Polysaccharide-based films and coatings for food packaging: A review

Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review.

Edible films from pectin: Physical-mechanical and antimicrobial properties - A review

Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review.

Mainly due to environmental aims, petroleum-based plastics are being replaced by natural polymers. In the last decades, starch has been evaluated in its film-forming ability for applications in the food packaging area. Characteristics of the starch film matrices, the film formation methods, and physicochemical properties of the starch films are reviewed in this paper. The influences of different components added in casting methods and thermoplastic processes have been also analyzed. Comparison of mechanical properties of newly prepared starch films and stored films reveals that the recrystallization phenomenon made the films more rigid and less stretchable. These effects can be inhibited by adding other polymers to the starch matrix. Other approaches to improve the starch films’ properties are the reinforcement by adding organic or inorganic fillers to the starch matrix as well as the addition of functional compounds. In this way starch films have improved mechanical and barrier properties and can act as a bioactive packaging. Physicochemical properties of the starch films showed a great variability depending on the compounds added to the matrix and the processing method. Nevertheless, dry methods are more recommendable for film manufacturing because of the greater feasibility of the industrial process. In this sense, a better understanding of the nano and microstructural changes occurring in the matrices and their impact on the film properties is required.

Edible and Biodegradable Starch Films: A Review

Edible films and coatings are thin layers of edible materials applied on food products that play an important role on their conservation, distribution and marketing. Some of their functions are to protect the product from mechanical damage, physical, chemical and microbiological activities. Their use in food applications and especially highly perishable products such as horticultural ones, is based on some particular properties such as cost, availability, functional attributes, mechanical properties (flexibility, tension), optical properties (brightness and opacity), the barrier effect against gases flow, structural resistance to water and microorganisms and sensory acceptability. In this piece of work, the lastest advances on their composition (polymers to be used in the structural matrix), including nanoparticles addition, and properties have been reviewed, as well as the trends in the research about their different applications, including oil consumption reduction in deep-fat fried products, their use in combination with bioactive compounds that bring foodstuff additional functions and shelf life extension of highly perishable products.

Juan Pablo Quintero

Papers

Edible films and coatings: Structures, active functions and trends in their use