a new revolution in the field of packaging of edible components

1. EDIBLE FILMS AND COATINGS IN
FOOD PACKAGING
DEPARTMENT OF FOOD PROCESSING AND
TECHNOLOGY
SOVSAS- GBU
SUBMITTED TO:-
DR. LOVELEEN
SHARMA
SUBMITTED BY:-
Smridhi .E. Masih
17/PFT/004
M.Tech Food technology

2. TABLE OF CONTENTS
1. What is an edible packaging?
2. Types of edible packaging
3. Uses of edible films and coatings
4. Components of edible coating
5. Requirements to consideration
6. Method of coating application
7. Edible packaging effect on shelf life
8. Advantages
9. Drawbacks
10. Ideas for the future

3. WHAT IS AN EDIBLE
PACKAGING?
• Any type of material used for enrobing (i.e. coating or
wrapping)various food to extend shelf life of the product that may be
eaten together with food with or without further removal is
considered an edible film or coating.
• Edible film provide and/or fortification for natural layers to prevent
moisture losses, while selectively allowing for controlled exchange
of important gases such as carbon dioxide and ethylene which are
involved in respiration process.

4. TYPES OF EDIBLE PACKAGING
• Edible packaging can be of two types:-
1. Edible films
2. Edible coatings
 Edible films are produced (e.g. by casting, extrusion, compression
moulding,) and only then applied on foods.

5.  Edible coating are applied and formed directly on foods (e.g.
by spraying, immersion, fluidization)will be part of the food and
must therefore provoke no unwanted changes(organoleptic,
physical, chemical).

6. USES OF EDIBLE FILMS AND
COATINGS
1. Reduce water loss
2. Reduce gas diffusion
3. Reduce movement of oils and fats
4. Reduce movement of solutes
5. Improves appearance (eg. Gloss)
6. Reduce mold growth
7. Reducing frying fat uptake

7. COMPONENTS OF EDIBLE COATING
Polymers are the main component of many edible coatings. Many
edible polymers are non toxic, simple derivatives of cellulose
mostly being of natural origin i.e. plant and animal source.

8. REQUIREMENTS TO CONSIDERATION
1. Edible coatings should have an acceptable colour,odour,taste,flavour
& texture.
2. Edible coatings should be undetectable.
3. It must adhere to the food, but not stick to the packaging materials.
4. It should melt in mouth, but not in hands.

9. METHOD OF COATING APPLICATION
Several coating methods include:-
1. Dipping
2. Dripping
3. Foaming
4. Spraying
5. Fluidised bed coating
6. Panning
The selection of an appropriate coating method depends upon:-
a) The characteristic of food
b) Coating material
c) Intended effect of the coating
d) Cost

10. 1. Dipping:- edible coatings can be applied by dipping products in
coating solutions and then allowing excess solutions to drain as it
dries and solidifies. It has been commonly used for coating fruits and
vegetables.
2. Dripping:-this coating application method is the most
economic.However, due to relatively large droplet sizes, good uniform
coverage can only be achieved when the commodity has adequate
tumbling action over several brushes that are saturated with the
coatings. Dripping is used for fruits and vegetables.

11. 3. Foaming:- foam application is used for some emulsion coatings. A
foaming agent is added to the coating or compressed air is blown into
the applicator tank.
4. Spraying:- this is the most popular method for coating whole fruits and
vegetables especially when a thin and uniform coating is required. Its is also
useful when applying film to a particular side or when a dual application must
be used for cross linking as practised with alginate coating.

12. 5. Fluidised bed coating:- it is a technique that can be used to apply
a very thin layer onto dry particles of very low density or small size. It
may be applied to enhance the effect of functional ingredients and
additives such as processing aids, preservatives, fortifiers, flavours
and other additives for case of handling, improved asthetics, taste and
colour. It commonly used for bakery products.

13. 6.Panning :- the technology involves a stainless steel pan that is
enclosed and perforated along the side panels. The coating is delivered
by a pump to spray guns mounted in various parts of the pan. Panning
is a slow process in which the pan speeds vary based on the size of the
centre. Used for coating candies,nuts.

14. SOME EXPERIMENTS

16. ADVANTAGES OF EDIBLE
PACKAGING
• Environment friendly, as fully consumed or biodegradable, recyclable.
• Reduce the waste & solid disposal problem.
• Enhances organoleptic properties like color, sweetness etc
• Enhances nutritional values by supplementation
• Individual packaging is possible for fruits like strawberry.
• Film can be used as interface between the layers of heterogeneous
foods to prevent
deterioration
• Film can work as carrier anti microbial or antioxidant agents
• Film can be used as micro encapsulation of flavoring agents

17. DRAWBACKS OF EDIBLE
PACKAGING
• The edible wraps would not be used alone where unsanitary
conditions during
food handling can occur
• They would be used to wrap foods inside a secondary synthetic
package during
food distribution and storage
• The new wraps are more expensive than synthetic packages.
However,
developers believe the nutritional and environmental advantages
will justify the
increased cost
• Development of off flavour

18. SOME EDIBLE THINGS
1. Ice-cream cones
2. Edible plates and spoons

19. 3. Ooho is the latest discovery in the field of edible packaging. It
is an edible water ball packed in a film made of algae.
Skipping Rocks Lab is a seaweed-tech startup based in London.
They have created Ooho!, the edible water bottle. It’s a spherical
packaging made of seaweed, entirely natural and biodegradable.
Their goal is to create a waste-free alternative to plastic bottles
and cups.
The consumption of non-renewable resources for single use
bottles and the amount of waste generated is profoundly
unsustainable. The aim of Ooho is to provide the convenience of
plastic bottles while limiting the environmental impact.

20. IDEAS FOR THE FUTURE
• Edible fruit and vegetable wraps that enhance nutrition for food products
could make healthy foods more attractive to consumers
• Fruit and vegetable films could also be used to cover leftovers for short-term
storage in the refrigerator
• Edible films could provide new flavour combinations