Food packaging by adding essential oils and vegetable oils in edible films and coatings

Document Type : Scientific Paper

Authors

1 Department of Horticultural Science and Engineering, Faculty of Agriculture, Birjand University, Iran

2 Department of Horticultural Science and Engineering, Faculty of Plant Production, Gorgan University of Agricultural Sciences and Natural Resources

3 Department of Fisheries, Faculty of Animal Science and Fisheries, Sari University of Natural Resources Agricultural Sciences, Iran

Abstract

Increasing environmental concerns about the use of packaging materials based on petroleum-derived polymers in the food industry have encouraged researchers to produce edible food packaging materials from renewable sources. Edible films and coatings based on biopolymers can be used as biobased packaging materials to increase the shelf life of food products. However, their poor mechanical properties and high permeability to water vapor limit their practical application. In this regard, vegetable oils, as natural additives, have a high potential to overcome some shortcomings related to the performance of food packaging materials. Vegetable oils can improve the antioxidant and antimicrobial properties of packaging. In addition, the combination of vegetable oils can significantly improve the performance of food packaging materials in preserving and improving the quality characteristics of different food products.

Keywords

Main Subjects


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Volume 15, Issue 60 - Serial Number 60
Serial number 60, winter 2025
March 2025
Pages 59-68
  • Receive Date: 18 September 2024
  • Revise Date: 12 November 2024
  • Accept Date: 25 November 2024
  • Publish Date: 15 March 2025