Aquatic Biopolymers Used in Edible Film and Edible Coating in The Food Industry


  • Elif Tuğçe Aksun Tümerkan Department of Food Processing-Food Technology, Ankara Yıldırım Beyazıt University, Vocational School of Health Services, Ankara,


Edible film and edible coating approaches are accepted as useful and prompt techniques that improve the sensory, physicochemical and microbial quality of both plant-based and animal-based food items. With increasing awareness of the detrimental impacts of synthetic packaging materials, the utilization of natural polymers has increased in popularity in food science. Aquatic biopolymers are known as important sustainable and versatile materials used not only in the food industry but also in pharmacology and biomedical science. Gelatin, chitosan, and alginate are obtained from aquatic animals and aquatic plants and these biopolymers offer quality protection and sensory attributes. Edible coating and edible films extend shelf life inhibit microbial deterioration and protect chemical quality. The formulation, physical, and chemical characteristics of aquatic biomaterial-based edible coating and film differ depending on the used aquatic material and applied food properties such as moisture, shape, and proximate composition. In this review, aquatic biopolymers from gelatin to chitosan and alginate were deeply investigated. Biochemical properties, functional characteristics, and sensorial quality of these aquatic polymers were evaluated. Besides these advantages, the limitations of these aquatic polymers in edible film and coatings at both academic and industrial levels are deeply investigated in this review. Novel approaches of aquatic biomaterials on the different food items from seafood to meat products, vegetables to fruits were highlighted.



How to Cite

Aksun Tümerkan, E. T. (2023). Aquatic Biopolymers Used in Edible Film and Edible Coating in The Food Industry. 3rd International Congress of the Turkish Journal of Agriculture - Food Science and Technology, Malatya, Türkiye, 461–463. from