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

Development of packaging materials from renewable resources has for a long time been desirable for sustainability reasons, but with recent explosion in prices of petroleum products, this now becomes also more economically viable. This paper shows how fundamental chemistry underlying three forms of hydrogels—physical hydrogels, chemical hydrogels, and interpenetrating polymer networks (IPN)—can be integrated to produce a new family of food packaging materials from biopolymers, illustrated here using gelatin and low-methoxyl pectin as examples. Application of this technique to create hydrogels from bio-based materials offers the potential for developing novel, biodegradable packaging applications, particularly for foods, that meet the ever-increasing demands for natural and environmentally compatible materials.

/pdf/development-of-polyion-complex-hydrogels-as-an-alternative-552hcultql.pdf

Development of polyion-complex hydrogels as an alternative approach for the production of bio-based polymers for food packaging applications: a review

Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties.

Mechanical and thermal properties of soy protein films processed by casting and compression

Background Developing novel food structures is nowadays becoming an attractive technology for food product innovation because they can be used to control textural properties, oral processing and perception, as well as biofunctionality in the human body. Proteins and polysaccharides are among the most abundant natural raw materials that can be used for creating novel food structures owing to their supramolecular interactions driven by attractive or repulsive forces. These two classes of biopolymers can be used to create different types of colloidal systems with unique properties, such as nano- or microparticles, hydrogels, films, emulsions, oil-filled hydrogels, foams, and oleogels, to name a few. Scope and approach In this review, we discuss a range of functional colloids which can be fabricated by exploiting spontaneous interactions of proteins and polysaccharides. Besides, the fundamental theories of proteins and polysaccharides interactions that can affect the structural formation are described. Furthermore, potential food applications of some selective functional colloids are also discussed with illustrative examples. Key findings and conclusions The synergistic interactions of proteins and polysaccharides in their mixed system and a more complex system where a hydrophobic phase is present, could be employed to obtain various colloidal structures with numerous promising applications in the food industry.

Mayra Fabregat-Vázquez

Papers

Development and characterization of composite edible films based on whey protein isolate and mesquite gum