Secondary Compounds in Edible Packaging
Secondary compounds enhance biopolymers’ antimicrobial, antioxidant, and mechanical properties for food preservation.
As environmental concerns grow, secondary compounds in biodegradable polymers offer a solution for sustainable food packaging. These natural additives improve edible packaging performance and help reduce plastic waste’s environmental impact.
You can also read: Transforming Food Packaging: The Shift to Biopolymers?
What is an Edible Packaging?
Edible packaging uses materials made from biodegradable polymers that form a thin layer applied directly to food or serve as films. These coatings and films protect the food from oxidation, humidity, and microbial activity. This innovation provides a sustainable alternative to traditional plastics, helping to reduce plastic waste in landfills and oceans. Beyond sustainability, it enhances food preservation by maintaining its texture, flavor, and quality.
Producing Edible Packaging
Edible packaging typically uses biopolymers derived from renewable sources like polysaccharides, proteins, and lipids. The process dissolves these biopolymers in water or organic solvents and then employs techniques like casting, spraying, or dipping to form the desired coating or film. Plasticizers improve flexibility, while active agents like secondary compounds (SCs) enhance functionality.
Key Features of Edible Packaging
- Material Composition: Common materials include seaweed, rice paper, gelatin, pectin, and plant-based biopolymers. These materials are safe for human consumption and often enriched with nutrients.
- Functions: It serves the dual purpose of protecting food from external factors like contamination and acting as an integral part of the product.
- Applications: Popular in food and beverage industries, it is used for items like edible cups, wraps, pouches, and films for snacks or ready-to-eat meals.
The Role of Secondary Compounds in Edible Packaging
Secondary compounds (SCs) are natural bioactive substances found in plants, fungi, and microorganisms. These include essential oils like rosemary, thyme, and cinnamon, as well as phenolic compounds and organic acids. SCs play a vital role in edible packaging by providing antimicrobial properties that help prevent harmful microorganisms such as E. coli and Salmonella. They also offer antioxidant activity to protect food from damage and extend shelf life. Additionally, SCs enhance the mechanical performance of the packaging by improving water resistance, counteracting the hydrophilic nature of biopolymers.
Biodegradable polymers for food packaging.
Techniques for Incorporating Secondary Compounds
Today, researchers are using various techniques to incorporate SCs into edible coatings and films. In solvent casting, SCs and biopolymers dissolve into a uniform solution, which dries to form a film. Emulsification and homogenization evenly disperse SCs throughout the polymer matrix. Advanced extraction methods like microwave and ultrasound-assisted extraction efficiently isolate SCs while preserving their bioactivity.
Maintaining Food Quality
SCs preserve sensory qualities by reducing texture and flavor changes. This makes them valuable for fresh foods, meats, and dairy products, unlike traditional methods like salting or heat treatment. Their role in food protection and quality enhancement makes biopolymers enriched with SCs essential for high-demand food packaging applications.
Future Directions
Researchers still need to address challenges like secondary compound toxicity and the lack of standardized, cost-effective extraction methods. Progress in these areas will help the food packaging industry create sustainable solutions that meet the growing demand for safe, eco-friendly products.
Read the full paper here: Edible Polymers and Secondary Bioactive Compounds for Food Packaging Applications.