Recent advances in edible films and coatings to food: a review

• Autor(a) principal: Santos, Barbara Matias Moreira dos
• Data de Publicação: 2019
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: eng
• Título da fonte: Repositório Institucional da UFGD
• Texto Completo: http://repositorio.ufgd.edu.br/jspui/handle/prefix/2562
• topic: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS; Filme biodegradável; Filme polimérico; Biodegradable films; Polymer films

Edible films and coatings can be produced from edible polymers and food additives. As covering materials, they should have packaging properties that protect the food product, and as ‘edible’, they need to be considered Generally Recognized As Safe (GRAS). Nowadays the world's plastic production generates a lot of plastic waste. The continuous growth in plastic use has brought an increasing environmental awareness from the perspective of waste management, emissions released during manufacture, and resources use. Therefore, the need of reducing conventional nonbiodegradable plastic materials has encouraged the development of innovative biodegradable materials from renewable resources. The biobased polymer film can be developed using naturally occurring sources like polysaccharides, proteins, lipids, and their combinations. Also, there are additives that could be used as well to improve the package characteristics, such as essential oils, antioxidants. The aim of this review seeks to contribute and present the recently advances in edible films and coatings to food, which when applicated in food products, they can enhance food characteristics and extend their shelf-life.