Shelf life

Engineering

Business

Food spoilage

Biochemical engineering

Chemistry

Active packaging

Materials science

Food products

Food science

Food industry

Food quality

Bacteria

Pulp and paper industry

Genetics

Botany

Food packaging

Biology

Mucilage

Advances in Colloid and Interface Science

In recent years, environmental problems, consumer health concerns, and economic limitations associated with synthetic plastics have led to the application of renewable, biodegradable, and edible resources for developing food packaging. Edible packaging can be important in maintaining the food quality and preventing the microbial and chemical spoilage of foods. Several seeds can produce ‘seed-based mucilage’ with different techno-functional properties for application in various food products. In the field of packaging, these mucilages can be extruded into coatings and films and improve the barrier properties against the transfer of oxygen and moisture. Likewise, bioactive ingredients can also be incorporated into these mucilages which will extend the shelf life of food products. This study gives an overview of various seed mucilages, their production and characteristics of the films/coatings prepared with them for successful applications in different food products.

Seed mucilages as the functional ingredients for biodegradable films and edible coatings in the food industry