选择合适的包装材料延长了保质期,提高了食品在运输过程中的质量,storage,和分配。食品包装系统的开发和创新已成为食品工业中必不可少的。最广泛使用的包装材料是不可降解塑料,对环境和人体健康有害。因此,食品工业正在用生物降解塑料代替不可降解塑料,以减少环境污染,健康危害,和食物浪费。食用包装可以减少食物浪费,保持易腐食品新鲜。本文将可食用包装材料与合成包装材料进行了比较,并讨论了它们的污染减排效果。评论中讨论的几种类型的食品包装包括由多糖制成的食品包装,蛋白质,脂质,和复合膜。综述了可食用包装的各种特性,包括它的屏障质量,载波属性,机械能力,和可食性。载体特性描述了运输和管理活性物质释放的能力,可食性表示客户对这些物品的接受。增塑剂,抗菌药物,抗氧化剂,和乳化剂包含在可食用包装中以增强膜的特性。食品可食用包装的开发和实施从实验室到大规模工业水平,以及它们在乳制品中的潜在工业应用,肉,糖果,家禽,鱼,水果,和蔬菜加工部门的问题。
The choice of an appropriate packaging materials enhances the shelf life and improves quality of food during transportation, storage, and distribution. Development and innovations in food packaging systems have become essential in the food industry. Most widely used packaging materials are non-biodegradable plastics and are harmful to environment and human health. Thus, food industry is replacing non-biodegradable plastics with biodegradable plastics to reduce environmental pollution, health hazards, and food waste. Edible packaging may reduce food waste and keep perishables fresh. This review article compares edible packaging materials to synthetic ones and discusses their pollution-reducing effects. The several types of food packaging discussed in the review include those produced from polysaccharides, proteins, lipids, and composite films. The various characteristics of edible packaging are reviewed, including its barrier qualities, carrier properties, mechanical capabilities, and edibility. The carrier properties describe the capacity to transport and manage the release of active substances, and the edibility indicates acceptance of these items by the customers. Plasticizers, antimicrobials, antioxidants, and emulsifiers were included in the edible packaging to enhance the characteristics of the film. The development and implementation of edible packaging on food products from the laboratory to large-scale industrial levels, as well as their potential industrial applications in the dairy, meat, confectionary, poultry, fish, fruit, and vegetable processing sectors are addressed.