Development and characterization of edible films from onion and garlic purees via continuous casting for scalable active food packaging
Raquel Alves Mauricio·Henriette M. C. Azeredo·Leticia B. Santos·Severino M. de Alencar·Rosangela Almeida Maia·Michel Brienzo·Jovan D. Alonso·Renata T. Nassu·Josemar G. de Oliveira Filho
Abstract Edible films based on Allium purees, such as onion ( Allium cepa L.) and garlic ( Allium sativum L.), are a promising alternative for food packaging due to their high levels of polysaccharides, bioactive compounds, and intrinsic flavor, which enhance the sensory and functional properties of packaged foods. However, large-scale production is essential for these packaging materials to reach the final consumer. In this study, film-based purees were developed from hydrothermally pretreated