Advances in edible films for enhancing food quality and sustainability
Author(s): Prasun Chakraborty, Sayantika Chatterjee, Sultana Moriom Biswas and Tanmoy Majhi
Abstract: The use of readily available fresh vegetables has increased recently as prepared salads become more and more popular as a result of changes in consumer preferences. Fruits and vegetables now benefit greatly from edible films that extend their post-harvest shelf life. Notably, chitosan-based films have become more popular recently because of their benefits for the environment, such as non-toxicity, biodegradability, and biocompatibility. Chitosan Film, a bio-polymer-based layer made from modified chitin, is primarily derived from shellfish. The main goal in developing these films was to provide food products with a reasonable albeit temporary protective layer during lengthy transportation. Meanwhile, the use of edible films offers a sophisticated response to the problems with waste management related to traditional packaging materials. This paper critically examines the research surrounding pectin, which has gained attention as a key raw material for producing edible films. Its appeal is a result of its abundant natural resources, low cost, and ability to be renewed. The use of pectin film has been successful in extending the shelf life and improving the quality of food products. Importantly, it mitigates the environmental risks posed by non- biodegradable plastics by acting as a sustainable replacement for synthetic polymer-based packaging. These biopolymers can significantly increase the shelf life, quality, total soluble salt (TSS) content, and flavor preservation of different fruits. By using this strategy, we could reduce both agricultural and marine waste, which would be beneficial for environmental preservation.
