Improving the hydrophobic nature of biopolymer based edible packaging film: A review

Abstract

Biopolymer-based polymer compounds mainly protein and polysaccharide are commonly used in biodegradable packaging. Gelatin, cellulose, starch, chitosan, pectin, and alginate are widely used for producing biodegradable packaging films because of their nontoxicity and safety. However, some drawbacks need to be solved before employing them in food packaging, such as inappropriate wettability, low barrier properties, low mechanical properties and high moisture sensitivity. To overcome the hurdle, film-surface modifications with hydrophobic agents improve oxygen and carbon dioxide permeation while reducing moisture permeability. Some of the method used in tuning hydrophobicity is plasma treatment and coating, high pressure processing, electrospinning, etc. Additionally, hydrophobic coatings are applied on the inner surfaces of packaging films to minimize water losses, prevent leakages, and reduce spoilage and contamination of food. This article discusses the various methodologies in improving hydrophobicity for biodegradable packaging films by introducing hydrophobic agents and other active constituents to increase their functioning and intelligence.

Keywords: Edible film & coating; Hydrophobic films; Physical properties; Smart packaging; Strategies.