Casein and Chitosan Polymers: Use in Antimicrobial Packaging

Abstract

Taking into account the environmental demand and to reduce plastic waste, researchers are developing sustainable active packaging options, including edible coatings and films (ECFs) made from industry residues. The aim of this innovative packaging is to improve food safety and quality, extend shelf life, and reduce plastic and food waste. The demand for fresh and minimally processed fruits and vegetables is rapidly growing, therefore edible coatings and films have emerged as a potential solution that offers numerous advantages in maintaining fruits and vegetables quality. These vegetable products can be susceptible to the growth of pathogen and spoilage microorganisms, and therefore ECFs have an important role in controlling microbial proliferation and enhancing the organoleptic characteristics of the food products. These natural films and coating are extracted from plants and animals in the form of polysaccharides, lipids, and proteins. The main components for producing edible/biodegradable films are film forming biopolymers which includes carbohydrates, proteins, lipids, solubilizing medium, and plasticizers. This review covers the new advancements in ECFs regarding the use of novel components to the improvement of their properties.