Edible Films and Coatings in Food Systems





Edible films and coatings, Protein, Polysaccharide, Lipid, Mechanical and Physical Properties


Reducing the negative effects of synthetic packaging on the environment and increasing consumer demands for the natural preservation of food has pioneered the search for alternative methods in this field. Edible films and coatings, one of the innovations in packaging technology, are used to extend the shelf life of foods and improve their quality by acting as a barrier against moisture, gas, oil, and flavor transmission. Different biopolymers such as protein, polysaccharides, and lipids are used in the production of edible films and coatings that are applied to the surface of foods as a thin layer or can be used as packaging material. In addition to these biopolymers, plasticizers, emulsifiers, antioxidants and antimicrobials can be used to improve the mechanical and functional properties of edible films and coatings. The method used to make the films, the type of coating material used, the type and concentration of plasticizer used, the drying process used during the film preparation stage, and environmental factors (temperature, relative humidity, pressure) all have an impact on the physical and mechanical properties of edible films or coatings. In this review article, the film materials used for edible films and coatings, film preparation methods, environmental and structural factors affecting the structure of the films were compiled together, and the effects of these factors on the quality properties of the films were evaluated. At the same time, the usage areas of edible films in food were also evaluated.



How to Cite

Bozkurt, S., Altay, Özgül, Koç, M., & Ertekin, F. K. (2023). Edible Films and Coatings in Food Systems. Turkish Journal of Agriculture - Food Science and Technology, 11(1), 1–9. https://doi.org/10.24925/turjaf.v11i1.1-9.5196



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