Edible materials for the hottest food packaging an

Edible materials of food packaging and their applications

packaging is very important for food quality and prolonging storage life. The principle of choosing food packaging materials is to reduce the permeability of food during storage. For example, composite plastic materials (PET al LDPE) can play the role of moisture and gas resistance, but this kind of packaging is carried out according to the national metrological verification system table; Introduction to measurement software: calibration materials cannot be eaten at the same time as food, and packaging waste cannot degrade naturally, which will pollute the environment

with the increasing attention of human beings to the living environment, scientists have been committed to the research of edible packaging materials since 1990. Edible packaging material can not only be eaten together with food, but also avoid environmental pollution, which meets the needs of the green revolution. It is a popular new packaging material

edible coating technology has been applied to food for a long time. As early as 800 years ago, China used wax to coat the outer surface of citrus to prevent water loss and fresh-keeping; In the 19th century, sucrose solution coating was used abroad to prevent the oxidative rancidity of almonds and walnuts, and sucrose solution was used as an edible protective coating; In the 1930s, emulsions of wax, oil and water were sprayed on the surface of fruits to improve their appearance (such as color, softness, hardness and brightness), control the maturity of fruits and delay the loss of fruit moisture; Later, edible polysaccharides such as alginate, cellulose ester, pectin and modified starch were used to improve the quality of frozen meat

in the 1990s, scientists studied edible packaging materials, including aroma components, antioxidants, antimicrobial agents, pigments, browning reaction terminators and vitamins

it is mainly used to measure the ability of metal wires with a diameter or thickness of 0.5mm (6 mm) to withstand plastic deformation in the process of winding experiment. Those film-like, sheet-like, thin-layer packaging or coating that become a small part of food data dispersion and are edible are called edible packaging materials. Edible packaging materials should be classified as food ingredients or food additives. If edible packaging materials can increase the nutritional value of food, it is food ingredients; Otherwise, it is regarded as food additive

therefore, it can be seen that the classification of edible packaging materials completely depends on their own use characteristics. Edible packaging materials should be as tasteless as possible or match the taste of food. Although edible packaging materials have the properties of blocking moisture, air and solute penetration, considering the convenience of carrying, health and safety, a layer of outer packaging must be added

the selection of edible packaging materials depends on the characteristics of the coated food: for the storage of fruits and vegetables, selective films must be used to facilitate the respiratory reaction (exchange of oxygen, carbon dioxide, ethylene and other gases), and in addition, it can prevent the loss of water and the penetration of solutes; For polyunsaturated lipids, which are sensitive to oxygen, films with low oxygen permeability must be selected