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Biopolymers for Edible Films and Coatings in Food Applications

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Handbook of Biopolymers

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Abstract

Nowadays, there is an increased interest for develo** of innovative edible food packaging, prepared as thin layer and then used as a wrapper on food materials, or edible food coatings adhering to the food surface. The essential benefits of edible food packaging systems, by comparison with petroleum-based food packaging materials, are the following: They represent an entire component of the food product, have a role in extending shelf-life, can be eaten without having to take out and discard the package, decay easily, and are environmentally friendly. The aim of this chapter is to investigate the advantages and limitation of the main biopolymers used for fabrication of edible and coating food packaging, their compositions with additives, plasticizers, and bioactive agents, as well as the performance required for use in food packaging applications.

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Authors and Affiliations

  1. Faculty of Materials Science and Engineering, University POLITEHNICA of Bucharest, Bucharest, Romania

    Maria Râpă

  2. Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine Bucharest, Bucharest, Romania

    Elisabeta Elena Popa

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  1. Maria Râpă
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  2. Elisabeta Elena Popa
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Correspondence to Maria Râpă .

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Editors and Affiliations

  1. School of Chemical Science, Mahatma Gandhi University, Kottayam, India

    Sabu Thomas

  2. Mahatma Gandhi University, Kottayam, India

    Ajitha AR

  3. Department of Chemistry, Newman College, Thodupuzha, India

    Cintil Jose Chirayil

  4. Department of Chemistry, Newman College, Idukki, India

    Bejoy Thomas

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Râpă, M., Popa, E.E. (2022). Biopolymers for Edible Films and Coatings in Food Applications. In: Thomas, S., AR, A., Jose Chirayil, C., Thomas, B. (eds) Handbook of Biopolymers . Springer, Singapore. https://doi.org/10.1007/978-981-16-6603-2_40-1

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