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Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review

Mohamed, Salah A.A., El-Sakhawy, Mohamed, El-Sakhawy, Mohamed Abdel-Monem·2020·Carbohydrate Polymers
DOI 10.1016/j.carbpol.2020.116178
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Abstract

Polysaccharides, such as pectin, starch, alginate, carrageenan, and xanthan gum, have been used as biopolymer materials to create coatings and edible films to reduce traditional plastic packages. Petrochemical polymers, extensively used for food packaging, are non-renewable and non-biodegradable and need landfills. Thus, there is a requirement to find alternative packaging materials that are easily degradable and renewable. Natural edible polymers are the materials made from natural edible constituents that can be consumed by animals or human beings with no health risk. Since they are directly consumed with food, nothing is left for disposal. Polysaccharides, Protein and Lipid-Based Natural edible polymers are used to make coatings and edible films surrounding the surface of the food. These natural edible polymers are generally categorized into polysaccharides, lipids and proteins. This review article summarizes the importance of various natural polymers used for making coatings and edible films.

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Cited by

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Metadata

Authors
Mohamed, S. A. A., El-Sakhawy, M., & El-Sakhawy, M. A.-M.
Venue
Carbohydrate Polymers
Publisher
Elsevier BV
Published
2020-06
Volume
238
Pages
116178
ISSN
0144-8617 (ISSN-L)
DOI
10.1016/j.carbpol.2020.116178
OpenAlex
W3012826193
Cited by
1,037
References
2
FWCI
32.45
Type
journal article
Language
en
Open access
closed
Licence

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CoChat. (2026). Citation check: Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review. https://app.cochat.ai/papers/10.1016/j.carbpol.2020.116178
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Mohamed, S. A. A., El-Sakhawy, M., & El-Sakhawy, M. A.-M. (2020). Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review. Carbohydrate Polymers. https://doi.org/10.1016/j.carbpol.2020.116178

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