvantage of these foods is their relatively brief shelf life varying from some hours to weeks depending on storage conditions due to the physiological, biochemical, and microbiological changes associated with them. Hence, their preservation is a big challenge to the food manufacturing. Over the last decades, the use of edible packaging based on polysaccharides, proteins, and lipids from animal or plant origin represents an alternative that contributes to mitigate the negative impact of conventional films and coatings. Indeed, a substantial number of works have been oriented on the formulation of biodegradable food packaging made with biopolymers due to their high abundance, obtention from renewable sources, and low cost. Biopolymers from animals and plants matrices are employed to elaborate pertinent packaging for each type of decaying food without altering their sensorial and nutritive properties. Besides, the functionalization of these edible packaging is possible to transport different active substances such as antimicrobials, antioxidants, antioxidant agents, volatile precursors, nutriments, flavoring, and coloring compounds to perform and enhance the stability, quality, and safety of coated perishable foods. Some of these active compounds can be obtained from agroindustrial residues, which enhance the sustained character of this industry. Furthermore, the enhancement of mechanical, structural, and water vapor and gas barrier qualities of edible films and coatings is achieved through mixing two or more biopolymers to form complex coatings, and through the addition of plasticizers and/or cross-linking agents. This chapter presents the latest updates, tendencies, and challenges in the food industry to develop eco-friendly food packaging from diverse natural sources with different compositions, added bioactive compounds, and their effect on perishable foods. Also, it includes information about their mechanical and physicochemical traits.