Edible films and coatings with pectin

Abstract

Edible films and coatings based on biopolymers as structuring components have been attracting an increasing interest among food and material scientists as an environment-friendly solution to food preservation with the aim to reduce the use of conventional synthetic packaging. These bio-packaging alternatives are designed to enhance quality, food safety and handling properties by creating a biodegradable and often edible barrier around food to reduce microbial contamination and growth, control different oxidative processes, modulate exchange of moisture, gases, lipids and volatiles between the food and the environment, improve structural integrity and handling properties of the product as well as convey various additives and nutrients. Pectins extracted from different plant sources, usually from food processing waste by-products, can be used in making edible films and coatings, either alone or in combination with other compatible polymeric components forming composite film/coating matrices. In addition, several active ingredients can be incorporated into the film/coating's formulation to further enhance mechanical and barrier properties as well as deliver specific functionalities to the food product (i.e., 'active' edible films). This chapter reviews the chemistry and properties of pectins as film forming materials as well as some recent applications of pectin-based edible films and coatings in food preservation.