Recent Advances on Edible Films Based on Fruits and Vegetables-A Review

Area of Science:

• Food Science
• Materials Science
• Sustainable Packaging

Background:

• Traditional food packaging relies on petroleum-derived polymers, raising environmental concerns due to nonrenewability and non-biodegradability.
• There is a growing demand for sustainable and eco-friendly packaging solutions in the food industry.

Purpose of the Study:

• To review the development of edible films derived from fruits and vegetables.
• To analyze the role of film components, production methods, and properties of these novel packaging materials.

Main Methods:

• Chronological review of literature on fruit and vegetable-based films.
• Examination of production techniques and characterization of film properties.
• Comparison of edible films with conventional synthetic packaging.

Main Results:

• Edible films from fruit and vegetable sources (purees, pomaces, extracts) demonstrate promising physical-mechanical, sensory, and nutritional characteristics.
• The composition of film components significantly influences the final material properties.
• Production methods vary, impacting the technical feasibility and scalability.

Conclusions:

• Edible films represent a viable green alternative to synthetic food packaging.
• Further research is needed to optimize production and fully understand the advantages and limitations of fruit and vegetable-based edible films.