Plant gums as the functional compounds for edible films and coatings in the food industry: A review
Arezou Khezerlou, Hajar Zolfaghari, Seyed Alireza Banihashemi, Samira Forghani, Ali Ehsani
Abstract
The application of petroleum polymers and plastics in food packaging is exhibiting an increasing trend, due to low price and desirable characteristics. Nevertheless, these polymers are nonbiodegradable, nonrenewable, and require landfills. Edible polymers are suitable alternative for synthetic polymers, which can be consumed by animals or human beings without health risk. Edible packaging can protect the foodstuff from microbial and chemical deterioration during storage and distribution, which can lead to extend the quality and safety of packaged food. The plant gums as natural polymers are able to form films and coatings with good barrier properties against the transfer of gases such as oxygen, carbon dioxide, and moisture. This review summarized the production and characteristics of novel edible films and coatings based on plant gums such as tree exudate, seed, and tubers.