**6.2 Food industry**

### *6.2.1 Edible packaging of red chilli from mango kernel starch (MKS)*

Red chilli is packed in mango kernel starch (MKS) as a sample and commercially PE packed red chilli as control. By comparing this for 6 months at 40°C, MKS packed chilli powder gives better results in pungency and colour. MKS film is produced by casting method which contains glycerol and sorbitol in a 1:1 ratio. This MKS film also helps to increase the shelf life of red chilli powder [198].

#### *6.2.2 Edible coatings for fresh fruits and vegetables*

The film is formed by adding fruit purees which interact with biopolymer and active compound of film material, which helps to increase shelf life of perishable foods [70]. Rangel-Marrón et al*.* [199] studied that papaya puree is added to the edible coating, increases the shelf life of minimally processed pumpkin, carrots, papaya, etc. For enhancing the shelf life of cut mango, composite coating is made from mango puree, gaur gum, sesame protein and calcium chloride. This composite coating aids to decrease the degradation of ascorbic acid, carotenoids and phenolic content lever of fruit [25]. In fresh-cut fruits and vegetables, protein-based edible coatings can act as moisture or gas barriers, which may reduce moisture loss and/or reduce oxygen intake from the environment and later reduce the respiration rate [200]. Edible whey protein coatings in apple and potato slices act as oxygen barriers and delay browning reactions [201]. Tien et al. [202] reported that whey protein isolate seems to possess superior antioxidant capacity than calcium caseinate. Whey protein concentrate and bees-wax-based coatings with 1% ascorbic acid or 0.5% cysteine are revealed to be the most effective means of preventing browning in apples [203]. Whey protein isolate coatings on freeze-dried strawberry pieces in milk revealed substantial reduction of rehydration ratio, resolving the problems of 'rapid rehydration velocity' and 'loss of freeze-dried strawberry texture' [204]. By reducing moisture loss and preventing microbial growth, edible coatings made with whey protein/pectin in the presence of TGase significantly delay the onset of spoilage in fresh-cut apples, carrots and potatoes for up to 10 days. However, their antioxidant properties, hardiness and chewiness were unaffected. According to Ochoa et al. [205], edible layers made of natural were derived from Euphorbia antisyphilitica with the potent antioxidant 0.01% elegiac acid which can significantly increase the quality and shelf life of exquisite golden apples (EA). Lower oxidative and hydrolytic rancidity and better sensory quality were found in walnuts and pine nuts covered with a homogenised coating solution of whey protein isolate and carnauba wax [86].

### *6.2.3 Egg and meat-based products*

According to Caner [206], the whey protein film significantly extended the fresh egg quality's shelf life when kept at room temperature. Eggs covered with whey protein lost weight while kept at room temperature for around 4 weeks, but control eggs gained weight by 5.66%. (uncoated eggs). Additionally, coated eggs showed better albumen quality and a lower pH than control eggs. Even after 4 weeks, the coated eggs' yolk index values of 0.26–0.9 showed good quality.

Whey protein films significantly substantiated the decline in lipid oxidation and inhibition of the growth of spoilage and pathogenic microorganisms in meat *Application of Edible Packaging in Dairy and Food Industry DOI: http://dx.doi.org/10.5772/intechopen.107850*

products [207]. Shon and Chin [208] informed that the whey protein packaging mixed with natural antioxidant extracts revealed the reduction in the moisture loss and showed lower thiobarbituric acid-reactive substances and peroxide values (PV) in sausage and cooked meatballs when stored for 8 weeks at 4°C. Fernandez-Pan et al. examined the effects of a number of essential oils from oregano, clove, coriander, laurel, mastic thyme, rosemary, sage and tea tree on WPI films used for coating fresh skinless chicken breast (2012). The findings demonstrate that films containing essential oils reduced *Listeria innocua*, *Pseudomonas fragi*, *Staphylococcus aureus* and *Staphylococcus enteritidis*, with oregano oil demonstrating the strongest suppression. Similar to this, turkey meat's shelf life was increased by Ferulago Angulate Essential Oil (FAEO) (0.05%) added to a gelatin-chitosan-based film (Naseri et al.).

Fresh meat has such biological composition that makes it perishable. Fresh meat contains 12–20% protein, 0–6% carbohydrates and 3–45% fat and muscle tissue has 42–80% water, approximately 75.5% [209]. As fresh meat has much amount of moisture in it, this condition is susceptible for microbial growth. To avoid such condition, packing of fresh meat in edible film has antimicrobial activity, which retards the growth of microorganisms as well as enhances the flavour of meat [171].

#### *6.2.4 Edible coating for deep fat-frying products*

Mashed potato balls were coated with corn zein, hydroxyl propyl methyl cellulose (HPMC) or methyl cellulose (MC) film-forming solution and uncoated considered as control. By comparing the control sample with a coated sample of potato balls, in coated ball observed that there is reduction in loss of moisture 14.9%, 21.9% and 31.1% in CZ, HPMC and MC coated ball, respectively. Also reduction in fat uptake by the ball is observed, 59.0%, 61.4% and 83.6% in CZ, HPMC and MC respectively. MC has the most effective barrier properties [210].

#### *6.2.5 Seafoods*

The majority of seafood, which includes fish and fish products, has a short shelf life due to the rapid proliferation of germs, which can endanger the health of consumers and cause a financial loss. Castro et al. [211] demonstrated the effectiveness of a film made of whey protein concentrate and green tea extract when applied on fresh salmon. They discovered that this combination successfully postponed the oxidation of the salmon's lipids until 14 days after storage. Red sea bream's shelf life was dramatically increased after ginger essential oil, fish sarcoplasmic protein and chitosan were combined with the fish. These three ingredients significantly decreased oxidation and protected against microbial decay [212]. The majority of the fat in salmon is easily digestible unsaturated fatty acids.

#### *6.2.6 Nuts*

When combined with high heat treatment during the roasting process, peanuts' high oil and unsaturated fatty acid content makes them highly susceptible to oxidative rancidity. The main cause of oxidative rancidity in roasted peanuts is autoxidation. Depending on the oxygen levels in storage, lipid oxidation is the most frequent reason for peanuts to degrade [26]. In the presence or absence of vitamin, native and heatdenatured WPI coating postponed oxidation and increased the shelf life of peanut to 31 weeks at 40, 50 and 60°C [213]. According to Maté et al. [214], whey protein isolate (WPI) film or coating created with ascorbic acid (AA-WPI) considerably slowed down the oxidation of lipids in peanuts kept at 23, 35 and 50°C. All of the aforementioned temperatures saw the AA-WPI covered.
