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Recent Trends in Materials and Coatings for Food Packaging and Storage

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Engineering Aspects of Food Quality and Safety

Part of the book series: Food Engineering Series ((FSES))

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Abstract

This chapter discusses the need for bio-based material in food packaging as an alternative to conventional packaging that uses non-biodegradable and inedible plastic polymers. The biodegradable food packaging material includes edible coatings and membranes, multilayer films, intelligent films, anti-microbial films. It is composed of naturally available compounds such as polysaccharides and polypeptides from the plant (starch, cellulose, corn zein, gluten), animal (chitin, chitosan, whey proteins, casein, gelatin), micro-organisms (xanthan, curlan, pullulan). The film can be produced either by lamination, casting, coextrusion, or coating processes. The chapter brings out the emerging trends in the making of films and coatings for food materials that are both user-friendly and eco-friendly. Edible coating aims to retard moisture, gas and oil migrations by acting as partial barriers. It improves the structural integrity and nutritional quality (fortification). Different techniques of applying edible coatings are panning, fluidized bed, spraying, and dip**. The increasing application of nanotechnology has made food packaging more sustainable in terms of consumption and production patterns. The chapter provides an outlook on the nano-materials applied in food packaging in the form of nano-coatings and how it improves the barriers; mechanical, thermal properties, and applications in active and intelligent food packaging. It also mentions the benefits and risks associated with the long-term usage of nanomaterials in the food packaging industry because of their reduced particle size and the fact that their physical and chemical characteristics may be quite different from those of their macro-scale counterparts.

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Authors and Affiliations

  1. Department of Food Packaging Technology, CSIR-Central Food Technological Research Institute, Mysore, Karnataka, India

    Rajeshwar S. Matche & Yashika Singh

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  1. Rajeshwar S. Matche
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  2. Yashika Singh
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Correspondence to Rajeshwar S. Matche .

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Editors and Affiliations

  1. Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India

    H. Umesh Hebbar

  2. School of Chemistry, University of Edinburgh, Edinburgh, UK

    Richa Sharma

  3. String Bio Private Limited, Bengaluru, Karnataka, India

    Ram Saran Chaurasiya

  4. NanoBio Research Lab School of Nano Science and Technology, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India

    Shivendu Ranjan

  5. Department of Chemical Engineering, IIT Tirupathi, Tirupati, India

    K.S.M.S. Raghavarao

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Matche, R.S., Singh, Y. (2023). Recent Trends in Materials and Coatings for Food Packaging and Storage. In: Hebbar, H.U., Sharma, R., Chaurasiya, R.S., Ranjan, S., Raghavarao, K. (eds) Engineering Aspects of Food Quality and Safety. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-031-30683-9_9

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