Preparation/Synthesis of Sustainable Edible

Film Using Natural Biopolymer

DEPARTMENT OF GENERAL
ENGINEERING

INSTITUTE OF CHEMICAL
TECHNOLOGY
NATHALAL PAREKH MARG, NEAR KHALSA
COLLEGE, MATUNGA, MUMBAI, MAHARASHTRA-
400019 2023-24

Presented By Under the Guidance of

Diksha N. Godhane (23PLS203) S.P. Deshmukh
 Content
1. Introduction
2. What Is Edible Packaging
3. History of Edible Film
4. Literature review
5. Raw Materials
6. Methods
7. Production of Edible Coating
8. Properties
9. Advantages
10. Disadvantages
11. Conclusion
12. References
 Introduction

• For many years, plastic has been a staple in the food industry, and worries
about its negative effects on the environment have spread throughout the
world.
• Consumers are becoming more concerned about their health, food safety,
nutrition, and the environment when it comes to packaging waste, there has
been a significant expansion of study into edible packaging in recent years.
• Consumers nowadays, however, are more worried about the health risks and
environmental effects of these man-made polymers. This makes the need for
substitute packaging materials with special qualities that make them
renewable and biodegradable necessary.
• Edible film offers a way to use naturally occurring bio-macromolecules
including lipids, proteins, and polysaccharides in place of these artificial
polymers
• The container is meant to be eaten rather than thrown away, this
environmentally friendly packaging technique is ideal for assisting in the
decrease of our reliance on plastics and inadvertently producing less waste
because everything is consumed, leaving nothing behind.
 What Is Edible Packaging
• It is a biopolymer made to be able to biodegrade
similarly to the food it contains while also containing
and shielding the food from deterioration
• "Edible packaging" is defined as any form of packaging
that is consumed with food and is an essential
component of the food, such as a sheet, film, thin layer,
or coating.
• Edible films and coatings, being food ingredients, often
need to be as tasteless as possible to remain
undetectable when consuming the edible-packaged
food item.
 History of Edible Film
• It is age-old method has been used for a very long time to
preserve food. In order to prevent water loss during storage
and transportation, wax was initially employed to preserve
oranges and lemons in China in the 12th century.
• At the beginning of the 15th century, soy milk proteins were
boiled in pans and allowed to air dry to create the first edible
films, known as "Yuba" films, which were produced in Japan.
• Comparable to waxing, larding was a common 16th-century
England develop method of preserving the moisture content
of fruits, vegetables, meats, and seafood.
• The United States issued the first gelatin film patent in the
19th century. 20th Century edible film made from seaweed.
 Literature review

Mango Red
Fresh Crimson Pumpkin Apples
Carboxymeth Blueberry
yl chitosan: Gelatin: poultry grapes k- Candelilla
Chitosan
Green tea meat Carrageenan wax, ellagic
Pullulan
and A. vera Cornstarch tapioca acid, jojoba
Developed extract Chitosan:M and
film exhibited
extract (C) gelatin, starch (C) oils (C)
Incorporat MT( Montm
excellent orillonite) The shelf plasticized The Edible film
ion of products
thermal fresh poultry life was (glycerol or on apples
stability, green tea obtained
elevates
meat extended 5 sorbitol) presented a
biodegradabil extract Incorporatio (C) the
ity and days satisfactory
and LEO n ginger antioxidant
mechanical 21 days texture and
helps to essential oil color and potential,
properties
achieve improved storage and
and was able Vieira et al. under were safe
good WVP only the from the extends
to
barrier to (2016) refrigerate
provide good for the microbiologi their shelf
oxidation d cal life as well
preservation developed but not the conditions
effect on viewpoint as their
film. antimicrobial
nutritional
mango. properties. Fakhouri et Genevois,
( Zhou et al.,
( Nunes et al. (2015) de Escalada, quality
( Pires et al.,
2021 )
al., 2020) 2018 )
and Flores Ochoa et al.
(2015) (2011)
Raw Materials
 Methods
1. wet method based on solvent casting.
(1) the biopolymer is dissolved in the solvent (2) the solution is cast into the
mold; and (3) the solution is dried.

For Laboratory Preparation For Industrial Preparation

2. Dry method based on extrusion injection
molding, compression molding

Injection Moulding
Compression Moulding and Extrusion
 Production of Edible Coating

schematic representation of the process used to produce edible coatings

 Properties
• Tensile Strength and Elongation Tear Strength
• Physico-Chemical Properties Opacity Haze
• Contact Angle Measurements Burst Strength
• Scanning Electron Microscopy Impact Test
• Mechanical Properties
• Water Vapor Permeability
• Gaseous Permeability
• Hydration Properties
• Films Solubility
• Swelling Index
 Advantages
• They act as a barrier for moisture and gases during processing, handling and
storage.
• It reduces food deterioration
• Enhances safety by their activity or by incorporation of antimicrobial
compound.
• Using edible coating is to reduce packaging waste,
• extend the shelf life of fresh
• Protect it from harmful environmental effect by maintaining the transfer of
oxygen, carbon dioxide, moisture, aroma and taste compound in a food system
• These films have the advantages of being sustainable, natural, biodegradable,
and non-toxic.
• It has capacity to withstand moisture, be water soluble, gel, have strong
mechanical and thermal properties, antibacterial heat-sealing capable, flexible,
colorless, etc.
 Disadvantages
• Edible packaging can be more sensitive to
temperature and heat.
• More care is required during shipping, which may
be costly for some businesses to maintain.
• It is water soluble which make it difficult to stay in
it position in humid water.
• Many Edible packaging still need outer covering to
stay protected from contamination.
Safety and regulation for edible films

• An edible film to be used in food should be generally

recognized as safe(GRAS) by FDA.
• If the material cannot be demonstrated to be GRAS,
then manufacture must submit a food additive
petition to the FDA.
• There should be a declaration about the type of
edible material some individual are allergic to certain
polymers.
 Conclusion
• An edible film should, in general, be non-pollutive, inexpensive,
safe for human consumption, and have good mechanical,
sensory, and microbiological properties.
• To ascertain whether they meet safety and quality standards for
consumption, conventional edible food packaging materials
must be tested.
• The need for waste-free food packaging is rising as a result of
factors such as the world's population growth, shifting dietary
habits and climate, and increased environmental protection.
• Edible Film extend food products' shelf lives, lessen reliance on
fossil fuels, and cut down on the quantity of wasted food
packaging worldwide.
 References
1. Nair, S. S., Trafiałek, J., & Kolanowski, W. (2022). Edible Packaging: A Technological Update for the Sustainable
Future of the Food Industry. Applied Sciences, 13(14), 8234. https://doi.org/10.3390/app13148234
2. Azeredo, H. M., Otoni, C. G., & Mattoso, L. H. C. (2021). Edible films and coatings – Not just packaging
materials. Current Research in Food Science, 5, 1590-1595. https://doi.org/10.1016/j.crfs.2022.09.008
3. Cai, J., Xiao, J., Chen, X., & Liu, H. (2020). Essential oil loaded edible films prepared by continuous casting
method: Effects of casting cycle and loading position on the release properties. Food Packaging and Shelf Life,
26, 100555. https://doi.org/10.1016/j.fpsl.2020.100555
4. Lisitsyn, A., Semenova, A., Nasonova, V., Polishchuk, E., Revutskaya, N., Kozyrev, I., & Kotenkova, E. (2020).
Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film
Production and Quality Estimation. Polymers, 13(10), 1592. https://doi.org/10.3390/polym13101592
5. Ștefănescu, B. E., Socaciu, C., & Vodnar, D. C. (2022). Recent Progress in Functional Edible Food Packaging
Based on Gelatin and Chitosan. Coatings, 12(12), 1815. https://doi.org/10.3390/coatings12121815
6. Suhag, R., Kumar, N., Petkoska, A. T., & Upadhyay, A. (2020). Film formation and deposition methods of edible
coating on food products: A review. Food Research International, 136, 109582.
https://doi.org/10.1016/j.foodres.2020.109582
7. Ahmed R. A. Hammam 24 May 2019, Technological, applications, and characteristics of edible films and
coatings: a review(springer).
8. Patricia Cazón May 31, 2022 Measurement of the Water Vapor Permeability of Chitosan Films: A Laboratory
Experiment on Food Packaging Materials.
9. Maurizzi, E., Bigi, F., Quartieri, A., De Leo, R., Volpelli, L. A., & Pulvirenti, A. (2021). The Green Era of Food
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and its Prospective Future in Food: A Review. Applied Food Research, 2(1), 100118.
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Thank You