Use of Natural Antioxidants in Edible Films and Coatings

Abstract

The creation of edible films and coatings containing natural antioxidants has drawn more attention due to the rising demand for safe, sustainable, and minimally processed foods. These biodegradable films are made of lipids, proteins, and polysaccharides, act as barriers to improve food quality and increase shelf life. Natural antioxidants made from plant extracts, essential oils, herbs, and spices, are becoming more popular than synthetic antioxidants because of their safety, biocompatibility, and consumer acceptability. High concentration of polyphenols, flavones, glycosides, tannins, and flavonoids, are derived from number of herbal extracts, which acts as good antioxidants. These antioxidants aid in lowering lipid oxidation, postponing microbiological deterioration, maintaining sensory qualities, and preserving food items' nutritional value when added to edible films and coatings. All things considered, adding natural antioxidants to edible films and coatings is a sustainable and practical way to enhance food preservation and lessen dependency on synthetic packaging materials.