Tren Kemasan Edible Sebagai Kemasan Pangan Terkini Dan Masa Depan
The Tren Of Edible Film As Food Packaging For The Present And Future
DOI:
https://doi.org/10.37195/arview.v3i1.792Keywords:
Kemasan edible, komposit, film-pelapis, masa simpan, mutu panganAbstract
Kemasan edible berperan penting dalam melindungi produk pangan dari kerusakan fisik, mekanis, kimiawi, dan mikrobiologis dengan menciptakan penghalang (barrier) terhadap oksidasi, air, dan mengendalikan aktivasi enzim. Penggunaan agen aktif seperti ekstrak tumbuhan, minyak esensial, penghubung silang, dan bahan nano dalam kemasan edible memberikan peningkatan mekanik, fisik, penghalang, dan sifat-sifat lain dari bahan yang dapat dimakan bersama produk pangan. Kemajuan dan tren terkini dalam pengembangan kemasan edible komposit (biner dan terner) untuk aplikasi pangan dari beberapa jenis bahan aktif seperti minyak atsiri, ekstrak tumbuhan, bahan pengikat silang, dan bahan nano serta efeknya terhadap produk pangan. Konsep studi komprehensif yang diperlukan untuk mengembangkan lapisan dan film kemasan edible untuk aplikasi pengemasan pangan ramah lingkungan, serta tantanganya terkait penerimaan konsumen dan persyaratan peraturan kemasan edible komersial. Penelitian lebih lanjut terkait peningkatan kemasan edible komposit (biner dan terner) sebagai kemasan masa depan perlu dikaji secara intensif dan berkelanjutan.
References
Abdullah, Cai, J., Hafeez, M. A., Wang, Q., Farooq, S., Huang, Q., Tian, W., & Xiao, J. (2022). Biopolymer-based functional films for packaging applications: A review. Frontiers in Nutrition, 9(August), 1–20. https://doi.org/10.3389/fnut.2022.1000116
Adeyeye, S. A. O. (2019). Food packaging and nanotechnology: safeguarding consumer health and safety. Nutrition & Food Science, 49(6), 1164–1179. https://doi.org/10.1108/NFS-01-2019-0020
Akili, M. S., Ahmad, U., & Suyatma, N. E. (2012). Karakteristik Edible Film dari Pektin Hasil Ekstraksi Kulit Pisang. Jurnal Keteknikan Pertanian Tropis Dan Biosistem, 26(21), 39–46.
Barbosa, C. H., Andrade, M. A., Vilarinho, F., Fernando, A. L., & Silva, A. S. (2021). Active Edible Packaging. Encyclopedia, 1(2), 360–370. https://doi.org/10.3390/encyclopedia 1020030
Bharti, S. K., Pathak, V., Alam, T., Arya, A., Basak, G., & Awasthi, M. G. (2020). Materiality of Edible Film Packaging in Muscle Foods: A Worthwhile Conception. Journal of Packaging Technology and Research, 4(1), 117–132. https://doi.org/10.1007/s41783-020-00087-9
Chawla, R., Sivakumar, S., & Kaur, H. (2021). Antimicrobial edible films in food packaging: Current scenario and recent nanotechnological advancements- a review. Carbohydrate Polymer Technologies and Applications, 2(December 2020), 100024. https://doi.org/10.1016/j.carpta.2020.100024
de Oliveira, K. Á. R., Fernandes, K. F. D., & de Souza, E. L. (2021). Current advances on the development and application of probiotic‐loaded edible films and coatings for the bioprotection of fresh and minimally processed fruit and vegetables. Foods, 10(9). https://doi.org/10.3390/foods10092207
Díaz-Montes, E., & Castro-Muñoz, R. (2021). Edible films and coatings as food-quality preservers: An overview. Foods, 10(2), 1–26. https://doi.org/10.3390/foods10020249
Duong, N. T. C., Uthairatanakij, A., Laohakunjit, N., Jitareerat, P., & Kaisangsri, N. (2023). Cross-linked alginate edible coatings incorporated with hexyl acetate: Film characteristics and its application on fresh-cut rose apple. Food Bioscience, 52, 102410. https://doi.org/10.1016/J.FBIO.2023.102410
Folentarska, A., Łagiewka, J., Krystyjan, M., & Ciesielski, W. (2021). Biodegradable binary and ternary complexes from renewable raw materials. Polymers, 13(17), 1–16. https://doi.org/10.3390/polym13172925
Gagaoua, M., Bhattacharya, T., Lamri, M., Oz, F., Dib, A. L., Oz, E., Uysal-Unalan, I., & Tomasevic, I. (2021). Green coating polymers in meat preservation. Coatings, 11(11), 1–26. https://doi.org/10.3390/coatings11111379
Garnier, L., Valence, F., & Mounier, J. (2017). Diversity and control of spoilage fungi in dairy products: An update. Microorganisms, 5(3), 1–33. https://doi.org/10.3390/ microorganisms5030042
Gomaa, M., Al-Badaani, A. A., Hifney, A. F., & Adam, M. S. (2022). Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties. Journal of Applied Phycology, 34(5), 2615–2626. https://doi.org/10.1007/s10811-022-02786-z
Jamróz, E., Khachatryan, G., Kopel, P., Juszczak, L., Kawecka, A., Krzyściak, P., Kucharek, M., Bębenek, Z., & Zimowska, M. (2020). Furcellaran nanocomposite films: The effect of nanofillers on the structural, thermal, mechanical and antimicrobial properties of biopolymer films. Carbohydrate Polymers, 240, 116244. https://doi.org/https://doi.org/ 10.1016/j.carbpol.2020.116244
Jeevahan, J., & Chandrasekaran, M. (2019). Nanoedible films for food packaging: a review. Journal of Materials Science, 54(19), 12290–12318. https://doi.org/10.1007/s10853-019-03742-y
Krystyjan, M., Khachatryan, G., Grabacka, M., Krzan, M., & Witczak, M. (2021). Starch / Chitosan Polymer Composites Modified by Graphene Oxide , Designed as New Bionanomaterials.
Kumar, N., Neeraj, Ojha, A., & Singh, R. (2019). Preparation and characterization of chitosan - pullulan blended edible films enrich with pomegranate peel extract. Reactive and Functional Polymers, 144, 104350. https://doi.org/10.1016/ J.REACTFUNCTPOLYM.2019.104350
Kumar, N., Pratibha, Neeraj, Ojha, A., Upadhyay, A., Singh, R., & Kumar, S. (2021). Effect of active chitosan-pullulan composite edible coating enrich with pomegranate peel extract on the storage quality of green bell pepper. LWT, 138, 110435. https://doi.org/10.1016/J.LWT.2020.110435
Kumar, N., Pratibha, Prasad, J., Yadav, A., Upadhyay, A., Neeraj, Shukla, S., Petkoska, A. T., Heena, Suri, S., Gniewosz, M., & Kieliszek, M. (2023). Recent Trends in Edible Packaging for Food Applications — Perspective for the Future. Food Engineering Reviews, 718–747. https://doi.org/10.1007/s12393-023-09358-y
Mironescu, M., Lazea-Stoyanova, A., Barbinta-Patrascu, M. E., Virchea, L. I., Rexhepi, D., Mathe, E., & Georgescu, C. (2021). Green design of novel starch-based packaging materials sustaining human and environmental health. Polymers, 13(8), 1–35. https://doi.org/10.3390/polym13081190
Nogueira, G. F., de Oliveira, R. A., Velasco, J. I., & Fakhouri, F. M. (2020). Methods of incorporating plant-derived bioactive compounds into films made with agro-based polymers for application as food packaging: A brief review. Polymers, 12(11), 1–34. https://doi.org/10.3390/polym12112518
Nottagh, S., Hesari, J., Peighambardoust, S. H., Rezaei-Mokarram, R., & Jafarizadeh-Malmiri, H. (2020). Effectiveness of edible coating based on chitosan and Natamycin on biological, physico-chemical and organoleptic attributes of Iranian ultra-filtrated cheese. Biologia, 75(4), 605–611. https://doi.org/10.2478/s11756-019-00378-w
Panyoo, A. E., & Emmambux, M. N. (2017). Amylose–lipid complex production and potential health benefits: A mini-review. Starch - Stärke, 69(7–8), 1600203. https://doi.org/https:// doi.org/10.1002/star.201600203
Rezaeigolestani, M., Misaghi, A., Khanjari, A., Basti, A. A., Abdulkhani, A., & Fayazfar, S. (2017). Antimicrobial evaluation of novel poly-lactic acid based nanocomposites incorporated with bioactive compounds in-vitro and in refrigerated vacuum-packed cooked sausages. International Journal of Food Microbiology, 260, 1–10. https://doi.org/10.1016/J.IJFOODMICRO.2017.08.006
Singh, N., Gaur, S., Chawla, S., Singh, S., & Husen, A. (2023). Use of smart nanomaterials in food packaging. Advances in Smart Nanomaterials and Their Applications, 233–245. https://doi.org/10.1016/B978-0-323-99546-7.00008-2
Siriwardana, J., & Wijesekara, I. (2021). Analysis of the Effectiveness of an Antimicrobial Edible Coating Prepared from Sweet Whey Base to Improve the Physicochemical, Microbiological, and Sensory Attributes of Swiss Cheese. Advances in Agriculture, 2021, 5096574. https://doi.org/10.1155/2021/5096574
Song, D., Hoa, V. B., Kim, H. W., Khang, S. M., Cho, S., Ham, J., & Seol, K. (2021). Coatings-11-01344-V2.Pdf.
Trajkovska Petkoska, A., Daniloski, D., Kumar, N., Pratibha, & Broach, A. T. (2021). Biobased Materials as a Sustainable Potential for Edible Packaging BT - Sustainable Packaging (S. S. Muthu (ed.); pp. 111–135). Springer Singapore. https://doi.org/10.1007/978-981-16-4609-6_5
Zhang, W., Roy, S., Assadpour, E., Cong, X., & Jafari, S. M. (2023). Cross-linked biopolymeric films by citric acid for food packaging and preservation. Advances in Colloid and Interface Science, 314, 102886. https://doi.org/10.1016/J.CIS.2023.102886
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Jurnal : Agricultural Review
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
