 Foreign Literature

Literature:

 Milani and Tirgarian (2020) assert that the constant difficulties with non-
biodegradability, non-renewability, non-biocompatibility, and health concerns of
petroleum-based packaging materials cause some food industries to shift their focus
toward edible biopolymer-based food packaging, particularly protein-based. The
composition of protein-based packagings, such as biodegradability, availability, and
nutritional values, establishes a good material for many studies related to edible food
packaging. The protein film-forming components are isolated from animal and plant
sources such as animal muscles and tissues, milk, oilseeds, and grains. In addition,
each contains different composition, structure, and functionality. The protein-based
films illustrate various mechanical, barrier, sensory, and thermal properties suitable
for food packaging. Based on the given literature, this study could present an
understanding and awareness of the utilization and employment of protein-based
materials in the development of edible food packaging. The protein-based materials
prose significant advantages that could aid environmental problems, such as waste
reduction. In addition, protein-based materials were accessible and capable of future
development. Therefore, it receives recognition from the food industries.

 Lu et al. (2022) claim that edible films and coatings (based on proteins,
polysaccharides, natural phenolic active substances, etc.) were utilized to serve as
adequate alternatives to conventional plastic packaging. It is an ideal material for
food packaging due to its versatile advantages. Although, gelatin film prose a
particular disadvantage, such as poor waterproof and mechanical properties, which
limit its development and applications in food packaging. Previous studies indicate
that pure gelatin can be modified by adding active ingredients and incorporating
them with bio-polymers to improve its mechanical properties, aiming to achieve the
desired effect, such as preservation. This intends to indicate the advantage and
disadvantages of protein-based films and coatings. As to its disadvantages, protein-
based films and coating require the necessary development to overcome their
disadvantages. By incorporating protein-based materials with biopolymers, it can be
developed and improved to achieve a state where it can be used for food packaging.

 Ramos et al. (2016), according to the study conducted on ( Gelatin-Based

Films and Coatings for Food Packaging Applications ) the result shows that aside
from meat and fishery products, other food products are also susceptible to being
coated or packaged into gelatin-based solutions or films. Potential applications of
gelatin edible films in the food industry may include the transport of gases (O2 and
CO2), water vapor, and flavors for fruits and vegetables. For this instance, the
researchers indicate an example of refrigerated Red Crimson grapes coated with
gelatin type A, starch, and glycerol films obtained by the casting technique. As a
result, an increase in gelatin concentration in the mixture allows an increase in
thickness, WVP, and mechanical resistance reducing the total weight loss without
influencing the consumer's acceptance. Based on this study, we can infer that
protein-based materials have a variety of use in the food industry. It states that other
edible food is susceptible to being coated or packaged into gelatin-based solutions
or films. In addition, by incorporating particular elements into gelatin it can be used
as food packaging without affecting or influencing the acceptability of consumers.
Through this element, the gelatin acquires an increase in development and
enhancement to achieve the desired outcome.