Gels,
Journal Year:
2024,
Volume and Issue:
10(5), P. 340 - 340
Published: May 17, 2024
Edible
hydrogel
coatings
or
films
in
comparison
to
conventional
food
packaging
materials
are
characterized
as
thin
layers
obtained
from
biopolymers
that
can
be
applied
enveloped
onto
the
surface
of
products.
The
use
lipid-containing
materials,
primarily
edible
protective
for
applications,
is
recognized
their
excellent
barrier
capacity
against
water
vapor
during
storage.
With
high
brittleness
waxes
and
oxidation
different
fats
oils,
highly
stable
agents
desirable.
Jojoba
oil
jojoba
shrub
an
ester
long-chain
fatty
acids
monovalent,
alcohols,
which
contains
natural
oxidants
α,
β,
δ
tocopherols;
therefore,
it
resistant
shows
thermal
stability.
production
involves
solvent
evaporation,
may
occur
ambient
controlled
drying
conditions.
study
aimed
determine
effect
conditions
(temperature
20
70
°C
relative
humidity
30
70%)
addition
at
concentrations
0,
0.5,
1.0,
1.5,
2.0%
on
selected
physical
properties
based
whey
protein
isolate.
Homogenization
resulted
stable,
film-forming
emulsions
with
bimodal
lipid
droplet
distribution
a
particle
size
close
3
45
µm.
When
higher
temperatures
were
used,
time
was
much
shorter
(minimum
2
h
temperature
30%)
more
compact
structure,
lower
content
(12.00-13.68%),
better
mechanical
resistance
(3.48-3.93
MPa)
observed.
optimal
50
air
30%
over
h.
Increasing
caused
noticeable
color
changes
(total
difference
increased
2.00
2.43
2.58
3.04
°C),
improved
elasticity
(the
highest
60
48.4
101.1%),
reduced
permeability
9.00·10-10
6.35·10-10
g/m·s·Pa)
analyzed
films.
observations
scanning
electron
micrographs
showed
heterogeneity
film
irregular
droplets
matrix.
Journal of Food Processing and Preservation,
Journal Year:
2025,
Volume and Issue:
2025(1)
Published: Jan. 1, 2025
Rising
environmental
concerns
have
forced
many
industries
to
seek
more
environmentally
friendly
processing
methods
and
safer
material
alternatives.
This
review
explores
eco‐friendly
coating
techniques
for
extending
the
shelf
life
of
fruits,
aiming
at
reducing
stressors
improving
ecological
sustainability.
The
paper
evaluates
traditional
innovative
methods,
including
active
passive
altered
environments,
edible
coatings,
3D
food
printing,
nanotechnology.
overview
highlights
benefits
these
in
maintaining
freshness,
cutting
waste,
enhancing
quality
through
entire
supply
chain.
Additionally,
analyzes
safety
impact
coatings
compared
conventional
counterparts.
findings
underscore
importance
sustainable
practices
production,
emphasizing
need
informed
decisions
that
promote
consumer
welfare
concludes
with
a
call
further
research
into
biodegradable
materials
focusing
on
nutritional
value,
spoilage,
integrating
technologies
preservation.
Multilayer
packaging,
extensively
used
in
the
food,
beverage,
and
cosmetics
industries,
offers
excellent
protection
durability
by
combining
materials
such
as
paper,
plastic,
aluminum.
However,
its
complex
structure
creates
significant
challenges
recycling,
particularly
separating
layers.
This
review,
conducted
through
a
scoping
analysis
of
peer-reviewed
literature
obtained
from
databases
Google
Scholar,
PubMed,
ResearchGate,
reviews
limitations
current
recycling
technologies,
including
mechanical,
chemical,
solvent-based,
enzymatic
methods
highlights
experimental
potential
microbial
degradation
future
solution.
It
also
explores
innovative
approaches,
upcycling,
biodegradable
alternatives,
split-layer
which
reduce
adhesive
use
simplify
recycling.
Legislative
frameworks
policy
incentives
are
analyzed
to
underscore
their
role
driving
technological
advancements
fostering
industry
collaboration.
Findings
emphasize
absence
fully
viable
solution
with
regard
for
multilayer
packaging
under
existing
economic
constraints.
Although
“Design-for-Recycling”
emerging
offer
promising
long-term
strategies,
temporary
measures
advanced
incineration
or
regulated
landfilling
may
still
be
required.
Moving
forward,
innovation
supported
robust
policies
collaborative
efforts,
is
essential
align
global
sustainability
goals
contribute
development
circular
economy.
