Characterization of edible films made with plant carbohydrates for food packaging: A comprehensive review

Abstract

Edible films (EFs) based on plant polysaccharides (e.g., pectin, starch, cellulose, plant gums) offer sustainable alternatives to synthetic food packaging, enhancing mechanical strength, antimicrobial and antioxidant properties, and extending food shelf life. Their non-toxicity, biocompatibility, biodegradability, and favorable barrier and mechanical properties make them increasingly vital in eco-friendly packaging research. This review critically evaluates the physicochemical properties of plant polysaccharide-based EFs, focusing on their characterization using advanced instrumental techniques, including thermal (Differential Scanning Calorimetry (DSC), Thermogravimetric Analysis (TGA)), structural (Scanning Electron Microscopy (SEM), X-ray Diffraction (XRD)), spectroscopic (Fourier Transform Infrared Spectroscopy (FTIR), Nuclear Magnetic Resonance (NMR)), and mechanical (tensile strength, Young's modulus, elongation at break) analyses. Plant polysaccharide-based EFs exhibit great gas barrier properties, tunable mechanical performance (e.g., high tensile strength and elongation), and enhanced antimicrobial/antioxidant functionalities, making them ideal for food preservation. Advanced characterization techniques reveal critical insights into their molecular structure, thermal stability, and surface morphology, enabling tailored film design. This review highlights the potential of EFs as green packaging solutions, while emphasizing the need for further research to optimize scalability and cost-effectiveness for widespread industrial adoption.