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Edible Packaging: An Overview

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Edible Food Packaging

Abstract

Food packaging exhibits a significant role in chain supply and also is considered one amongst the essential steps in final process. The increased demand of customers for high-quality products with natural ingredients has forced the food and packaging industry to introduce the concept of edible packaging in the market. Till date, a number of techniques have been optimized to preserve the food either by means of adding preservatives or by changing the nature of packaging material. Edible packaging aims to conserve the food quality along with increased shelf life. These are produced either from edible biopolymers, which can be proteins, lipids, polysaccharides (gums and carbohydrates), plasticizers or from food-grade additives. Edible packaging materials include edible coatings, films, pouches and sheets. Depending on the type of final edible packaging material, these can be used either alone or in combination as per the requirement of the food product to be stored in it. For instance, lipids or resins can be combined with polysaccharides or proteins to obtain the edible packaging material having properties that resist water penetration. The best edible film must be a good oxygen barrier, moisture barrier and aroma barrier. The edible film made of protein can be derived from various plant and animal sources such as grains, oilseeds, milk, eggs and other animal tissues. The mechanism of film forming includes drying and extensive interaction of polymer network either with dry or wet casting. At present, various active compounds like antioxidants, colouring agents, antimicrobials, flavours and nutraceuticals are being incorporated into the films to enhance its quality and stability. The concept of edible packaging seems to be one of the best alternatives to old synthetic plastics that cause severe environmental pollution. The present chapter explores the fundamental understanding about edible packaging and its construction. It highlights the kind of material employed for the construction of edible packaging and the considerations involved in its fabrication. Further, the chapter enlightens the current advancements of edible packaging research and industrial approach towards it.

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Authors and Affiliations

  1. Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India

    Jaspreet Kaur, Mahendra Gunjal, Prasad Rasane, Jyoti Singh, Sawinder Kaur & Prerna Gupta

  2. Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Amrita Poonia

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  1. Jaspreet Kaur
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  2. Mahendra Gunjal
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  3. Prasad Rasane
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  4. Jyoti Singh
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  5. Sawinder Kaur
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Editors and Affiliations

  1. Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Amrita Poonia

  2. Department of Nutrition Biology, Central University of Haryana, Mahendragarh, Haryana, India

    Tejpal Dhewa

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Kaur, J. et al. (2022). Edible Packaging: An Overview. In: Poonia, A., Dhewa, T. (eds) Edible Food Packaging . Springer, Singapore. https://doi.org/10.1007/978-981-16-2383-7_1

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