Herbal Edible Films

Herbal edible films is a budding technique in food industry. The extracts from garlic, rosemary,
cinnamon, turmeric, ginger, tulsi, neem and aloe vera, etc are used to synthesize this kind of
edible coatings. The antimicrobial, antioxidant, and medicinal properties of these herbal extracts
have already been proved and they can also serve as nutraceuticals.

Aloe Vera
Because of its antimicrobial properties, Aloe vera gel is commonly used in the edible coating
market. Ginger, turmeric, mint, clove bud, etc. extracts are also used in preparations for
edible coatings. Aloe vera is used to serve several health issues and is a semi-tropical herb.
The key components of aloe vera extract are "Aloe and Aloe-emodin". Antifungal, anti-
bacterial, anti-inflammatory are the properties of this extract. Components such as
glycoproteins, polysaccharides, salicylic acids, phenolic compounds, lignins, amino acids,
vitamins, enzymes and saponins are also included. It can improve shelf life of fruits and
vegetables by suppressing respiration and decreasing microbial growth. It could avoid
softening and oxidative browning when preserved in fruits and vegetables by retaining the
volatile flavour components.

Neem
Neem has therapeutic and anti- microbial properties against pathogens like Salmonella,
Staphylococcus, E. coli, Vibrio and other microbes. Neem extract consists of Nimbidin and Nimoid
which acts as antimicrobial operator. It is used in the biodegradable consumable covering.

Ginger:
The ginger plant is one of the plants in the family of Zingiberaceae. Ginger contains 80.9%
water, 12.3% carbohydrates, 2.4% fibre, 2.3% proteins, 1.2% minerals, and 0.9% lipids.
Ginger components have antifungal activity and many fungi are sensitive to ginger
components. The essential oils of ginger in edible films have been shown to increase the
antioxidant potential of the films. Ginger is used as a natural remedy for the treatment of
common cold, cough and cancer therapy. It contains antimicrobial, antibacterial, anti-
inflammatory and anti-viral anticoagulant properties. Because of the existence of phenolic
compounds, it may serve as an antioxidant. It decreases the rate of transpiration and
prevents shrinkage as well. The components like β-sesquiphellandrene, cis- caryophillene,
Zingiberene, α-farnesene, α-β-Bisabolene present in ginger are responsible for the
antimicrobial activity of ginger.

Turmeric:
It has antioxidant, antiviral and antifungal properties. Shelf life of vegetables is increased.
Curcuminoid gives the colour to turmeric. Turmeric oil retards the enzymatic browning
process.
It prevents the coating material from destruction due to oxidation.
Garlic:
It acts as antioxidant and plays an important role in the treatment of cholesterol, blood
pressure and cancer. Due to the presence of phenolic and organosulfur compounds, it can
act as an antimicrobial and can be used in the treatment of microbial diseases.
Cinnamon:
The cinnamon is rich in cinnamaldehyde and β - Caryophyllene and other terpenes. It serves
as food additive as it gives flavour to the food. Presence of compounds like cinnamaldehyde
and eugenol, increase its antimicrobial properties. Hence it can be used in making of edible
films.

Rosemary:
Edible films can be prepared from the oils extracted from rosemary. The essential oil
contains natural antioxidant and antimicrobial properties. Hence lipid oxidation and oxygen
transfer rate is lowered and water vapour barrier is increased.

Applying methods

Dipping

Dipping is one of the most frequently used methods for applying edible coating in fruits and
vegetables. In this method, we drop the fruits in the coating solution for 5-30 sec by holding the
stems, using the clips to get equal composition. Then it is taken out and the solution contained
in the vessel is drained over. The difference between the primary weight of the solution in the
glass vessel and weight recorded at a particular draining time gives the amount of coating.

It has three steps:

: i) Immersion & Dwelling,

ii) Deposition

iii) Evaporation of Solvents

The substrate is immersed in the coating emulsion/solution at a constant speed in the first step, the
dwelling ensures adequate quantity of solution for wetting substrate and complete interaction takes
place between both the substrate and coating matrix. Then the deposition process is applied to
obtain thin layers of the precursor emulsion on the outer surface of food products. The excess
surface liquid is drained out and is removed by deposition (Costa et al., 2014). In the evaporation of
solvents step, the solvent and excess liquid are evaporated from the surface of food products by
using heating and drying procedure. The product is dried at room temperature or with the help of a
dryer when the surplus coating is drained away (Andrade et al., 2012). Thickness of the coated films
relies on the characteristics/nature of the coating solution such as density, viscosity, surface tension
as well as surface withdrawal rate (Cisneros-Zevallos & Krochta, 2003).

It is difficult to apply this coating on the cut/open surface of fruit or vegetable as the hydrophilic
surface does not gel properly with the hydrophobic nature of coating material (Skurtys et al., 2010).
A multifaceted methodology could be a solution to this issue i.e. layer-by-layer electro deposition
with physically or chemically connected two or more layers of material with dimensions of
nanometer scale (Vargas et al., 2008).

This process is used in coating fresh produce. For 5–30 seconds the fruits and vegetables are
submerged in the formulation of edible coating, most fruits are easy to use (Raghav et al., 2016). The
microbial stability of freshly cut fruit can be increased by dipping them in aqueous solutions that
contain antimicrobials. This method is less effective in the direct application on food surfaces
containing antimicrobial agents, as loss of activity occurs because of leaching on the food, enzymatic
activity and the reaction with additional food constituents. This method is cost efficient, simple and
is the main laboratory coating application method (Atieno et al., 2019). Complete coating of the food
product takes place in this method (Lu et al., 2010). It ensures good uniformity across any
rough/complex shape on the surface of food products.

The disadvantages of dipping method include dilution of coating, waste or dirt accumulation and the
development of microbes in the dipping vat. Dilution of the external layer and degradation of its
functionality also occurs after some time (Andrade et al., 2012); i.e. after dipping, the natural wax
coating of fruit and vegetables might get detached (Lin & Zhao, 2007).

Spraying method

This method increases the liquid surface by forming droplets and dispenses them over the food
surface with a set of nozzles. the two types of spraying techniques applied on edible films and
coatings discussed here are:

1. Air spray atomisation

This method of spraying involves a stream of high velocity air surrounded by a fluid flowing through
the tube at low speed. Friction between the fluid and air speeds up and disrupts the liquid fluid flow
which results in atomization. It is a cost-effective spraying application method used on food products
to apply edible coating (Valdés et al., 2017). Fine spraying of the droplet occurs on the food products
with the help of air. The water jet(deflector) cylindrical is broken down into fine droplets with the
help of air jet nozzle jounces for spraying on food products.

2. Pressure atomisation
In this method, the edible coating is applied on the food products by using pressure. As air is not
used in this, it is also known as air less atomization technique. High pressure energy is passed
through the small size holes to provide surface tension and high viscosity of coating solution
required for applying on food products. During the processing, the pressure is maintained below 3.5
bars to avert the annihilation of the film forming system (Andrade et al., 2012).

Spraying method involves disruptive and cohesive forces (Rahman et al., 2009). Oscillations and
Perturbations are obtained on the surface of the liquid which are formed due to competition
between cohesive and disruptive forces. High inertial forces and low viscous forces results in the
formation of droplets of the coating solution. The pressure applied is below 3.5 bars which
ultimately keeps the film-shaping system from being destroyed. 30 μm thickness is most suitable for
ensuring that water vapour and mechanical properties do not get destroyed, so control of this
parameter is crucial (Bravin et al., 2006)

Pressure, viscosity, surface temperature and tension of the coating solution, spray nozzle shape and
design affect the spraying efficiency in this method. The flux rate, droplet size, distance and angle,
overlap rate, are influenced by nozzle shape (Debeaufort & Voilley, 2009). The control over the final
drop size and thus on the quality of the coating relies on spray piston and the nozzle, temperature,
air, and fluid flow of the polymer (Bergeron et al., 2000). Moreover, other factors such as drying
times, drying temperatures and the drying process, etc. are critical when forming polymeric films via
spraying systems. It was observed that the application of spray coating of chitosan solution on the
pre/postharvest reduced deterioration in table grapes and affected the content of total phenolic
agents and activity of the product's antioxidant enzymes (Meng et al., 2008). The coating obtained
has uniform thickness, and the possibility for multilayer applications such as sodium and calcium
chloride alternating solutions (Martín-belloso et al., 2009; Ustunol, 2009). Furthermore, spraying
systems do not contaminate the layer, allow the temperature control of the coating solution, and
automatic continuous production (Andrade et al., 2012).

Panning method

In this method, the food or other product that is to be coated is placed in a large rotating bowl called
a pan. The layered solution is sprinkled in a spinning bowl and the product is tumbled to deliver the
coating solution uniformly on the surface of the food product. Forced air is used to dry the coating
layers or it can be done at higher temperatures also (Pandey et al., 2007; Dangaran et al., 2009).
During the panning method of applying coating on food products, heat is generated by friction with
the cold air.

The process of electrostatic dry powder pan coating is used in the pharmaceutical sector to coat the
surface of capsules and tablets. It is an effective way to apply the coating material to conductive
substances (Qiao, Zhang, Ma, Zhu, & Chow, 2010). The substratum is subjected to a strong
electrostatic charge. Ion species of the opposite charge is sprayed on the charged substratum. On
the substratum, fully and consistently covered corners are achieved (Basu et al., 2013). It is used to
apply either thin or thick layers to hard, practically circular particles in a batch procedure (Fig. 8).
This is a technique used by the pharmaceutical, confectionery, and food processing sectors for the
coating of products. Peanuts and Almonds covered with gum Arabic gives a uniform base layer to
additionally cover the hydrophilic/lipophilic surface and prevents dampness and displacement of fat,
and permits extra flavour fuse (Debeaufort & Voilley, 2009). A coating solution was developed from
gum Arabic, salt, and spices that was applied using a rotating pan to protect roasted pecan
nutmeats.

This results in excellent flexibility and a glossy solution of the applied food product (Dangaran &
Krochta, 2003). Extruded food products of different shapes and sizes can also be coated with this
method. A large number of food products can be coated in a single batch by this method. During this
process, water needs to evaporate periodically; at the same time to prevent food products from
clinging and/large quantities of solution or suspension cannot be arbitrarily sprayed on food
products. This result in long and uneconomical duration of the operations. (Akita et al. 2008).

Synthesis
Materials
The various novel materials associated with edible films and coatings are represented below in the
figure. The classification of various materials under which category they belong to is also shown. The
main categories are vegetable proteins, animal proteins, polysaccharides, lipids and waxes and agro-
industrial residues. Some of the materials are taken in this and the properties are explained in brief
further in this report.

5.1.1 Whole grain flours

Polysaccharide or protein based edible films and coating from conventional crops and roots have
been extensively studied. The flours obtained from whole grain materials such as amaranth, quinoa
and chia have shown film forming potential. Edible composite films based on eggplant flour and corn
starch have also been formed, the film formed showed excellent film forming capacity but its
mechanical and water vapor properties were impaired, if we compare it with the addition of corn
starch. The reason behind this was the presence of lipids, fibres and proteins. The film degraded as
biodegradables after 14 days.
Legume based flours are also good film forming material because of their high content of starch and
protein. These are cheap and provide a good source of nutritional protein, vitamins and minerals.
Cassava starch films with addition of fibre rich lentil flour have also been produced from the residue
of lentil protein. These composites were seen to be more resistant to water and mechanical damage,
were biodegradable and thermally stable up to 240⁰ C.

5.1.2. Fruit and vegetable residues

The food industry produces a large volume of solid residues every year which are rich in nutrients,
bioactive compounds and biopolymers like polysaccharides and dietary fibres. Biopolymers based on
these characteristics have good film forming capacity. The fruits and vegetable residues are
processed into flour for application in film formation and the energy cost associated with this is low.
Edible film based flour derived from different residues, oranges, passion fruit, carrot, watermelon,
lettuce, spinach, mint, taro, cucumber and rocket have been studied. These provide homogeneous,
flexible films without addition of plasticizers, showing promising characteristics.

Edible films based on isotonic drink, including both, fruits (sweet orange, passion fruit, and
watermelon) and vegetables (lettuce, carrot, spinach, mint, yams, cucumber) have been studied. The
films showed homogeneous, yellowish and malleable with high water solubility properties. Films
with small amounts of pectin showed better colour, mechanical and barrier properties and a lower
film hygroscopicity.

5.1.3. Root plants

Tuber and root starches such as cassava, potato and sweet potato have shown promising results as
edible films and coating. Composite films made of wastes of wine manufacture were also
investigated (grape waste flour and extract). These films underwent cross linking reactions which
resulted in higher content of resistant starch ,decrease in hydrophilic nature. But most of the films
obtained have a heterogenous structure with poor mechanical and water vapor resistance as
compared to polysaccharides or protein based films. Therefore, the practical applications depend on
product properties and functions achieved.

5.1.4. Plant gums

Almond gum, also known as Persian gum, is a novel gum exudate collected from the trunk and
branches of almond tree. The plant gums studied for film formation include exudates such as gum
Arabic, gumkaraya and almond gum. Gum Arabic acts as a protective edible coating for increased
shelf life of food products, including pecan nuts to eliminate moist and oily appearance. Gum Arabic
coated tomatoes showed delayed changes in weightloss, colour, firmness, titratable acidity and
decay percentage. A similar result was obtained for coated apple and strawberries.
A comparison between gum Arabic and almond gum concluded that almond gum exhibited better
physical properties such us bulk density, oil holding capacity, flowability and mineral content than
gum Arabic.

5.1.5. Wild plants

Some wild plants containing complex polysaccharides as a source of novel edible coating material
have also been studied. One of these is Opuntia cactus, which is a xerotrophyte which can be used to
obtain an edible coating.
Polysaccharides extracted from Opuntia cactus were applied to citrus fruits as an edible coating,
being stored up to 35 days at 5⁰C and 90% RH. The results indicated that the cactus-based edible
coating increased the shelf life of Kinnow mandarin with regard to its chemical and physical
characteristics such as pH, acidity, aroma, colour, texture and general appearance.
Hydrocolloids extracted from leaves of Pereskia aculeate Miller mucilage have also been studied.
The obtained films were flexible, having a smooth surface and dark coloration, which is a desirable
property when used as a protective coating for light-sensitive foods like chocolate or coffee beans.
Edible films and coatings produced from only one type of natural film-forming biopolymer provide
both advantages and disadvantages. Therefore, most studies focus on blending several polymers or
incorporation of different components in order to obtain edible materials with appropriate
properties.