Synthetic polymers developed for innumerable purposes get couched up and struck in the ecosystem without getting degraded, which also adds toxic chemicals to the surroundings; invariably affecting the entire lives of this era.
Packaging films being used in the food sector contributes accountably higher for this built up, which affects the food chain and causes an imbalance in the living system. The packaging alone is responsible for approximately one-third of the world’s garbage. This is a big concern among the food and packaging manufacturers and they are continuously making efforts to develop packages that can be recycled, in order to reduce the amount of waste. In this scenario, edible packaging plays a very important role in minimizing packaging material wastage from a sustainability perspective.
Nature: The Source of Inspiration
The concept of using an edible film or coating to extend the shelf life of fresh foods and protects them from harmful environmental effects is not a novel one. In fact, the idea derives from the natural protective coating such as the skin of some fruits and vegetables. Covering foods with lipid substances like waxes and fats to retard desiccation is a very old practice. For example, hot-melt paraffin waxes became commercially available in the 1930s for coating citrus fruits to retard moisture loss, and carnauba wax oil-in-water emulsions were developed in the early 1950s for coating fresh fruits and vegetables.
Fundamentals of Edible Packaging
Edible packaging comprises of edible films, sheets, coatings, and pouches. Edible films and edible sheets differ from each other by their thickness, e.g. edible films have thickness <254 μm and edible sheets have thickness >254 μm. These are the standalone structures that are performed individually from the food and then placed on or between food parts or sealed into edible pouches, whereas edible coatings are skinny layers of edible materials formed directly onto the surface of the food.
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