Akademik Veri Yönetim Sistemi
V. BALKAN AGRICULTURAL CONGRESS, Edirne, Türkiye, 20 - 23 Eylül 2023, ss.886-894
Most food packaging is made from petroleum, a non-degradable material that can cause
serious "white pollution" and release toxic chemicals, posing a serious risk to food and
environmental safety. For this reason, studies on edible coatings with eco-friendly, sustainable
and various functional properties have gained momentum in the food packaging industry. It is
also known that edible packaging offers additional benefits, such as protection against
mechanical and microbial damage, aesthetic appearance, and prevention of loss of desired
flavour components.
Various seeds/kernels that are by-products in the food industry produce mucilages with
different properties that can be used for this purpose. The mucilages obtained from different
parts of plants have their own unique composition and properties. Their unique colloidal
properties, low production cost, and ease of extraction make them attractive as potential
packaging materials. They are often used to reduce moisture and flavor loss and have good
gas and water vapor barrier properties. The use of mucilage, a plant hydrocolloid, in edible
films can maintain good physicochemical and barrier properties by ensuring food stability.
Edible packaging materials with superior functional properties can be obtained with
additional components to the mucilage extracted from these seeds, which are used according
to the zero-waste principle. These edible films interact positively with food and the
environment, reducing the rate of spoilage reactions, extending food shelf life and meeting
consumer demands.