Preparation of agar edible films containing fruit extracts rich on natural health-promoting chemicals

Abstract

An edible coating or film is originated from natural products such as polysaccharides, proteins and lipids, with the addition of plasticizers and/or surfactants. Agar films are biodegradable, transparent, and heat-sealable edible films made from agar, a polysaccharide extracted from red algae. They are a potential alternative to plastic packaging, offering environmental benefits due to their renewable and biodegradable nature. However, pure agar films have drawbacks, such as brittleness and high moisture permeability, which can be addressed by incorporating other materials, like other polymers, besides plasticizers, and/or reinforcing them with nanomaterials. Agar-based edible films incorporated with fruit extracts offer a promising approach for sustainable food packaging and preservation, with the natural benefits of both materials. Agar, provides a biodegradable base for the films, while fruit extracts enhance functionality with antioxidants and other bioactive compounds. This combination addresses challenges like brittleness and low barrier properties inherent in agar alone, promoting a more sustainable and functional packaging solution. In the present article the challenges of the preparation of agar films incorporated of mulberries or blackberries, Morus genus or Rubus genus extracts are presented and discussed, taking in account the different factors that can modify film structure, such as irradiation, that can improve their functionality and applicability in foods.