Incorporation of fruit by-products on edible seaweed based films: A review

ABSTRACT

Edible seaweed hydrocolloid-based films and coatings have recently received increasing interest due to the availability of seaweeds and the good mechanical and gas barrier properties of the films. However, since they are hydrophilic in nature, the films and coatings have limited applications. The incorporation of other components could improve the properties and overcome these limitations. Fruit by-products are known as waste and are a major problem for the food industry, however, they are rich in pectin, fibres, essential oils, proteins, and phytochemicals, which can be potentially applied to improve properties of the seaweed-based films and coatings. Preliminary studies have shown that fruit by-product extracts are a great solution for the improvement of seaweed-based films and coatings, revealing a clear approach for the development of active edible films and coatings for food applications. This review provides comprehensive information for future studies, development, and application of seaweed-based films and coatings and highlights major potential components derived from fruit by-products. Additionally, up-to-date studies on seaweed-based films are reviewed, outlining the potential incorporation of fruit by-product extracts to improve seaweed-based films and discussing the potential application of these films and coatings in food products.

KEYWORDS:

• Edible films and coatings
• seaweed hydrocolloids
• fruit by-products

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

The data supporting the research findings of this study are available from the corresponding author on request.

Additional information

Funding

This work was supported by the Vietnamese Government through the Ministry of Education and Training, Vietnam and The University of Newcastle, Australia.