Edible food packaging is a type of packaging that is designed to be eaten or has the ability to biodegrade efficiently like the food that it contains

1. EDIBLE
PACKAGING
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2. WHAT IS AN EDIBLE
PACKGING?
An edible film or coating is as a thin
continuous layer of edible material formed on,
placed on, or between the foods or food
components.
The package is an integral part of the food,
which can be eaten as a part of the whole food
product. 2
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3. WHY DO WE NEED EDIBLE
PACKAGING?
250 million tons of non-biodegradable pastic are produced annually
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4. Packaging waste is 30% of municipal waste
by weight,13% is due to plastic material.
This dumped packaging includes plastic which
effect the eco-system
They are biggest threat to environtment in
present world
Edible packaging can be solution to these
environtmental problems 4
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5. Edible food packaging is basically food wrapped
in food.
The idea is that once you’re done eating the food
inside the package, you finish off the package
too.
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6. TYPES OF EDIBLE
PACKAGING
• Edible packaging are of two types
1. Edible films
2. Edible coatings
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7. EDIBLE FILM
It is usually between 250-500 μm in the
thickness and can be used to wrap the product.
Several films are combined to form laminated
sheets.
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8. Edible
film
Extrusion
Compression
moulding
casting
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9. EDIBLE COATINGS (EC)
Edible coatings is thin layer of edible materials
but these are applied as a liquid to outer
surface.
It will be a part of the food and must therefore
provoke no unwanted changes (organoleptic,
physical, chemical).
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10. EDIBLE COATING
Spraying
Dipping
Dripping
Brushing
Fliudised bed
Foaming
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11. • Spraying
Thin and uniform coating is required for certain
surface,spraying is useful.
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12. • Dipping
Dipping products in coating solution and then allowing
excess to drain.
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13. • Dripping
Applying in the form of large droplet size
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14. • Panning
This technology invoves a stainless steel pan that is enclosed
and perforated along the sidepanels.the coating is deliverd by a
pumb to spray guns .
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15. • Foaming
A foaming agent is added to the coating or compressed air
is blown in to the applicator tank .agitated foam applied to
commodities.
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16. • Fluidized bed coating
It can be used to apply a very thin layer onto dry particles of
small size.bakery products are commonly coated using this
techniques.
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17. MATERIALS
• Materials which can be used for manufacturing
the edible packaging materials:
• Protein-based:
- Gluten
- Collagen
- Zein
- Soy
- Casein
- Whey protein
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18. • Polysaccharide-based
- Cellulose
- Alginate
- Pectin
- Chitosan
- Starch
- Dextrin
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19. Lipid based
- Waxes
1-carnauba wax
2-beewax
3-candelilla
- Shellac resin
• These are main ingredients for edible packaging
materials.
• In addition to them some antimicrobial agents,
plasticizers and thickening agents are also used.
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20. PRINCIPLES OF FILM
FORMATION
• Cohesive forces between polymer molecules
• Adhesive forces between film and substrate
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21. FUNCTIONAL
PROPERTIES
Retard moisture migration
Retard gas permeability
Retard solute transport
Retard oil and fat migration
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22. Improves mechanical handling properties of
food
Retain volatile flavour compounds
Carry food additives
Enhance nutritive value of food
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23. SAFETY AND HEALTH
ISSUES
 An edible film to be used In food should be
generally recognised as safe (GRAS) by FDA.
 There should be a declaration about the type
of edible materials some individual are allergic
to certain polymers.
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24. ADVANTAGES OF EDIBLE
PACKAGING
Environment friendly, as fully consumed or
biodegradable.
Reduce the waste & solid disposal problems.
Enhances organoleptic properties like colour,
sweetness etc.
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25. Enhances nutritional values by supplymentation.
Individual packaging is possible for fruits like
strawberry.
It can be used as interface between the layers of
heterogeneous food to prevent deterioration.
Acts as carrier antimicrobial or antioxidant
agents.
It can be used as micro encapsulations of
flavouring agents.
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26. DRAWBACKS OF
EDIBLE PACKAGING
The edible wrapping would not be used alone
where unsanitary condition during food
handling can occur.
They would be used to wrap foods inside a
secondary synthetic package during food
distribution and storage.
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27. The new wraps are more expensive than
synthetic packages.
Development of off flavour.
Poor mechanical properties.
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28. IDEAS FOR FUTURE
Edible fruits and vegetables wraps that
enhance nutrition for food products could
make healthy foods more attractive to
consumers.
Edible film provide new flavor combination.
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29. CASE STUDY
1
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30. EDIBLE FILMS FROM
SEAWEED
(Kappaphycus Alvarezii)
• Ishak, A et al
• Received: 18 April 2014
• Accepted: 25 May 2015
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31. INTRODUCTION
• Focused on the development of edible seaweed
based films for application especially in food
industry.
• Seaweed derivatives such as alginate and
carrageenan have been widely used to form edible
films.
• To check feasibility of using seaweed directly to
produce edible film.
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32. MATERIALS AND
METHODS
Sample preparation
Dried seaweed Washed Soaked
Solvent
casting
Dried
Films
Peeled off
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33. • Conditioning
• Measurements of thickness
• Measurements of colour
• Measurements of transparency
• Solubility of edible films
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34. • Measurements of mechanical properties
• Measurements of water vapour permeability
(WVP)
• Measurement of oxygen permeability
• Elongation At Break (EAB)
• Surface morphology
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35. RESULTS AND
DISCUSSION
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36. Film showed homogeneous, uniform and
continuous surface without cracks and porous
structure by using SEM.
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37. 37
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38. CONCLUSION
• This study has demonstrated the feasibility of
using seaweed directly to produce edible film
instead of using extracts of seaweed (agar,
carrageenan or alginate).
• The developed film was transparent, flexible,
sealable, dissolvable and had substantial
mechanical strength to withstand stress during
handling.
• The film could be used in food industry 38
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39. CASE STUDY
2
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40. EFFECT OF GELATIN-BASED
EDIBLE COATINGS
INCORPORATED WITH ALOE
VERA AND BLACK AND GREEN
TEA EXTRACTS ON THE SHELF
LIFE OF FRESH-CUT ORANGES
• Mohsen Radi et al
• Received 30 June2016
• Accepted 25 August2016
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41. INTRODUCTION
• Controlling fresh quality and growth of
spoilage and pathogenic bacteria in fresh-cut
fruit industry and prevent nutrient loss.
• Edible coatings on fresh-cut fruits helps to
extend their shelf life.
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42. MATERIALS AND
METHODS
Materials
• Gelatin
• 2,6-dichlorophenolindophenol
• phenolphthalein
• NaOH
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43. • NaCl
• Microbial culture media of plate count agar(PCA),
• Yeast extract glucose chloramphenicol (YGC) agar
• Orange fruits (at commercial maturity)
• Aloe vera leaves
• Dried leaves of green tea and black tea
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44. Preparation of the Coating-Forming Solutions
• Aloe vera extract was obtained from fresh aloe
leaves or diluted 50:50 with distilled water (for
Aloe vera 50% treatment) to form half
concentration extract.
• Green tea and black tea extracts were prepared
from dried tea leaves
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45.  Uncoated sample which served as control
Orange slices coated with;
1) 1% gelatin
2) 1% gelatin+ 50% Aloe vera gel
3) 1% gelatin + 100% Aloe vera gel
4) 1% gelatin + 5% green tea extracts
5) 1% gelatin +10% green tea extracts
6) 1% gelatin + 5% black tea extracts
7) 1% gelatin + 10% black tea extracts
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46. Weight Loss determination
Measurement of Total Soluble Solids (TSS)
Titratable Acidity (TA)
pH
Measurement of visual colour
Microbiological evaluation
Sensory analysis
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47. RESULTS AND
DISCUSSION
• 50 and 100% Aloe vera coated slices as well as
control obtained the highest sensory scores
from the viewpoint of colour and aroma and
flavour.
• The highest overall acceptance was observed
in 50 and 100% Aloe vera samples followed by
10% green tea.
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50. 50
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53. CONCLUSION
• All of the gelatin-based coatings reduced
weight loss, ascorbic acid degradation, and
colour darkening.
• Coatings containing green tea and Aloe vera
extracts also preserved microbial quality,
whereas green tea was more potent.
• Sensory characteristics were highly retained by
Aloe vera coatings.
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54. GENERAL CONCLUSION
• Edible and biodegradable films offer alternative
packaging without environmental cost.
• These edible film coatings can act as efficient
moisture, oxygen or aroma barrier and reduce the
amount of packaging.
• It is the best option to protect our environment by
substituting it with polyethylene.
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55. THANK YOU
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