Oils, and Polysaccharides Alessandro Gandini,*,†,‡ Talita M. Lacerda,†,‡ Antonio J. F. Carvalho,‡ and Eliane Trovatti†,‡ †Saõ Carlos Institute of Chemistry, University of Saõ Paulo, Avenida Trabalhador Saõ-carlense 400, CEP 13566-590, Saõ Carlos, Saõ Paulo, Brazil ‡Department of Materials Engineering, Saõ Carlos School of Engineering, University of Saõ Paulo, Avenida Joaõ Dagnone 1100, CEP 13563-120, Saõ Carlos, Saõ Paulo, Brazil

Progress of Polymers from Renewable Resources: Furans, Vegetable Oils, and Polysaccharides

Improving the integrity of natural biopolymer films used in food packaging by crosslinking approach: A review.

Biodegradable and non-retrogradable eco-films based on starch-glycerol with citric acid as crosslinking agent.

Background Crosslinking is the process of forming tridimensional networks by linking polymer chains by covalent or noncovalent bonds. It is useful for polysaccharide- and protein-based films and coatings to be applied to food surfaces, enhancing their water resistance as well as mechanical and barrier properties. Crosslinkers intended to be used for food contact materials must present low toxicity. Scope and approach This review is a summary of the main crosslinking agents which have been used for protein and polysaccharide films and coatings, and which may be applied as food contact materials. The study emphasizes the mechanisms of crosslinking agents, the chemical groups involved, conditions for application, advantages and drawbacks, as well as examples of applications for food contact materials. Key findings and conclusions Crosslinking is a promising technique to improve the performance and applicability of protein- and polysaccharide-based food contact materials, especially concerning their water sensitivity, which hinders many of their potential applications as food contact materials. Some aldehydes are very effective as crosslinkers, but they have been avoided in food contact materials because of possible migration of aldehyde residues to food, and less toxic compounds have been studied for those applications, such as phenolic acids, oxidized polysaccharides, and enzymes. Crosslinking techniques may help make protein- and polysaccharide-based materials more suitable for large-scale processing and applications in the future.

Crosslinking in polysaccharide and protein films and coatings for food contact – A review

This paper reviews the recent development of starch-based materials, including both fundamental and application researches. In order to overcome the weakness of pure starch-based materials, such as lower mechanical properties found in natural polymers and moisture sensitivity, various blends and composites have been developed in the last two decades. In practical, incorporation of any additives is sensitive in developing fully biodegradable starch-based materials. Furthermore, safety issues will be considered as priority regarding any additives for food packaging applications. Based on these concerns, various natural filler and edible reinforce agents, such as natural fibers, starch or cellulous crystals, and laver, have been used in starch-based materials. So-called self-reinforced techniques, reinforcing starch matrix by modified starch particles, have also been used in developing starch-based composites. During developing starch-based foams the unique function of water, acts as both plasticizer and blow agent for starch-based foam, has been systematically studied. So far, various conventional processing techniques such as extrusion, injection, compression molding, casting and foaming, as well as some new techniques such as reactive extrusion, have been adapted for processing starch-based polymeric materials. Various starch-based products have been developed and commercialized.

Starch-based biodegradable materials: Challenges and opportunities

Molecular structure of citric acid cross-linked starch films

Influence of citric acid and curing on moisture sorption, diffusion and permeability of starch films.

The effect of pH on hydrolysis, cross-linking and barrier properties of starch barriers containing citric acid.

Montmorillonite for starch-based barrier dispersion coating — Part 1: The influence of citric acid and poly(ethylene glycol) on viscosity and barrier properties

Erik Olsson

Papers

Molecular structure of citric acid cross-linked starch films

Influence of citric acid and curing on moisture sorption, diffusion and permeability of starch films.

The effect of pH on hydrolysis, cross-linking and barrier properties of starch barriers containing citric acid.

Montmorillonite for starch-based barrier dispersion coating — Part 1: The influence of citric acid and poly(ethylene glycol) on viscosity and barrier properties

Montmorillonite for starch-based barrier dispersion coating — Part 2: Pilot trials and PE-lamination