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A Brief Review on Edible Food Packaging Materials

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Journal of Global Engineering Problems & Solutions, vol. 1, no. 1, pp. 9-19, 2017

Journal of Global Engineering Problems and Solutions

www.jgleps.org

A BRIEF REVIEW ON EDIBLE FOOD

PACKING MATERIALS
Jeya Jeevahan1*, M.Chandrasekaran2, R.B.Durairaj1,
G.Mageshwaran1, G.Britto Joseph1
1Assistant Professor (Mechanical Engineering), Sathyabama University, Chennai, India
2Director (Mechanical Engineering), Vels University, Chennai, India
Corresponding Author’s E-mail ID: jeya.jeevahan@gmail.com

Abstract
Petrochemical polymers, widely used for food packaging, are non-renewable and non-biodegradable and
require landfills. Degradable polymers exist but they are not the complete solution to reduce landfills.
Thus there is a need to find alternative packaging materials that are renewable and easily degradable with
no landfills. Edible polymers are the materials made from edible ingredients that can directly be consumed
by human beings or animals with no health risk. Since they are directly consumed with food, nothing is
left for disposal. Edible polymers are used to make edible films and coatings surrounding the food surface.
These edible polymers are generally categorized into polysaccharides, proteins and lipids. This paper
discusses about various polymers used for making edible films and coatings.

Keywords: edible polymer, food packaging, waste disposal, edible film, edible coating, polysaccharides,
lipids, proteins

1. Introduction
Food packaging is essential to store food products, protect them from the surrounding environment, and
maintain the food quality in all stages from packaging to consumption [1]. Petrochemical polymers, often
called plastics, are the widely used polymers for packaging food and beverages due to their high
performance and low cost. But plastics, used for food packaging, may transfer some plastic molecules
(monomer, additives, solvent residues, plasticizers etc.) into packed food resulting health risks and poor
food quality [2]. Plastics are normally non-biodegradable and they do not decompose easily and they
remain as waste for a very long time. Few plastics are biodegradable but they degrade in a very slow rate
[3]. The commonly used plastics, such as polyethylene and polypropylene, take many years for
biodegradation and are inappropriate choices for food packaging applications in which plastic is used only
for a short time and is disposed then, and, in addition, these plastics are usually soiled by food ingredients
and other biological substances, which require a separation process. Thus recycling of plastics becomes
difficult and is undesirable [4]. The use of plastics as food packaging materials has other negative impacts
as follows: (a) recycling may reduce the landfills but only little attention is given for recycling plastics and
often discarded after use, (b) if not recycled, they are usually thrown in landfills where they lasts for a very
long time without any degradation, (c) many countries face problem in finding space for landfills,
especially in highly popular cities, and (d) since plastics are made from petroleum products, the
manufacture of such packaging materials relies on petroleum reserves and are non-renewable. Thus, there
is a need to find alternative packaging materials that are renewable, disposable, recyclable and easily
degradable [5]. As opposed to non-biodegradable plastics, biodegradables decompose into carbon dioxide,
water and other by-products. However, they are not the complete solution to eliminate plastic waste
disposal. Since landfills exclude the presence of oxygen and moisture contents that are essential for
biodegradation, biodegradable materials show little impact on reducing landfills [6].
Edible polymers are the natural polymers (made from edible ingredients) that can directly be consumed by
human beings or animals with no health risk. They have received significant attention as good alternatives

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over synthetic plastics or biodegradables due to the following advantages. Edible polymers can directly be
consumed with food or beverages and has nothing left for disposal. Even if they are not consumed, they
are still no harm to environment. As they are made from edible ingredients, they degrade more quickly
than other polymeric materials [7]. As edible polymers are used as packaging material as well as food
component, they should fulfil some requirements: excellent sensory qualities, High barrier properties, high
mechanical strength, high microbial stability, Free of toxics, safe for health, simple to produce, non-
polluting and low cost [8]. In this article, various edible polymeric materials are reviewed and discussed for
food packaging applications.

2. Classification
Edible polymers are used to make edible films and coatings. There is no specific difference between edible
films and coatings in terms of material composition; only their thicknesses are different. Films are
generally used in the production of wraps, pouches, bags, capsules and casings. On the other hand,
coatings are applied directly on the food surface. Coatings are considered as part of the food product and
they are typically designed not to be removed from the food item [9]. These edible polymers are generally
categorized into three; hydrocolloids, lipids and their composites. Hydrocolloids are long chain hydrophilic
polymers (containing either polysaccharides or proteins) that, when dispersed in water, are able to form
viscous dispersions or gels. The presence of hydroxyl groups increases the affinity of hydrocolloids to bind
water molecules to give the thickening effect. While every hydrocolloid is capable of thickening water
molecules, few another are able to form gels. Such polymers form a three dimensional network
(viscoelastic) which is able to trap or immobilize water molecules within. The textural properties (such as,
chewy or creamy, long or spreadable, elastic or brittle) and sensory properties (such as taste, mouth feel,
opacity) a gel depend on the type of hydrocolloid [10]. Hydrocolloid-based films are more neutral than that
of lipids, which are often opaque, waxy tasting, and slippery. help maintain colour, flavour, sweetener,
salt concentrations etc. [11]. The strong hydrogen bonding of polysaccharides binds other functional
additives such as micro-nutrients, colours and flavours. Polysaccharides are good oxygen barriers but
poor moisture barriers. Proteins are also hydrophilic, but can have good mechanical strength and they can
effectively be used on fruits and vegetable to prevent damages during transportation [12]. Hydrocolloids
are hydrophilic in nature and so are not good water vapour barriers; on the other hand, lipids are
hydrophobic and they are excellent water vapour barriers. The lipids are fatty acids with carbon atoms
(ranging from 14 to 18) derived from vegetable oils and waxes [13]. Hydrocolloids show low water vapor
barrier properties due to their hydrophilic nature. Lipids show low water vapor permeability due to their
hydrophobic nature. However, the water vapor permeability of hydrocolloids can be improved by adding
lipids, forming edible composites having both hydrophilic and hydrophobic properties [14].

3. Polysaacharides
Polysaccharides are the most abundant natural polymers produced by plants and have been used for
various purposes: wood for shelters and fire, fruits, vegetables and seeds for eating, curing different
diseases, and fibres for making papers and clothing. These are present in all types of mammals, organisms
and plants. These are generally extracted along with water and the natural polymers are separated by
anion exchange chromatography [15]. Polysaccharides are generally used as thickeners because of their
viscosity increase when hydrated. They are also used to form edible films. Polysaccharides include
cellulose derivatives, starch, chitosan, alginate, pectin, carrageenan etc. Since cellulose and chitin are
water-insoluble in native state, they are chemically treated first to increase the solubility. Alginate and
pectin, on otherside, require calcium ions to be added so as to form gels [16]. Polysaccharides are good
oxygen and carbon dioxide barriers because of their tightly packed network structure, but they are poor
vapour barriers. Polysaccharide films are good gas barriers only when they are not plasticized. The gas
barrier decreases significantly with increase of plasticizer content. These limit their application in food
packaging. Several strategies, such as addition of inorganic impermeable particles, polymer crosslinking,
blending with hydrophobic lipids and manufacture of multi-layered films, can be used to enhance water
resistance and barrier properties [17].

3.1. Cellulose Derivatives

Cellulose is the most abundant polysaccharide that contains repeating D-glucose units linked by β-1, 4
glycosidic units. Cellulose, in native form, is insoluble in water due to strong hydrogen bonding. Thus
cellulose derivatives are derived so as to form edible films [18]. However, when cellulose is treated with
alkali (for swelling) and, followed by, chemical reaction (with propylene oxide, methyl chloride or
chloroacetic acid), it forms water soluble films (carboxymethyl cellulose, methyl cellulose, or hydroxypropyl
cellulose) [19]. Out of these, only hydroxypropyl cellulose is the only edible polymer that is thermoplastic,
and therefore, can be used in injection moulding and extrusion [20]. Carboxymethyl cellulose film shows

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good resistance to oxygen, carbon dioxide, and lipids; but it shows poor resistance to water vapors [21-22].
Cellulose derivatives based films are totally odourless, transparent, tough, flexible, poor water resistant,
but high resistant to fats and oils [23].

3.2. Chitosan
Chitin is a the second most abundant polysaccharide (next to cellulose) found in exo-skeleton of
invertebrates and it contains the repeating units of (1,4) linked 2-deoxy-2-acetamido-b-D-glucose.
Chitosan is derived from chitin, which is de-N-acetylated so that it becomes soluble in aqueous acidic
solutions [24]. Chitosan is popular for its antifungal behaviour to several fungi, and is an ideal choice for
preservative coating for fresh fruits and vegetables [25]. Chitason based films are clear, tough and flexible.
They show good resistance to oxygen, fat and oil, but they are highly sensitive to moisture [26].

3.3. Starch
Starch is a naturally produced polymer by plants in the form of granules, such as potatoes, corn, and rice
[27]. Starch is colourless, edible, tasteless, and easily to add colour or flavours and edible. It is found in
higher plants (tubers, seeds and roots). The commercial starch is generally derived from potato, corn,
cassava, wheat and quinoa [28]. Starch contains two macromolecular elements: amylase (20-25%) and
amylopectin (75-80%), in which amylase is a linear polymer made of α-1,4 glucose units and amylopection
is a branched polymer made of linearly arranged α-1,4 glucose units linked by α-1,6 glucosidic units
occurring in about every 25–30 glucose units [29]. For example, potato starch contains about 23-29% of
amylose [30]. Starch is found in the form of ellipsoidal semi-crystalline granules with no external
membranes. Due to the hydrophillic nature, water is absorbed by starch granules. The water molecules
disrupt the hydrogen bonding thus freeing hydroxyl groups. Water molecules surrounding these free
hydroxyl groups make starch granules swell, and swelling mechanism continues till a critical
concentration is achieved. The critical concentration is the required starch concentration to make the
swollen granules occupy the entire volume at 95 C (For corn, the critical concentration is 0.24 kg of starch
per 1 litre of water). The gel is formed on cooling [31].

3.4. Alginate
Alginate is a salt of alginic acid (formed by (1,4) linked β-D-mannuronic acid and α-L-guluronic acid)
derived from the cell walls of brown algae and seaweed [32-35]. The edible gels are formed by the
interactions between calcium ions and polyguluronates. The edible gels are irreversible unless they are
treated with strong chelating agents at an alkaline pH. When hot gels are cooled, a weak association of
Ca++ alginate is resulted. The slow release of calcium ion shows tighter cross-linked network [36]. Alginate
films have poor water vapor barriers, but addition of calcium reduces the water vapor permeability making
them water insoluble [37]. Alginate is capable of producing a strong gel or insoluble polymer when reacting
with polyvalent metal cations (such as calcium). Such calcium-alginate gel is used in restructured foods
such as crabsticks, onion rings, cocktail berries, meat products etc. However, gel formation rate of alginate
with calcium metal ions is so fast that it may prevent casting to make films [38-39].

3.5. Pullulan
Pullulan is a microbial polysaccharide, consisting of maltotriose units interlinked by α (1,6) glycosidic
units and is synthesised from starch by Aureobasidium pullulans. Pullulan is highly water-soluble and is
capable of forming edible films. These films are heat-sealable, odourless, colourless, tasteless, transparent,
water permeable, and low oil and oxygen permeable [40-42].

3.6. Gellan
Gellan is a microbial polysaccharide produced by Sphingomonas elodea (a bacterium) and deacylated
gellan is used in food industry as edible gel. Deacylated gellan polymer contains repeating linear
tetrasaccharide units of glucose, rhamnose and glucuronic acid. This polymer produces gel in the
presence of cations, such as K+, Na+, Ca++, Mg++ [43]. Gellan based films are hard and brittle gels [44].

3.7. Carrageenan
Carrageenans are sulphated polysaccharides derived from the cell walls of red sea weeds. These are
catagorized, based on the sulphate content, into three types: κ (20%), ι(33%) and λ (41%). Carrageenan
produces thermoreversible gels in an aquous solution. The use of carrageenan edible films found
applications such as meat, poultry and fish for preventing superficial dehydration, sausage casings, dry
solids foods and oily foods [45].

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3.8. Pectin
Pectin is a polysaccharide mostly extracted from citrus fruits. α-(1,4) D-galactopyranosyluronic acid units
connected by (1,2) linked L-rhamnopyranosyl units. Pectin based edible films exhibit high initial modulus,
but low elongations and is quite brittle. The addition of a plasticizer makes them more flexible. They also
have good excellent mechanical properties [46]. Pectin films/gels are effective in food protection with low
moisture foods [47]. Pectin films, that are crosslinked with calcium or other polyvalent cations, exhibit fair
mechanical properties [48]. The edible films obtained from pectin and derivatives, such as pectate and
amidated pectin, could be used in food packaging applications. They show excellent barrier to oxygen, oil
and aroma. They also show good mechanical properties, but they show poor moisture resistance. They are
now used in the packing of fresh and minimally-processed fruits and vegetables, such as apple, avocado,
apricot, berries, chestnuts, guava, melon, peach, papaya, walnuts, tomato and carrot [49].

3.9. Agar
Agar exists in red algae as a gel at the natural environment. It is insoluble in cold water and is soluble in
hot water. Agar is generally used as a gel inducer in candy and desserts [50].

4. Fruit Purees
Fruit purees (such as purees of apple, apricot, peach,, banana, tomato, mango, carrot and pear) have the
potential to form edible films. Fruit purees are composed mainly of cellulose and pectin substances. The
films, formed by fruit purees, generally, offer poor flexiblity. The addition of plasticizers may improve their
toughness and processibility. The composite films by adding fiber or particle addition may also improve
their mechanical and barrier properties [51]. The water vapor permeability of Peach and apricot films are
lower than that of pear and apple films. However, calcium addition increases the water vapor permeability
for peach puree edible films [52]. As banana mainly contains starch and pectin, it might provide the
required properties to form biodegradable, renewable and inexpensive films and packages. Banana flour
might form films that show good oxygen barrier properties and mechanical properties. Banana films have
the potential to be used for dried products [53]. Fruit pomace (for example, Cranberry) is a biomass
obtained from the fruit juice industry. This extract, containing cellulose, pectin and other functional
compounds, is used for making edible films. In addition to act as film forming materials, fruit pomance
provides unique fruit flavor and color to the food ingredients [54]. Mango is rich in carbohydrate and
protein, which are used for making edible films. Pure mango films are transparent, flexible, and yellowish
in color and having mango flavor. These films could be stored at 30 ◦C for up to 3 months, without sugar
crystallization. Thus, mango edible film finds application as a wrapper for frozen and dried foods, which
has potential to reduce many layers of conventional plastic laminated packagings [55]. The mango puree is
good at oxygen barrier properties and mango film can be used to increase the shelf life of fresh cut
mangoes [56]. Carrot is a nuitritional vegetable, mainly consisting of water, protein, cellulose and pectin,
that has sufficient properties to form the edible films and packages. The carrot puree films are quite brittle
and rigid. They may also have some holes and cracks. The addition of plastizers increases the flexibility of
carrot puree films. Carrot puree films exhibits good oxygen resistance, and so these can find applications
where foods may be susceptible to oxidation (for example, baked foods and confectionery products) [57].

5. Proteins
Protein is a heteropolymer of more than a hundred amino acids (monomers) linked by peptide bonds; each
of these amino acids contains a central carbon bonded to (a) a hydrogen, (b) a carboxyl group, (c) an amino
group, and (d) R-group. Structure of proteins is categorized into four: primary (linear arrangement of
amino acids by covalent bond), secondary (amino acids fold to form the shape of helix or sheet by
hydrogen bond), tertiary (three dimensional structure as a result of hydrogen bonding, dipole–dipole
interactions, covalent bonding or ionic bonding), and quaternary (binding multiple polypeptides to make a
large macromolecule by non-covalent bonds) [58]. The basic difference between proteins and
polysaccharides is that proteins are heteropolymers consisting of more than atleast 20 amino acids, while
polysaccharides are mostly homopolymers consisting of a monomer, for instance, glucose [59]. The
mechanical properties of protein films are better than that of polysaccharides due to its unique structure.
However, the water vapor permeability of protein films is higher and mechanical strength is poor when
compared to synthetic polymers [60-61]. Proteins exist in two forms: fibrous and globular. Fibrous
proteins (collagen and fish myofibrillar proteins) are generally water soluble, while globular proteins (soy
protein, egg albumin and wheat gliadin) are water isoluble, and should be denatured before the film
formation [62].

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5.1. Gelatin
Collagen is the fibrous protein found in both vertebrates and invertebrates [63]. Collogen can be extracted
from mammalian sources (pig skins or cow hides) and fish wastes [64-66]. Collagen is found in skin, bone,
tendon, vascular system and connective tissues of animals. It is also found in shellfish skin, fish skin,
scale and bone [67]. Gelatin is produced by the process of hydrolysis of collagen [68]. Meat industry uses
collagen films before processing of meat products. If heated, collagen films behave as an edible skin that
facilitates cooking of meat product [69]. Collagen, mainly consisting of animal skins, tendon, bones and
connective tissues, is pre-treated with acid/alkaline solution, and further heating up to 40ºC gives gelatin.
If acid is used for extraction, the derived gelatin is designated as TYPE-A, and alkaline is used, it is
designated by TYPE-B. Conventionally, lime and hydrogen chloride or sodium hydroxide are used for
production of TYPE-A or TYPE-B gelatin, respectively. Pure and dry gelatin is transparent, tasteless,
brittle, odorless and glass-like solid, with faint yellow to amber in color [70]. The following process is
followed to get edible films from gelatin. Gelatin is first dissolved in hot water. The dispersed solution is
pured on a plate or a tray for casting. Finally, the solution is dried in an oven to get an edible film [71].
With the increase of protein content, Gelatin based edible films have higher film thickness and increased
mechanical properties, but water vapor permeability decreases [72].

5.2. Soy protein

Soy protein is extracted from soybeans [73]. Soy protein is commercially available in three forms: soy flour
(56% protein and 34% carbohydrate), soy concentrate (more than 65% protein and 18% carbohydrates),
and soy isolate (more than 90% protein and 2% carbohydrates) [74]. Soy protein film is generally produced
from soy protein isolate rather than soy protein concentrate due to the fact that the nonprotein fraction in
soy protein concentrate adversely affects the film formability [75]. Soy protein edible films are generally
formed by two methods: yuba films and baked films. In yuba films, soy milk is boiled in shallow pans to
form films due to surface dehydration and the films are dried in air. In baked films, soy protein isolate is
spreaded on baking pans that are baked for 1 hour at 100C [76-78]. Soy protein films are flexible, clear
and smooth when compared to films formed by other plant protein sources [79]. Soy protein films are
excellent gas barriers compared to that of lipids and polysaccharides. If they are not exposed to moisture,
their oxygen permeability is atleast 260 times lesser than that of low density polyethylene,starch and
pectin [80].

5.3. Corn zein

Corn zein is a protein extracted from corn, which is insoluble in water [81]. Corn kernel contains about
60% of starch and 12% of protein, of which zein accounts for 44–79% [82]. Corn zein is an alcohol soluble
protein with excellent film forming properties. Cozeen, a commercial edible coating used for candy and
nuts, contains corn zein as its major component. Corn zein films are good barrier to oxygen, but water
vapor permeability is high [83]. Corn zein can be dissolved in many organic solvents to make films. Zein
dissolves well in acetone (30% water) or ethanol (20% water). The films formed by acetone or ethanol are
transparent, flexible, edible, and their breaking strength is similar to that of a commercially used thin film
of polyvinylidene chloride. However, the film formed with acetone shows relatively lower water vapor
permeability [84-85]. Corn zein film has high tensile strength and less water vapor permeability compared
to that of other protein based films, and importantly, the resulting film has high heat sealability [86].

5.4. Wheat gluten

Wheat gluten is a water insoluble protein extracted from wheat flour. It contains gliadin and glutenin.
While gliadin is soluble in 70% ethanol, glutenin is not [87]. Wheat gluten films could be made by
thermoplastic processing, followed by, thermo-mechanical treatments such as compression molding. This
way of film forming is quite fast and requires no solvent [88-89].

5.5. Myofibrillar Protein

Fish is the typical source of myofibrillar proteins that could form the edible films. The myofibrillar proteins
(myosin and actin) are collected after washing off other parts such as blood, lipids, myoglobin, and
collagen, from the fish muscle. These fibrous proteins can form edible films with good mechanical
properties [90]. Edible films formed by myofibrillar proteins are flexible and semi-transparent [91].

5.6. Milk proteins

Milk proteins (Cow's milk contains about 33 g of protein per litre) are divided into casein protein and whey
protein. Casein protein comprises 80% of milk protein and it contains α, β, and κ-casein components.
Skimming milk at 20◦C and pH 4.6, commercially available caseinates can be obtained and are
precipitated by adding an alkali. Because of the high content of proline, caseins show better emulsification

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than whey protein. Casein based films remains stable for a range of pH, salt concentrations and
temperatures. Whey protein, on the other hand, is obtained after casein protein is precipitated at pH 4.6.
Whey proteins contain several component proteins, such as α-Lactalbumin, β-Lactoglobulin, bovine serum
albumin immunoglobulins, and proteosepeptones [92]. Milk proteins form transparent, flavourless and
flexible films. They also serve as carrier of food additives such as antimicrobial agents, antioxidants and
colourants [93-94]. Caseinates form edible films from aqueous caseinate solutions. Caseinates are
prepared by precipitating the casein from milk at below pH value of 4.6, by adding mineral acid. The
formed casein solution is washed, dissolved in the alkali to increase pH value of 7, and is finally dried. If
NaOH is used to increase pH value, sodium caseinate is formed. If CaOH is used, calcium caseinate is
formed. Since calcium cations help promote cross-linking protein to protein interactions, calcium
caseinate films are more rigid with better barrier properties. On contrary, sodium caseinate films are good
at tensile and optical properties [95]. Whey protein isolate (90% protein) is the general form of whey
protein used to form edible films. These edible films are better oxygen barrier at low or intermediate RH,
but they have poor water vapor permeability. Whey protein concentrate (25-80% protein) is another whey
protein used in the past to form edible films, but it has other impurities, such as lactose, that could
increase water vapor permeability and worsen the mechanical properties [96]. Whey protein concentrate
and calcium caseinate were weaker than whey protein isolate. Whey protein isolate is able to replace up to
50% of calcium caseinate without reducing the puncture strength in forming the edible films [97].
Transglutaminase enzyme is stable against various detergents and heat and is used as a catalyst in
protein solutions for the formation of gel so that it is also expected to be stable. Transglutaminase has
been used as the catalyst for the polymerization of whey proteins which induces gelation in the whey
protein solutions. Edible films are made by casting gelled solutions and followed by air drying. Due to high
cost, the use of transglutaminase is limited. So, in the absence of a catalyst, the formation of edible films
is done by heat treatment. The heat increases formation of intermolecular disulfide bonding, which forms
water-insoluble film. The minimum heat needed is 75ºC for 30 min [98-99]. Whey protein forms
transparent edible films with excellent oxygen and aroma barrier properties at less relative humidity. But
the films formed by whey protein are brittle, thus requiring the addition of plasticizers to increase the
flexibility [100]. The use of plasticizers improves the mechanical properties of films by reducing
intermolecular forces. However, they increase the water vapor permeability as well, which is undesirable
for food quality. Another approach is to reduce polymer molecular weight by hydrolysis of whey protein
isolate. Reduction in molecular weight may reduce the amount of plasticizer required and consequently
minimizes the water vapor permeability while providing the required film flexibility. Furthermore, the
hydrolyzed whey protein isolates help reduce the allergenicity of milk protein [101].

6. Lipids
Lipids can be derived from natural waxes (candelilla wax, carnuba wax, beeswax, and rice bran wax),
petroleum based waxes (paraffin and polyethylene wax), oils (paraffin oil, mineral oil, vegetable oils),
acetoglycerides and oleic acids. Solid waxes are more resistant to water vapour and gas transfer as
compared to oily waxes. Lipids are the best suited for applications where water loss and dehydration
should be minimum. Lipid coating are useful to reduce surface abrasion for handling fruits and vegetables
[102]. Unlike polysaccharides and proteins, lipids do not have more number of repeating units so as to
form a large macromolecule. Thus lipids do not form self-supporting film structures. They have some
drawbacks like waxy taste and texture, rancidity and greasy surface [103]. Lipid films are very brittle,
opaque and sensitive to oxidation [104].
Wax is a fatty substance consisting of long hydrocarbon units with functional group such as ester,
alcohol, aldehyde, and ketone. Wax esters can be extracted from plants, animals, insects or petroleum.
Bio-based waxes are preferred for food applications rather than mineral-based waxes. Candellila wax and
carnauba wax are the two most common plant waxes used for making food coatings [105]. Beeswax is a
solid state lipid at room temperature and is used to decrease the water vapor permeability [106]. Carnauba
wax is made from the leaves of the Brazilian palm, namely, Copernica cerifera. It is the commonly used
lipids extending the shelf-life of of fruits and preventing the moisture loss [107]. Waxes are the high
resistant lipids to moisture due to the presence of long chain fatty alcohols and alkanes. The most efficient
moisture resistant is the beeswax, followed by stearyl alcohol, acetyl acyl glycerols, hexatriacontane
tristearin, and stearic acid. Because unsaturated fatty acids are more polar than saturated fatty acids,
they show poor moisture resistance. However, films containing stearic or palmitic acids shows high good
moisture resistance. For example, the water vapor permeability of oleic acid based film is about 80 times
higher than that of stearic acid. The solid or liquid phase of lipids also strongly influences moisture
resistance. For example, the water vapor permeability of a hydrogenated cottonseed oil based film is 300
times higher when the liquid phase varies from 0 to 40% [108].

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Essential oils extracted from various plants can extend the shelf-life of food by reducing lipid oxidation.
The addition of essential oils into the films lowers the water vapour permeability [109-110]. Cinnamon oil,
clove oil, and Anise oil are used as inhibitors of yeast, bacteria, and mold growth. The incorporation of
anise oil (4%-6%) in an edible film could prevent yeast, bacteria, and mold growth and increases the shelf
life of the dried fish from 3 days to 21 days [111]. Essential oils are good antibacterial substances and
generally recognized as safe for use at flovoring concentrations. Though they are capable of resisting
bacteria, spoilage microorganisms and food-borne pathogens, the same effect is achieved only when a
higher concentration of essential oil is applied. There is another problem as well. When an essential oil is
applied only on the food surface directly, the highly hydrophobic substances are grouped in some places in
food surface, while the remaining essential oils are partitioned. This may be avoided by adding essential oil
within an edible film as composite [112-114]. One of the major limitations is that the presence of strong
aroma in essential oils could affect the organoleptic properties of food ingredients. Moreover, some
essential oils have the tendency to induce problems of allergy. Thus the concentration of essential oils is
important in terms of the organoleptic properties and toxicity [115].
Shellac resin is obtained from Laccifer lacca, a tree parasite found in India, Thailand and China. Shellac
contains polyesters and an ester having both carboxylic acid and hydroxyl acid as functional groups, thus
behaving as hydrophilic. They are good moisture and water vapor barriers [116]. Shellac resin was widely
used for coating apples marketed in United States due to its high gloss. However, shellac has the problem
of decoloring (whitening) that limited its marketability. Furthermore, shellacc is a not recognized as safe,
currently, as per Unites States Food and Drug Administration (FDA) [117].
Aloe vera is a cactus-like plant that grows in hot and dry climates. The leaves of aloe vera contain an inner
fleshy clear gel, a middle yellow latex and outer thick layer. The main role of Aloe vera gel lies in the fields
of cosmetology and medication due to its anti-inflammatory, antiviral and antitumor activities. But
recently, it has found a place as edible films for ice-cream, drinks and beverages [118-120].

Summary
In this article, various polymers (Polysaccharides, proteins and lipids) used for food packing applications
were discussed. Polysaccharides show better oxygen barriers properties but poor moisture resistance.
Proteins also show poor moisture resistance, but have good mechanical strength and they can effectively
prevent damages during transportation. Lipids, on the other hand, show low water vapor permeability.
Therefore, the composite of these polymers will improve the required properties, for example, the water
vapor permeability of polysaccharides and proteins can be improved by adding lipids. However, the
textural properties (such as, chewy or creamy, long or spreadable, elastic or brittle) and sensory properties
(such as taste, mouth feel, opacity) were rarely studied and these properties also play important roles in
the success of the edible polymers.

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