Skip to main content
SpringerLink
Log in

Lipid-Based Edible Films and Coatings: A Review of Recent Advances and Applications

  • Review Paper
  • Published:
Journal of Packaging Technology and Research Aims and scope Submit manuscript

Abstract

Films and edible coatings are thin layers of food formed by the processes of the food industry, which improve the physical strength of food products, reduce particle clustering, improve sensory properties, protect food products from moisture migration, microbial growth as well as oxidation of nutrients, and reduce oil migration. Edible films function as carriers of active substances, such as antioxidants, antimicrobials, colorings, and flavors. Lipid materials are used in edible films to provide for flexibility, hydrophobicity, and cohesion in the film. Lipid edible coatings serve as excellent barriers against moisture and, to some extent, oxygen, and thus they maintain long-term food quality. The Lipid-based edible films can be used to cover the surface of the confectionery products, fruits and vegetables, dairy products, chocolates, cereals, poultry meat, fish, frozen products, and dried products. In recent years, films and fat-based edible coatings have attracted a lot of attention because of their functional and nutritional properties. Today, nanotechnology represents a new method for nanocoating which improves the properties and applications of lipid-based edible films. This work reviews the common varieties of lipid-based edible films and coatings, basic methods of their production, and new achievements in their production.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Dhanapal A, Sasikala P, Rajamani L, Kavitha V, Yazhini G, Banu MS (2012) Edible films from polysaccharides. J Food Sci Qual Manag 3:9–18

    Google Scholar 

  2. Debeaufort F, Gall J, Voilley A (2012) Edible film and coating, tomorrow packaging. Review. J Food Sci Nutr 38(4):299–313. https://doi.org/10.1080/10408699891274219

    Article  Google Scholar 

  3. Atares L, Chiralt A (2016) Essential oils as additives in biodegradable films and coatings for active food packaging. Trends Food Sci Technol 48:51–62. https://doi.org/10.1016/j.tifs.2015.12.001

    Article  Google Scholar 

  4. Aguirre-Joya JA, Alvarez B, Ventura JM, Garcia-Galindo JO, DeLeon-Zapata MA, Rojas R, Saucedo S, Aguilar CN (2016) Edible coatings and films from lipids, waxes, and resins. In: Cerqueira MAPR, Pereira RNC, da Ramos OLS, Teixeira JAC, Vicente AA (eds) Edible food packaging: materials and processing technologies. CRC Press, pp 142–173

    Google Scholar 

  5. Hall DJ (2012) Edible coatings from lipids, waxes, and resins. In: Baldwin EA, Hagenmaier R, Bai J (eds) Edible coatings and films to improve food quality. CRC Press, Boca Raton, pp 79–101. https://doi.org/10.1201/b11082

    Chapter  Google Scholar 

  6. Hassan B, Chatha Sh, Hussain A, Zia Kh (2018) Recent advances on polysaccharides, lipid and protein-based edible film and coating. Review. Int J Biol Macromol 109:1095–1107. https://doi.org/10.1016/j.ijbiomac.2017.11.097

    Article  Google Scholar 

  7. Kester JJ, Fennema OR (1986) Edible films and coatings: a review. J Food Technol 40:47–59. https://doi.org/10.4236/ae.2014.21008

    Article  Google Scholar 

  8. Ghanbarzadeh B, Almasi H (2011) Physical properties of edible emulsified films based on carboxymethyl cellulose and oleic acid. Int J Biol Macromol 48:44–49. https://doi.org/10.1016/j.ijbiomac.2010.09.014

    Article  Google Scholar 

  9. Dhall RK (2013) Advances in edible coatings for fresh fruits and vegetables. review. J Food Sci Nutr 53:435–450. https://doi.org/10.1080/10408398.2010.541568

    Article  Google Scholar 

  10. Sothornvit R, Krochta JM (2000) Oxygen permeability and mechanical properties of films from hydrolyzed whey protein. J Agric Food Chem 48:3913–3916. https://doi.org/10.1021/jf000161m

    Article  Google Scholar 

  11. Shit SC, Shah PM (2014) Edible polymers: challenges and opportunities. J Polym Sci. https://doi.org/10.1155/2014/427259

    Article  Google Scholar 

  12. Morillon X, Debeaufort F, Blond G, Capelle M, Volley A (2002) Factors affecting the moisture permeability of lipid-based edible films. Crit Rev Food Sci Nutr 42:67–89. https://doi.org/10.1080/10408690290825466

    Article  Google Scholar 

  13. Cha D, China M (2004) Biopolymer based antimicrobial packaging. Review. J Food Sci Nutr 44:223–237. https://doi.org/10.1080/10408690490464276

    Article  Google Scholar 

  14. Barman K, Asprey R, Pal RK (2011) Putrescine and carnauba wax pretreatment alleviate chilling injury, enhance shelf life and preserve pomegranate fruit quality during cold storage. J Sci Hortic 130:795–800. https://doi.org/10.1016/j.scienta.2011.09.005

    Article  Google Scholar 

  15. Gunawan S, Vali SR, Ju YH (2006) Purification and identification of rice bran oil fatty acid steryl and wax esters. J Am Oil Chem Soc 83(5):449–456. https://doi.org/10.1007/s11746-006-1225-8

    Article  Google Scholar 

  16. Jo WS, Song HY, Song NB, Lee JH, Min SC, Song KB (2014) Quality and microbial safety of Fuji apples coated with carnauba shellac wax containing lemongrass oil. LWT-Food Sci Technol 55:490–497. https://doi.org/10.1016/j.lwt.2013.10.034

    Article  Google Scholar 

  17. Ghoshal S, Khan MA, Khan RA, Gul-E-Noor F (2010) Study on the thermo-mechanical and biodegradable properties of shellac films grafted with acrylic monomers by gamma radiation. J Polym Environ 18(3):216–223. https://doi.org/10.1007/s10924-010-0182-3

    Article  Google Scholar 

  18. Chauhan OP, Raju PS, Singh A, Bawa AS (2011) Shellac and aloe-gel-based surface coatings for maintaining keeping quality of apple slices. J Food Chem 126(3):961–966. https://doi.org/10.1016/j.foodchem.2010.11.095

    Article  Google Scholar 

  19. Hagenmaier RD, Baker RA (1996) Edible coatings from candelilla wax microemulsions. J Food Sci 61:562–565. https://doi.org/10.1111/j.1365-2621.1996.tb13158.x

    Article  Google Scholar 

  20. Jackson FL, Lutton ES (1952) The polymorphism of 1-stearyl and 1-palmityldiacetin-dibutyrin,-dicaproin and 1-stearyldipropionin. J Am Oil Chem Soc 74:4827–4831

    Article  Google Scholar 

  21. Cha DS, Chinnan MS (2004) Biopolymer-based antimicrobial packaging: review. J Food Sci Nutr 44(4):223–237. https://doi.org/10.1080/10408690490464276

    Article  Google Scholar 

  22. Amoabediny Gh, Hgralsadat F, Naderinezhad S, Helder M (2017) Overview of the preparation method of polymeric and lipid-based (noisome, solid lipid, liposome, nanole: a comprehensive review. Int J Polym Mater Polym Biomater 67(6):383–400. https://doi.org/10.1080/00914037.2017.1332623

    Article  Google Scholar 

  23. Banker GS (1966) Film coating theory and practice. J Pharm Sci 55:81–89. https://doi.org/10.1002/jps.2600550118

    Article  Google Scholar 

  24. Li P, Barth MM (1998) Impact of edible coatings on nutritional and physiological changes in lightly processed carrots. J Post Harv Biol Technol 4:51–60

    Article  Google Scholar 

  25. Longares A, Monahan FJ, ORiordan ED, O’Sullivan M\D (2004) Physical properties and sensory evaluation of WPI films of varying thickness. Lebensmittel-Wiss Technol 37:545–550. https://doi.org/10.1016/j.lwt.2003.12.005

    Article  Google Scholar 

  26. Vieira MGA, da Silva MA, dos Santos LO, Beppu MM (2011) Natural-based plasticizers and biopolymer films: a review. Eur Polym J 47(3):254–263

    Article  Google Scholar 

  27. Karbowiak T, Hervet H, Leger L, Champion D, Debeaufort F, Voilley A (2006) Effect of plasticizers water and glycerol on the diffusion of a small molecule in iota carrageenan biopolymer films for edible coating application. Biomacromol 7:2011–2019. https://doi.org/10.1021/bm060179r

    Article  Google Scholar 

  28. Karbowiak T, Debeaufort F, Champion D, Voilley A (2007) Influence of thermal process on structure and functional properties of edible films. J Food Hydrocolloids 21:879–888. https://doi.org/10.1016/j.foodhyd.2006.07.017

    Article  Google Scholar 

  29. Yang L, Paulson AT (2000) Effect of lipid on mechanical and moisture barrier properties of edible gellan film. Food Res Int 33:571–578. https://doi.org/10.1016/S0963-9969(00)00093-4

    Article  Google Scholar 

  30. Otoni CG, Avena-Bustillos RJ, Azeredo H, Lorevice MV, Moura MR, Mattoso LH, McHugh TH (2017) Recent advances in edible films based on fruits and vegetables. A review. Compr Rev Food Sci Food Saf 16(5):1151–1169. https://doi.org/10.1111/1541-4337.12281

    Article  Google Scholar 

  31. Valencia-Chamorro SA, Palou L, del Río MA, Pérez-Gago MB (2011) Antimicrobial edible films and coatings for fresh and minimally processed fruits and vegetables: a review, Critical reviews. J Food Sci Nutr 51(9):872–890. https://doi.org/10.1080/10408398.2010.485705

    Article  Google Scholar 

  32. Conca KR (2002) Protein-based films and coatings for military packaging applications. In: Gennadios A (ed) Protein-based films and coatings. CRC Press, Boca Raton, pp 551–577

    Google Scholar 

  33. Aramouni FM, Abu-Ghoush MH (2010) Physicochemical and sensory characteristics of no-bake wheat_soy snack bars. J Sci Food Agric 91:44–51. https://doi.org/10.1002/jsfa.4134

    Article  Google Scholar 

  34. Mchugh TH, Avena-Bustillos RJ (2012) Applications of edible films and coatings to processed foods. In: Baldwin EA, Hagenmaier R, Bai J (eds) Edible coatings and films to improve food quality. CRC Press, Boca Raton, pp 291–318

    Google Scholar 

  35. Zambrano-Zaragoza ML, Gonzalez R, Mendoza-Munoz N, Miranda-Linares V, Bernal-Couoh TF, Mendoza-Elvira S, Quintanar-Guerrero D (2018) Nanosystems in edible coatings: anovel strategy for food preservation. Int J Mol Sci 19(3):705–729. https://doi.org/10.3390/ijms19030705

    Article  Google Scholar 

  36. Hu H, Zhou H, Li P (2019) Lacquer wax coating improves the sensory and quality attributes of kiwi fruit during ambient storage. J Sci Hortic 244:31–41. https://doi.org/10.1016/j.scienta.2018.09.026

    Article  Google Scholar 

  37. Han JH, Seo GH, Park IM, Kim GN, Lee DS (2006) Physical and mechanical properties of pea starch edible films containing beeswax emulsions. J Food Sci 71(6):290–296. https://doi.org/10.1111/j.1750-3841.2006.00088.x

    Article  Google Scholar 

  38. Jannin V, Musakhanian J, Marchaud D (2008) Approaches for the development of solid and semi-solid lipid-based formulations. Adv Drug Deliv Rev 60:734–746. https://doi.org/10.1016/j.addr.2007.09.006

    Article  Google Scholar 

  39. Sahraee S, Milani JM, Regenstein JM, Kafil HS (2019) Protection of foods against oxidative deterioration using edible films and coatings: A REVIEW. Food Biosci 32:100451

    Article  Google Scholar 

  40. Sahraee S, Milani JM, Ghanbarzadeh B, Hamishehkar H (2017) Effect of corn oil on physical, thermal, and antifungal properties of gelatin-based nanocomposite films containing nano chitin. LWT-Food Sci Technol 76:33–39

    Article  Google Scholar 

  41. Bouwmeester H, Dekkers S, Noordam M, Hagens W, Bulder A, Heer C, Voorde S, Wijnhoven S, Marvin H (2009) A review of health safety aspects of nanotechnology in food production. J Regul Toxicol Pharmacol 53:52–62. https://doi.org/10.1016/j.yrtph.2008.10.00

    Article  Google Scholar 

  42. Muller RH, Mader K, Gohla S (2000) Solid lipid nanoparticles (SLN) for controlled drug delivery, a review of the state of the art. Eur J Pharm Biopharm 50:161–178. https://doi.org/10.1111/j.1750-3841.2011.02559.x

    Article  Google Scholar 

  43. Rao J, McClements DJ (2012) Food grade microemulsions and nanoemulsions: role of oil phase composition on formation and stability. J Food Hydrocolloid l29(2):326–334. https://doi.org/10.1016/j.foodhyd.2012.04.008

    Article  Google Scholar 

  44. Vitorino C, Carvalho FA, Almeida AJ, Sousa JJ, Pais AA (2011) The size of solid lipid nanoparticles: an interpretation from the experimental design. J Colloids Surf Biointerfaces 84(1):117–130. https://doi.org/10.1016/j.colsurfb.2010.12.024

    Article  Google Scholar 

  45. Haghiralsadat F, Amoabediny G, Sheikha MH, Forouzanfar T, Helder MN, Zandieh BA (2016) A novel approach on drug delivery: Investigation of new nanoformulation of liposomal doxorubicin and biological evaluation of entrapped doxorubicin on various osteosarcomas cell lines. Cell J 19:55–65. https://doi.org/10.22074/cellj.2017.4502

    Article  Google Scholar 

  46. Radtke M, Muller RH (2000) Stability study of creams containing cyclosporine SLN. Int Symp Control Release Bioact Mater 28:472–473. https://doi.org/10.1186/1476-511X-11-159

    Article  Google Scholar 

  47. Jochenweiss P, Julianmcclements D (2006) Functional materials in food nanotechnology. J Food Sci 71(9):110–116. https://doi.org/10.1111/j.1750-3841.2006.00195.x

    Article  Google Scholar 

  48. Nussinovitch A (2003) Water-soluble polymer applications in foods. Blackwell Science, Oxford. https://doi.org/10.1002/9780470995037

    Book  Google Scholar 

  49. Khazaei N, Esmaili M, Emamjomeh Z, Ghasemlou M, Jouki M (2014) Characterization of the new biodegradable, edible film made from basil seed (Ocimum basilicum L.) gum. Carbohydr Polym 102:199–206. https://doi.org/10.1016/j.carbpol.2013.10.062

    Article  Google Scholar 

  50. Mehnert W, Mader K (2001) Solid lipid nanoparticle production, characterization, and applications. Adv Drug Deliv Rev 47:165–196. https://doi.org/10.1016/j.addr.2012.09.021

    Article  Google Scholar 

  51. Perez-Gago M, Rahim J (2014) Innovation in food packaging. Elsevier

    Google Scholar 

  52. Fernandez L, Apodaca E, Cebrian E, Villaran C, Mate J (2006) Effect of the unsaturation degree and concentration of fatty acids on the properties of WPI- based edible films. J Eur Food Res Technol 224:415–420. https://doi.org/10.1007/s00217-006-0305-1

    Article  Google Scholar 

  53. Rhim JW, Shellhammer TH (2005) Lipid-based edible films and coatings. In: Han JH (ed) Innovations in food packaging. Elsevier, London, pp 362–383. https://doi.org/10.1016/B978-012311632-1/50053-X

    Chapter  Google Scholar 

  54. Tharanathan RN (2003) Biodegradable film and composite coating: past, present and future. J Trend Food Sci Technol 14:71–78. https://doi.org/10.1016/S0924-2244(02)00280-7

    Article  Google Scholar 

  55. Umaraw P, Verma AK (2015) Comprehensive review on application of edible film on meat and meat products: an eco-friendly approach. Crit Rev Food Sci Nutr 57(6):1270–1279. https://doi.org/10.1080/10408398.2014.986563

    Article  Google Scholar 

  56. Babazadeh A, Ghanbarzadeh B, Hamishehkar H (2017) Formulation of food grade nanostructured lipid carrier (NLC) for potential applications in medicinal-functional foods. J Drug Deliv Sci Technol 39:50–58

    Article  Google Scholar 

  57. Bagherpour S, Alizadeh A, Ghanbarzadeh S, Mohammadi M, Hamishehkar H (2017) Preparation and characterization of Betasitosterol-loaded nanostructured lipid carriers for butter enrichment. Food Biosci 20:51–55

    Article  Google Scholar 

  58. Nahr FK, Ghanbarzadeh B, Hamishehkar H, Kafil HS (2018) Food grade nanostructured lipid carrier for cardamom essential oil: Preparation, characterization and antimicrobial activity. J Funct Foods 40:1–8

    Article  Google Scholar 

  59. Babazadeh A, Ghanbarzadeh B, Hamishehkar H (2016) Novel nanostructured lipid carriers as a promising food grade delivery system for rutin. J Funct Foods 26:167–175

    Article  Google Scholar 

  60. Soleimanian Y, Goli SAH, Varshosaz J, Sahafi SM (2018) Formulation and characterization of novel nanostructured lipid carriers made from beeswax, propolis wax and pomegranate seed oil. Food Chem 244:83–92

    Article  Google Scholar 

  61. Huang J, Wang Q, Li T, Xia N, Xia Q (2017) Nanostructured lipid carrier (NLC) as a strategy for encapsulation of quercetin and linseed oil: Preparation and in vitro characterization studies. J Food Eng 215:1–12

    Article  Google Scholar 

  62. Zambrano-Zaragoza ML, Mercado-Silva E, Ramirez-Zamorano P, Cornejo-Villegas MA, Gutiérrez-Cortez E, Quintanar-Guerrero D (2013) Use of solid lipid nanoparticles (SLNs) in edible coatings to increase guava (Psidium guajava L.) shelf-life. Food Res Int 51(2):946–953

    Article  Google Scholar 

  63. García-Betanzos CI, Hernández-Sánchez H, Bernal-Couoh TF, Quintanar-Guerrero D, de la Luz Zambrano-Zaragoza M (2017) Physicochemical, total phenols and pectin methylesterase changes on quality maintenance on guava fruit (Psidium guajava L.) coated with candeuba wax solid lipid nanoparticles-xanthan gum. Food Res Int 101:218–227

    Article  Google Scholar 

  64. Righeschi C, Bergonzi MC, Isacchi B, Bazzicalupi C, Gratteri P, Bilia AR (2016) Enhanced curcumin permeability by SLN formulation: The PAMPA approach. LWT-Food Sci Technol 66:475–483

    Article  Google Scholar 

  65. Aditya NP, Macedo AS, Doktorovova S, Souto EB, Kim S, Chang PS, Ko S (2014) Development and evaluation of lipid nanocarriers for quercetin delivery: A comparative study of solid lipid nanoparticles (SLN), nanostructured lipid carriers (NLC), and lipid nanoemulsions (LNE). LWT-Food Sci Technol 59(1):115–121

    Article  Google Scholar 

  66. Qian C, Decker EA, Xiao H, McClements DJ (2013) Impact of lipid nanoparticle physical state on particle aggregation and β-carotene degradation: potential limitations of solid lipid nanoparticles. Food Res Int 52(1):342–349

    Article  Google Scholar 

  67. de Carvalho SM, Noronha CM, Floriani CL, Lino RC, Rocha G, Bellettini IC, Barreto PLM (2013) Optimization of α-tocopherol loaded solid lipid nanoparticles by central composite design. Ind Crops Prod 49:278–285

    Article  Google Scholar 

  68. Pandita D, Kumar S, Poonia N, Lather V (2014) Solid lipid nanoparticles enhance oral bioavailability of resveratrol, a natural polyphenol. Food Res Int 62:1165–1174

    Article  Google Scholar 

  69. Acevedo-Fani A, Soliva-Fortuny R, Martín-Belloso O (2017) Nanoemulsions as edible coatings. Curr Opin Food Sci 15:43–49

    Article  Google Scholar 

Download references

Funding

No funding was received for conducting this study.

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran

    Jafar M. Milani & Azita Nemati

Authors
  1. Jafar M. Milani
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Azita Nemati
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Azita Nemati.

Ethics declarations

Conflict of interest

The authors have no conflicts of interest to declare that are relevant to the content of this article.

Ethical approval

The human and animal testing was unnecessary in the current study.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Milani, J.M., Nemati, A. Lipid-Based Edible Films and Coatings: A Review of Recent Advances and Applications. J Package Technol Res 6, 11–22 (2022). https://doi.org/10.1007/s41783-021-00130-3

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s41783-021-00130-3

Keywords

Search

Navigation