Lipid and Lipid-containing Composite Edible Coatings and Films

ABSTRACT

Edible coatings and films are very promising and are one of the most analyzed strategies for maintenance of the quality of foods and improving their shelf life. They provide an effective approach to mitigate adverse environmental concerns arising from the use of petroleum-derived packaging by replacing them with edible or biodegradable food packaging substances. Lipids are widely used in edible coatings and films for protecting many food products. This document is a comprehensive review describing the importance of lipids in edible coating and film formulations. A detailed account of lipid and lipid-containing edible coatings and films is presented. We also surveyed the trends in the literature related to this work, using data from SciFinder and Scopus scientific databases. The findings infer that lipids are becoming a hotspot and important substance in the study of edible coatings or films. This review further covers the application of lipid-containing coatings and films to various types of foods.

KEYWORDS:

• Fatty acid
• composite film
• edible wax
• vegetable oil
• water-vapor permeability

Acknowledgments

This work was supported by the National Natural Science Foundation of China (Nos. 31972036 and 31671958), and the Science and Technology Commission of Shanghai Municipality (Nos. 19391902500 and 19DZ2284200). The first author (Dr. Basharat Yousuf) is thankful to the China Science and Technology Exchange Center (CSTEC), Ministry of Science and Technology (MOST) of the People’s Republic of China for awarding high level international Post-Doctoral Fellowship under the Talented Young Scientist Program (TYSP).

Additional information

Funding

This work was supported by the National Natural Science Foundation of China [31972036 and 31671958].