Description:FIELD OF THE INVENTION

[0001] The present invention relates to a multi-layered edible food wrapper composition and preparation method thereof that is developed to preserve the freshness, texture, and nutritional value of food by protecting it from drying out, oxidation, and microbial growth, thus promoting extended shelf life.

BACKGROUND OF THE INVENTION

[0002] Plastic packaging is widely used for its convenience, but it presents significant environmental challenges. Plastics are non-biodegradable and take hundreds of years to decompose, leading to large volumes of waste accumulating in landfills and oceans. This waste threatens wildlife, disrupts ecosystems, and contributes to pollution, particularly in marine environments. As global plastic usage continues to increase, the problem has reached critical levels, creating a need for viable alternatives. While there have been various attempts to develop biodegradable and eco-friendly packaging solutions, many of these alternatives still rely on non-renewable resources or are limited in functionality. Many current biodegradable materials lack the durability, flexibility, and effectiveness required to properly preserve food. Given this backdrop, there is a growing need for a more sustainable, innovative packaging solution that not only reduces the environmental impact of plastic waste but also enhances food preservation.

[0003] Traditionally, several alternatives to plastic packaging have been introduced to reduce environmental impact, though they come with notable drawbacks. One example is biodegradable plastics, such as PLA (polylactic acid) and PHA (polyhydroxyalkanoates), which are derived from renewable resources like corn starch or sugarcane. These plastics decompose more quickly than traditional petroleum-based plastics, but they still require specific industrial composting conditions to break down efficiently. Plant-based wraps made from beeswax, soy, or coconut oil are another option. They are eco-friendlier as they are compostable, but their moisture barrier properties are limited, making them unsuitable for all types of food, especially moist or liquid-rich items.

[0004] Edible packaging made from materials like rice, seaweed, or fruit has also gained attention as a biodegradable and functional alternative. Seaweed-based packaging (e.g., Notpla or Loliware) are edible and consumed along with the food, reducing waste. However, the production of edible packaging can be expensive, especially when it comes to food safety and consistency. Furthermore, it often lacks durability and stability, making it less practical for long-term storage or transportation.

[0005] CN107109797B discloses a wrapping paper for food is disclosed, which has a thickness of 20g/m2To 40g/m2And having a filler content of less than 20 wt.%, relative to the weight of the uncoated paper. On at least one side, the wrapper paper has a coating comprising vegetable oil encapsulated in a polymer, as well as talc and a binder. The finished wrapper had a thickness of 14g/m on both sides2To 22g/m2Cobb 60 value of (a).

[0006] CN110792003B discloses hydrophobic oil-resistant food packaging paper and a preparation method thereof, and belongs to the technical field of papermaking. The hydrophobic oil-resistant food packaging paper disclosed by the invention consists of food packaging base paper and a hydrophobic oil-resistant coating formed on the surface of the food packaging base paper; the hydrophobic oil-resistant coating is formed by a surface sizing agent consisting of chitosan, polylactic acid and fluorine-containing hydrophobic oil-resistant modified nano cellulose, wherein: the oil resistance grade of the food packaging paper is more than or equal to 7, and the oxygen permeability is 8.5-11cm3And the water vapour permeability is 137 and 142 grams per square meter per 24 hours. The food packaging paper prepared by the invention can effectively prevent the permeation of water vapour and oxygen and prolong the shelf life of food, and the added chitosan and polylactic acid can also improve the physical property and antibacterial property of paper. In addition, the nano-cellulose adopted by the invention has the advantages of biodegradability, wide source, safety, environmental protection and the like.

[0007] Conventionally, many food wrapping compositions exist for packaging and preserving food, such as plastic wraps, biodegradable films, and edible coatings. However, the existing compositions have certain limitations pertaining to durability, moisture retention, and the ability to provide extended freshness. Many biodegradable wraps still rely on non-renewable resources or require specific conditions for degradation, which limits their practicality for large-scale or long-term use. Additionally, some edible wraps lack sufficient protection against contaminants, moisture, and oxygen, leading to reduced shelf life and spoilage of food.

[0008] In order to overcome the aforementioned drawbacks, there exists a need in the existing art to develop a multi-layered edible food wrapper that addresses this need by providing a biodegradable, natural alternative that offers practical benefits such as moisture retention, antimicrobial properties, and extended freshness. This invention represents a significant step forward in providing a sustainable and environmentally friendly solution to the food packaging industry, ultimately reducing plastic waste.

OBJECTS OF THE INVENTION

[0009] The principal object of the present invention is to overcome the disadvantages of the prior art.

[0010] An object of the present invention is to prepare a multi-layered edible food wrapper creates a protective layer that traps moisture, keeping the items wrapped hydrated and preventing it from drying out.

[0011] Another object of the present invention is to prepare a multi-layered edible food wrapper that provides natural antioxidants to prevent the oxidation of the wrapped items, thus maintaining its colour, texture, and nutritional value over time.

[0012] Another object of the present invention is to prepare a multi-layered edible food wrapper having natural antimicrobial properties that inhibit the growth of bacteria, mold, and fungi on the surface of the products in view of reducing spoilage and extending freshness.

[0013] Yet another object of the present invention is to prepare a multi-layered edible food wrapper that is capable of preserving the nutrients of fresh products such as vitamins and antioxidants, by protecting them from oxidation and nutrient loss.

[0014] The foregoing and other objects, features, and advantages of the present invention will become readily apparent upon further review of the following detailed description of the preferred embodiment as illustrated in the accompanying drawings.

SUMMARY OF THE INVENTION

[0015] The present invention relates to a multi-layered edible food wrapper composition and preparation method thereof that is developed via a simple method and capable of promoting moisture retention, and preventing microbial contamination of wrapped items, thereby preserving its freshness, texture, and nutrients for a longer period.

[0016] According to an embodiment of the present invention, a multi-layered edible food wrapper composition, comprising: i) water chestnut starch in a range of 10-15% by weight, ii) gelling agent in a range of 1-2% by weight, iii) orange peel powder in a range of 2-4% by weight, and iv) distilled water in a range of 80-85% by weight, the gelling agent includes, but not limited to red algae carrageenan and agar, the gelling agent is preferably red algae carrageenan.

[0017] According to another embodiment of the present invention, a method for preparation of the multi-layered edible food wrapper comprising of the steps: a) dissolving the water chestnut starch in the distilled water to obtain a solution and heating solution gently at 50-70oC for 10-20 minutes while continuous stirring to obtain a smooth, homogeneous water chestnut starch gel, followed by cooling the gel, b) separately mixing the gelling agent in sad distilled water to obtain a mixture, followed by heating the mixture at 70-90oC for 2-8 minutes in order to obtain a thick gel-like substance, c) adding the orange peel powder to the cooled water chestnut starch gel in order to obtain an orange peel powder-gel mixture, d) spreading a thin and even coating of the orange peel powder-gel mixture onto a tray to form a first layer of the wrapper, followed by air-drying the tray at room temperature for 5-6 hours to obtain a film first layer, e) applying a second layer of the thick gel-like substance on the first layer, followed by air-drying the tray at room temperature for 5-6 hours to form the second layer of the first layer, f) applying a final layer of the water chestnut starch and gelling agent mixture over the second layer, followed by air-drying the tray at room temperature for 5-6 hours to obtain the multi-layered edible food wrapper, and food wrapper is peeled from the tray and cut into appropriate shapes, depending on the type of products to be wrapped.

[0018] While the invention has been described and shown with particular reference to the preferred embodiment, it will be apparent that variations might be possible that would fall within the scope of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

[0019] The following description includes the preferred best mode of one embodiment of the present invention. It will be clear from this description of the invention that the invention is not limited to these illustrated embodiments but that the invention also includes a variety of modifications and embodiments thereto. Therefore, the present description should be seen as illustrative and not limiting. While the invention is susceptible to various modifications and alternative constructions, it should be understood, that there is no intention to limit the invention to the specific form disclosed, but, on the contrary, the invention is to cover all modifications, alternative constructions, and equivalents falling within the spirit and scope of the invention as defined in the claims.

[0020] In any embodiment described herein, the open-ended terms "comprising," "comprises,” and the like (which are synonymous with "including," "having” and "characterized by") may be replaced by the respective partially closed phrases "consisting essentially of," consists essentially of," and the like or the respective closed phrases "consisting of," "consists of, the like.

[0021] As used herein, the singular forms “a,” “an,” and “the” designate both the singular and the plural, unless expressly stated to designate the singular only.

[0022] The term “product” refer to raw products like vegetable, fruits and liquid products as well cooked food items.

[0023] The present invention relates a field of packaging paper. More specifically, a multi-layered edible food wrapper composition and preparation method to provide a biodegradable wrapper is disclosed that protect food by maintaining its moisture, preventing oxidation, and reducing spoilage, thus preserving freshness, colour, and nutritional value.

[0024] According to an embodiment of the present invention, a multi-layered edible food wrapper composition, comprising: i) water chestnut starch in a range of 10-15% by weight, ii) gelling agent in a range of 1-2% by weight, iii) orange peel powder in a range of 2-4% by weight, and iv) distilled water in a range of 80-85% by weight.

[0025] The preferable value of i) water chestnut starch is 13.70% by weight, ii) gelling agent is 1.37% by weight, iii) orange peel powder is 2.73% by weight, and iv) distilled water is 82.20% by weight.

[0026] The gelling agent includes, but not limited to red algae carrageenan and agar, the gelling agent is preferably red algae carrageenan.

[0027] According to another embodiment of the present invention, a method for preparation of the multi-layered edible food wrapper is disclosed comprising of the steps: a) dissolving the water chestnut starch in the distilled water to obtain a solution and heating solution gently at 50-70oC for 10-20 minutes while continuous stirring to obtain a smooth, homogeneous water chestnut starch gel, followed by cooling the gel, b) separately mixing the gelling agent in sad distilled water to obtain a mixture, followed by heating the mixture at 70-90oC for 2-8 minutes in order to obtain a thick gel-like substance, c) adding the orange peel powder to the cooled water chestnut starch gel in order to obtain an orange peel powder-gel mixture, d) spreading a thin and even coating of the orange peel powder-gel mixture onto a tray to form a first layer of the wrapper, followed by air-drying the tray at room temperature for 5-6 hours to obtain a film first layer, e) applying a second layer of the thick gel-like substance on the first layer, followed by air-drying the tray at room temperature for 5-6 hours to form the second layer of the first layer, and f) applying a final layer of the water chestnut starch and gelling agent mixture over the second layer, followed by air-drying the tray at room temperature for 5-6 hours to obtain the multi-layered edible food wrapper.

[0028] The food wrapper is peeled from the tray and cut into appropriate shapes, depending on the type of food product to be wrapped.

EXAMPLE

[0029] Preparation of Water Chestnut Starch Solution: 50 grams of water chestnut starch is measured and dissolved in 200 ml of distilled water. The solution is heated gently at 60°C for 15 minutes and stirred continuously to ensure a smooth, homogeneous gel. Once the gel formed, it was removed from the heat and allowed to cool to room temperature.

[0030] Preparation of Red Algae Solution: 5 grams of red algae carrageenan is measured and mixed with 100 ml of distilled water. The mixture is heated at 80°C for 5 minutes to fully dissolve the carrageenan, forming a thick gel-like substance.

[0031] Alternatively, if agar is used, the agar is first dissolved in boiling water (100°C) to form a solution, followed by cooling to about 40°C for use.

[0032] Orange Peel Powder Incorporation: 10 grams of dried orange peel powder (obtained by drying and grinding fresh orange peels) is added to the cooled water chestnut starch gel (from Step 1). The orange peel powder is thoroughly mixed into the gel to ensure even distribution of its beneficial components (antioxidants and antimicrobial agents).

[0033] At last, the flat surface or tray is prepared for the layering process. The first layer of the film is created by spreading a thin, even coating of the water chestnut starch and orange peel mixture (from Step 3) onto the tray. The tray is left to air-dry at room temperature (approximately 22°C) for about 4 hours, or until the first layer became firm but still flexible. After drying, a second layer of red algae carrageenan gel (from Step 2) is applied on top of the first layer to create a barrier with antimicrobial properties and then allowed to air-dry at room temperature for 4 hours.

[0034] Curing and Final Layer: Once the two initial layers are dried, a final layer of the water chestnut starch and red algae mixture is applied over the second layer. The final film was left to air-dry for an additional 4-6 hours until the wrapper achieved the desired flexibility and firmness.

[0035] Cutting and Shaping: Once the multi-layered edible wrapper had dried and cured, it was carefully peeled from the tray and cut into appropriate shapes, depending on the type of products to be wrapped. For instance, it could be cut into circular sheets for fruits or rectangular strips for vegetables. The wrapper is now ready to be used on fresh products.

[0036] The wrapper developed herein enhances the shelf life through a combination of all the ingredients included in the wrapper composition.

[0037] Moisture Retention: The water chestnut starch creates a protective layer that traps moisture, keeping the products hydrated and preventing it from drying out. This is particularly important for leafy greens, berries, and other moisture-sensitive products .

[0038] Antioxidant Protection: The orange peel powder provides natural antioxidants that prevent the oxidation of the product, maintaining its colour, texture, and nutritional value over time. This slows down the process of browning and wilting.

[0039] Antimicrobial Action: Red algae (carrageenan or agar) has natural antimicrobial properties that inhibit the growth of bacteria, mold, and fungi on the surface of the product, reducing spoilage and extending freshness.

[0040] Biodegradability: Since the wrapper is made from biodegradable materials, it is an eco-friendly alternative to plastic packaging. Once the product is consumed, the wrapper naturally decomposes without contributing to environmental pollution.

[0041] The prepared multi-layered edible wrapper is made from entirely natural, biodegradable materials including water chestnut starch, red algae (carrageenan/agar), and orange peel waste, that naturally decomposes, thus making it an eco-friendly alternative.

[0042] The incorporation of orange peel (a common food waste product) in the wrapper adds value by utilizing discarded materials that are rich in antioxidants, essential oils, and antimicrobial compounds. The use of orange peel helps to reduce food waste in the supply chain, contributing to a circular economy. The wrapper offers enhanced protection against spoilage due to its natural antioxidant properties (from orange peel) and antimicrobial effects (from red algae and orange peel). The multi-layered structure provides additional protective barriers in view of enhancing the shelf life of product by preventing oxidation, microbial growth, and moisture loss.

[0043] Water Chestnut Starch is used for moisture retention and film formation, ensuring that fruits and vegetables do not lose their moisture and remain fresh longer. The wrapper is thin, flexible, and could be tailored to wrap different shapes and sizes of product, unlike rigid plastic wraps.

CHARACTERIZATION

Efficacy Test of the Prepared Wrapper

[0044] Tests were conducted to test the efficacy of the Multi-Layered Edible Wrapper in comparison to commercially available plastic wraps in preserving the freshness, nutrient content, and shelf life of fresh product (e.g., apples, bananas, and strawberries).

[0045] Materials:
Product: Fresh apples, bananas, and strawberries.
Wrappers:
• Present Wrapper: Multi-layered edible wrapper made from water chestnut starch, red algae, and orange peel fruit waste.
• Commercial Wrapper: Standard plastic wrap.

[0046] Parameters Tested:
• Moisture retention.
• Antioxidant content (Vitamin C and polyphenols).
• Microbial load (bacterial and fungal growth).
• Vitamin content (specifically Vitamin C).

[0047] Preparation of Product: Fresh apples, bananas, and strawberries were washed and dried. Each piece of product was divided into two groups: one wrapped with the present edible wrapper and the other wrapped with commercial plastic wrap. All wrapped product was stored at room temperature (25°C) for 7 days. On days 1, 3, 5, and 7, samples of product were taken for analysis.

[0048] Moisture content was measured by weight difference before and after storage.
Result: Moisture Retention: Product wrapped with the edible wrapper retained significantly more moisture, as observed by weight loss measurements. Apples wrapped in the present wrapper lost 5% of their moisture after 7 days, while those wrapped in plastic lost 15% of moisture. Moisture retention was not as effective, leading to noticeable shrinkage and drying.

[0049] Antioxidant levels (Vitamin C and polyphenols) were tested using standard laboratory techniques (e.g., spectrophotometry for Vitamin C).
Result: The levels of Vitamin C and polyphenols remained significantly higher. After 7 days, apples wrapped in the edible wrapper had 90% of their initial Vitamin C content, while those wrapped in plastic only retained 60%. The product wrapped in plastic showed significant oxidative degradation, reducing antioxidant activity.

[0050] Microbial load was assessed using standard microbial plating methods. Result: There was minimal microbial growth on the product wrapped with the edible wrapper. The antimicrobial properties of red algae and orange peel kept bacterial and fungal counts low. Plastic-wrapped product showed higher bacterial and fungal growth after 7 days, especially on strawberries, where mold was visibly present.

[0051] Nutrient content was assessed using High-Performance Liquid Chromatography (HPLC).
Result: Apples and bananas were wrapped in the present edible wrapper were retained higher Vitamin C levels, with apples showing a retention of 70% after 7 days. The plastic-wrapped fruits showed a significant loss of Vitamin C, with only 50% retained after 7 days.

[0052] Inference: The multi-layered edible wrapper outperformed the commercial plastic wrap in several key aspects including providing better moisture retention, preventing dehydration of the product. The present wrapper helped to preserve antioxidants (like Vitamin C and polyphenols), which are essential for maintaining the nutritional value of fresh product. The antimicrobial properties of the wrapper significantly reduced microbial growth, ensuring better shelf life and quality of the product. Overall, the wrapper as per present invention not only extended the shelf life of product but also preserved its nutrient content more effectively as compared to conventional plastic wraps.

[0053] The wrapper offers significant advantages over commercially available plastic wraps in terms of moisture retention, antioxidant preservation, microbial control, and overall shelf life enhancement of fresh product. This solution of multi layered wrapper is both environmentally sustainability and is more effective in preserving the quality of food, making it a promising alternative to conventional plastic packaging.

[0054] Although the field of the invention has been described herein with limited reference to specific embodiments, this description is not meant to be construed in a limiting sense. Various modifications of the disclosed embodiments, as well as alternate embodiments of the invention, will become apparent to persons skilled in the art upon reference to the description of the invention. , Claims:1) A multi-layered edible food wrapper composition, comprising:

i) water chestnut starch;
ii) gelling agent;
iii) orange peel powder; and
iv) distilled water.

2) The composition as claimed in claim 1, wherein said water chestnut starch is present in a range of 10-15% by weight.

3) The composition as claimed in claim 1, wherein said gelling agent is present in a range of 1-2% by weight.

4) The composition as claimed in claim 1, wherein said gelling agent includes, but not limited to red algae carrageenan and agar.

5) The composition as claimed in claim 1, wherein said gelling agent is preferably red algae carrageenan.

6) The composition as claimed in claim 1, wherein said orange peel powder is present in a range of 2-4% by weight.

7) The composition as claimed in claim 1, wherein said water is present in a range of 80-85% by weight.

8) A method for preparation of said multi-layered edible food wrapper as claimed in claim 1, comprising the steps:
a) dissolving said water chestnut starch in said distilled water to obtain a solution and heating solution gently at 50-70oC for 10-20 minutes while continuous stirring to obtain a smooth, homogeneous water chestnut starch gel, followed by cooling said gel;
b) separately mixing said gelling agent in sad distilled water to obtain a mixture, followed by heating said mixture at 70-90oC for 2-8 minutes in order to obtain a thick gel-like substance;
c) adding said orange peel powder to said cooled water chestnut starch gel in order to obtain an orange peel powder-gel mixture;
d) spreading a thin and even coating of said orange peel powder-gel mixture onto a tray to form a first layer of said wrapper, followed by air-drying said tray at room temperature for 5-6 hours to obtain a film first layer;
e) applying a second layer of said thick gel-like substance on said first layer, followed by air-drying said tray at room temperature for 5-6 hours to form said second layer of said first layer;
f) applying a final layer of said water chestnut starch and gelling agent mixture over said second layer, followed by air-drying said tray at room temperature for 5-6 hours to obtain said multi-layered edible food wrapper.

9) The method as claimed in claim 6, wherein food wrapper is peeled from said tray and cut into appropriate shapes, depending on the type of products to be wrapped.