Page 38 - FoodFocusThailand No.221 August 2024

SPECIAL FOCUS

Research Center and the Faculty of Agro-
industry, Chiang Mai University, to embark on a
research and development project to create
novel edible films that better meet consumers’
daily needs. For instance, an edible film can be
synthesized using carboxymethyl cellulose
(CMC), a polysaccharide biopolymer produced
from agricultural waste such as rice straw,
bagasse, corn husk, hemp husk, or hemp shive,
combined with protein-based biopolymers like
soy or rice protein. In this formulation, the
addition of dialdehyde carboxymethylcellulose
(DCMC), a polymer crosslinking agent made
from rice straw pulp (Figure 1), helps crosslink
ภาพที่่� 2 ฟิิล์์มบริิโภคได้้จากพืืช หมายเล์ขคำาขออนุุสิิทธิิบัตริเล์ขท่� 2303000866 the polysaccharide with the protein. This results
Figure 2 Plant-based edible film, Petty Patent Application No. 2303000866 in a thermally sealable, plant-based edible film
with high water solubility, oil barrier capacity, and
flexibility.
1) Polysaccharide film is hydrophilic and exhibits high swelling and
gelatinization capacity when exposed to moisture. While it is unsuitable
as a moisture barrier, it is commonly used as a food surface coating to
slow down moisture loss.
2) Protein films and their properties vary depending on the original
or modified structure of the proteins used during their production.
Mechanical, chemical, and enzymatic treatments, along with the use of
cross-linking agents, can enhance the film’s mechanical, thermal, and
vapor barrier properties.
3) Lipid film, produced from natural wax or surfactants, is characterized
by its effective barrier properties against moisture. It helps to block
moisture transmission and prevent moisture loss. When coated on the
surface of fruits or food products that need extended storage, it can also
reduce friction and prevent bruising.

Prospects for Plant-based Edible Film Development
As previously mentioned, biopolymers have various advantages and ภาพที่่� 3 ฟิิล์์มบริิโภคได้้จากพืืชท่�นุำาไปใช้บริริจุเคริื�องปริุงริสิ
disadvantages, making them suitable as the main components of a wide บะหม่�ก่�งสิำาเริ็จริูปแล์ะสิามาริถล์ะล์ายได้้ในุนุำ�าริ้อนุ
range of edible films and packaging designed to address diverse functional ท่�อุณหภูมิมากกว่่า 80 °C
needs. The edible packaging market is projected to grow significantly, Figure 3 Instant noodle seasoning sachets made from
plant-based edible film that can dissolve in

with its value expected to increase fourfold from USD 1.10 billion in 2023 hot water above 80 C
o
to USD 4.18 billion by 2033, representing a 10-year CAGR of 14.31% .
1
This promising forecast has prompted a research team at the Lanna Rice The properties of the edible film enable it to
serve as a container for instant noodle
seasoning powder, tea powder, coffee powder,
or other liquids, as it completely dissolves in
both cold and hot water. Specifically, the film
dissolves fully in water above 80°C within 2
minutes. Its high safety standards and
environmental sustainability make it a
noteworthy example of “Eco-friendly packaging,”
deserving of attention in the foreseeable
future.

เอกสารอ้างอิง / References
1 https://www.thebusinessplus.com/edible-film/, 2567

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