Swara Bhayde BFT-606 BFT-20003

Incorporation of food in edible coating production

» Introduction:
Edible packaging is an innovative and sustainable solution to reduce plastic
waste and extend the shelf life of food products. In recent years, there has been
growing interest in developing edible packaging materials from natural sources
such as aloe vera, starch, and kale. These materials have unique properties that
make them attractive for food packaging applications. Aloe vera has antimicrobial
and antioxidant properties, while starch-based materials have good mechanical
strength and barrier properties. Cassava starch, for example, obtains active films in
starch-based edible film formulations with additives, plasticizers and
co-biopolymers. Kale is a leafy green vegetable that is rich in antioxidants and can
be used to produce edible films. The use of fruits and vegetables, mainly in pureed
form, has been investigated as an alternative source of biopolymers for the
development of biodegradable and edible films
Furthermore, fruits and vegetables are usually rich in polysaccharides, capable of
acting as filmogenic solutions, as well as sugars and organic compounds that can
act as plasticizers. Polysaccharides also enhance tensile film properties, making
them more suitable for applications such as wraps
In this article, we will explore the potential of aloe vera, starch, and kale as
natural ingredients for the development of edible packaging materials and their
properties that make them suitable for food packaging applications.

» Methodology:
The use of starch for creating biodegradable films with various applications,
including food packaging. The thickness of the film is an important parameter
affecting its physical properties and shelf life. The thickness of the film increases
with the amylose content in starch, which also affects the mechanical properties of
the film. The tensile strength and elongation at break are two important mechanical
properties that determine the strength and flexibility of the film. The value of
tensile strength and flexibility is also affected by the amylose content in the starch.
Films made from different types of starch formulations will have different
characteristics. The comparison of film thickness, tensile strength, and elongation
values for films made from different types of starch.
Swara Bhayde BFT-606 BFT-20003

Films were prepared in two stages, namely stage I, consisting of pure

sodium alginate film (SA) and sodium alginate mixed with the kale puree and stage
II, consisting of cross-linked sodium alginate puree and cross-linked sodium
alginate mixed with kale puree.
The films were evaluated concerning homogeneity (non-observance of
insoluble parts or different colors), continuity (absence of breaks or fractures after
solvent evaporation), flexibility, detachment ease from the support, and handling
ease, as well as the potential application of the new material. Five judges were
selected for an analysis of the following subjective facts: were the films
homogeneous, continuous, similiar to kale and can wraps be prepared with the
films.
Ice-cream and other frozen dairy products are susceptible to lipid oxidation
during storage due to their higher fat content. Therefore, the present study was
designed with an aim to develop a bioactive edible film using Aloe vera gel as a
bioactive ingredient for improving the lipid oxidative stability of ice cream using
kulfi as a model of study. Kulfi is a traditional Indian ice cream that is popular in
South Asian and Middle Eastern countries and is readily available in overseas
restaurants where Indian cuisine is served.

» Result and Discussion:

For kale pure the organoleptic, mechanical and chemical properties were
evaluated In addition to the characteristic fresh kale color, good continuity,
homogeneity, and manageability results were observed herein. The color of SA/KP
films and SA/KP-Ca films were similar to fresh kale leaves. This study aimed to
develop a polymeric material with natural polymers and vegetables that may be
used to replace traditional gastronomy wraps in different countries. As the
produced films were visually homogeneous in color and displayed a characteristic
odor, a laboratory test for potential applications was conducted as a subjective test.
Similarities between the fresh kale and kale puree films are noted.
In starch based edible coating, types of plasticizers such as glycerol and
sorbitol, otherwise known as polyols, are additives that are often used because of
their low price and providing film flexibility because they are able to reduce
hydrogen bonds in polymer chains. However, glycerol is significantly better than
sorbitol and is more widely used as a plasticizer because it is able to optimize the
Swara Bhayde BFT-606 BFT-20003

desired film characteristics; such as in preventing the film from breaking during
handling, providing gloss etc
By using aloe vera the significant improvement observed in lipid oxidative
and microbial stability of the kulfi samples packaged in the edible films reflected
in their sensory quality. Strong antioxidant and antimicrobial properties of A. vera
reduced the rate of deterioration of the sensory quality of the kulfi samples during
storage. Primary and secondary metabolites and off-flavour compounds produced
during oxidation of lipids and protein affect the flavour, texture and colour of the
products during storage. Significantly higher moisture content of the samples
packaged within the edible films resulted in higher juiciness and textures scores

» Conclusion:
In conclusion, the incorporation of natural sources such as aloe vera, starch,
and kale in the development of edible packaging materials shows promise as a
sustainable solution to reduce plastic waste and extend the shelf life of food
products. Starch-based films have good mechanical strength and barrier properties,
while aloe vera has antimicrobial and antioxidant properties. Kale is rich in
antioxidants and can be used to produce edible films. Fruits and vegetables can act
as filmogenic solutions and plasticizers, enhancing the tensile properties of the
films. The use of natural ingredients in the development of edible packaging
materials is a promising area for future research and innovation.

» References:
1. https://www.sciencedirect.com/science/article/pii/S2772502222000889

2. https://www.sciencedirect.com/science/article/pii/S2772502222002165

3. https://www.sciencedirect.com/science/article/pii/S2214785323009604

4. https://www.sciencedirect.com/science/article/pii/S2214785323009616

5. https://iopscience.iop.org/article/10.1088/1755-1315/542/1/012003/pdf

6. https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.13192