# Corrigendum to “Edible Polymers: Challenges and Opportunities”

Authors: Subhas C. Shit; Pathik M. Shah
Journal: Journal of Polymers
 (2022)

---

## Body

## Abstract

Edible polymers have built up generous thought in current ages because of their advantages containing use as eatable materials over engineered polymers. This could contribute to the reduction of environmental contamination. Edible polymers can essentially reduce the multifaceted nature and accordingly improve the recyclability of materials, contrasted with the more customary nonecologically well-disposed materials, and might have the option to substitute such synthetic polymers. A synthetic hydrogel polymer unlocked a new possibility for the 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 introduce edible polymers by providing descriptions in terms of their origin, properties, and potential uses.


## 1. Introduction

The expanding command for top notch, prepared-to-eat food items with a long timeframe of realistic usability adds to the extension of new handling advances which guarantee that the item’s properties and appearance were not significantly changed. Food wrapping contributes to a lot of waste in our homes, and it is something most of us just accept. An edible polymer is the polymeric material that 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 might be applied directly superficially as extra assurance to save the item’s quality and dependability. The requirements executed on consumable polymers were dictated by the particular properties of the material and changes in these properties during manufacture and storage [1]. There were a few explanations behind exploring edible polymers. One of them was the presentation of new food item classifications, for example, protected, advantageous, and top notch items. They ensure food against the loss of supplements. Practically speaking, consumable coatings that control the pace of transport of the item’s molecular segments from within to the outside of the bundling may hinder antagonistic responses that were answerable for unwanted changes in food items [1]. The efficiency of the edible polymer was determined by their mass transport properties [2]. Scientists developed drug delivery systems made of bioresorbable macromolecules that discharge accurate amounts of healing agents progressively over time [3]. Polymer drug conjugates were products of nanomedicine enrolled in cancer diagnosis and treatment [4].Natural polymers can also be used in packaging industries because of their precise taste and biodegradability. Eatable polymers have shown up as a substitute for engineered plastic for food applications and have gotten noteworthy consideration as of late due to their favorable circumstances over manufactured polymer. The principal bit of leeway of edible polymer over customary synthetics was that they could be consumed with the items. There is no bundle to discard, and regardless of whether the films are not consumed, they could at present add to the decrease of natural discharge. The edible polymers were delivered only from inexhaustible, eatable fixings and, in this way, were foreseen to degrade more promptly than other polymeric materials [5]. Edible polymer can enlarge the organoleptic characteristic of packaged foodstuffs provided they comprise numerous components such as flavors, colorings, and sweeteners. Based on these, natural polymers have been frequently used in the food and drug industries [6]. Natural polymers such as polysaccharides, proteins, and lipids can be widely consumed by humans. Moreover, edible polymers can also be used as plasticizers and surfactants. Successful uses of edible polymer chiefly depend on its barrier and mechanical properties and successively depend on film constituent and its preparation procedure. Eatable goods were generally coated by plummeting or spraying, creating a tinny film on the foodstuff surface that acts as membranes that regulate humidity loss and gas transmission [5]. The eatable polymers function as bearers for antimicrobial and antioxidant agents. Generation of the palatable polymer causes less waste and contamination; nonetheless, their penetrability and mechanical properties were, by and large, less fortunate than engineered polymer.At present, around 150 million tons of plastic were delivered yearly everywhere throughout the world, and creation and utilization keep on upswing [7]. All synthetic plastics are made of from crude oil; if duringextraction from ocean, crude oil splits, and it results in severe ecological pollution. The edible and biodegradable polymers must be considered as a substitute to progressively conventional reusing methods, and this has invigorated specialists to blend new polymers that can come back to the natural cycle after usage. In this way, the utilization of natural polymers that were effectively biodegradable would tackle these issues as well as give a potential new use to abundant farm items. In food packaging, starch-based material has obtained incredible consideration due to its biodegradability, consumable, wide accessibility ,inexhaustible, and can be created easily andgrow easily, nonallergic, simple to utilize, and thermo-processable compared to crude oil [8]. Segments utilized for the arrangement of the eatable polymer can be characterized into four classifications: hydrocolloids, polypeptides, lipids, and composites. Hydrocolloid film has great barrier properties of oxygen, carbon dioxide, and lipids yet not to humidity. Most hydrocolloid polymer also retains fantastic mechanical characteristic (Tables1 and 2) that was reasonably suitable for food products. Protein-based edible polymers have remarkable gas barrier characteristic compared with those made from lipids and polysaccharides. In dry condition, oxygen gas permeability of soy protein-based film was 500, 260, 540, and 670 times lesser than that of LDPE, methylcellulose (MC), starch, and pectin, respectively [9].Table 1
Tensile strength and elongation at break properties of hydrocolloid polymers [10, 11].
PolymerTensile strength (TS) (MPa)Elongation at break (E) (%)Cellulose derivatives44–6510–50Collagen1–7010–70Chitosan10–10020–80Gelatin25–1407–22Starch35–461.7–3.4Soy protein3.7–4.5152–160Lentil protein4-558–70Whey protein2.5–3.015–18Peanut protein3-4147–150Mung bean5.70–6.5132–40Low-density polyethylene16–18>1000Oriented polypropylene50–6073–100Polyethylene terephthalate81–8519–25Polyvinylidene chloride65–7518–23Table 2
Water vapor permeability (WVP) properties of different polymers [12].
Film formulationWVP (g m−1 s−1Pa−1)Corn zein5.35 × 10−10Corn zein plasticized with glycerol8.90 × 10−10Fish skin gelatin2.59 × 10−10Whey protein plasticized with sorbitol7.17 × 10−10Wheat gluten plasticized with glycerol7.00 × 10−10Gelatin (obtained from pigskin) plasticized with sorbitol1.6 × 10−10Amylose3.8 × 10−10Corn starch plasticized with glycerol2.57 × 10−10Corn starch plasticized with sorbitol1.75 × 10−10Amylomaize starch plasticized with sorbitol1.21 × 10−10Hydroxypropyl methylcellulose with plasticizer and oil1.90 × 10−10Amylomaize starch with sorbitol and sunflower oil9.7 × 10−11Methylcellulose8.70 × 10−11Methylcellulose 3%8.4–12.1 × 10−11Chitosan 2% (unknown source)3.66–4.80 × 10−11Chitosan 3%6.19–15.27 × 10−11Cellophane8.4 × 10−11PVDC2.22 × 10−13LPDE (low-density polyethylene)9.14 × 10−13HDPE (high-density polyethylene)2.31 × 10−13Some proteins containing edible polymer like rapeseed protein blended with gelatin have better mechanical properties than polysaccharide and fat-based films [13]. Proteins containing edible polymer can make bonds at various sites and provide great potential for making several linkages. The lizardfish was generally used for surimi production because it has lower surimi gel strength. They have sold for low prices because of the absence of techniques for using them as foods. With the purpose of getting effective application of lizardfish, there was a necessity for further information on polymer manufactured from low value fish meat, their properties, and applications. Nowadays, there was a proecological tendency of dropping the use of synthetic materials. One of the problem-solving strategies was to replace the plastic packaging with new, biodegradable materials. Edible polymers seem to be a good alternative to the plastic foil. Polymeric material that can be eaten offers a good barrier to moisture, oxygen, and solute movement for the foodstuff called edible packaging polymer [14]. Because edible polymers were employed as packaging components as well as a foodstuff, they should satisfy a number of necessities, such as good mechanical properties, good permeability, and biochemical, physicochemical, and microbial stability. They should be nontoxic and nonpolluting and of low-cost [15].


## 2. Categories of Edible Polymer

The edible polymers fall under any of four categories:(1) Hydrocolloids; (2) polypeptides; (3) lipids; (4) synthetic and composite edible polymer


### 2.1. Hydrocolloids

Hydrocolloids are often called hydrophilic polymers, of vegetable, animal, microbial, or synthetic origin, that generally contain many hydroxyl groups (polysaccharides) and may be polyelectrolytes as per Scheme1. Polysaccharides are commercially available for use in food and nonfood industries as stabilizers, thickening and gelling agents, crystallization inhibitors, and encapsulating agents [16]. Many hydrocolloids were polyelectrolytes, for example, starch alginate, carrageenan, carboxymethylcellulose, gum Arabic, chitosan, pectin, and xanthan gum.Scheme 1
Common structure of hydrocolloids.Scheme 2
Common structure of polypeptides.Scheme 3
Common structure of lipids.Starch comprises two types of molecules—amylose and amylopectin—largely obtained from grains and tubers such as maize, rice, wheat, and potato. Amylose was responsible for the film making ability of starch [17]. A starch film that contains high amount of amylose was elastic, oxygen impermeable, oil resistant, heat-sealable, and water-soluble. Cornstarch or potato starch with high amylose was highly stable during aging [18]. Starch-based eatable polymer displays physical attributes like plastic polymer which were scentless, bland, lackluster, nonlethal, naturally absorbable, and semiporous to carbon dioxide and protection from the entry of oxygen. Edible starch-based films can delay microbial growth by reducing the water activity within the package for microbial, chemical, and enzymatic activities. Clara Ribeiro studied the ability of polysaccharide-based coatings to extend the shelf life of strawberry fruit mainly for industrial applications [19]. Oxidized starch films exhibit upgraded tensile properties and fracture elongation percentage, compared to those of the original starch [20]. Cassava starch-based edible coating enriched withKaempferia rotunda and Curcuma xanthorrhiza essential oil could extend patin fillet’s shelf life and be used as substitute for fish preservation [21]. Alginates were obtained from ocean growth and have great film-shaping properties that make them especially valuable in nourishment applications. Alginate can possibly make the biopolymer film or covering part because of its remarkable colloidal properties, which incorporate thickening, settling, suspending, film shaping, the gel produces, and emulsion stabilizing [22]. Alginate is used to make Gaviscon, Bisodol, and Asilone. Gaviscon (nonprescription medicine) is taken orally to cure heartburn and gastroesophageal reflux disease. It is additionally seen that chewable tablets manufactured from an optimal quantity of sodium alginate, calcium carbonate, and sodium bicarbonate could be an effective dose form in the curing of gastro-oesophageal reflux disease [23]. For the treatment of breast cancer, 5-fluorouracil encapsulated with alginate beads was utilized [24]. For the curing of chronic seizures in terms of controlled release of drug, alginate-based phenobarbitone tablets can be effortlessly prepared [25]. Alginate was utilized comprehensively as an impression-making substance in dentistry, prosthetics, life casting, and infrequently for generating positives for small-scale casting. Alginate are used for thickening soups and jellies in the food industry. Because of hydrophilic nature of alginates, it forms strong films and exhibits poor water resistance [26].Carrageenan is a water-dissolvable polymer with a straight chain of sulfated galactans and is dig out from the cell walls of several red seaweeds. Carrageenan film development comprises two steps: (1) gelation formation during adequate drying, leading to a three-dimensional network formed by a polysaccharide-double helices and (2) by sovent evaporization get solid film [27]. Carrageenan is used to increase viscosity of gel in desserts, ice cream, cream, milkshakes, salad dressings, sweetened condensed milks, and sauces. Carrageenan is similarly used in beer, toothpaste, fruit gushers, and soymilk [28]. In recent times, carrageenan films were establishing less opaque film than those made of starch [29].Hydroxypropyl cellulose, hydroxypropyl methylcellulose, carboxymethylcellulose, and methylcellulose are very useful for making edible films and coating. These cellulose derivatives display thermo-gelation. Hence, once suspensions are heated, they make a gel although they comeback to original consistency when cooled [30]. The films are made from aqueous solutions of hydroxypropyl cellulose, hydroxypropyl methylcellulose, carboxymethylcellulose, and methylcellulose have reasonable strength, are resilient to oils and fats, and are stretchy, translucent, tasteless, monochrome, water-soluble, and adequate barriers to oxygen. Methylcellulose is the lowest hydrophilic cellulose derivatives and has maximum resilience to water. Conversely, cellulose derivative films are of ordinary water permeability due to the intrinsic water-loving nature of polysaccharides, and they retain ordinary mechanical properties. The moisture barrier could be improved by the introduction of the hydrophobic functional group, such as fatty acids, into the cellulose ether matrix to grow a composite film [31]. Debeaufort [32] established the bilayer film by the addition of lipids such as paraffin oil, paraffin wax, or a mixture of hydrogenated palm oil and triolein onto a methylcellulose layer. Edible coatings produced from hydroxypropyl cellulose, hydroxypropyl methylcellulose, carboxymethylcellulose, and methylcellulose have been applied to certain fruits and vegetables for giving barrier properties to oxygen, oil, and moisture transfer.In drug tablets, microcrystalline cellulose and powdered cellulose are used as inactive fillers, thickeners, and stabilizers in processed foodstuffs [33]. Cellulose powder was widely utilized in Kraft’s Parmesan cheese to avoid caking inside the tube. Hydroxypropylmethylcellulose and methylcellulose were utilized in coating preparations to decrease oil absorption in deep-fat frying potato strips and dough discs. Methylcellulose coatings were advancely effective in decreasing oil uptake than hydroxypropylmethylcellulose [34].The moisture barrier properties could be improved by the introduction of the hydrophobic functional group, such as fatty acids, into the cellulose ether matrix to make a composite film [5], e.g., hydroxypropylmethylcellulose. It revealed that the moisture barrier is enhanced by stearic acid combination into the film-forming solution; conversely, there were difficulties in formulating a consistent composite film with both hydrophobic and hydrophilic material. Due to this, the homogeneous packaging film was made from hydroxypropylmethylcellulose by chemical modification permitting growth in hydrophobicity. Crosslinking of hydroxy propyl methylcellulose can be deliberated a beneficial methodology to make non-water-soluble cellulose derivatives with remarkable moisture barrier properties, which could be utilized as biodegradable packaging materials [35].Pectin is a natural polysaccharide that seems to work fine with low moisture foods, but is a low moisture barrier. Pectin has a various combination of acidic structural polysaccharides and originates from fruit and vegetables and largely set from citrus shell and apple pomace. The conservative application was given the gelatinous uniformity to jams or marmalades and jellybeans, which would else be sweet juices. In medicine, pectin raises the thickness and bulk of stool so that it is used for curing of constipation and diarrhea [36].The agar is a hydrophilic colloid that has the capability to form interchangeable gels only by cooling a hot solution. Agar displays features that make it convenient for cutting meats. It produces tough gels considered by melting points more than the primary gelation temperature [37]. Agar is utilized extensively as a gelling agent in the foodstuff business. In any case, regardless of its biodegradability and its tremendous gelling power, agar has not been utilized broadly because of poor aging properties. Both photo degradation and variations in surrounding temperature and moisture change agar crystalline, prompting the development of small-scale cracks and polymer embrittlement [38]. Recently, Phan studied the effect of agar structure and the functional properties on emulsified edible films [39].Chitosan is one of the promising common polymers with attributes, for example, biodegradability, chemical inertness, biocompatibility, high mechanical quality, great film-shaping properties, and cheap [40, 41]. Moreover, chitosan is a nonhazardous cellulose-like polyelectrolyte polymer hydrogel that is appropriate for the fabrication of artificial muscles, as this substance undergoes a large volume alteration in response to fluctuations in pH, temperature, or solvent composition [42]. Current studies have revealed that chitin may play a role in a possible pathway in human hypersensitive disease [43]. Chitosan is the second most bounteous normal and nonharmful polymer in nature after cellulose. Some alluring properties of chitosan were that it structures films without the expansion of added substances and displays great oxygen and carbon dioxide porousness, just as magnificent mechanical properties and antimicrobial action against microbes, yeasts, and molds [44, 45]. Chitosan goods were greatly viscous, close to natural gums. Chitosan can make transparent films to improve the feature and increase the storage life of foodstuff [46]. Pure chitosan films were usually unified and compact, and the film exterior has a suave shape without holes or cracks. Chitosan is utilized in wastewater treatment plant [47], separation membranes [48], food packaging drug delivery systems [49], and biosensors [50]. Because ofthe low electrical conductivityand a great operating voltage limits chitosan can be used in sendor devices. Therefore, composites have been tried by combining a rigid conducting polymer like polyaniline into a flexible matrix like chitosan. It gives good probability of the matrix and electrical conductivity of the conductive polymer [51]. Addition of tannic acid as a crosslinking agent of the chitosan matrix has enhanced the mechanical characteristic and those associated with water affinity such as solubility, permeability, and contact angle [52].Gums are utilized for their texturizing capabilities in edible polymer film and coating. Guar gum is used as a water binder, stabilizer, and viscosity builder in edible polymers. Gum Arabic having solubility in hot or cold water is the smallest viscous of the hydrocolloid gums. Xanthan gum is freely dispersed in water; therefore, high regularity is obtained quickly in both hot and cold systems. A mixture of guar gum, gum Arabic, and xanthan gum delivered constant coatings with decent cling and enhanced adhesion in wet batters. The mesquite gum makes films with outstanding water vapor barrier characteristics when little quantities of lipids were mixed in their formulation (Tables1 and 2) [52].


### 2.2. Polypeptides

Polypeptide such as protein originated edible polymer can be utilized for singular wrapping of small portions of foodstuff, predominantly goods that were not presently independently packaged for real reasons, such as beans, nuts, and cashew nuts. The common structure of Polypeptides is represent as Scheme2. Furthermore, proteins (polypeptides) originated from edible polymer can be utilized as carriers for antimicrobial and antioxidant agents. Further potential utilization of this kind of edible polymer could be their usage of multilayer food wrapping materials composed with noneatable polymer. In this instance, the polypeptide originate from edible polymer would be the inner layers in direct contact with foodstuff. Mechanical and barrier properties of protein-based edible polymer are comparable with synthetic polymer films.Polypeptides have decent oxygen barrier properties at low moisture condition. Conversely, polypeptides were not very hydrophobic and comprise mostly hydrophilic amino acid functional groups restrictions their moisture-barrier properties. Collagens are found as structural proteins of connective tissue, for example, bone, hide, tendons cartilage, and ligaments. Collagen films are mainly used as barrier membranes [53]. Collagen film is utilized in ophthalmological shields, and it is a biodegradable material. The main drug is attached with the collagen membrane by hydrogen or covalent bonding. This flexible membrane easily disinfected. This is utilized in ophthalmology in delivering drugs and over injuries to make curing speedy and uniform [54]. Collagen polymer is biocompatible and nonhazardous to most tissues. Collagen has very good mechanical, chemical, and immunotherapy properties. Collagen can be casted into a several forms, and it is freely sequestered and decontaminated in large capacities [55, 56]. Gelatin is exceptional in creating a thermoreversible constituent with a melting point nearby body temperature, which is chiefly important in edible and drug applications. Gelatin is achieved by governing hydrolysis from collagen, which is commonly available in nature as the chief constituent of skin, bones, and connective tissue. The main properties of gelatin were the higher constitute of the amino acids—glycine, proline, and hydroxyproline. Gelatin similarly has a fusion of single- and double-extended chains of a hydrophilic character. At around 40°C, gelatin aqueous solutions were in the sol state and form physical, thermoreversible gels on cooling. Gelatin employed food constituents and pharmaceuticals [6]. Gelatin encapsulation delivers protection against oxygen and light, as well as outlining the amount of ingredient or drug dosage. Gelatin films are utilized for coatings of meats to shield meats from oxygen, dampness, and transport of oil [57]. Gelatin was capable to form clear and tough films. Gelatin is also exploited for microencapsulation and capsule coatings in foodstuff and drug industries. Microencapsulation is the way toward encompassing or wrapping one substance inside another substance on an exceptionally little scale, yielding cases extending from a minimum of one micron to a few hundred microns in size. Materials could microencapsulate with the purpose that the essential materials confined within capsule walls for a particular period. Otherwise, essential ingredients may be encapsulated so that the essential ingredients will be free either progressively through the capsule walls, known as controlled release or diffusion or when exterior situations activate the capsule walls to falling-out, melt, or dissolve[58]. Low molecular weight gelatin proteins are efficient in the curing of stomach ulcers.Zein protein easily dissolves in 70–80% ethanol [59]. Zein is comparatively water repellant and thermoplastic substance [60]. Zein coating has exposed a capacity to decrease moisture and loss of firmness and postponement color change in fresh apples [61]. Moreover, zein may likewise participate in the coating of orthodox packaging plastics. Zein’s characteristics make it valued in processed foodstuffs and drugs. Zein is currently utilized as a layer for candy, nuts, fruit, pills, and other encapsulated foodstuffs and tablets [62]. Wheat gluten was water insoluble protein of wheat flour that contained a mixture of polypeptide molecules and reflected globular proteins. The cohesiveness and elasticity of the wheat gluten provide consistency to wheat dough and speed up film formation. The ordinary resistance of wheat gluten coating to water vapor (Tables1 and 2) was due to the water-loving nature of the protein and to the considerable quantity of hydrophilic plasticizer mix to impart adequate film flexibility. By adding a cross-linking agent such as glutaraldehyde, or heat curing agent, the quality of wheat gluten films can increase. Wheat gluten films can be freely biodegraded after 36 days in presence of air and within 50 days in soil without releasing toxic materials. It can be utilized in a wide selection of applications including milling, bakery products, meats, pasta, and breads [63]. Soybeans protein is comprehensively consumed as a food component in nearly every food product since it comprises high nourishment and exceptional functional properties. Subsequently, soy proteins are plentiful, low-cost, decomposable, and nutritious; they display the potential to develop as edible films [64, 65]. Milk proteins can categorize into two categories: casein and whey protein. The acid casein can be changed to functional soluble caseinates by neutralization done by adding alkali. Edible caseinates protein films can be achieved by dissolving in water followed by casting and drying. Casein film protects dried fruit and vegetables from humidity absorption and oxidation [12]. Caseinate lipid emulsion films were successful in reducing moisture loss from skinned carrots and zucchini [66].Mung beans are a potential segment of biopolymeric films due to their high protein content [67]. Bourtoom [68] manufactured and explored the films from mung bean protein. It was suggested that the mechanical properties of mung bean protein films had greater mechanical properties and moisture barrier properties (Tables1 and 2). These were superior to former protein sources such as casein, soy protein isolate, wheat gluten, and peanut proteins film. Conversely, the mung bean protein films still displayed considerably lesser mechanical and moisture barrier properties (Tables 1 and 2), compared with various synthetic polymers like high-density polyethylene (HDPE), polyvinyl chloride (PVC), cellulose acetate, and polyester.


### 2.3. Lipids

Lipids, known as eatable polymer, comprise acetylated monoglycerides, natural wax, and surfactants, and its common structures are represented by Scheme3. The effective lipid materials in market were paraffin wax and beeswax. The main usefulness of a lipid was to discontinue channel for moistness due to their comparative squat polarity. In comparison, the hydrophobic properties of lipid gave heavier and harder films. Consequently, lipids are mixed with film making additives such as polypeptides and cellulose derivatives. Usually, moisture permeability reduces when the concentration of hydrophobicity phase increases. To increase the mechanical strength, lipid based films, polysaccharide incorporate with lipids.Paraffin wax was obtained from the distillate part of unrefined oil and comprises a blend of strong hydrocarbon coming about because of ethylene reactant polymerization. Paraffin wax was acceptable for consumption with raw fruit and vegetable and cheese. Carnauba wax was extracted from leaves of palm tree, and beeswax was produced from honeybees. Candelilla is found in candelilla plant. Crude oil contains a blend of liquid paraffin and naphtheric hydrocarbon. Lipids or waxes are utilized as protective films for gas and moisture and increase the exterior look of various foods. Whenever applied as a thick layer, they should be evacuated before utilization (certain cheddar); when utilized in slight layers, they were viewed as eatable. Paraffin wax, carnauba wax, and bee wax were the most effective comestible composites given that a humidity barrier [69]. Acetylation of glycerol monosterate produces 1-stearodiacetin. 1-Stearodiacetin shows the special properties of hardening from the liquefied state into an elastic, wax-like solid. Most lipids in the solid-state can stretch to just about 102% of their unique length before bursting. Acetylated glycerol monostearate, in any case, can extend up to 800% of its unique length; water fume penetrability of this film was substantially less than that of polysaccharide film except for methylcellulose or ethyl cellulose. Acetylated monoglyceride coatings are utilized on poultry and meat slices to hinder dampness misfortune during capacity [6].Shellac resins were emitted by the bugLaccifer lacca and made out of an intricate blend of aliphatic alicyclic hydroxy corrosive polymers. Shellac is not commonly perceived as a sheltered substance, and it just allowed as roundabout nourishment added substance in nourishment coatings and adhesive. It is generally utilized in coatings for the pharmaceutical business and just a couple of studies accounted for on nourishments [70]. Rosin and its derivatives are extensively utilized for covering citrus fruits. Rosin coatings considered principally imparting luster at the stage of assessment by the purchaser. When covering applied to fruit, rosin produces superfluous blockade through which gases must pass. Since coatings fluctuate in gas permeance and capacity to block openings in the peel, rosin has altered effects on gas exchange. Citrus fruits with shellac and wood resin-based coatings usually have poorer internal O2, better internal CO2, and greater ethanol content than fruits with wax coatings. Extraordinary ethanol contented sequentially a symptom of bad flavor. Shellac- and wood resin-based film have a tendency to upturn the predominance of postharvest pitting [6].


### 2.4. Synthetic and Composite Edible Polymer

Edible polymers are assorted in the environs, containing a blend of polysaccharides, protein, and lipids. This methodology enables one to employ the diverse serviceable features of each class of film former. The amalgamation amongst polymers to produce films could be from polypeptides and carbohydrates, polypeptides and lipids, carbohydrates and waxes, or synthetic polymers and natural polymers. The principal goal of delivering composite polymer was to improve the penetrability or mechanical properties as directed by the requirement for a particular application. These heterogeneous films were applied either as an emulsion, suspension, or dispersion of the nonmiscible constituents, or in progressive layers, or the type of a solution in a typical dissolvable. The method of application affects the permeability of the films achieved. Kamper and coworker [71] presented the emulsion films from methylcellulose and unsaturated fats to improve the water permeability of cellulose films. Recently, numerous researchers have widely found the improvement of composite polymer based on work by Kamper and Fennema [71]. Examples of these studies were using lipid and hydroxypropyl methyl cellulose, methyl cellulose and lipid, methyl cellulose and fatty acid, corn zein, methyl cellulose and fatty acid, whey isolate and lipids, casein and lipids, gelatin and soluble starch, hydroxypropyl starch and gelatin, corn zein and corn starch [72], gelatin and fatty acid, soy protein isolates and gelatin [73], and soy protein isolate and polylactic acid [73].Polyvinyl acetic acid derivation was a nontoxic financially significant polymer arranged through emulsion polymerization, which has been researched as a covering film containing fungicides for the assurance of different nourishments and as a covering for pharmaceutical items. Biopolymers, for example, polysaccharides and proteins or even biocompatible-engineered polymers, for example, polymethylmethacrylate (PMMA), could be a better choice for blends with antimicrobial polymers focusing on antimicrobial chemotherapy in vivo. The utilization of antimicrobial macromolecular operators, be that as it may, was not limited to in vivo applications. They may likewise be utilized ex vivo for water sanitization, nourishment pressing and protection, and numerous antifouling applications [75]. For over 50 years, methods, for example, pressure shower and plunge covering and exemplification have been utilized in the pharmaceutical business to consolidate bioactive operators with polymers. Such polymers have, to a great extent, included cellulose subordinates, polyethylene glycol (PEG), and poly (N-vinyl pyrrolidone). Peppas and colleagues have started the utilization of pH-responsive complexation hydrogels of poly(methacrylic corrosive) joined with PEG, alluded to as P (MAA-g-EG), for oral protein conveyance. Micelle-framing polymers, for example, block copolymers of poly(ethylene oxide) and poly(propylene oxide), or Pluronics®, have been completely examined in sedate conveyance. Polyplexes shaped by cooperative electrostatic interaction between polyethyleneimine (PEI) and DNA was broadly read for gene delivery [76].An anionic copolymer origin from methacrylic acid and methyl methacrylates was utilized for the covering of tablets, pills which protection from the gastric juice, and improve the keeping property security against dampness, light, and air-coatings stable under tropical conditions [77]. Polymer spheres with sugar coating outwardly and plastic covering within have been made by European researchers. This gives them double usefulness to target and convey drugs. Scientist from Germany and Switzerland made the spheres by liquefying glycosylated polybutadiene-poly(ethylene oxide) block copolymers in water. When liquefied, the copolymers freely made hollow colloids called vesicles with a glucose coating on the outside and poly(ethylene oxide) coating on the inside. The polymer vesicles were utilized as a living cell mimics or drug delivery vessels. They exploited to target drugs and biomolecules to injured or cancerous tissues [78].


## 2.1. Hydrocolloids

Hydrocolloids are often called hydrophilic polymers, of vegetable, animal, microbial, or synthetic origin, that generally contain many hydroxyl groups (polysaccharides) and may be polyelectrolytes as per Scheme1. Polysaccharides are commercially available for use in food and nonfood industries as stabilizers, thickening and gelling agents, crystallization inhibitors, and encapsulating agents [16]. Many hydrocolloids were polyelectrolytes, for example, starch alginate, carrageenan, carboxymethylcellulose, gum Arabic, chitosan, pectin, and xanthan gum.Scheme 1
Common structure of hydrocolloids.Scheme 2
Common structure of polypeptides.Scheme 3
Common structure of lipids.Starch comprises two types of molecules—amylose and amylopectin—largely obtained from grains and tubers such as maize, rice, wheat, and potato. Amylose was responsible for the film making ability of starch [17]. A starch film that contains high amount of amylose was elastic, oxygen impermeable, oil resistant, heat-sealable, and water-soluble. Cornstarch or potato starch with high amylose was highly stable during aging [18]. Starch-based eatable polymer displays physical attributes like plastic polymer which were scentless, bland, lackluster, nonlethal, naturally absorbable, and semiporous to carbon dioxide and protection from the entry of oxygen. Edible starch-based films can delay microbial growth by reducing the water activity within the package for microbial, chemical, and enzymatic activities. Clara Ribeiro studied the ability of polysaccharide-based coatings to extend the shelf life of strawberry fruit mainly for industrial applications [19]. Oxidized starch films exhibit upgraded tensile properties and fracture elongation percentage, compared to those of the original starch [20]. Cassava starch-based edible coating enriched withKaempferia rotunda and Curcuma xanthorrhiza essential oil could extend patin fillet’s shelf life and be used as substitute for fish preservation [21]. Alginates were obtained from ocean growth and have great film-shaping properties that make them especially valuable in nourishment applications. Alginate can possibly make the biopolymer film or covering part because of its remarkable colloidal properties, which incorporate thickening, settling, suspending, film shaping, the gel produces, and emulsion stabilizing [22]. Alginate is used to make Gaviscon, Bisodol, and Asilone. Gaviscon (nonprescription medicine) is taken orally to cure heartburn and gastroesophageal reflux disease. It is additionally seen that chewable tablets manufactured from an optimal quantity of sodium alginate, calcium carbonate, and sodium bicarbonate could be an effective dose form in the curing of gastro-oesophageal reflux disease [23]. For the treatment of breast cancer, 5-fluorouracil encapsulated with alginate beads was utilized [24]. For the curing of chronic seizures in terms of controlled release of drug, alginate-based phenobarbitone tablets can be effortlessly prepared [25]. Alginate was utilized comprehensively as an impression-making substance in dentistry, prosthetics, life casting, and infrequently for generating positives for small-scale casting. Alginate are used for thickening soups and jellies in the food industry. Because of hydrophilic nature of alginates, it forms strong films and exhibits poor water resistance [26].Carrageenan is a water-dissolvable polymer with a straight chain of sulfated galactans and is dig out from the cell walls of several red seaweeds. Carrageenan film development comprises two steps: (1) gelation formation during adequate drying, leading to a three-dimensional network formed by a polysaccharide-double helices and (2) by sovent evaporization get solid film [27]. Carrageenan is used to increase viscosity of gel in desserts, ice cream, cream, milkshakes, salad dressings, sweetened condensed milks, and sauces. Carrageenan is similarly used in beer, toothpaste, fruit gushers, and soymilk [28]. In recent times, carrageenan films were establishing less opaque film than those made of starch [29].Hydroxypropyl cellulose, hydroxypropyl methylcellulose, carboxymethylcellulose, and methylcellulose are very useful for making edible films and coating. These cellulose derivatives display thermo-gelation. Hence, once suspensions are heated, they make a gel although they comeback to original consistency when cooled [30]. The films are made from aqueous solutions of hydroxypropyl cellulose, hydroxypropyl methylcellulose, carboxymethylcellulose, and methylcellulose have reasonable strength, are resilient to oils and fats, and are stretchy, translucent, tasteless, monochrome, water-soluble, and adequate barriers to oxygen. Methylcellulose is the lowest hydrophilic cellulose derivatives and has maximum resilience to water. Conversely, cellulose derivative films are of ordinary water permeability due to the intrinsic water-loving nature of polysaccharides, and they retain ordinary mechanical properties. The moisture barrier could be improved by the introduction of the hydrophobic functional group, such as fatty acids, into the cellulose ether matrix to grow a composite film [31]. Debeaufort [32] established the bilayer film by the addition of lipids such as paraffin oil, paraffin wax, or a mixture of hydrogenated palm oil and triolein onto a methylcellulose layer. Edible coatings produced from hydroxypropyl cellulose, hydroxypropyl methylcellulose, carboxymethylcellulose, and methylcellulose have been applied to certain fruits and vegetables for giving barrier properties to oxygen, oil, and moisture transfer.In drug tablets, microcrystalline cellulose and powdered cellulose are used as inactive fillers, thickeners, and stabilizers in processed foodstuffs [33]. Cellulose powder was widely utilized in Kraft’s Parmesan cheese to avoid caking inside the tube. Hydroxypropylmethylcellulose and methylcellulose were utilized in coating preparations to decrease oil absorption in deep-fat frying potato strips and dough discs. Methylcellulose coatings were advancely effective in decreasing oil uptake than hydroxypropylmethylcellulose [34].The moisture barrier properties could be improved by the introduction of the hydrophobic functional group, such as fatty acids, into the cellulose ether matrix to make a composite film [5], e.g., hydroxypropylmethylcellulose. It revealed that the moisture barrier is enhanced by stearic acid combination into the film-forming solution; conversely, there were difficulties in formulating a consistent composite film with both hydrophobic and hydrophilic material. Due to this, the homogeneous packaging film was made from hydroxypropylmethylcellulose by chemical modification permitting growth in hydrophobicity. Crosslinking of hydroxy propyl methylcellulose can be deliberated a beneficial methodology to make non-water-soluble cellulose derivatives with remarkable moisture barrier properties, which could be utilized as biodegradable packaging materials [35].Pectin is a natural polysaccharide that seems to work fine with low moisture foods, but is a low moisture barrier. Pectin has a various combination of acidic structural polysaccharides and originates from fruit and vegetables and largely set from citrus shell and apple pomace. The conservative application was given the gelatinous uniformity to jams or marmalades and jellybeans, which would else be sweet juices. In medicine, pectin raises the thickness and bulk of stool so that it is used for curing of constipation and diarrhea [36].The agar is a hydrophilic colloid that has the capability to form interchangeable gels only by cooling a hot solution. Agar displays features that make it convenient for cutting meats. It produces tough gels considered by melting points more than the primary gelation temperature [37]. Agar is utilized extensively as a gelling agent in the foodstuff business. In any case, regardless of its biodegradability and its tremendous gelling power, agar has not been utilized broadly because of poor aging properties. Both photo degradation and variations in surrounding temperature and moisture change agar crystalline, prompting the development of small-scale cracks and polymer embrittlement [38]. Recently, Phan studied the effect of agar structure and the functional properties on emulsified edible films [39].Chitosan is one of the promising common polymers with attributes, for example, biodegradability, chemical inertness, biocompatibility, high mechanical quality, great film-shaping properties, and cheap [40, 41]. Moreover, chitosan is a nonhazardous cellulose-like polyelectrolyte polymer hydrogel that is appropriate for the fabrication of artificial muscles, as this substance undergoes a large volume alteration in response to fluctuations in pH, temperature, or solvent composition [42]. Current studies have revealed that chitin may play a role in a possible pathway in human hypersensitive disease [43]. Chitosan is the second most bounteous normal and nonharmful polymer in nature after cellulose. Some alluring properties of chitosan were that it structures films without the expansion of added substances and displays great oxygen and carbon dioxide porousness, just as magnificent mechanical properties and antimicrobial action against microbes, yeasts, and molds [44, 45]. Chitosan goods were greatly viscous, close to natural gums. Chitosan can make transparent films to improve the feature and increase the storage life of foodstuff [46]. Pure chitosan films were usually unified and compact, and the film exterior has a suave shape without holes or cracks. Chitosan is utilized in wastewater treatment plant [47], separation membranes [48], food packaging drug delivery systems [49], and biosensors [50]. Because ofthe low electrical conductivityand a great operating voltage limits chitosan can be used in sendor devices. Therefore, composites have been tried by combining a rigid conducting polymer like polyaniline into a flexible matrix like chitosan. It gives good probability of the matrix and electrical conductivity of the conductive polymer [51]. Addition of tannic acid as a crosslinking agent of the chitosan matrix has enhanced the mechanical characteristic and those associated with water affinity such as solubility, permeability, and contact angle [52].Gums are utilized for their texturizing capabilities in edible polymer film and coating. Guar gum is used as a water binder, stabilizer, and viscosity builder in edible polymers. Gum Arabic having solubility in hot or cold water is the smallest viscous of the hydrocolloid gums. Xanthan gum is freely dispersed in water; therefore, high regularity is obtained quickly in both hot and cold systems. A mixture of guar gum, gum Arabic, and xanthan gum delivered constant coatings with decent cling and enhanced adhesion in wet batters. The mesquite gum makes films with outstanding water vapor barrier characteristics when little quantities of lipids were mixed in their formulation (Tables1 and 2) [52].


## 2.2. Polypeptides

Polypeptide such as protein originated edible polymer can be utilized for singular wrapping of small portions of foodstuff, predominantly goods that were not presently independently packaged for real reasons, such as beans, nuts, and cashew nuts. The common structure of Polypeptides is represent as Scheme2. Furthermore, proteins (polypeptides) originated from edible polymer can be utilized as carriers for antimicrobial and antioxidant agents. Further potential utilization of this kind of edible polymer could be their usage of multilayer food wrapping materials composed with noneatable polymer. In this instance, the polypeptide originate from edible polymer would be the inner layers in direct contact with foodstuff. Mechanical and barrier properties of protein-based edible polymer are comparable with synthetic polymer films.Polypeptides have decent oxygen barrier properties at low moisture condition. Conversely, polypeptides were not very hydrophobic and comprise mostly hydrophilic amino acid functional groups restrictions their moisture-barrier properties. Collagens are found as structural proteins of connective tissue, for example, bone, hide, tendons cartilage, and ligaments. Collagen films are mainly used as barrier membranes [53]. Collagen film is utilized in ophthalmological shields, and it is a biodegradable material. The main drug is attached with the collagen membrane by hydrogen or covalent bonding. This flexible membrane easily disinfected. This is utilized in ophthalmology in delivering drugs and over injuries to make curing speedy and uniform [54]. Collagen polymer is biocompatible and nonhazardous to most tissues. Collagen has very good mechanical, chemical, and immunotherapy properties. Collagen can be casted into a several forms, and it is freely sequestered and decontaminated in large capacities [55, 56]. Gelatin is exceptional in creating a thermoreversible constituent with a melting point nearby body temperature, which is chiefly important in edible and drug applications. Gelatin is achieved by governing hydrolysis from collagen, which is commonly available in nature as the chief constituent of skin, bones, and connective tissue. The main properties of gelatin were the higher constitute of the amino acids—glycine, proline, and hydroxyproline. Gelatin similarly has a fusion of single- and double-extended chains of a hydrophilic character. At around 40°C, gelatin aqueous solutions were in the sol state and form physical, thermoreversible gels on cooling. Gelatin employed food constituents and pharmaceuticals [6]. Gelatin encapsulation delivers protection against oxygen and light, as well as outlining the amount of ingredient or drug dosage. Gelatin films are utilized for coatings of meats to shield meats from oxygen, dampness, and transport of oil [57]. Gelatin was capable to form clear and tough films. Gelatin is also exploited for microencapsulation and capsule coatings in foodstuff and drug industries. Microencapsulation is the way toward encompassing or wrapping one substance inside another substance on an exceptionally little scale, yielding cases extending from a minimum of one micron to a few hundred microns in size. Materials could microencapsulate with the purpose that the essential materials confined within capsule walls for a particular period. Otherwise, essential ingredients may be encapsulated so that the essential ingredients will be free either progressively through the capsule walls, known as controlled release or diffusion or when exterior situations activate the capsule walls to falling-out, melt, or dissolve[58]. Low molecular weight gelatin proteins are efficient in the curing of stomach ulcers.Zein protein easily dissolves in 70–80% ethanol [59]. Zein is comparatively water repellant and thermoplastic substance [60]. Zein coating has exposed a capacity to decrease moisture and loss of firmness and postponement color change in fresh apples [61]. Moreover, zein may likewise participate in the coating of orthodox packaging plastics. Zein’s characteristics make it valued in processed foodstuffs and drugs. Zein is currently utilized as a layer for candy, nuts, fruit, pills, and other encapsulated foodstuffs and tablets [62]. Wheat gluten was water insoluble protein of wheat flour that contained a mixture of polypeptide molecules and reflected globular proteins. The cohesiveness and elasticity of the wheat gluten provide consistency to wheat dough and speed up film formation. The ordinary resistance of wheat gluten coating to water vapor (Tables1 and 2) was due to the water-loving nature of the protein and to the considerable quantity of hydrophilic plasticizer mix to impart adequate film flexibility. By adding a cross-linking agent such as glutaraldehyde, or heat curing agent, the quality of wheat gluten films can increase. Wheat gluten films can be freely biodegraded after 36 days in presence of air and within 50 days in soil without releasing toxic materials. It can be utilized in a wide selection of applications including milling, bakery products, meats, pasta, and breads [63]. Soybeans protein is comprehensively consumed as a food component in nearly every food product since it comprises high nourishment and exceptional functional properties. Subsequently, soy proteins are plentiful, low-cost, decomposable, and nutritious; they display the potential to develop as edible films [64, 65]. Milk proteins can categorize into two categories: casein and whey protein. The acid casein can be changed to functional soluble caseinates by neutralization done by adding alkali. Edible caseinates protein films can be achieved by dissolving in water followed by casting and drying. Casein film protects dried fruit and vegetables from humidity absorption and oxidation [12]. Caseinate lipid emulsion films were successful in reducing moisture loss from skinned carrots and zucchini [66].Mung beans are a potential segment of biopolymeric films due to their high protein content [67]. Bourtoom [68] manufactured and explored the films from mung bean protein. It was suggested that the mechanical properties of mung bean protein films had greater mechanical properties and moisture barrier properties (Tables1 and 2). These were superior to former protein sources such as casein, soy protein isolate, wheat gluten, and peanut proteins film. Conversely, the mung bean protein films still displayed considerably lesser mechanical and moisture barrier properties (Tables 1 and 2), compared with various synthetic polymers like high-density polyethylene (HDPE), polyvinyl chloride (PVC), cellulose acetate, and polyester.


## 2.3. Lipids

Lipids, known as eatable polymer, comprise acetylated monoglycerides, natural wax, and surfactants, and its common structures are represented by Scheme3. The effective lipid materials in market were paraffin wax and beeswax. The main usefulness of a lipid was to discontinue channel for moistness due to their comparative squat polarity. In comparison, the hydrophobic properties of lipid gave heavier and harder films. Consequently, lipids are mixed with film making additives such as polypeptides and cellulose derivatives. Usually, moisture permeability reduces when the concentration of hydrophobicity phase increases. To increase the mechanical strength, lipid based films, polysaccharide incorporate with lipids.Paraffin wax was obtained from the distillate part of unrefined oil and comprises a blend of strong hydrocarbon coming about because of ethylene reactant polymerization. Paraffin wax was acceptable for consumption with raw fruit and vegetable and cheese. Carnauba wax was extracted from leaves of palm tree, and beeswax was produced from honeybees. Candelilla is found in candelilla plant. Crude oil contains a blend of liquid paraffin and naphtheric hydrocarbon. Lipids or waxes are utilized as protective films for gas and moisture and increase the exterior look of various foods. Whenever applied as a thick layer, they should be evacuated before utilization (certain cheddar); when utilized in slight layers, they were viewed as eatable. Paraffin wax, carnauba wax, and bee wax were the most effective comestible composites given that a humidity barrier [69]. Acetylation of glycerol monosterate produces 1-stearodiacetin. 1-Stearodiacetin shows the special properties of hardening from the liquefied state into an elastic, wax-like solid. Most lipids in the solid-state can stretch to just about 102% of their unique length before bursting. Acetylated glycerol monostearate, in any case, can extend up to 800% of its unique length; water fume penetrability of this film was substantially less than that of polysaccharide film except for methylcellulose or ethyl cellulose. Acetylated monoglyceride coatings are utilized on poultry and meat slices to hinder dampness misfortune during capacity [6].Shellac resins were emitted by the bugLaccifer lacca and made out of an intricate blend of aliphatic alicyclic hydroxy corrosive polymers. Shellac is not commonly perceived as a sheltered substance, and it just allowed as roundabout nourishment added substance in nourishment coatings and adhesive. It is generally utilized in coatings for the pharmaceutical business and just a couple of studies accounted for on nourishments [70]. Rosin and its derivatives are extensively utilized for covering citrus fruits. Rosin coatings considered principally imparting luster at the stage of assessment by the purchaser. When covering applied to fruit, rosin produces superfluous blockade through which gases must pass. Since coatings fluctuate in gas permeance and capacity to block openings in the peel, rosin has altered effects on gas exchange. Citrus fruits with shellac and wood resin-based coatings usually have poorer internal O2, better internal CO2, and greater ethanol content than fruits with wax coatings. Extraordinary ethanol contented sequentially a symptom of bad flavor. Shellac- and wood resin-based film have a tendency to upturn the predominance of postharvest pitting [6].


## 2.4. Synthetic and Composite Edible Polymer

Edible polymers are assorted in the environs, containing a blend of polysaccharides, protein, and lipids. This methodology enables one to employ the diverse serviceable features of each class of film former. The amalgamation amongst polymers to produce films could be from polypeptides and carbohydrates, polypeptides and lipids, carbohydrates and waxes, or synthetic polymers and natural polymers. The principal goal of delivering composite polymer was to improve the penetrability or mechanical properties as directed by the requirement for a particular application. These heterogeneous films were applied either as an emulsion, suspension, or dispersion of the nonmiscible constituents, or in progressive layers, or the type of a solution in a typical dissolvable. The method of application affects the permeability of the films achieved. Kamper and coworker [71] presented the emulsion films from methylcellulose and unsaturated fats to improve the water permeability of cellulose films. Recently, numerous researchers have widely found the improvement of composite polymer based on work by Kamper and Fennema [71]. Examples of these studies were using lipid and hydroxypropyl methyl cellulose, methyl cellulose and lipid, methyl cellulose and fatty acid, corn zein, methyl cellulose and fatty acid, whey isolate and lipids, casein and lipids, gelatin and soluble starch, hydroxypropyl starch and gelatin, corn zein and corn starch [72], gelatin and fatty acid, soy protein isolates and gelatin [73], and soy protein isolate and polylactic acid [73].Polyvinyl acetic acid derivation was a nontoxic financially significant polymer arranged through emulsion polymerization, which has been researched as a covering film containing fungicides for the assurance of different nourishments and as a covering for pharmaceutical items. Biopolymers, for example, polysaccharides and proteins or even biocompatible-engineered polymers, for example, polymethylmethacrylate (PMMA), could be a better choice for blends with antimicrobial polymers focusing on antimicrobial chemotherapy in vivo. The utilization of antimicrobial macromolecular operators, be that as it may, was not limited to in vivo applications. They may likewise be utilized ex vivo for water sanitization, nourishment pressing and protection, and numerous antifouling applications [75]. For over 50 years, methods, for example, pressure shower and plunge covering and exemplification have been utilized in the pharmaceutical business to consolidate bioactive operators with polymers. Such polymers have, to a great extent, included cellulose subordinates, polyethylene glycol (PEG), and poly (N-vinyl pyrrolidone). Peppas and colleagues have started the utilization of pH-responsive complexation hydrogels of poly(methacrylic corrosive) joined with PEG, alluded to as P (MAA-g-EG), for oral protein conveyance. Micelle-framing polymers, for example, block copolymers of poly(ethylene oxide) and poly(propylene oxide), or Pluronics®, have been completely examined in sedate conveyance. Polyplexes shaped by cooperative electrostatic interaction between polyethyleneimine (PEI) and DNA was broadly read for gene delivery [76].An anionic copolymer origin from methacrylic acid and methyl methacrylates was utilized for the covering of tablets, pills which protection from the gastric juice, and improve the keeping property security against dampness, light, and air-coatings stable under tropical conditions [77]. Polymer spheres with sugar coating outwardly and plastic covering within have been made by European researchers. This gives them double usefulness to target and convey drugs. Scientist from Germany and Switzerland made the spheres by liquefying glycosylated polybutadiene-poly(ethylene oxide) block copolymers in water. When liquefied, the copolymers freely made hollow colloids called vesicles with a glucose coating on the outside and poly(ethylene oxide) coating on the inside. The polymer vesicles were utilized as a living cell mimics or drug delivery vessels. They exploited to target drugs and biomolecules to injured or cancerous tissues [78].


## 3. Special Applications of Edible Polymers

Increased shopper interest for upgraded keeping quality and freshness of nourishments has offered to ascend to the idea of active packaging—a kind of packaging that adjusts conditions encompassing the nourishment to keep up item quality and freshness, improve tactile properties, or improve item wellbeing and time span of usability. To fulfill the developing need for recyclable or natural packaging materials and customer requests for more secure and better quality nourishments, new and novel nourishment grade packaging materials or advancements have been and keep on being created. Instances of these packaging materials incorporate bio-based polymers, and bioplastic or eatable polymer packaging items were produced using crude materials beginning from agrarian or marine sources [79]. Nanocomposite potentials are used to enlarge the use of edible and biodegradable polymer [80]. It will assist with lessening the packaging waste related with processed nourishments and will bolster the safeguarding of crisp nourishments, broadening their time span of usability. Polymer composites were blends of polymers with inorganic or natural added substances having certain geometries (strands, pieces, circles, and particulates). The utilization of nanoscale fillers is prompting the improvement of polymer nanocomposites and represents an extreme option in contrast to these traditional polymer composites [81]. Pharmaceutical and food items are regularly covered with eatable shellac, which must be of adequately decreased thickness. The utilization of polyvinyl acetic acid derivation (PVA) is surveyed as a potential defensive eatable covering in round-type tomato organic products on the green phase of maturity. The edible polymeric covering did not altogether influence brilliance, weight reduction, and RR; nonetheless, natural conditions at which the organic products kept up had critical impacts. Regardless of the factually noncritical impacts, results demonstrated that the PVA covering is related to slight security of the natural product contrasted with uncoated organic products [82]. Gelatin capsules [83] were small shells made from gelatin that used to enclose various medications and supplements. Capsules can make it easier to take certain drugs and supplements, especially those in a powder or liquid form. The gelatin was almost odorless and tasteless, and it typically was not cause digestive problems for most people. Gelatin also usually was not interacting with other drugs. Gelatins from alternatives to mammalian species were gaining prominence, especially gelatins from marine fish species. Because of their good film-forming abilities, fish gelatins may be a good alternative to synthetic plastics for making films to preserve foodstuffs [84].Consumable shellac coatings protect foods grown from the ground during their long trek from the ranch to your nearby produce stand. To improve these coatings, Agricultural Research Service (ARS) researchers built up another covering made of food-grade polyvinyl acetic acid derivation that is less expensive to utilize and more compelling than shellac at forestalling postharvest organic product rot without staining the natural product. ARS has applied for a patent for this leap forward [85]. It was less expensive to utilize and more compelling than shellac at forestalling postreap natural product rot without staining the organic product. The covering can be applied to products of the fruits and vegetables by plunging, splashing, or brushing on. Polyvinyl acetic acid derivation (PVA) was a manufactured polymer that was utilized as a fixing in chewing gum [86]. Notwithstanding the polyvinyl acetic acid derivation, the covering for crisp produce can incorporate plasticizers, surfactants that guide inclusion, sparkle upgrading added substances, and different elements for explicit utilizations, for example, to cover sweets and heated products. The new covering has a few points of interest over shellac, which eases back natural product breath and keeps the organic product firm [83]. Shellac will in general brighten or “redden” when it was all the way open to dampness. This frequently happens when apples moved from cold stockpiling to a damp domain. Another issue was that citrus leafy foods and apple assortments create “off” flavors when covered with shellac. Furthermore, the way that shellac coatings fundamentally made out of bug exudates has made them questionable to certain buyers.Several examples of food and drink of orally soluble edible polymer, comprising their compositions and preparation process, were released [87]. The tidbits may incorporate at least one layers of film that were orally dissolvable and pieces rapidly upon situation in a human mouth without leaving a generous buildup that can be felt by the human tongue or which should be gulped or shot out from the mouth. Some flavored edible polymers ( chocalate floverd) were put on the roof of a human mouth; it digests in mouth as they are orally soluble polymers [88]. These film-shaping consumable polymer can incorporate pullulan, hydroxypropylmethylcellulose, hydroxyethylcellulose, hydroxypropyl cellulose, polyvinyl pyrrolidone, carboxymethyl cellulose, polyvinyl liquor, sodium alginate, polyethylene glycol, thickener, tragacanth gum, guar gum, acacia gum, Arabic gum, polyacrylic corrosive, methylmethacrylate copolymer, carboxy vinyl polymer, amylose, high amylose starch, hydroxypropylated high amylose starch, dextrin, gelatin, chitin, chitosan, levan, alsina, collagen, gelatin, zein, gluten, and soy protein separate, whey protein disengage, casein, polysaccharides, normal gums, polypeptides, polyacrylates, starch, karaya gum, gelatin, and blends. Chewing gum comprises a gum base, sugar, corn syrup, softeners, and flavorings. The gum base was the insoluble part remaining in the mouth while chewing. The gum base was prepared from trees, latexes or the milky juices from plants, and synthetic polymers. Thomas Adams [89] desired to use the chicle as a rubber substitute, but instead, rubber is used to make chewing gum—unvulcanized styrene-butadiene synthetic rubber (SBR)— and others utilize polyvinyl acetate polymer (PVA). Recent chewing gum prepared with synthetic rubber, polyisobutylene, which not only creates it flexible but also subsidizes to the obstinate, sticky quality. US 3761286 [90] reveals a chewing gum composition comprising chewing gum and a water insoluble hydrophilic polymer of a hydroxyalkyl acrylate or methacrylate having controllably, and it releases flavor in mouth, wherein the hydrophilic polymer can be poly-(2-hydroxy ethyl methacrylate). Petros Gebreselassie [91] invented swellable gum compositions that increase in volume upon chewing. The gum compositions include a super absorbent hydrophilic polymer in combination with a gum base or as a component of a gum base.Scientists around the world were attempting to discover methods for improving the restorative viability of medications by adjusting the formulation technique, polymeric systems, and so on. The utilization of novel consumable polymers offers benefits. Care ought to be taken to appropriately choose polymers while structuring a conveyance framework. The inevitable objective was to present financially savvy, biocompatible, multifunctional, less harmful polymers with the goal that the conveyance frameworks go through the different periods of clinical preliminaries and merit the general public. It is accepted that the advances in polymer sciences would transfigure the plan, improvement, and execution of polymer-based medication conveyance frameworks. PCL and PLA artificially reinforced onto starch and can utilize legitimately as thermoplastics or compatibilizer [92]. Starch-g-PVA shows properties of the two segments, for example, processability, hydrophilicity, and bio-degradability and gelation capacity. Starch was a characteristic polymer that has far-reaching applications going from a basic filler or folio to an increasingly utilitarian fixing in the definition of containers, coatings, subcutaneous implants, and tablets [93]. It was anything but difficult to clean, dissolvable in water, which makes it advantageous for conveyance by infusion and along these lines considered as a perfect possibility for nanoparticle arrangement. Protein-based nanoparticles have the benefit of more noteworthy security during capacity and were anything but difficult to scale up when contrasted with other conveyance systems [94]. An adaptable protein transporter is utilized in sedate focusing on accomplishing better pharmacokinetic profiles of peptide or protein-based medications.Hyaluronic acid (HA), a natural polyanionic polysaccharide, is dispersed extensively in the extracellular matrix and the joint liquid of mammalians and accepted for vaccinations by the Food and Drug Administration [95]. It is a nonharmful, biocompatible mucoadhesive polysaccharide having a negative charge and is biodegradable. It, for the most part, is present in the connective tissue, eyes, digestive tract, and lungs. Guar gum is utilized as a fastener crumbled in tablet details. It likewise goes about as a stabilizer, emulsifier, thickening, and suspending specialist in the fluid phase [96]. It has been broadly utilized for colonic medication conveyance applications. The expanding capacity of guar gum is utilized in the postponement of medication discharge from the dose structures. Its utility as a bearer for colon-explicit medication conveyance is dependent on its corruption by colonic microorganisms. Chitin and chitosan subordinates likewise are utilized in the treatment of modern effluents in view of their liking to metal particles. N-carboxymethyl chitosan has been utilized generally in pharmaceutical zones for accomplishing the controlled arrival of medications, orthopedic gadgets, and connective tissue. Gelatin hydrogels can be utilized as a fastener in tablet definitions and have been utilized in controlled-discharge grid tablet plans [97]. Utilizing an extruder/spheronizer, round pellets containing calcium pectate were readied. These were then covered with a gelatin arrangement bringing about the development of insoluble calcium pectinate gel around the pellets. The utilization of gelatin to create other oral controlled-discharge medicates conveyance frameworks has been accounted for by numerous authors. Polysaccharides, for example, contain hydroxyl bunches that permit the immediate response to drugs with carboxylic acid function, accordingly creating ester linkages that are biodegradable and along these lines encourage the arrival of the medication in the body.Finally, another significant use of medication conveyance frameworks is vaccines. Antibodies are arranged into two gatherings, in particular, proteins and nucleic acids. In the two cases, they require polymeric transporters since they are defenseless to degradation by peptidases or nucleases. The DNA vaccines were a recently evolved framework. The DNA right now encodes a protein antigen of intrigue that initiates the enactment of the safe framework. This DNA can epitomize into polymeric transporters, accordingly shielding it from degradation [98]. It is then discharged into the phagosome, thus permitting it to arrive at the cell core and express the outside protein. Polymeric bearers of antineoplastic medications can inactively collect in carcinogenic tissues because of contrasts in the biochemical and physiological highlights of solid and threatening tissues while they can effectively amass in similar tissues since they have been conjugated to focusing on moieties. Researchers in the US have invented an ingestible automated device, which is composed totally of edible materials and creates its own electric current [99]. Here, the team designed and fabricated an ingestible current source consisting of flexible polymer electrodes and a sodium ion electrochemical cell. Having flexible polymer electrodes means that they can be folded into an edible capsule, while the sodium ion cell serves as an on-board energy supply. The idea was for the patient to consume a pill that encapsulates the device. Polyesters dependent on PLA, PGA, and their copolymers PLGA and poly (ε-caprolactone) (PCL) have been broadly utilized in light of their biocompatibility and biodegradability. Polyesters have been utilized for the embodiment of numerous sorts of restorative specialists like cancer and bacterial and parasitic infections [100].


## 4. Future Trends

A respectable group of the consumable polymer is under expansion, with the objective of permitting the joining or potentially controlled arrival of dynamic mixes utilizing nanotechnological arrangements, for example, nanoexemplification and multifaceted frameworks. These days, nanotechnologies were being utilized to upgrade the nourishing highlights of foods by methods for nanoscale added substances and supplements and nanosized conveyance frameworks for bioactive polymeric mixes. Nanocomposite recognition speaks to a persuading course for making new and creative materials, likewise in the region of consumable polymers. Materials with a huge assortment of properties have been acknowledged and much increasingly due to be figured it out. Smaller scale and nanoexemplification of dynamic mixes with edible polymer coatings may assist with controlling their discharge under explicit conditions, in this manner shielding them from dampness, heat, or other extraordinary conditions and upgrading their security and feasibility. Covering nourishments with nanolaminates includes either plunging them into a progression of arrangements containing substances that would adsorb to nourishment’s surface or splashing substances onto the nourishment surface. These nanolaminate coatings could be explained altogether from food-grade fixings and could incorporate different practical operators, for example, antimicrobials, antibrowning specialists, cell reinforcements, chemicals, flavorings, and colorants. The layer-by-layer electro-deposition methodology [101] could be utilized to cover profoundly hydrophilic food systems, for example, fresh-cut products of the food including further nutrients and antimicrobial specialists. The nanocomposite materials acquired by blending normal, consumable polymers, and sheets of crystalline strong layered offer an extraordinary assortment property profile. They were even ready to contend, both in cost and in execution, with manufactured polymeric materials. Customer requests were driving innovative work for options in contrast to oil-based bundling materials incorporating those with recyclable or consumable properties, just as those materials produced using inexhaustible/maintainable rural items. The edible film, gels, or coatings are viewed as biopolymers with various attractive properties and might be produced using an assortment of materials, including polysaccharides, lipids, and proteins, alone or in blend with different parts. Eatable biopolymers likewise have been created from different sources and applied to nourishments, including parasitic exopolysaccharides (pullan) or aging side effects (polylactic acid).


## 5. Conclusions

The practice of edible polymers on many food products continues to develop. The potential paybacks of edible polymers as carriers of antimicrobial agents, flavors, antioxidants, coloring agents, vitamins, probiotics, and nutraceuticals excuse continued research in this field of active packaging. A new trend in the storage of foods and in the food industry, nowadays, was the use of recyclable, renewable agricultural products for the production of packages, edible films, and coatings. Palatable polymer innovation assumes a vigorous job in medicate revelation and was improving results for patients today and tending to neglected remedial needs later on. Immunization medicate conveyance frameworks were currently being demonstrated to show restraint amicable as they keep away from the need to control promoter portions and give a long haul treatment in low dosage. Eatable polymer antibodies, then again, open an alluring road for the oral conveyance of immunizations. The advancement of new advances to improve the conveyance properties of the consumable polymer was a significant issue for future research. Right now, most investigations on food applications have been led on a research facility scale. In any case, further research ought to be centered on a business scale to give increasingly precise data that can be utilized to popularize crisp cut items covered with eatable polymers. Nourishment ventures were searching for consumable polymers that could be utilized on a wide range of nourishments and enhance their items while expanding their time span of usability. At the point when the active ingredients (antimicrobials, cancer prevention agents, and supplements) were added to the consumable polymer, mechanical, tactile, and even utilitarian properties can be drastically influenced. Researchers have inquired about new creative techniques to make coatings eatable, safe, and completely utilitarian. As indicated by an expansive scope of research discoveries, the palatable polymer might be applied to draw out the time span of usability of food items, control material trade, and improve the items’ tactile properties, nutritive worth, and engaging quality. Palatable biopolymers were serious both as ware polymers and in forte applications where particular usefulness was esteemed. In a situation where oil-based polymers were supplanted by biopolymers, consumable biopolymers from nourishment harvests would basically be utilized in nourishment applications, though different biopolymers could well cover the interest for ware polymers. Improvement of usefulness and handling was required for business achievement.


## 6. Reference

[1]
S. Kokoszka, A. Lenart, “Edible coatings–formation, characteristics and use–a review,”Polish Journal of Food and Nutrition Sciences, vol. 57, no. 4, pp. 399–404, 2007.[2]
G. G. Buonocore, M. A. Del Nobile, A. Panizza, S. Bove, G. Battaglia, & L. Nicolais, “Modeling the lysozyme release kinetics from antimicrobial films intended for food packaging applications,”Journal of Food Science, vol. 68, no. 4, pp. 1365–1370, 2003.[3]
R. C. Eberhart, S. Su, K. T. Nguyen, M. Zilberman, L. Tang, K. D. Nelson and P. Frenkel, “Bioresorbable polymeric stents: current status and future promise,”Journal of Biomaterials Science, Polymer Edition, vol. 14, no. 4, pp. 299–312, 2003.[4]
D. Bikiaris, “Nano-medicine in cancer treatment: drug targeting and the safety of the used materials for drug nanoencapsulation,”Biochemical Pharmacology, vol. 1: E122.[5]
A. Dhanapal, P. Sasikala, L. Rajamani, V. Kavitha. G. Yazhini. M. S. Banu, “Edible films from polysaccharides,”Food Science and Quality Management, vol. 3, pp. 9–18, 2012.[6]
T. Bourtoom, “Edible films and coatings: characteristics and properties,”International Food Research Journal, vol. 15, no. 3, pp. 237–248, 2008.[7
]“World Economic Situation and Prospects 2012,” United Nations Publication, Sales No. E.12.Ii.C.2. ISBN 978-92-1-109164-9.[8]
E. Salleh, I. I. Muhamad, and N. Khairuddin, “Structural characterization and physical properties of antimicrobial (AM) starch-based films,”World Academy of Science, Engineering and Technology, vol. 3, pp. 07–25, 2009.[9]
Z. Akbari, T. Ghomashchi, S. Moghadam, “Improvement in food packaging industry with biobased nanocomposites,”International Journal of Food Engineering, vol. 3, no. 4, 2007.[10]
S. Saremnezhad, M. H. Azizi, M. Barzegar, S. Abbasi, and E. Ahmadi, “Properties of a new edible film made of faba bean protein isolate,”Journal of Agricultural Science and Technology, vol. 13, pp. 181–192, 2011.[11]
O. Skurtys, C. Acevedo, F. Pedreschi, J. Enronoe, F. Osorio, J. M. Aguilera, “Food hydrocolloid edible films and coatings,” Series: Food Science and Technology, Nova publisher. ISBN: 978-1-61668-740-3, 2010.[12]
M. E. Embuscado, K. C. Huber, “Edible Films and Coatings for Food Applications,” Springer Dordrecht Heidelberg London New York, 2009.[13]
J. Sa, L. Go, S. Kb, “Preparation and mechanical properties of edible rapeseed protein films,”Journal of Food Science, vol. 76, no. 2, pp.[14]
F. Mokrejs. D. Langmaier, M. Janacova, K. Mladek, V. Kolomaznik, V. Vasek, “Thermal study and solubility test of films based on amaranth flour starch-protein hydrolysate,”In Journal of Thermal Analysis and Calorimetry, vol. 98, pp. 299–307, 2009.[15]
P. Bergo, P. J. A, Sobral. J. M. Prison, “Effect of glycerol on physical properties of cassava starch films,”In Journal of Food Processing and Preservation, vol. 34, pp. 401–410, 2010.[16]
A. M. Stephen, G. O. Phillips, P. A. Williams, “Food Polysaccharides and their Applications,” 2nd Edition, CRC Press, Taylor & Francis Group, 2006.[17]
R. Bastidas, L. A. Bello-Perez, M. A. Gacia, M. N. Martino, J. Solorza-Feria, N. E. Zaritzky, “Physicochemical and microstructural characterization of films prepared by thermal and cold gelatinization from non-conventional sources of starches,”Carbohydrate Polymers, vol. 60, pp. 235–244, 2005.[18]
K. Krogars, J. Heinamaki, M. Karjalainen, J. Rantanen, P. Luukkonen, J. Yliruusi, “Development and characterization of aqueous amylose-rich maize starch dispersion for film formation,”European Journal of Pharmaceutics and Biopharmaceutics,” vol. 56, no. 2, pp. 215–21, 2003.[19]
C. Ribeiroa, A. A. Vicente, J. A. Teixeira, C. Miranda, “Optimization of edible coating composition to retard strawberry fruit senescence,”Postharvest Biology and Technology,” vol. 44, pp. 63–70, 2007.[20]
E. Argüello-García, J. Solorza-Feria, J. R. Rendón-Villalobos, F. Rodríguez-González, A. Jiménez-Pérez, and E. Flores-Huicochea, “Properties of edible films based on oxidized starch and zein,”International Journal of Polymer Science, vol. 2014, Article Id -292404, 2014.[21]
R. Utami, Kawiji, E. Nurhartadi, A. Y. T. Putra, and I. Setiawan, “The effect of cassava starch-based edible coating enriched with kaempferia rotunda and curcuma xanthorrhiza essential oil on refrigerated patin fillets quality,”International Food Research Journal, vol. 21, no. 1, pp. 413–419, 2014.[22]
J. W. Rhim, “Physical and mechanical properties of water resistant sodium alginate films,”Lebensmittel-Wissenschaft and Technologie, vol. 37, no. 3, pp. 323–330, 2004.[23]
S. T. Prajapati, A. P. Mehta, I. P. Modhia, C. N. Patel, “Formulation and optimisation of raft-forming chewable tablets containing h 2antagonist,” International Journal of Pharmaceutics, vol. 2, pp.176–82, 2012.[24]
B. Arıca, S. C. Alıs, H.S. Kas, M.F. Sargon, A.A. Hıncal, “5-fluorouracil encapsulated alginate beads for the treatment of breast cancer,”International Journal of Pharvaceutics,” vol. 242. pp. 267–269, 2002.[25]
R. Malviya, “Swelling and erosion based formulations for the treatment of chronic seizures using (3) factorial design,”Middle-East Journal of Scientific Research, vol. 11, no. 1, pp. 77–84, 2012.[26]
W. Borchard, A. Kenning, A. Kapp, C. Mayer, “Phase diagram of the system sodium alginate/water: a model for biofilms,”International Journal of Biological Macromolecules, vol. 35, no, 5, pp. 247–56, 2005.[27]
T. Karbowiak, F. Debeaufort, D. Champion, A. Voilley, “Wetting properties at the surface of iota-carrageenan-based edible films,”Journal of Colloid and Interface Science, vol. 294, no. 2, pp. 400–410, 2006.[28]
V. D. Prajapati, P. M. Maheriya, G. K. Jani, H. K. Solanki, “Carrageenan: A Natural Seaweed Polysaccharide and Its Applications,”Carbohydrate Polymers, vol. 105, pp. 97–112, 2014.[29]
C. Ribeiro, A. A.Vicente, J. A. Teixeira, C. Miranda, “Optimization of edible coating composition to retard strawberry fruit senescence,”Postharvest Biology and Technology, vol. 44, no. 1, pp. 63–70, 2007.[30]
G. O. Phillips, P. A. Williams “Handbook of Hydrocolloids,” CRC Press, Cambridge, England, 2009.[31]
Y. S. Pathare, V. S. Hastak, A. N. Bajaj, “Polymers used for fast disintegrating oral films: a review,”Innovative Food Science and Emerging Technologies, vol. 21, no. 1, pp. 169–178, 2013.[32]
S. Galus, H. Mathieu, A. Lenart. F. Debeaufort, “Effect of modified starch or maltodextrin incorporation on the barrier and mechanical properties, moisture sensitivity and appearance of soy protein isolate-based edible films,”Innovative Food Science and Emerging Technologies, vol. 16, pp. 148–154, 2012[33]
H. Patel, V. Shah and U. Upadhyay, “New pharmaceutical excipients in solid dosage forms–a review,”International Journal of Pharmacy & Life Sciences, vol. 2, no. 8, pp. 1006–1019, 2011[34]
M. A. Garcı́a, C. Ferrero, N. Bértola, M. Martino, N. Zaritzky. “Edible coatings from cellulose derivatives to reduce oil uptake in fried products,”Innovative Food Science & Emerging Technologies, vol. 3, no. 4, pp. 391–397, 2002[35]
V. Comaa, I. Sebtia, P. Pardonb, F. H. Pichavantb, A. Deschampsa, “Film properties from crosslinking of cellulosic derivatives with a polyfunctional carboxylic acid,”Carbohydrate Polymers, vol. 51, pp. 265–271, 2003.[36]
P. Srivastava, “Sources of pectin, extraction and its applications in pharmaceutical industry–an overview,”Indian Journal of Natural Products and Resources, vol. 2, no. 1, pp. 10–18.2011.[37]
N. Natrajan, B. W. Sheldon, “Efficacy of nisin-coated polymer films to inactivatesalmonella typhimurium on fresh broiler skin,” Journal of Food Protection, vol. 63, no. 9, pp. 1189–96, 2000.[38]
Y. Freile-Pelegrin, D. Robledo, M. J. Chan-Bacab, B. O. Ortega-Morales, “Antileishmanial properties of tropical marine algae extracts,”Fitoterapia, vol. 79, pp. 374–377, 2008.[39]
T. D. Phan, F. Debeaufort, D. Luu, A. Voilley, “Functional properties of edible agar-based and starch-based films for food quality preservation,”Journal of Agricultural and Food Chemistry, vol. 53, no. 4, pp. 973–81, 2005.[40]
M. Mucha, K. Wankowicz, & J. Balcerzak, “Analysis of water adsorption on chitosan and its blends with hydroxypropylcellulose,”E-Polymers, vol. 16, pp. 1–10, 2007.[41]
B. Wang, J. Zhang, G. Cheng & S. Dong, “Amperometric enzyme electrode for the determination of hydrogen peroxide based on sol–gel/hydrogel composite film,”Analytica Chimica Acta, vol. 407, no. 1–2, pp. 111–118, 2000.[42]
S. J. Kim, S. R. Shin, N. G. Kim, & S. I. Kim, “Electromechanical properties of hydrogels-based on chitosan and poly (hydroxyethyl methacrylate) in nacl solution,”Smart Materials and Structures, vol.13, pp. 1036–1039, 2004.[43]
C. G. Lee, “Chitin, chitinases and chitinase-like proteins in allergic inflammation and tissue remodeling,” Yonsei Medical Journal, vol. 50, no.1, pp. 22–30, 2009.[44]
J. Vartiainen, “Chitosan-coated paper:effects of nisin and different acids on the antimicrobial activity. “Journal of Applied Polymer Science,” vol. 94, pp. 986–993, 2004.[45]
S. Y. Park, K. S. Marsh & J. W. Rhim, “Characteristics of Chitosan Films as Affected By the Type of Solvent Acid.” Journal of Food Science, vol. 67, pp. 194–197, 2002.[46]
C. Ribeiro, A. A. Vicente, J. A. Teixeira, C. Miranda, “Optimization of edible coating composition to retard strawberry fruit senescence.Postharvest Biology and Technology,” vol. 44, no. 1, 63–70, 2007.[47]
G. Crini, “Non-conventional low-cost adsorbents for dye removal: a review,”Bioresource Technology, vol. 9, no. 9, pp. 1061–1085, 2006.[48]
W. Won, X. Feng, & D. Lawless, “Pervaporation with chitosan membranes: separation of dimethyl carbonate/methanol/water mixtures,”Journal of Membrane Science, vol. 209 pp. 493–508, 2002.[49]
J. Nunthanid, M. Laungtana-Anan, P. Sriamornsak, S. Limmatvapirat, S. Puttipipatkhachorn, L. Y. Lim, “Characterization of chitosan acetate as a binder for sustained release tablets,”Journal of Controlled Release, vol. 99, pp. 15–26, 2004.[50]
Y. Tsai, S. Chen, & H. W. Liaw, “Immobilization of lactate dehydrogenase within multiwalled carbon nanotube-chitosan nanocomposite for application to lactate biosensors,”Sensors and Actuators B: Chemical, vol. 125, pp. 474–481, 2007.[51]
X. H. Xu, G. L. Ren, J. Cheng, Q. Liu, D. G. Li, & Q. Chen, “Self-assembly of polyaniline-grafted chitosan/glucose oxidase nanolayered films for electrochemical biosensor applications,”Journal of Materials Science, vol. 41, pp. 4974–4977, 2006.[52]
R. Diaz-Sobac, H. S. Garcia, C. I. Y. Beristain, E. J. Vernon-Carter, “Morphology and water vapor permeability of emulsion films based on mesquite gum,”Journal of Food Processing and Preservation, vol. 26, pp. 129–141, 2002.[53]
R. Dimitriou, G. I Mataliotakis, G. M. Calori and P. V Giannoudis, “The role of barrier membranes for guided bone regeneration and restoration of large bone defects: current experimental and clinical evidence,”BMC Medicine. vol. 10, pp. 81–90, 2012[54]
R. Khan and M. H. Khan, “Use of collagen as a biomaterial: an update,”Journal of Indian Society of Periodontology, vol. 17, no. 4, pp. 539–542, 2013.[55]
K. Dybka, P. Walczak, “Collagen hydrolysates as a new diet supplement,” “Food Chemistry and Biotechnology,” vol. 73, pp. 83–92, 2009.[56]
T. Wittaya, Chapter 3, “Protein-based edible films: Characteristics and Improvement of Properties,”.[57]
M. I. Khan, M. N. Adrees, M. R. Tariq and M. Sohaib. “Application of edible coating for improving meat quality: a review. “Pakistan Journal of Food Sciences, vol. 23, no. 2, pp. 71–79, 2013.[58]
J. Sri.S, A.Seethadevi, K.Suria Prabha, P. Muthuprasanna and, P.Pavitra, “Microencapsulation: a review,”International Journal of Pharma and Bio Science, vol. 3, no. 1, pp. 509–521, 2012.[59]
T. Wittaya. “Protein-Based Edible Films: Characteristics and Improvement of Properties,” 2011.[60]
R. Shukla, & M. Cheryan, “Zein, The industrial protein from corn,”Industrial Crops and Product, an International Journal, vol. 13, no. 3, pp. 171–192, 2001.[61]
J. Bai, V. Alleyne, R. D. Hagenmaier, J. P. Mattheis, E. A. Baldwinc, “Formulation of zein coatings for apples (malus domestica Borkh).”Postharvest Biology and Technology, vol. 28, pp. 259–268, 2003.[62]
H. Dhanya, S. Divia, “Development of zein-pectin nanoparticle as drug carrier,”International Journal of Drug Delivery, vol. 4, pp.147–152, 2012.[63]
M. M. Moore, T. J. Schober, P. Dockery, and E. K. Arendt, “Textural comparisons of gluten-free and wheat-based doughs, batters, and breads.”Cereal Chemistry, vol. 81, no. 5, pp. 567–575, 2004.[64
]S. Y. Cho, & C. Rhee, “Mechanical properties and water vapor permeability of edible films made from fractionated soy proteins with ultrafiltration,”Lebensmittel-Wissenschaft Und-Technologie, vol. 37, no.8, pp. 833–839, 2004.[65]
J. Zhang, & J. Jane, “Mechanical and Thermal Properties of Extruded Soy Protein Sheets.”Polymer, vol. 42, no. 6, pp. 2569–2578, 2001.[66]
Bisson, “Preparation of a casein-based puffed product,” United States Patent. Patent Number 4, 744, 99, Date of Patent, 1988.[67]
S. Keereekasetsuk, & T. Bourtoom, “Influence of plasticizers on the properties of edible film from mung bean protein,”inProceedings of the 14th World Congress of Food Science and Technology, Shanghai, China, October 2008.[68]
T. Bourtoom, “Factors affecting the properties of edible film prepared from mung bean proteins.”International Food Research Journal, vol. 15, no. 2, pp. 167–180, 2008.[69]
F. F. Shih, K. W. Daigle, E. T. Champagne, “Effect of rice wax on water vapour permeability and sorption properties of edible pullulan films.”Food Chemistry, vol. 127, no, 1, pp. 118–121, 2011.[70]
S. Berg, M. Bretz, E. M. Hubbermann, K. Schwarz, “Influence of different pectins on powder characteristics of microencapsulated anthocyanins and their impact on drug retention of shellac coated granulate,”Journal of Food Engineering, vol. 108, no. 1, pp. 158–165, 2012.[71]
S. L. Kamper, and O. N. Fennema, “Water vapor permeability of an edible fatty acid, bilayer films,”Journal of Food Science, vol. 49, pp. 1482–1485, 1984.[72]
S. Y. Ryu, J. W. Rhim, H. J. Roh, and S. S. Kim, “Preparation and physical properties of zein-coated high-amylose corn starch film,”Lwt Food Science and Technology, vol. 35, pp. 680–686, 2002.[73]
N. Cao, Y. Fua, and Y. He, “Preparation and physical properties of soy protein isolate and gelatin composite films.”Lwt-Food Science and Technology, vol. 35, pp. 680–686, 2002.[74]
J. W. Rhim, A. Gennadios, A. Handa, C. L. Weller, and M. A. HAnna, “Solubility, tensile, and color properties of modified soy protein films,”Journal of Agricultural and Food Chemistry, vol. 48, pp. 4937–4941, 2000.[75]
A. M. Carmona-Ribeiro and L. D. D. M. Carrasco, “Cationic antimicrobial polymers and their assemblies,”International Journal of Molecular Sciences, vol. 14, no. 5, pp. 9906–9946, 2013[76]
S. Yamano, J. Dai, S. Hanatani, K. Haku, T. Yamanaka, M. Ishioka, T. Takayama, C. Yuvienco, S. Khapli, A. Moursi, J. Montclare, “Long-term efficient gene delivery using polyethylenimine with modified tat peptide,”Biomaterials, vol. 35, no. 5, pp. 1705–1715, 2014.[77]
H. U. Petereit, C. Meier, E. Roth, United States Patent. Patent No. Us 7,160,558 B2, 2007.[78]
H. Schlaad, A L. You, A. R. Sigel, B. B. Smarsly, C. M. Heydenreich, D. A. Mantione and A. Mašićf. “Glycopolymer vesicles with an asymmetric membrane.”Chemical Communications, pp.1478–1480, 2009.[79]
D. S. Cha, & M. S. Chinnan, “Biopolymer-based antimicrobial packaging: a review,” Critical Reviews in Food Science & Nutrition, vol. 44, pp. 223–227, 2004.[80]
L. Lagarón Cabedo, D. Cava, J. Feijoo, R. Gavara, E. Gimenez, “Improving packaged food quality and safety. part 2: nanocomposites,”Food Additives and Contaminants, vol. 22, pp. 994–998, 2005.[81]
E. W. Gacitua, A. A. Ballerini, J. Zhang, “Polymer nanocomposites: synthetic and natural fillers a review,”Maderas: Ciencia y Tecnología, vol. 7, no. 3, pp. 159–178, 2005.[82]
G. Y. Cortez-Mazatán, L. A. Valdez-Aguilar, R. H. Lira-Saldivar, R. D. Peralta-Rodríguez, “Polyvinyl acetate as an edible coating for fruits. effect on selected physiological and quality characteristics of tomato,”Revista Chapingo Serie Horticultura, vol. 17, no. 1, pp. 15–22, 2011.[83]
A. Lodha, A. Patel, J. Chaudhuri, P. Jadia, T. Joshi, and J. Dalal, “Formulation and evaluation of transparent ibuprofen soft gelatin capsule,” Journal of Pharmacy and Bioallied Science, vol. 4, no. 5, pp. 95–97, 2012.[84]
M.C. Gómez-Guillén, M. Pérez-Mateos, J. Gómez-Estaca, E. López-Caballero, B. Gimenez, P. Montero, “Fish Gelatin: a renewable material for developing active biodegradable films,”Trends in Food Science & Technology. vol. 20, no. 1, pp. 3–16, 2009.[85]
K. Grohmann, R. D. Hagenmaier, “Edible Food Coatings Containing Polyvinyl Acetate,United States Patent. Patent Number: 6,162,475, Date of Patent: December 2000.[86]
P. R. Gunjal. T. S. Kalmegh. M. Gadhave, S. A. Jadhav, “Review on medicated chewing gum as a novel drug delivery system.”International Journal of Universal Pharmacy and Life Sciences,” vol. 2, no. 4, pp. 19–36, 2012.[87]
T. M. Pearce, T. V. Pearce, “Snacks of Orally Soluble Edible Films,” United States Patent, Pub. No. Us 2003/0224090 A1, December 4, 2003.[88]
T. Pearce, T. Pearce, “Delivery Units of Thick Orally Soluble Polymer,” United States Patent Application Publication, Pub. no.: Us 2004/0247746 A1, December 9, 2004.[89]
E.John.Vanity, Vitality, and Virility, New York, NY, USA: Oxford University Press, pp. 189–197, Isbn 0-19-280509–6, 2004.[90]
T. H. Shepherd, Hopewell, and F. E. Gould, N.J., Princeton, “Chewing Gum Composition Containing Flavored Homopolymers,” United States Patent Office, Patent No. 3, 761,286, September 1973.[91]
P. Gebreselassie, N. Boghani, G. Visscher, “Edible Compositions Containing Swellable Polymers,” United States Patent Application Publication, Pub. No.: Us 2006/0153949 A1, July 2006.[92]
D. R. Lu, C. M. Xiao, S. J. Xu, “Starch-based completely biodegradable polymer materials,” Express Polymer Letters, vol. 3, no.6, 366–375, 2009.[93]
V. G. Kadajji and G. V. Betageri, “Water soluble polymers for pharmaceutical applications,” Polymers, vol. 3, pp. 1972–2009,2011.[94]
Y. Luo and Q. Wang, “Zein-based micro- and nano-particles for drug and nutrient delivery: a review,”Journal of Applied Polymer Science, 2014.[95]
J. Necas, L. Bartosikova, P. Brauner, J. Kolar, “Hyaluronic acid (Hyaluronan): a review,”Veterinarni Medicina, vol. 53, no. 8, pp. 397–411, 2008.[96]
V. T. Chamle, P. S. Misal, S. G. Shep, R. A. Hajare, “A potential natural gum as a polymer used In NDDS: Recent Investigations,”International Journal of Current Trends in Pharmaceutical Research, vol. 1, no. 1, pp. 67–73, 2013.[97]
I. J. Ogaji, E. I. Nep and J. D. Audu-Peter, “Advances in natural polymers as pharmaceutical excipients,”Pharmaceutica Analytica Acta, vol. 3, no. 1, 2012.[98]
G. Vilar, J. Tulla-Puche and F. Albericio, “Polymers and drug delivery systems,” Current Drug Delivery, vol. 4, pp. 367–394, 2012,[99]
Y. J. Kim, S. Chun, J. Whitacre and C. J. Bettinger, “Self-deployable current sources fabricated from edible materials,” Journal of Materials Chemistry B, vol. 1, pp. 3781–3788, 2013.[100].
B. Mattix, T. R. Olsen, T. Moore, M. Casco, D. Simionescu, R. P. Visconti and F. Alexis, “Accelerated iron oxide nanoparticle degradation mediated by polyester encapsulation within cellular spheroids,”Advanced Functional Materials, vol. 24, no. 6, pp. 800–807, 2014.[101].
Jochenweiss, and D. Julianmcclements, “Functional Materials in Food Nanotechnology,”Journal of Food Science, vol. 71, no. 9, pp. 10–116, 2006.



---

*Source: 9821943-2022-09-22.xml*