Biodegradability of antimicrobial edible films and coatings: what's the real thing?

Abstract

Most food products are susceptible to chemical deterioration and microbiological spoilage and therefore represent a high risk for consumer health and also to food producers’ economy. Moreover, the presence of food-borne pathogens in a country food-supplier not only affects the health of local population but also represents a potential for pathogens spread by tourists and consumers where these food products are exported. In the last decades, there have been increasing research activities about formulation, development, and use of edible films and coating to release antimicrobial constituents in food packaging as a form of “active packaging” that could extend the shelf-life of a product and provides microbial safety for consumers. Edible films are obtained from food grade filmogenic suspensions that are usually cast over an inert surface, which after drying can be placed in contact with food surfaces. Films can form pouches, wraps, capsules, bags, or casings through further processing and one of the main differences between films and coatings is their thickness. On the other hand, edible coatings are food grade suspensions which may be delivered by spraying, spreading, or dipping, which upon drying form a clear thin layer over the food surface. Coatings are a particular form of films directly applied to the food surface and are regarded as part of the final product.