The American Society for Testing and Materials (ASTM) is an independent organization devoted to the development of standards.

American Society for Testing and Materials

https://cmapspublic3.ihmc.us/rid=1266358861321_2027852911_13457/Wound%20Healing%20Dressings%20and%20Drug%20Delivery%20Systems.pdf

Wound healing dressings and drug delivery systems: a review.

Natural-based plasticizers and biopolymer films: A review

The Institute of Food Technologists has issued this Scientific Status Summary to update readers on the applications of nanotechnology in the food industry.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1750-3841.2006.00195.x

Functional Materials in Food Nanotechnology

Chitosan based edible films and coatings: A review

(1998). Edible Films and Coatings: Tomorrow's Packagings: A Review. Critical Reviews in Food Science and Nutrition: Vol. 38, No. 4, pp. 299-313.

Edible Films and Coatings: Tomorrow's Packagings: A Review

Moisture transfers inside food products could be controlled or limited by the use of edible films. These are usually based on hydrophobic substances such as lipids to improve barrier efficiency. Water permeability of films is affected by many factors, depending on both the nature of barrier components, the film structure (homogeneous, emulsion, multilayer, etc.), crystal type, shape, size and distribution of lipids, and thermodynamics such as temperature, vapor pressure, or the physical state of water in contact to the films. After a brief presentation of lipids and hydrophobic substances used as moisture barrier, cited in the scientific literature, this article reviews all of the parameters affecting barrier performances of edible films and coatings.

Factors Affecting the Moisture Permeability of Lipid-Based Edible Films: A Review

Effect of starch type on the physico-chemical properties of edible films

A continuous gravimetric measurement method was perfected to determine with accuracy the water vapor permeability of edible films. Two substances, methylcellulose and paraffin wax, with different physicochemical properties, were used as films. Factors affecting permeability included the polarity of film components, the homogeneity or dispersion of material in the film and the structure which depends on the distribution of paraffin wax in the composite films. The thickness and the Water Vapor Transmission Rate (WVTR) measurement methods resulted in different values for permeability. WVTR increased with hydrophilicity and heterogeneity. Modeling trials con-cerning water vapor transport indicated the major influence that structure had on permeability. Waxlaminated fiIms had a very high barrier efficiency, comparable with that of synthetic films.

Polarity Homogeneity and Structure Affect Water Vapor Permeability of Model Edible Films

Edible films made of agar (AG), cassava starch (CAS), normal rice starch (NRS), and waxy (glutinous) rice starch (WRS) were elaborated and tested for a potential use as edible packaging or coating. Their water vapor permeabilities (WVP) were comparable with those of most of the polysaccharide-based films and with some protein-based films. Depending on the environmental moisture pressure, the WVP of the films varies and remains constant when the relative humidity (RH) is >84%. Equilibrium sorption isotherms of these films have been measured; the Guggenheim-Anderson-de Boer (GAB) model was used to describe the sorption isotherm and contributed to a better knowledge of hydration properties. Surface hydrophobicity and wettability of these films were also investigated using the sessile drop contact angle method. The results obtained suggested the migration of the lipid fraction toward evaporation surface during film drying. Among these polysaccharide-based films, AG-based film and CAS-based film displayed more interesting mechanical properties: they are transparent, clear, homogeneous, flexible, and easily handled. NRS- and WRS-based films were relatively brittle and have a low tension resistance. Microstructure of film cross section was observed by environmental scanning electron microscopy to better understand the effect of the structure on the functional properties. The results suggest that AG-based film and CAS-based films, which show better functional properties, are promising systems to be used as food packaging or coating instead of NRS- and WRS-based films.

Frédéric Debeaufort

Papers

Edible Films and Coatings: Tomorrow's Packagings: A Review

Factors Affecting the Moisture Permeability of Lipid-Based Edible Films: A Review

Effect of starch type on the physico-chemical properties of edible films

Polarity Homogeneity and Structure Affect Water Vapor Permeability of Model Edible Films

Functional properties of edible agar-based and starch-based films for food quality preservation.