%0 Journal Article
%T Edible Polymers: Challenges and Opportunities
%A Subhas C. Shit
%A Pathik M. Shah
%J Journal of Polymers
%D 2014
%R 10.1155/2014/427259
%X Edible polymers have established substantial deliberation in modern eons because of their benefits comprising use as edible materials over synthetic polymers. This could contribute to the reduction of environmental contamination. Edible polymers can practically diminish the complexity and thus improve the recyclability of materials, compared to the more traditional non-environmentally friendly materials and may be able to substitute such synthetic polymers. A synthetic hydrogel polymer unlocked a new possibility for development of films, coatings, extrudable pellets, and synthetic nanopolymers, particularly designed for medical, agricultural, and industrial fields. Edible polymers offer many advantages for delivering drugs and tissue engineering. Edible polymer technology helps food industries to make their products more attractive and safe to use. Novel edible materials have been derived from many natural sources that have conventionally been regarded as discarded materials. The objective of this review is to provide a comprehensive introduction to edible polymers by providing descriptions in terms of their origin, properties, and potential uses. 1. Introduction The increasing mandate for high quality, ready-to-eat food products with a long shelf life contributes to the expansion of new processing technologies which ensure that the product¡¯s natural properties and appearance were not dramatically transformed. Food wrapping contributes to a lot of wastes in our homes and it is something that most of us just accept. Edible polymers were the polymeric material which can be easily consumed by human beings or lower animals in whole or part via the oral cavity and given harmless effect to the health. Edible polymers may be applied directly on the surface as additional protection to preserve product quality and stability. The requirements imposed on edible polymers were determined by the specific properties of the product and changes in these properties during production and storage [1]. There were several reasons for investigating edible polymers. One of them was the introduction of new food product categories, such as safe, convenient, and high quality products. They protect food against the loss of nutrients. In practice, edible coatings which control the rate of transport of the product¡¯s molecular components from the inside to the outside of the packaging may slow down adverse reactions which were responsible for undesirable changes in food products [1]. The efficiency of edible polymer was determined by their mass transport properties [2]. Technologist
%U http://www.hindawi.com/journals/jpol/2014/427259/