A PROJECT REVIEW REPORT

ON

Different Types of Coating Used in Food Packaging

Submitted in the partial fulfilment for the award of

Post Graduate Diploma in Packaging (Semester-I)
2022 – 2023

Submitted by
RITESH YUVARAJ BORASE
PG/M/22/011

Under the guidance of

Dr. BABU RAO GUDURI
Joint Director Training & Education Department
Indian Institute of Packaging,
Mumbai E-2, MIDC, Area, Andheri East, Mumbai 400 093

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 ACKNOWLEDGEMENT

I am privileged for conducting a research work on the topic ―Different types Of Caps And Closures,
and its Applications in packaging‖ in academic year 2022-23.

This project has exposed me towards the state-of-art technologies adopted in the industry. The hard
work and support from my guide Dr. Babu Rao Guduri (Joint Director of Indian Institute of
Packaging, Mumbai ) have helped me evolve through this project. I am greatly obliged to my guide
for his encouragement and support even under challenging situations. He was my inspiration who
showed and led me on the right path. His timely advice was valuable. He provided moral and
knowledge support which is a firm foundation for this project, along with his valuable time.

I would also be pleased to acknowledge Dr. Subodh. K. Juikar Indian Institute of PackagIing,
Mumbai for their constant encouragement.

Last but not the least; I would thank my parents, family members and friends for their priceless
support throughout.

RITESH YUVARAJ BORASE

PG/M/22/011

38TH BATCH

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 Index

No TOPIC Page No.

1 Abstract 4
2 Introduction 5
3 Why coatings in packaging 6
4 Types of coatings 7
5 Literature review 10
6 references 17

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 Abstract

During recent years the market for convenience foods has grown rapidly. More and more
consumers prefer ready-to-use products because of their advantageous minimal input of time
and effort. The increasing awareness of health means there is a need for nutritious, high
quality ready meals. It is important to understand the crucial factors for food packaging for
ready to use food, namely food safety and quality. Packaging concepts have focused on
preventing microbial growth, so protecting consumers from food-borne diseases. The
combination with canned, retort and aseptic packaging showed improvements and
prolongation of the shelf life. Due to technological developments, the packaging industry is
continuously coming up with innovative packaging. Innovative packaging may add value to
the products if it's meets a need such as pollution control, recyclability, tamper proofing,
childproofing, easy to open, easy to store and easy to carry. The advance in food technology
and Packaging Technology have made it possible to extend the shelf life of these products
up-to a few years Packaging design plays an important role in product innovations and
product marketing. This is being driven by ecological challenges, policy, and consumer
demands In this project the review of Packaging of ready to use food products, Shelf-Stable
convenience food and Frozen convenience food ,material requirement ,selection criteria ,This
can help to better understanding about Packaging of Ready to Use Food products.

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 INTRODUCTION
During the past 10 years, the processed food scenario in many developing countries including
India has undergone a phenomenal change. A number of convenience foods have been
introduced in the market, and these foods are becoming a part and parcel of our daily life.
With the changing socio-economic pattern of life, and the increasing number of working
couples, convenience foods that save the time, labour and the drudgery of cooking, for the
housewife, are becoming popular. These foods have extended shelf life and are available off
the market shelves. The Food Agricultural Organization of the United Nations predicts a
world population of 9.2 billion by the year 2050. And by the same year the urban population
will increase to 70% . Due to the baby boom after the Second World War, the percentage of
people older years in Europe will increase to 26.9% by 2050. Concomitantly, consumer
demand for convenient foods is changing. The modern fast-paced way of life means that
more and more consumers are wanting to buy foods which are already prepared. Indeed,
ready-to-use food products are becoming even more popular because their convenience and
the little time required for preparation. Convenience foods must be easy to handle (in terms of
the packaging), have fresh appearance, be safe from a microbiological point of view and the
food should of course have a pleasant taste during the whole shelf life. The growing
awareness of human health is putting greater demands on the packaging industry. Minimally
processed fruits and vegetables are becoming more popular. Due to their essential vitamins,
minerals, and fibre’s, ready-to-eat fruits and vegetables will become even more important in
the coming years. Additionally, for elderly people they can provide great health advantages.
Ready to use meals in general benefit older people because they allow them to live
independently for longer and to live on their own, due to the easy handling of the food
products and the nutritious ingredients.

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 WHY COTINGS IN PACKAGING

The coating is a process of applying a liquid form / molten form of the solution onto the
moving substrate. Common film substrates used in flexible packaging and food packaging
include PE, PP, and PET. In addition, paper substrate and aluminium foils are commonly
used. The main benefit and purpose of the coating are to enhance the physical properties of
the packaging such as transforming the packaging into a better barrier towards external
factors to increase product shelf life. Another benefit and purpose of coating for packaging
are to enhance the aesthetic presentation of the packaged product to increase consumer
purchasing preference.Barriers prevent interchanging actions between packed food products
and their environment This can be anything from dust, contamination, light, mechanical
impact, gas, and moisture to aromas. The food product itself also may influence its direct
environment when it is spicy or contains essential oils or aggressive ingredients.Packaging
materials can provide these necessary barriers and protect and preserve our food, but all have
their specific properties. Glass is transparent and is an excellent barrier material, but it's less
good against light, and it breaks under high impact. Aluminium foil is a very good barrier
against moisture, gases, contamination, and light, but it provides very little protection against
mechanical impact and is very brittle.Plastic films are very flexible and offer medium
protection against moisture, gases, and aromas. However, consumers expect not only product
protection from packaging, they want to see the food they buy; they want it to be safe to eat;
they want it to stay fresh for a longer period; and above all, they want it to be
tasty.Furthermore, the consumer demands certain convenience properties of the packaging,
i.e., it must be easy to transport and easy to open. All these requirements should be combined
in one-and-the-same packaging.

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 4. Types of coatings

1. Dispersion barrier
 Dispersion is a new barrier option without the traditional coating layers. Good sealing
properties secure performance in use. The surface is finished with water-based
dispersion technology. That makes the board liquid and grease resistant during its use
while it breaks down in a recycling process like paper, providing high yield of
recovered fiber when products are recycled.
 Typical end uses: Grease resistant board for short food contact applications including
fast food and dry food packaging.

2. Green PE coating
 PE Green is a fully renewable option to traditional PE (polyethylene) and provides
excellent humidity protection. PE Green is made of renewable, plant-based raw
material, so you get a barrier packaging that is 100% renewable as well as recyclable.
In converting, it performs the same way as PE and is therefore easy to introduce to
production by customers. Typical end uses: drinking cups and packages for frozen
food, ice cream and yoghurt. HDPE-coated paperboard for moisture-sensitive dry
foods.

3. PE coating
 PE, or polyethylene, is the most commonly used barrier coating. Polyolefin barriers,
such as LDPE and HDPE polymers, provide excellent humidity protection.
 Typical end uses: drinking cups and packages for frozen food, ice cream and yoghurt.
HDPE-coated paperboard for moisture-sensitive dry foods.

4. Biodegradable coating “Bio”

 Biodegradable coatings are tailor-made polymers offering humidity, oxygen and
grease barriers and sealability. Our biodegradable coatings are compostable.
However, the biopolymer-coated paperboard can be easily recycled, too, which is
usually the preferred end-of-life option.
 Biopolymers can be produced from natural crops or from fossil raw materials. But the
key is that in the end the biopolymer-coated paperboard breaks down to humus and
CO2. If you choose our biopolymer-coated paperboard, you get a product that is
recyclable or it can be collected among other compostable waste that goes into
industrial composting.Hardly any application exists where a traditional PE coating
could not be replaced by our biopolymer coating! Typical end uses: drinking cups,
plates, trays and cartons for fresh foods, salads, sandwiches and dairy products.

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5. PET coating
 PET provides a barrier and performs other functions. Black or white PET coatings
that provide heat resistance act as an excellent grease barrier and possess solid WVTR
(water vapour transmission rate) properties.
 Typical end uses: oven able trays, reheatable product packages and bakery products.

6. PP coating
 PP or polypropylene coating offers heat resistance for microwave oven and is also
suitable for deep freezing. Good sealing properties secure performance in use.
 Typical end uses: cups and trays for microwave oven and frozen food.

7. High-barrier coating “Barr”

 Our patented high-barrier coating consists of a multilayer EVOH and PE polymer
structure. It provides excellent oxygen, humidity and aroma protection. The high-
barrier coated boards and papers are also greaseproof.
 Typical end uses: delicate foods, chocolate, cereals and dairy products. Dry foods,
such as sweets, savoury and processed snacks, coffee and tea, milk and cocoa
powders. Liquid products, such as juices, soft drinks, green tea, water, soups, desserts
and wines.

8. High-barrier coating “Oxy Barr Al”

 Oxy Barr Al provides oxygen barrier. It has aluminium lamination on one side and
optional PE coating on the printing side of the board.
 Typical end uses: coffee and other very sensitive foodstuffs.

9. Silicon oxide
Silicones offer a range of silicones designed to be applied on one or both sides of a paper
or film substrate. Also known as silicone coated release liners, they are used to protect
sticky surfaces and to ease their handling. Release liners are used in a wide array of
markets and applications where it is critical to achieve a perfect coating to protect and
deliver materials such as pressure sensitive adhesives (PSA) used in tapes and labels to
their end destination. Beyond protection of self-adhesive or sticky materials they are also
fantastic process aids and are used to enable casting and composite production processes
and offer non-stick hygienic solutions for cooking and baking.

10. Aluminum oxide barrier coatings

AlOx coating is the application of a thin and highly transparent coating of aluminium
oxide on packaging films that gives the materials extremely high moisture and gas barrier
properties that rival those of aluminium foils and metalized Films. It is the only truly
high-barrier flexible packaging material available that is transparent and allows the
packaged product to be clearly visible.This not only provides a big marketing plus but
also facilitates operations like optical scanning/inspection and metal detection during and
after the packaging process, something that is not possible with aluminium foils or
metalized Films.The levels of barrier available from Alox Coated Films are far superior to
those provided by other transparent flexible packaging materials like PVDC-based
structures and EVOH coextrusions. Furthermore, moisture and gas permeabilities are not

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 affected by high levels of temperature or relative humidity and are independent of the
base film thickness thus enabling maximum downgauging of packaging materials. An
important feature of Alox Coated Films is that they are microwavable, which aluminium
foils and metalized Films are not. As they can be retorted as well, this makes them ideally
suited for the packaging of processed foods that can be microwave heated or cooked in
the pack itself before consumption.

11. Silicone release coatings for eco-friendly baking and cooking liners
Reliable and consistent release force Excellent adhesion to glassine, parchment papers, or
hybrid papers commonly used in the food industry are suitable for both single use and
multi-use bakery market Water repellent, greaseproof, high temperature resistant, non-
stick coatings with a range of release values to handle a variety of recipes, including those
with high fat content Good machinability, fast cure, and low dusting for high-speed paper
coating operations to maximize throughput Compatible with most on-line and off-line
coating processes.

12. SiOx Barrier coatings

In cans and glass jars, the moisture and oxygen barriers are provided by the dense nature of the
material. With thin plastic films, the situation is different. The molecular structure of polymer plastic
films is in the form of chains, oriented like a grid. The more these chains are linked together, the better
the barrier will be.Although not visible to the human eye, there are still many tiny holes through which
gas and moisture molecules can permeate. The finer the mazes of the grid, the better the barrier will be.
An SiOx coating on top of this grid closes the tiny holes and gaps and will form an even, smooth, and
almost impermeable layer In this way, it offers a high barrier against gases, aromas, and water
vapor.An SiOx coating can be applied to various types of substrates. One particular coating, Ceramis,
comprises a thin inorganic layer of silicon oxide that has been evaporated in a vacuum environment to
substrates like polyethylene terephthalate (PET), oriented polyamide (OPA) and biaxially oriented
polypropylene (BOPP). The solid silicon oxide is heated by an electron beam and sublimates, then the
vapor condensates, forming a very thin barrier layer on the film that is conveyed on a cooling roll . The
thickness of the crystal clear, thin layer is between 40 and 80 nanometers according to the
application.When used in packaging applications, it's necessary to convert the SiOx film to a laminate
in order to protect the SiOx coating from mechanical damages during further processing. The
lamination substrate enhances the moisture and oxygen barrier of the structure.

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 5. Literature review

5.1 Gelatin-Based Films and Coatings for Food Packaging Applications

This review discusses the latest advances in the composition of gelatin-based edible films and
coatings, including nanoparticle addition, and their properties are reviewed along their potential
for application in the food packaging industry. Gelatin is an important biopolymer derived from
collagen and is extensively used by various industries because of its technological and functional
properties. Nowadays, a very wide range of components are available to be included as additives
to improve its properties, as well as its applications and future potential. Antimicrobials,
antioxidants and other agents are detailed due to the fact that an increasing awareness among
consumers regarding healthy lifestyle has promoted research into novel techniques and additives
to prolong the shelf life of food products. Thanks to its ability to improve global food quality,
gelatin has been particularly considered in food preservation of meat and fish products, among
others.

Gelatin-based edible films and coatings have already been proposed to protect, maintain
or extend the shelf-life of food products. Factors that should be considered when designing this
type of system include the chemical nature of food, controlled release mechanisms, food
organoleptic characteristics and additive toxicity, storage and distribution, physical and
mechanical properties of packaging materials and regulations to be applied in this framework.
Consequently, different types of additives could be added to improve or modify the final
properties in order to achieve suitable gelatin-based films or coatings for food packaging. Recent
studies have focused on interesting techniques to develop active packaging films and coatings,
including antimicrobial, antioxidant and other agents which can enhance the biological features of
food. These components are usually essential oils or extracts obtained from plants and spices
which exhibit antimicrobial and antioxidant properties. In order to reduce the use of synthetic
chemical additives in the food industry, the use of natural food additives with antimicrobial
and/or antioxidant properties without negative effects on human health has increased in the last
years. These natural additives are able to prevent or reduce the deterioration of food caused by
oxidation or microbiological effects, thus helping to preserve and extend food shelf-life .

Antimicrobial Agents- The use of antimicrobial additives in gelatin-based films or

coatings for food packaging applications is a promising area, with the main goal being the
prolongation of food shelf-life based on retarding deterioration mechanisms inside the package by
using natural additives. A wide range of agents with antimicrobial properties has been proposed,
e.g., organic acids, bacteriocins, spice extracts, thiosulphates, enzymes, proteins, isothiocyanates,
antibiotics, fungicides, chelating agents, parabens and metals . The research in this field is
focused on the search for natural compounds to be used in active packaging formulations as
substitutions for synthetic additives. As a result, many studies have been performed to propose
the use of compounds obtained from natural sources with antimicrobial characteristics (Table 1).
These additives can be obtained from different sources, including plants, animals, bacteria, algae,
fungi and by-products generated during fruit and vegetable processing.

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Regarding meat products, gelatin has been used blended with chitosan as a coating to reduce
colour deterioration from red to brown as a consequence of a gradual accumulation of
metmyoglobin in the meat’s surface, mainly due to oxygen exposition and lipid oxidation of beef
steaks Aside from meat and fishery products, other food products are also susceptible to be
coated or packaged into gelatin-based solutions or films. Potential applications of gelatin edible
films in the food industry may include the transport of gases (O2 and CO2), water vapour, and
flavours for fruits and vegetables The use of gelatin-based edible films and coatings represents a
stimulating route for creating new food packaging materials. Due to the hygroscopic properties of
gelatin, some research studies have been conducted to evaluate the overall effect of the addition
of different substances such as crosslinkers, strengthening agents, plasticizers or additives with
antimicrobial or antioxidant properties to gelatin-based products to improve the functional
properties of gelatin-based edible films and the shelf-life of food products

5.2 A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and

Their Food Packaging Applications

Films and coatings are types of packaging materials used widely in the food industry for a variety
of purposes. For example, they serve as protection against physical, chemical, as well as
biological damage to food. They are also helpful in preventing the loss of aroma, flavor,
antimicrobials, and antioxidants . They prevent oxygen, carbon dioxide, and moisture loss, and
are hence helpful in increasing the shelf life of food and improving the mechanical integrity and
handling characteristics of food . The production and usage of petroleum-based polymer-
generated plastic for manufacturing coatings and films have increased over recent decades.
According to Derraik et al. (2002), plastic can be defined as a synthetic or semisynthetic organic
polymer having good barrier properties against moisture, oil, and gases, with strength
characteristics and good resistant properties against stress and corrosion [3]. It is cheap,
lightweight, and easy to carry and handle, making it highly convenient for daily use. Due to its
abundant usage in various applications, the plastic industry in India is worth between 3000 and
4000 crores [4]. It is believed that half of all plastic products which are used in the food industry
such as cutlery, plastic bags, coatings, and packaging material, are designed to be thrown away.
Moreover, the world production of plastics grew from 1.5 million metric tons in 1950 to 359
million metric tons in 2018 [5]. According to Sabbah et al. (2017), more than 35 million tons of
waste derived from various plastic products.

The efficiency of a coating depends on the method used to coat fruits, vegetables, and other foods
. The techniques used for this (dipping, spraying, etc.) are determined by the type of the food to
be coated, its surface qualities, and the coating’s objective. The adhesion process, which involves
diffusion between the surface area of the food product and the coating solution, follows the
coating operations [135,199]. Surface tension, density, shape, size, coating thickness, and other
physical factors, as well as food product attributes, influence coating methods . Coatings are
applied on food in the form of liquid suspensions, emulsions, powders, and other forms. Drying,
heating, chilling, and coagulation processes are used to change the covering layers of food
ingredients . Dip Coating Dipping is the most popular way of coating a food product, which
involves forming a thin film on the surface that works as a semipermeable membrane to control
moisture loss and gas transmission . Food products are dipped in a prepared film formation
solution to cover the surfaces of fruits, vegetables, and meat products in this method. This process
is divided into three phases.

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Immersion and dwelling: This involve immersing the substrate at a steady speed in the prepared
coating solution to ensure complete interaction between the coating solution and the product’s
surface. Evaporation: The component’s coating composition must be diluted. After dilution, a
considerable amount of residual material of the coating is formed. After the solvent has
evaporated and the extra liquid has been removed, a thin film is produced . Deposition: In this
step, the precursor solution of the thin layer is formed on the surface of food products such as
fruits, vegetables, and meat products by deposition. In a past study, dipping techniques were
utilized to improve the shelf life and appearance of fruits and vegetables, as well as other food
products . Because the dipping procedure is usually relatively short, the evaporation of solvents
from the coating and crosslinking solutions is overlooked. The dipping and draining times vary
by study, although they usually last 30 s to 5 min. The method’s key benefit is that it coats the
entire surface, even if it is intricate or rough . The dipping method is extensively used to coat
fresh vegetables with edible coatings.

In general, fruits and vegetables are submerged for 5–30 s in the edible coating formulation,
Materials 2022, 15, 5899 18 of 38 and most fruits are simple to coat. Dipping freshly cut fruit in
an antimicrobialcontaining aqueous solution is the most effective technique to increase microbial
stability. The most frequent way to prevent fresh fruit from browning is to use antioxidant
treatments as dips after peeling and/or cutting . Chitosan coating is carried out on frozen salmon
fish using the dipping method. This coating prevents pathogenic bacteria from growing and
extends the shelf life of the fish. Spray Coating The spraying method is commonly utilized in
industries on a broad scale due its low cost and high quality of end product . In this method, a
liquid solution is applied onto food products by spraying. The liquid solution is converted into
small droplets when it is sprayed. These droplets will have larger surface area for the same
amount of liquid solution. As a result, droplets will cover a larger portion of the substance . With
the use of nozzles, the spraying system distributes the coating solution by forming droplets over
the specified food surface area. Because of the high spraying pressure (approximately 60–80 psi),
the spraying technique requires less coating material to obtain effective coverage . Furthermore, a
thickness of 30 μm was best for guaranteeing that water vapor and mechanical qualities were
maintained, and therefore this parameter must be carefully controlled . This approach can be
classified into the following types based on how the droplets form.

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5.3 Coating on Food Surfaces
Food coatings have different functions. They are a barrier that limits the contact of the product
with the environment, modifies the functional properties of foods, and contributes to the control
of the surface moisture preventing the agglomeration, adhesion, or disintegration of food. The
substances used mainly as coatings in solid foods are mono and disaccharides, modified starches,
polyalcohols, silicates, and other anti-wetting coatings.
Novel techniques include the development of edible coatings. These act as a layer that limits the
gaseous exchange between the food and the environment, generating a modified atmosphere.
Edible coatings are composed basically of polysaccharides and/or proteins that have limited
control of gas exchange and lipids that limit the loss moisture. Furthermore, to increase its
protective effect and control release, nanostructured systems have been used; these include
nanocomposites of organic and inorganic materials that exhibit a wide range of possibilities that
are necessary to explore with the purpose of increasing the shelf life, security, and safety of
minimally processed food or to reduce energy by refrigeration and the use of plastic polymer
packaging, thus reducing pollution. Edible coatings can be prepared with by-products such as the
peels, seeds, and wastes of pulp of fruit that are rich in antioxidants, pigment, volatile
compounds, and antimicrobial substances.

5.4 Review on Polysaccharides Used in Coatings for Food Packaging

Papers
Food packaging coatings are very important, as they provide a physical protection barrier for food
products during storage and transportation, maintain food safety in a way that satisfies industry
requirements and consumer desires, and minimize environmental impact by reducing food waste.
Paper based materials have been used for packaging of fluids and greasy foods since the 1880s.
During the 1970s–1980s, when plastics were introduced into food packaging, paper-based
materials lost their importance, being replaced in many uses. Recently, packaging trends are
dominated by sustainability action, largely fuelled by rising anti-plastic sentiment, and studies are
focused on green packaging based on renewable resources that are recyclable, biodegradable
and/or compostable [1]. The attention on environmentally friendly alternatives prompted the food

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packaging industry to search for an alternative reliable and sustainable coating product, both for
support materials and for polymeric ones.

From this perspective, paper appears as the ideal packaging material, having the advantages of
high recyclability, biodegradability and compostability from renewable raw material, in
comparison with petroleum based packaging. Polysaccharides are carbohydrates polymers
consisting of repeating units of monosaccharides (hundreds and thousands) linked by glycosidic
bonds and formed by the condensation of monosaccharide residues through hemiacetal or
hemiketal linkages. The polysaccharides can originate from higher photosynthetic plants, marine
biomass, bacteria or fungi [9–12]. At the cellular level, polysaccharides represent the reserve
compounds in cytoplasm, or structural components of the membrane and cell wall of organisms
[13,14]. They are biocompatible, biodegradable and non- Coatings 2020, 10, 566 3 of 24 toxic
towards living organisms. These characteristics give them the potential for broad applications
such as: medicine, drugs delivery and food packaging. In food packaging, polysaccharides have
the potential to be used as coating formulations for paper, edible coatings and films or to obtain
bioactive and sensor materials in active and intelligent packaging [15,16]. The most tested and
applied polysaccharides in the paper industry, that include coated paper for foods packaging, are
presented in Figure 1. When used in coatings or films for food packaging, polysaccharides
present some drawbacks, which are linked with their hydrophilic nature and crystalline structure,
i.e., low water resistance, poor barrier to water vapors, and properties dependence on the
environment humidity.

However, to achieve the molecular structures of interest it is very important that polysaccharides
be chemically modified and functionalized. In recent years, this has became a research topic and
area that has been extensively studied. In addition, many fibers, other biopolymers and
environmentally friendly nanomaterials are combined with polysaccharides to prepare novel
formulations with desired properties for food packaging, including coatings for paper/board
packaging. Sometimes it is necessary to have a combination of more than two packaging
materials to provide the best packaging solution for certain food products. Bio-polymer
composite coatings for paper represent a sustainable alternative, providing the opportunity to
obtain barrier properties (low oxygen and water vapor permeability) and specific functionalities
for a fully protective food packaging. The literature survey shows that polysaccharides are
promising candidates to substitute petroleum based polymers in coatings for food packaging
paper. These biopolymers are biodegradable, have high availability in nature, are non-toxic, and
have film forming ability and good affinity for paper substrate with positive effects on the
mechanical strength. Moreover, they can provide very good barrier to water, gases, aroma, and
lipids, and serve as a biopolymer matrix for incorporation of active agents for paper
functionalization. The main disadvantage of polysaccharides is their sensitivity to moisture that
limits their large-scale utilization in barrier coatings for paper. The presented review shows that
there has been intensive research regarding the chemical modification of polysaccharides, to
introduce hydrophobic groups in their structure that improve water resistance and rheological
properties when used in barrier coatings for packaging paper applications. Therefore, the finding
of an appropriate route for chemical modification—and the right combination of polysaccharides
with other biopolymers, nanofibers or nanofillers—will generate interest for the development and
application of these biopolymers in composite coatings for food packaging papers.

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5.5 State of the Art of Antimicrobial Edible Coatings for Food Packaging
Applications

The search for more natural and healthy food, based on minimally-processed, easily-prepared
and ready-to-eat fresh products, has resulted in an increase in consumer requirements for safe
and high-quality food. These new social trends joined with changes in the usual procedures to
make food processing faster and more efficient have caused a rising interest to obtain food
products with a longer shelf-life. These properties are directly related to the development of
new improved packaging materials, including active, intelligent and edible systems.
Food products are perishable by nature, as they can be subjected to degradation by many
different environmental effects, including contamination by bacteria and fungi. Therefore,
processed food requires protection from spoilage during preparation, storage and distribution
to improve shelf-life and quality. Many of these microorganisms, in particular pathogens,
could cause severe health problems to consumers, especially if food is handled and
distributed under inappropriate conditions. In addition, undesirable reactions can occur to
modify odor, flavor, color and textural properties in fresh food . Traditional preservation
techniques, such as heat treatment, salting or acidification, have been applied for a long time
by the food industry to prevent the growth of spoilage and pathogenic microorganisms in
food, but they often result in unacceptable losses in their nutritional value. However, new
strategies related to preservation techniques have been demonstrated to be more effective in
protecting food without hampering organoleptic and nutritional properties. This is
particularly the case for edible antimicrobial films and coatings that have attracted the interest
of researchers and the food industry in the last decade, since they can improve the safety,
quality and functionality of food products while inhibiting the growth of undesirable
microorganisms during storage, transportation and handling.

Antimicrobial edible films and coatings have demonstrated their ability to protect foodstuff
against spoilage and to decrease the risk of pathogens growth by controlling the diffusion and
gradual release of embedded antimicrobial agents onto the food surface . The selection of the
most adequate antimicrobial agents is based on the consideration of their effectiveness
against the target microorganisms, as well as their possible interactions with the film-forming
polymers and the packaged food. These interactions can modify the antimicrobial activity and

15
their own film characteristics, constituting key factors for the development of antimicrobial
films and coatings.

This review underlines the most recent trends in the use of new edible coatings enriched with
antimicrobial agents to reduce the growth of different microorganisms, such as Gram-
negative and Gram-positive bacteria, molds and yeasts. The use of antimicrobials obtained
from natural sources is one of the consequences of the rising consumer interest for healthy
foods free of chemical additives. Among them, it is worth noting that organic acids and their
salts (lauric, acetic, sorbic, citric, benzoic or propionic acids), spices and herb-derived
compounds (essential oils and their main components), chitosan and natural antimicrobials
obtained from bacteria, such as nisin, pediocin, natamycin or reuterin, have been recently
proposed as antimicrobial agents for edible coating formulations.

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 References

1. https://www.pffc-online.com/coat-lam/coatings/8832-siox-barrier-benefits-1001
2. https://www.elkem.com/silicones/offer/papers-films-coatings/release-coatings/bakery-
food/#:~:text=Silicone%20emulsion%20systems%20can%20be,from%20sticking%20to%20
pan%20liners.
3. Gelatin-Based Films and Coatings for Food Packaging Applications.
4. A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their
Food Packaging Applications.
5. Coating on Food Surfaces.
6. Review on Polysaccharides Used in Coatings for Food Packaging Papers.
7. State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications.

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