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Development of Edible Food Wrappers: An Eco-Friendly Approach Towards Sustainability
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Author(s): Zunaira Basharat (Jiangsu University, China), Darakhshan Ahmed (Department of Chemistry, UET Lahore, Pakistan), Muhammad Rizwan Tariq (University of the Punjab, Lahore, Pakistan), Shinawar Waseem Ali (University of the Punjab, Lahore, Pakistan)and Muhammad Usama Pervaiz (Department of Clinical Sciences and Nutrition, University of Chester, UK)
Copyright: 2024
Pages: 34
Source title:
Innovations in Engineering and Food Science
Source Author(s)/Editor(s): Shilpa Mehta (Auckland University of Technology, New Zealand), Fakhar Islam (NUR International University, Pakistan)and Ali Imran (Government College University, Pakistan)
DOI: 10.4018/979-8-3693-0819-6.ch009
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Abstract
Edible food wrappers are safe packaging systems that can be consumed with food. Edible packaging developed using natural renewable resources come under the category of bio-based and biodegradable packaging. The main components of edible wrappers include a biopolymer solubilized in a solvent to form film casting solution and certain additives to improve functional characteristics of packaging. Biopolymers are frequently used in food packaging applications due to their flexibility in film formation and biodegradability. The development of green packaging materials utilizing discarded edible materials will be beneficial to confront the challenges associated with traditional packaging systems, attaining sustainability, and fostering recycling in the food industry. Edible food wrappers present a number of benefits over synthetic materials. These packaging systems can replace and possibly strengthen the outside layers of packed items in order to elude moisture loss, flavors, and bioactive components from the foods as well as between them.
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