Edible Films and Nano-Coating

Department of Food TechnologyAnd

Bio-chemical Engineering

RAJAT MAZUMDERB.Tech, Final Year

Roll-000910901001

IntroductionImprovement of food quality, shelf life, safety

and functionalityIndividual packaging material, food coating

material and active ingredient carriersSeparate the compartments of

heterogeneous ingredients within foodIncorporate food additives , such as anti-

browning agents, antimicrobial, flavors , colorants

Enhanced sensory properties of a food

What are Edible films and Coatings 1. Any type of material used for enrobing

various food to extend shelf life

2. Provide fortification of natural layers to prevent moisture losses

3. Provide surface sterility and prevent loss of other important components

4. Its thickness is generally less than 0.3mm

Regulatory StatusIngredients acceptable for use in edible films

and coatings should be GRASFood and Drug Administration(FDA)Current Good Manufacturing Practice(cGMP)Nutraceutical incorporation , specific

regulation regarding its use must be appliedCoating containing a known allergen must

also be clearly labeled

Edible Films and Coatings as Carriers of Flavors, Colorants and SpicesDeliver and maintain desirable

concentrations of color, flavor, spiciness, sweetness, saltiness etc.

Pullulan films can be used to entrap flavors and colors and to stabilize other active ingredients within the film

Edible Films and Coatings Carrying Nutraceuticals

Enhance nutritional value of food product

Milk protein-based edible films to carry high concentration of calcium and vitamin EEdible coating carrying nutraceutical compounds has also been studied with fruits(Strawberries, red raspberries)

Edible Films and Coatings to carry Antimicrobial Agents

Active compounds, such as antimicrobials , can be incorporated into edible films and coating Provide a novel means by which to improve safety and shelf life of food systemsAntimicrobial edible films can reduce bacterial levels on meat product

Edible Films and Coatings to Carry Antioxidant Agents Antioxidants are used to protect against

oxidative rancidity , degradation and enzymatic browning in fruits and vegetables

Anti-browning agents may increase water vapour transmission rate and induce water loss when incorporated into film and coating

Components of the Film MatrixPlasticizers: Surfactant:Plasticizers are used to

modify mechanical properties of films and coatings

Physicochemical and barrier properties of polymeric networks are affected by plasticizer concentration and molecular weight, water content of the film and strength and type of polymer-polymer, polymer-plasticizer interaction

Surfactants may be used to stabilize the dispersed phase in a polymeric solution prior to applying it to food surface

Emulsifiers are selected for use based on their HLB and PIT

Nanotechnology as a tool for Food Production and ProcessingIndustry analysts predict that nanotechnology

will be used to transform food from the atomNanotechnology will be an important tool in food

designing by shaping molecules and atomsFood and agriculture industries invests billions

of dollars into nanotechnology research with an unknown number of unlabeled nano food products already on the market

The Helmut Kaiser Cosultancy Group suggests that there are over 300 nano food products available in the market worldwide

The key role of nanotechnology in food research

•Create better packaging and healthier foods•Nano-materials provides the ability to deliver powerful nutrients to human cells where they previously could not reach

a) Fortification and modification of food

b) Interactive smart food designing

c) Innovations in food packaging and tracking

Fortification and modification of food To fortify processed food with nano-

encapsulated nutrients,It’s appearance , and taste

Increase the nutritional status in a given processed food

Also enabled junk foods like ice cream and chocolate to be modified to reduce the amount of fats and sugar that the body can absorb

Interactive smart food designingTo personalize food, changing colour , flavour

or nutrients on demandAlso sense when an individual is allergic to a

food’s ingredients and block the offending ingredient

Smart packaging could release a dose of additional nutrients

Innovation in food packaging and trackingIn the area of modern packaging an

invisible, edible, nano wrapper has already been developed

Use of nano-sensors and anti-microbial activators in smart packaging will be capable of detecting food spoilage and releasing nano anti-microbes

Nano-sensors embedded into food products as tiny chips

Threats of nanotechnology in food

Nanoparticles are more reactive, more mobile , and more likely than larger particles to be toxic to humans and the environmentMany types of nano-particles can result in increased oxidative stress which can result in the formation of free radicalFullerenes, carbon nano-particles, have found to cause brain damage

ReferencesWWW.wikipedia.comBooks.google.co.in

Nanotechnology -the new opportunities and thread to food by V.P.Sigh and Neelam Sachan