Galactomannans use in the development of edible films/coatings for food applications

Abstract

Innovations constantly appear in food packaging, always aiming at creating a more efficient quality preservation system while improving foods’ attractiveness and marketability.

The utilization of renewable sources for packaging materials, such as hydrocolloids from biological origin, is one the main trends of the industry. Edible films/coatings have been considered as one of the potential technologies that can be used to increase the storability of foods and to improve the existent packaging technology, helping to ensure the microbial safety and the preservation of food from the influence of external factors.

In view of these recent developments, the main objective of this review is to provide information concerning the utilization of galactomannans in the production of edible films/coatings. The most important features of these polysaccharides are discussed, namely: their structure and applications; physical, chemical, thermal and mechanical properties of galactomannan-based films/coatings; transport properties (in particular those related to moisture, oxygen, carbon dioxide exchange through the films/coatings); incorporation of active compounds (e.g. natural antimicrobials and/or antioxidants) and applications in food products.

It is viewed that in a near future tailored edible packaging based on polysaccharides can be applied to selected foods, partially replacing non-biodegradable/non-edible plastics.