Food MArketing & Technology In India Food Marketing & Technology In India Vol 10 | Page 41

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substances but provides barriers to
oxygen & carbon dioxide. On the other
side, lipid films are prepared from
waxes fatty acids, sucrose fatty acid
esters, acetylated monoglycerides and
like materials. Unlike hydrocolloid
films, they provide barriers to water
vapour but lack structural strength
& durability. They also add gloss to
the product. Composite films may
include application of any one or both
of lipids and hydrocolloids. Like,
lipids they may provide a barrier
to water vapor movement and
hydrocolloids provide mechanical
strength and supporting matrix.
Therefore, the film has both
properties and provides better results
as compared to that of hydrocolloids
and lipid films. Another example
of composite film is casein and
acetylated
monoglycerides.
They
are effective barriers to water loss in
fruits and vegetables. Edible coatings
reduce water loss and protect against
contamination. They also reduce gas
diffusion and improve mechanical
integrity. It encapsulates aroma
compounds, pigments, antioxidants,
vitamins etc. Common edible coatings
are nutre seal (modified cellulose
polymers), waxes, long-chain fatty
acids like paraffin, pro-long (sucrose
polyesters of FA + Na salts of CMC)
etc.
Conclusion
Thus, it may be concluded that
advanced packaging like active
packaging, CAP, MAP, and edible
films are getting popularized in the
market as they resolve the problems
of consumers and add more nutrition
to their foods. But, more advancement
is needed to make them resistible of all
environmental factors. Researchers are
looking forward in this area to prepare
more effective, convenient and smart
packaging which is consumers’ first
choice.
* Dr Tanu Jain is an assistant professor at
the Amity Institute of Food Technology,
Amity University, Noida, UP.