Department of Food Science and Technology, University of California, Davis, California 95616-8686, USA.
Annu Rev Food Sci Technol. 2010;1:415-48. doi: 10.1146/annurev.food.080708.100836.
Research groups and the food and pharmaceutical industries recognize edible packaging as a useful alternative or addition to conventional packaging to reduce waste and to create novel applications for improving product stability, quality, safety, variety, and convenience for consumers. Recent studies have explored the ability of biopolymer-based food packaging materials to carry and control-release active compounds. As diverse edible packaging materials derived from various by-products or waste from food industry are being developed, the dry thermoplastic process is advancing rapidly as a feasible commercial edible packaging manufacturing process. The employment of nanocomposite concepts to edible packaging materials promises to improve barrier and mechanical properties and facilitate effective incorporation of bioactive ingredients and other designed functions. In addition to the need for a more fundamental understanding to enable design to desired specifications, edible packaging has to overcome challenges such as regulatory requirements, consumer acceptance, and scaling-up research concepts to commercial applications.
研究小组以及食品和制药行业将可食用包装视为传统包装的有用替代品或补充，以减少浪费，并为提高产品稳定性、质量、安全性、品种和消费者便利性创造新的应用。最近的研究探索了基于生物聚合物的食品包装材料携带和控制释放活性化合物的能力。随着各种源自食品工业副产物或废物的可食用包装材料的开发，干热塑性加工作为一种可行的商业可食用包装制造工艺正在迅速发展。将纳米复合材料概念应用于可食用包装材料有望改善阻隔和机械性能，并促进生物活性成分和其他设计功能的有效掺入。除了需要更深入的了解以实现按预期规格进行设计之外，可食用包装还必须克服监管要求、消费者接受度以及将研究概念扩大到商业应用等挑战。
