Int.J.Curr.Microbiol.App.Sci (2019) 8(7): 2885-2895

International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 8 Number 07 (2019) Journal homepage: http://www.ijcmas.com

Review Article https://doi.org/10.20546/ijcmas.2019.807.359

A Review of Edible Packaging for Foods

Pooja Saklani1, Siddhnath1, Sambit Kishor Das2 and Shiv Mohan Singh3*

1Department of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS Kolkata, India 2Department of Fish Processing Technology, Central Institute of Fisheries Education, Mumbai, India 3College of fishery science, NDVSU, Jabalpur, India

*Corresponding author

ABSTRACT

Edible or films have received considerable attention in recent years. Materials used in edible packaging (polysaccharide, lipid and protein-based and their composites) have apparent advantages over synthetic films. It could contribute to the K e yw or ds reduction of environmental pollution. The main advantage of edible films over Edible films, synthetics is that these may be safely eaten as a part of the food products and are Environm ental environment-friendly at the same time as they increase the of fresh products. pollution, By functioning as barriers, edible films feasibly reduce the complexity and thus Nutritional value, improve the recyclability of packaging materials, compared to the more traditional Industrial non-environmental friendly packaging materials, and possess the potential to application, food products substitute synthetic polymer films. Plasticisers are generally added to edible films for enhancement in flexibility and durability. Antioxidants are added to edible packaging Article Info materials to delay the rate of oxidation reactions. One of the significant emerging

Accepted: functions of edible coatings is their use as carriers of antifungal and antimicrobials 26 June 2019 agents to enhance the shelf life of foods products; they also used as carriers of Available Online: nutrients to increase the nutritional value of final processed food products. Potential 10 July 2019 applications of edible films as smart packaging needs research, which is still in its infancy and extension on its industrial use will be a breakthrough in the packaging industry. Introduction loss but also deterioration in nutritional and sensorial quality, which leads to illnesses or One-third of the produced food leads to waste may even lead to toxicity (Gómez et al., 2014; yearly especially during transportation and Hadian et al., 2017). Advantage of Packaging storage due to physicochemical, microbial of food processing after the process is spoilage, oxidation, moisture changes and complete, enabling foods to transport safely other factors (FAO, 2011; Hannon et al., for long distances from their origin point and 2017). The Decaying of food causes not only still be nutritious at the time of consumption

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(Ahmad et al., 2017; MacGowan and each food (Aguirre et al., 2018). The package Macnaughton, 2017; Nordstrom and should satisfy various requirements effectively Malmsten, 2017; Ribeiro et al., 2017; Lin et and economically; for this reason, a new food al., 2018). A crucial function of food package should be optimised and integrated packaging is traceability, convenience, and effectively with the food supply chain. tamper indication. It helps to make food is Changes in the method of distribution chain cost-effective in such a way that satisfies function, such as the production, distribution, industry requirements and consumer desires, stored and retailed products, reflect the maintains food quality, safety, and reduces continuing increase for these materials. environmental impact (Marsh and Bugusu, 2007) Recently, Edible wrapping provide a replacement and/or fortification of the natural However, technology layers at the outer surfaces of product to maintains food quality with other issues, prevent moisture losses, gas aromas and solute including material costs and energy; enhance movements out of the food, while selectively environmental and social consciousness and allowing for controlled exchange of essential strict regulations on pollutants and disposal of gases, such as carbon dioxide, oxygen, and municipal solid waste. Edible films and ethylene, which are involved in food product coatings are one of the emerging approaches respiration (Embuscado & Huber, 2009). for food-quality optimisation. Edible coatings Furthermore, the materials that are used for and films have received considerable attention this purpose can thoroughly coat the food or because of their advantages compared to can be used as a continuous layer between synthetic films. One of the key benefits of food components (Guilbert, 1995). using edible packaging systems, as compared to synthetic packaging systems, is that they are Although edible coatings and films have a an integral part of the food product; they can similar definition, but there is a difference. be eaten, without unpack and throw the Generally, edible films are prepared separately package (Bourtoom, 2008; Ali et al., 2010; and then applied to the surface of the food, Trinetta, 2016). The increased interest in whereas coatings are formed directly onto the edible coatings has been motivated by food surfaces (Cordeiro, 2012). Although increasing consumer demand for safe, edible films and sheets are not meant to convenient, and stable foods, and the replace traditional packaging entirely, the awareness of the adverse environmental adequacy of food protection can be improved effects of non-biodegradable packaging by combining primary edible packaging and (Bourtoom, 2008; Donhowe & Fennema, secondary nonedible packaging. Secondary 1993. The usefulness of it is based on the packaging is usually required for handling and capacity to maintain the quality, to increase hygienic reasons (Cordeiro, 2012). The films the shelf life, and to contribute to the or coatings are produced exclusively from economic efficiency (Arismendi et al., 2013). renewable, edible elements and therefore are New type of packaging materials have been anticipated to degrade more readily than developed and characterized by scientists from polymeric materials Trinetta. 2016. The natural resources; but despite that, this can enhance the organoleptic information is available for the preparation of properties of packaged foods provided they food wrapping, it is not universal for all contain various components (flavourings, products, which poses a challenge for the colourings, sweeteners) (Bourtoom, 2008). development of specific coatings and films for Edible packaging generally consists of edible

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Int.J.Curr.Microbiol.App.Sci (2019) 8(7): 2885-2895 films, sheets, coatings, and pouches. Edible be used to retain moisture and decrease fat films (thickness <254μm or 10 mil) or layers uptake in deep-fat fried food (Dragich and (thickness >254μm) are stand-alone structures Krochta, 2009). Edible coating with high that are performed separately from the food water vapour permeability can be used to and then placed on or between food minimise salt migration into food during components or sealed into edible pouches, brine-freezing processes, while films with whereas edible films are thin layers (both selective permeability can help to limit flavour edible film) of consumable materials formed and aroma loss during freeze-drying directly on the surface of the food products operations (Janjarasskul and Krochta, 2010). (Krochta & De, 1997; Janjarasskul and Another factor to be considered, when Krochta, 2010). selecting edible packaging material for food applications, is the ability to be an active Perishable food products such as fish during carrier for antioxidant and antimicrobial postharvest management; there is a compounds and to be able to manage the considerable loss due to microbes. In the migration of molecules from the package to of vegetables and fruits, there are external the product. The edible coating has shown factors that include O2 and CO2 content, stress excellent delivery properties; therefore, factor, ethylene ratios, and temperature, several researchers have explored this among others; and internal factors, such as the promising area for food preservation (Trinetta, species, cultivar and its growth stage, that 2016). significantly affects the product quality and the risk to the consumers because of the Classification of edible films and coatings presence of pathogenic microorganism (Bosquez et al., 2003). The fresh products The materials used to produce edible quality factors are essential to ensure packaging, both coatings and films, must meet marketability. The postharvest losses of fresh two requirements; one is to be considered products are important issues due to their edible, and the other is the ability to form a rapid decay during handling, transportation, continuous layer or film. In this group of and storage (Barbosa et al., 2014; Janjarasskul materials are generally polysaccharides, et al., 2014). The performance of edible proteins, and waxes that can create a constant packaging depends on the materials used their coating or film. They can be divided into main characteristics, such as barrier, different categories according to their mechanical, and optical properties. The production method and origin (Parente, 2018). component of edible packaging material shall Edible films and coatings are classified into be selected according to the type of food (i.e., three main categories based on the materials fruits, soluble coffee, dairy and vegetables) used for their preparation: Polysaccharides, and storage conditions, e.g., temperature and proteins, lipids (Figure 1). Films are usually relative humidity (RH) (Parente, 2018). prepared by dissolving the edible ingredient in water, alcohol, or a mixture of solvents. Very Materials such as carrageenan and chitosan, often, a plasticiser is added to the solution to polysaccharide-based edible film, have the enhance flexibility and elasticity. Other advantage to be an effective barrier to additives, like antimicrobial agents, colours, nonpolar aroma compounds, preventing lipid and flavour, can be combined with the oxidation and aroma loss (Hambleton et al., solution to obtain specific film properties and 2009). Hydrocolloid-based edible films, such functionality based on the final application as carboxymethylcellulose and alginate, can (Janjarasskul and Krochta, 2010). At the

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Int.J.Curr.Microbiol.App.Sci (2019) 8(7): 2885-2895 commercial level, edible films are usually diffusion rate of additives substances from the produced by continuous film casting, mold surface to the interior. Together with non- casting, or drawdown bar method (Pascall and edible films, protein-based edible films have Lin, 2013). During casting, the wet film is another possible application for their use in coated onto a belt conveyor and then passed multilayer food packaging materials. through a drying chamber, while mold casting and drawdown bar are cheaper and more Collagen (fibrous proteins) has received the accessible methods used for lab-scale film most attention in the production of edible production (Trinetta, 2016). Based on sources, films. Globular proteins of wheat gluten, corn edible packaging materials can be grouped zein, soy protein, whey protein and mung bean like (1) materials from direct biomass or protein, have been investigated for their film natural sources (e.g., marine, agricultural, and properties (Wittaya, 2012). Protein-based animal sources), typified by proteins, edible films have the potential to be used for polysaccharides, waxes, and lipids; (2) the special packaging of beans, nuts and materials produced by wild or genetically cashew nuts. modified microorganisms, such as polysaccharides and some active compounds; Polysaccharides based edible packaging (3) materials produced by classical chemical material synthesis, including surfactants, plasticizers, and other active compounds that are generally Polysaccharides are long-chain polymers used in edible packaging (Parente, 2018). formed from mono- or disaccharide repeating units joined together by glycosidic bonds. As a Protein-based edible packaging material result of a large number of hydroxyl groups and other hydrophilic moieties present in their Protein-based edible films can be used for structure, H-bonds play significant roles in different food products to reduce the loss of film formation and characteristics. moisture, to restrict absorption of oxygen, to reduce migration of lipids, to improve Generally, polysaccharide films are formed by mechanical handling properties, to provide disrupting interactions among long-chain physical protection, or to offer an alternative polymer segments during the coacervation to synthetic packaging materials. The protein- process and forming new intermolecular based edible coating also offers excellent hydrophilic and H-bonding upon evaporation mechanical and barrier properties against oil, of the solvent to create a film matrix oxygen and aroma. But they are limited (Janjarasskul and Krochta, 2010). resistance to water vapours (Kester & Fennema, 1986; Raajeswari and Polysaccharide coating exhibit excellent Pragatheeswari 2019). Also, protein-based aroma, oxygen, and oil barrier properties and edible films can be applied inside different they provide strength and structural integrity. foods at the interfaces between different layers However, they also provide very little of components to prevent the deterioration of resistance to water migration. Hydrogen- inter-component. bonded network structure and low solubility provide excellent oxygen barrier properties. Moreover, protein-based edible films can be The films using polysaccharides may delay in carriers for various additives like ripening and help in prolonging the shelf life antimicrobial and antioxidant agents. They can of coated produce (Raajeswari and be used at the food surface to control the Pragatheeswari, 2019).

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Lipids based edible packaging material Edible films based on polar biopolymers, i.e., polysaccharides and proteins, are generally Lipid compounds have been utilised as efficient gas barriers and have moderately protective wrapping for many years, but since good mechanical properties at low RH. they are not polymers, they do not have a large However, polysaccharides and proteins give number of repeating units connected by water-sensitive films with poor moisture- covalent bonds to form coherent, stand-alone barrier performance and markedly degraded films. Thus, they are fragile and do not gas barrier and mechanical properties at high generally build cohesive, self-supporting film humidity. On the contrary, hydrophobic lipids structures (Greener & Fennema, 1989). Lipid are effective against moisture migration, but coating has excellent barrier properties for their mechanical properties are much inferior water vapour and oxygen. Usually, wax films to those of hydrocolloid films because of their are substantially more resistant to moisture nonpolymeric nature. migration than other lipid or non-lipid edible films. Edible resins such as terpene resin, Use of additives in edible films shellac; and wood resin are used to impart gloss to food commodities. Shellac used as an Several materials are incorporated into edible edible wrapping for the confectionary and films to enhance structural, mechanical and fresh produce (Raajeswari and Pragatheeswari handling properties or to provide active 2019). Owing to their relatively low polarity, functions to the coating (Raajeswari and lipids have been incorporated into edible film- Pragatheeswari 2019). The examples are forming materials to provide a moisture mentioned below; barrier within composite films (Greener & Fennema 1989). Nevertheless, there are Plasticizers disadvantages of employing lipids in edible packaging materials, such as their waxy taste Plasticizers are typically small-molecular- and texture, greasy surface, and potential weight hydrophilic agents added to film- rancidity (Janjarasskul and Krochta, 2010) forming preparations to improve film mechanical properties by situating themselves Composite Materials in their polymeric network and competing for chain-to-chain H-bonding along the polymer Composite materials are a combination of chains (Janjarasskul and Krochta, 2010). edible substance that is made to overcome Plasticisers are generally added to edible films their flaws (Krochta & De 1997). Most of the for enhancement in flexibility and durability. composite films consist of a protein, lipid These include mono-, di-, or oligosaccharides layer and hydrocolloid components supported like glucose, fructose–glucose syrups and by a polysaccharide, or lipid material sucrose, polyols like glycerol, glyceryl dispersed in a protein matrix or derivatives, sorbitol and glycols; polysaccharide. lipids; and derivatives like phospholipids, fatty acids and surfactants (Raajeswari and The lipid components used to reduce water Pragatheeswari, 2019). transmission while the other components serve as selective gas barriers and provide structural Emulsifiers integrity and mechanical strength (Gontard et al., 1994; Raajeswari and Pragatheeswari Emulsifiers are surface-active compounds, 2019). with both polar and nonpolar character,

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Int.J.Curr.Microbiol.App.Sci (2019) 8(7): 2885-2895 capable of modifying interfacial energy at the molds than bacteria. Sorbic acid and its salts interface of immiscible systems, such as a are useful in pH range 3.0–6.5 against a broad water-lipid interface or a water-air surface spectrum of yeast and molds and lactic acid (Janjarasskul and Krochta, 2010). Emulsifiers bacteria. Acetic, lactic, propionic, and fumaric are essential to attain sufficient surface wet- acids also can be used in coatings and ability to ensure proper surface coverage and contribute to antimicrobial activity adhesion to the wrapped surface as well as for (Janjarasskul and Krochta, 2010). the formation and stabilisation of well- dispersed lipid (Raajeswari and Chitosan Pragatheeswari, 2019). Chitosan's antimicrobial activity is most Antimicrobials effective against yeasts and molds, followed by gram-positive bacteria and gram-negative One of the significant emerging functions of bacteria. edible coatings is their use as carriers of antifungal and antimicrobials agents to Its mechanism of antimicrobial action was enhance the shelf life of foods products; they proposed to be a harmful leakage of microbial also used as carriers of nutrients to increase proteinaceous and intercellular components as the nutritional value of final processed food a result of the interaction between positively products. Incorporation of both natural and charged chitosan and the negatively charged synthetic antimicrobial agents into various microbial cell membrane. Chitosan also edible packaging has been developed as a chelates trace metals, thus preventing useful alternative for controlling the growth of microbial growth and toxin production (Cuero microorganisms (Janjarasskul and Krochta, et al., 1991). 2010). The most commonly used antimicrobials are organic acids; nisin; Plant extracts chitosan; lactoperoxidase system; and some plant extracts and their essential oils Essential oil extracts from plants, e.g., (Raajeswari and Pragatheeswari, 2019) grapefruit seed, cinnamon, allspice, clove, thyme, rosemary, onion, garlic, radish, Antioxidants mustard, horseradish, and oregano, are rich in phenolic compounds such as flavonoids and Antioxidants are added to edible packaging phenolic acids, which exhibit a broad range of materials to delay the rate of oxidation biological effects, including antioxidant and reactions. The examples of antioxidants antimicrobial activity (Oussalah et al., 2004). include butylatedhydroxytoluene (BHT), These naturally occurring antimicrobial agents butylatedhydroxyanisole (BHA), propyl can be added into foods without labelling as gallate, tertiary butylhydroquinone, ascorbic antimicrobial agents or preservatives acid, citric acid, ascorbyl palmitate and tartaric (Suppakul et al., 2003). acid (Raajeswari and Pragatheeswari. 2019). Bacteriocins Organic acids and their salts Bacteriocins are protein-containing Benzoic acid and its salts are most effective in macromolecules produced by various bacteria the undissociated form at pH 2.5–4.0. This and possessing different antibacterial spectra, preservative is more active against yeasts and modes of action, and chemical properties.

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Fig.1 Classification of edible food packaging material

They are generally heat stable, integrity of the cell walls causes lysis of hypoallergenic, and readily degraded by bacterial cells (Shah 2000). Lysozyme is less proteolytic enzymes in the human intestinal effective against gram-negative bacteria, tract. Numerous bacteriocins have been because of the lipid-based outer membrane characterised, such as colicins (Escherichia over their cell walls. coli), lacticin (Lactococcus lactis), pediocins (Pediococcus acidilactici), and nisin Role and function of edible packaging (Lactococcus lactis). Nisin remained the most commercially important bacteriocin because Edibility and biodegradability of its history of safe use and documented effectiveness against gram-positive To maintain their edibility and pathogenic and spoilage bacteria. Nisin biodegradability, all film components should interacts with the sulfur-containing be made from food-grade ingredients and compounds in bacterial membranes, biodegradable (environmentally safe). disrupting their semipermeable function and causing cell lysis (Thomas et al., 2000). Physical and mechanical protection

Enzyme The packaging of food can retard product deterioration, retain the beneficial effects of Lysozyme and lactoperoxidase are widely processing, enhance shelf-life, and maintain studied antimicrobial enzymes isolated from the quality and safety of food. In doing so, it various natural sources, e.g., milk. Lysozyme protects three significant classes of external is a single-chain protein that possesses the influences: physical, chemical and biological. ability to hydrolyze β (1→4) glycosidic Chemical protection reduces compositional linkages between N-acetylmuramic acid and changes triggered by environmental impacts N-acetylglucosamine found in peptidoglycan such as exposure to gases (typically oxygen, cell walls of both gram-positive and gram- carbon oxide), moisture (gain or loss), or light negative bacteria. The loss of structural (visible, infrared, or ultraviolet). Biological

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Int.J.Curr.Microbiol.App.Sci (2019) 8(7): 2885-2895 protection provides a barrier to of ingredients, frying oil absorption, aroma microorganisms (spoilage and pathogenic loss, ripening/ageing, and microbial spoilage agents), rodents, insects, and other animals, of food products. They also contribute to thereby preventing disease and deterioration. visual quality, flavour carriage, surface Also, biological barriers maintain conditions smoothness, edible colour , and other to control senescence (ripening and ageing). marketing-related quality factors. Such restrictions function via a multiplicity of mechanisms, including preventing odour Shelf-life extension and safety transmission, preventing access to the enhancement product, and maintaining the environment inside the package. Physical protection An increased protective function of food a shields food from mechanical damage and product enhances shelf life and reduces the includes cushioning against the shock and possibility of contamination by foreign vibration encountered during transportation. matter. Typically developed from and corrugated materials, physical barriers resist Active substance carriers and controlled impacts, crushing and abrasions damage, so release they are used as shipping and as packaging for delicate foods such as fresh Edible films and can be utilised for food fruits and eggs. Appropriate physical ingredients, agrochemicals pharmaceuticals packaging materials also protect consumers and nutraceuticals. In the form of soluble from various health hazards. Also, the strips, flexible pouches capsules, substitution of plastic packaging for products microcapsules, and covering on hard particles. ranging from shampoo to soda has Biodegradable films can be produced by reduced the danger from broken using two basic techniques. containers (Kenneth and Betty, 2007). Mechanical properties should be optimised The first technique uses wet solvent regarding elastic modulus, tensile strength, processing, commonly known as solution elongation-at-break, compression strength, casting. Solution casting was developed over stiffness, puncture strength, tearing strength, one hundred years ago. Using this method, burst strength, folding endurance, abrasion solutions are spread onto levelled plates like resistance, adhesion force, etc. (Han, 2014; acrylic, silicon or Teflon plates, followed by a Suput et al., 2015) drying process at ambient conditions or under controlled conditions, controlled relative Migration, permeation, and barrier humidity, hot air, infrared energy, microwave functions energy (Dangaran and Tomasula, 2009).

All barrier properties are affected by the After the 1950s, the use of extrusion was material composition and environmental employed for the manufacture of conditions (temperature and relative thermoplastic polymers and extrusion became humidity). the dominant production method used for plastics manufacture. Extrusion uses elevated Convenience and quality preservation temperature and shear to soften and melt the polymer (resins), thereby allowing a cohesive Edible film and coating can retard surface film matrix to form (Dangaran and Tomasula, dehydration, moisture absorption, oxidation 2009).

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The concept of edible packaging material novel edible coating for enhancing represents a stimulating route for creating shelf-life and improving postharvest new packaging materials. This is because they quality of tomato (Solanum are available with a wide range of properties lycopersicum L.) fruit. Postharvest Biol. that can help to alleviate many problems Technol., 58, 42-47. encountered with foods. Edible films and Arismendi, C., Chillo, S., Conte, A., Del coatings can be produced from materials with Nobile, M.A., Flores, S. and film-forming ability. However, potential Gerschenson, L.N., 2013. Optimization applications and functions of the films and of physical properties of xanthan coatings warrant increased considerations. gum/tapioca starch edible matrices The selected coating formulations reduce gas containing potassium sorbate and transfer rates and can be, therefore, essential evaluation of its antimicrobial tools to extend the shelf life of foods. A good effectiveness. LWT- Food Sci. Technol., choice of the coating formulation is necessary 53, 290-296. for the durability and maintenance of the Barbosa-Pereira, L., Angulo, I., Lagarón, coating on the food products. Despite the J.M., Paseiro-Losada, P. and Cruz, J.M., advantages of edible materials which have 2014. Development of new active been presented by scientists, several obstacles packaging films containing bioactive in their development potential have to be nanocomposites. ‎Innov. Food Sci. overcome, such as cost-effectiveness, Emerg. Technol., 26, 310-318. technological application and improved water Bosquez-Molina, E., Guerrero-Legarreta, I. vapour permeability barrier methods. and Vernon-Carter, E.J., 2003. Moisture barrier properties and morphology of References mesquite gum–candelilla wax based edible emulsion coatings. Food Res. Aguirre-Joya, J.A., De Leon-Zapata, M.A., Int., 36, 885-893. Alvarez-Perez, O.B., Torres-León, C., Bourtoom, T., 2008. Edible films and Nieto-Oropeza, D.E., Ventura- coatings: characteristics and properties. Sobrevilla, J.M., Aguilar, M.A., Ruelas- ‎Int. Food Res. J., 15, 237-248. Chacón, X., Rojas, R., Ramos- Coles, R., McDowell, D. and Kirwan, M.J. Aguiñaga, M.E. and Aguilar, C.N., eds., 2003. Food packaging technology 2018. Basic and applied concepts of (Vol. 5). CRC Press. edible packaging for foods. In Food Cuero, R.G., Osuji, G. and Washington, A., packaging and preservation, Academic 1991. N-carboxymethylchitosan Press, pp. 1-61. inhibition of aflatoxin production: role Ahmad, V., Khan, M.S., Jamal, Q.M.S., of zinc. Biotechnol. Lett., 13, 441-444. Alzohairy, M.A., Al Karaawi, M.A. and Dangaran, K., Tomasula, P.M. and Qi, P., Siddiqui, M.U., 2017. Antimicrobial 2009. Structure and function of protein- potential of bacteriocins: in therapy, based edible films and coatings. In agriculture and food preservation. Int. J. Edible films and coatings for food Antimicrob. Agents., 49, 1-11. applications. Springer, New York, NY, Ahvenainen, R., 2003. Active and intelligent pp. 25-56. packaging: an introduction. In Novel Donhowe, I.G. and Fennema, O., 1993. The food packaging techniques. pp. 5-21. effects of plasticizers on crystallinity, Ali, A., Maqbool, M., Ramachandran, S. and permeability, and mechanical properties Alderson, P.G., 2010. Gum arabic as a of methylcellulose films. J. Food

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How to cite this article:

Pooja Saklani, Siddhnath, Sambit Kishor Das and Shiv Mohan Singh. 2019. A Review of Edible Packaging for Foods. Int.J.Curr.Microbiol.App.Sci. 8(07): 2885-2895. doi: https://doi.org/10.20546/ijcmas.2019.807.359

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