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Application of Active Edible Film as Food Packaging for Food Preservation and Extending Shelf Life

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Microbes in Food and Health

Abstract

The shelf life of food is defined as the duration of time from its date of manufacture to the date it is no longer acceptable for a consumer. Factors that affect food quality vary: processing, storage, delivery, chemical reactions, and physical and biological changes that occur naturally in the food. In general, the major factor that determines shelf life is the rate of chemical change. The factors that contribute to food shelf life are normally classified as intrinsic and extrinsic. Packaging is the most important extrinsic factor for extending shelf life. When the properties of the packaging material are changed, the shelf life is directly altered and may be undesirable. Packaging functions as a barrier to food spoilage and thereby extending shelf life and maintaining the desirable appearance of the product. Moreover, packaging plays a role in storage and delivery of the food products to retailers and consumers. It is not only important to simply package food. It is becoming equally important for packaging to serve more active functions such as being antimicrobial and antioxidant, being intelligent to limit moisture transfer or having air absorption, and also displaying the expiry date and recommendations for consumption. Films have been used for a long time for packing food, and now they are undergoing advanced development. Film or coating is a thin layer of material used for wrapping or coating layers between the foods. Materials currently used for film manufacturing are bio-based or naturally biodegradable and are environmentally friendly. These newer film materials have replaced conventional plastic films because of their harm to the environment. Active biodegradable packaging, edible packaging, and other alternatives have become increasingly interesting and widely researched and applied. Not only are they interesting for researchers but also for governments and industrial sectors. According to the benefits of these alternative packagings, much research is published every year focusing on its application to both meat and vegetable products. The objective of this review is to summarize and present the work currently in progress about active edible films as well as natural biodegradable films that are normally applied in food products in order to prevent their spoilage and extend their shelf life.

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Authors and Affiliations

  1. Food Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai, 57100, Thailand

    Pimonpan Kaewprachu & Saroat Rawdkuen

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  1. Pimonpan Kaewprachu
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  2. Saroat Rawdkuen
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Correspondence to Saroat Rawdkuen .

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Editors and Affiliations

  1. Department of Microbiology,, Fac of Life Sciences, Kurukshetra Univ, Kurukshetra, Haryana, India

    Neelam Garg

  2. Gen Eng & Biotech Div, Microbial Chem De, National Research Centre, Dokki, Giza, Egypt

    Shadia Mohammad Abdel-Aziz

  3. Department of Biosciences, DAV (PG) College, Muzaffarnagar, Uttar Pradesh, India

    Abhinav Aeron

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Kaewprachu, P., Rawdkuen, S. (2016). Application of Active Edible Film as Food Packaging for Food Preservation and Extending Shelf Life. In: Garg, N., Abdel-Aziz, S., Aeron, A. (eds) Microbes in Food and Health. Springer, Cham. https://doi.org/10.1007/978-3-319-25277-3_10

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