Edible packaging plays an important role in protecting food products from physical, mechanical, chemical, and microbiological damages by creating a barrier against oxidation, water, and controlling enzymatic activation. The employment of active agents such as plant extracts, essential oils, cross-linkers, and nanomaterials in edible packaging promises to improve mechanical, physical, barrier, and other properties of edible materials as well as food products. In the current review, we have compiled information on the recent advances and trends in developing composite (binary and ternary) edible packaging for food application. Several types of active agents such as essential oils, plant extracts, cross-linking agents, and nanomaterials as well as their functions in edible packaging (active composite) have been discussed. The present study provides the collective information about the high- (high-pressure homogenizer, ultrasonication, and microfludizer) and low-energy (phase inversion temperature and composition and spontaneous emulsification) methods for developing nanoformulations. In addition, concepts of comprehensive studies required for developing edible coatings and films for food packaging applications, as well as overcoming challenges like consumer acceptance, regulatory requirements, and non-toxic scaling up to the commercial applications, have also been discussed.

Purpose: Pearl millet (Pennisetum glaucum) is a rich source of nutrients as compared to the major cultivated cereal crops. However, major factors which limit its utilization are the presence of anti-nutritional factors (phytate, tannins and polyphenols) which lower availability of minerals and poor keeping quality because of higher lipase activity. Therefore, this paper aims to focus on the impact of different processing methods on the nutrient composition and anti-nutritional components of pearl millet. Design/methodology/approach: This is a literature review study from 1983 to 2017, focusing on studies related to pearl millet processing and their effectiveness in the enrichment of nutritional value through reduction of anti-nutritional compounds. Findings: From the literature reviewed, pearl millet processing through various methods including milling, malting, fermentation, blanching and acid as well as heat treatments were found to be effective in achieving the higher mineral digestibility, retardation of off flavor, bitterness as well as rancidity problems found during storage of flour. Originality/value: Through this review paper, possible processing methods and their impact on the nutrient and anti-nutrient profile of pearl millet are discussed after detailed studied of literature from journal articles and thesis.

Fruit by-products are considered as a potent natural source for value-added compounds such as starch, pectin as well as bioactive compounds. These are also rich source for carbohydrate, minerals, vitamins, fibers, phenolic compounds, flavonoid compounds, anthocyanin, hydrolysable and condense tannins. The starch and pectin are natural-based polysaccharide produce also after fruit processing; has unique properties to develop biodegradable packaging and can expand the possible range of uses in food industries. Recently, the consumer and industry demand for the biodegradable and edible packaging has been increased. Edible packaging is considered alternatives of the synthetic polymer and help to enhance the shelf life of the food products while retaining their nutritional, biological and sensory quality. It helps in minimizing lipid oxidation; reducing weight loss, retarded respiration and enzymatic browning of the food products, that is, fruits & vegetables and others. The present review explores about the edible packaging, physiochemical properties and edible film forming ability of fruit wastes of apple, banana peel, citrus, grapes, jack fruit, mango, pomegranate, pineapple, and tamarind. Therefore, the by-products of the fruit processing can be utilized to develop edible coating and film to enhance the shelf life of food products at commercial scale.

Guava (Psidium guajava L.) fruit is also known as the apple of tropics, belongs to the family of genus Psidium, and is widely cultivated in tropical zones of the world. Recently, the importance of guava fruit has increased due to its inherent nutritional content, pleasant aroma, excellent flavor, and delicious taste. It is considered an excellent source of nutrients and phytochemicals. Guava is a climacteric fruit that continues to mature or ripen even after harvest, showing an increase in the rate of respiration and metabolic activities within a short period, leading to rapid senescence or spoilage of fruit. It has limitations in terms of commercialization due to short storage life after harvest and sensitivity to diseases and chilling injury during the storage period. Many postharvest technologies such as edible packaging, modified atmosphere packaging (MAP), composite packaging, controlled atmosphere packaging (CAP), antimicrobial/antifungal packaging, and nano packaging have been used to retard the chilling injury and enhance the keeping quality of guava fruits during the storage period to control respiration rate, reduce weight loss, minimize lipid oxidation, and maintain organoleptic properties. However, these packaging technologies have varied effects on the internal and external quality attributes of guava fruits. This review, therefore, discusses the physiology, mechanism of ripening, oxidation, and ethylene production of guava fruits. The review also discusses the packaging technologies and their effect on the postharvest characteristics of guava fruits during the storage period.