Edible films and coatings: properties for the selection of the components, evolution through composites and nanomaterials, and safety issues

Abstract

Edible films and coatings, despite their practical applications, have only entered the food industry in the last decade. Their main functions are to protect the food products from mechanical damage and from physical, chemical and microbiological deteriorative changes. The ingredients used for their formation are polysaccharides, proteins and lipids, in individual or combined formulations. The edible films and coatings have already been applied on various food products, such as fruits, vegetables, meat products, seafood products, cheese, baked products and deep fat fried products. The techniques for their application on foods are of particular interest. Nowadays, composite edible films and coatings are also being studied, based on combinations of the properties of individual components. In addition to conventional materials, new ones, such as nanomaterials, are being investigated, aiming to enhance the resulting properties. However, before the incorporation of new materials to films and coatings, they must be thoroughly checked according to the legislation, to assure their lawful use. This review covers the recent developments on the edible films and coatings area in terms of the contribution of novel constituting materials to the improvement of their properties.

Keywords:

• Edible films and coatings
• properties
• composites
• nanomaterials
• safety issues
• legislation

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

The research work was supported by the Hellenic Foundation for Research and Innovation (HFRI) under the HFRI PhD Fellowship grant (Fellowship Number: 1383).