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