Role of Polysaccharide Based Edible Packaging in the Meat and Dairy Products: A Review

Abstract

Currently food technologists are facing main problem is to enhance the shelf life and preserve the fresh items of food (such as meat and milk etc.) those are accomplishing our daily demand for nutrient requirements. Moreover, food packaging is away from the simple conservation; modern techniques have focused for the satisfaction of dual objects, firstly the appropriateness used methods, that should eco-friendly and non-toxic to human beings and secondly, it must be biodegradable. Furthermore, they are also looking for additional nutritional properties. In preservation and packaging techniques one is deal with organic polymer such as polysaccharide as edible packaging and their application in form of film and coatings that are digestible. Also, particular attention has been paid to the components mostly utilized additives in edible packaging, their preparation methods of edible coating and films and their application to meat and dairy products. This review illustrate an overview to the current state use of edible film and coatings as an alternative to conventional packaging, that provides the key role that these eco-friendly packaging should come across with specific uses for the improvement in shelf life and protection of various food products especially in meat and dairy products.