Thermal processing of starch-based polymers

Over the last years, considerable research has been conducted to develop and apply edible films and coatings made from a variety of agricultural commodities and/or wastes of food product industrialization. Such biopolymers include polysaccharides, proteins, and their blends. These materials present the possibility of being carriers of different additives, such as antimicrobial, antioxidant, nutraceuticals, and flavorings agents. In particular, the use of edibles films and coatings containing antimicrobials has demonstrated to be a useful tool as a stress factor to protect foodstuff against spoilage flora and to decrease the risk of pathogen growth. The more commonly antimicrobials used are organic acids, chitosan, nisin, the lactoperoxidase system, and some plant extracts and their essential oils. For the selection of an antimicrobial, it must be considered the effectiveness against the target microorganism and also the possible interactions among the antimicrobial, the film-forming biopolymer, and other food components present. These interactions can modify the antimicrobial activity and the characteristics of the film being these key factors for the development of antimicrobial films and coatings. The main objective of this article is to review the bibliography of the last years concerning the main hydrocolloids and antimicrobials used for developing edible films and coatings, the methods used to evaluate the antimicrobial activity, the applications and the legislation concerning edible films and coatings. Also, the different strategies related to the modification of structural characteristics and the future trends in the development are discussed. The information update will help to improve the design, development, and application of edible films and coatings tending to increase the safety and quality of food products and to prepare for food legislation changes that might be necessary while identifying future trends concerning a better functionality of edible films thought as a stress factor for lengthening shelf life of food products.

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Development of Edible Films and Coatings with Antimicrobial Activity

Starch–gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers

Development of cellulose-based bactericidal nanocomposites containing silver nanoparticles and their use as active food packaging

https://repositorium.sdum.uminho.pt/bitstream/1822/21207/1/1-s2.0-S0268005X12000641-main.pdf

Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof

Thermal degradation of biodegradable edible films based on xanthan and starches from different sources

Polypropylene/polyamide-6 blends: influence of compatibilizing agent on interface domains

Summary

Yogurts made with 80% milk retentate (MR) [Volume Reduction Factor (VRF) = 1.5] and 20% cheese whey retentate (WR; VRF = 8.0) (yogurt 1) and yogurts made with 100% MR through ultrafiltration have been evaluated as to flow, texture profile analysis (TPA) and syneresis index. As with MR and WR, their physico-chemical composition was also determined. The yogurt to which WR had been added showed; less apparent viscosity and greater tixotrophya; less firmness and adhesiveness and greater cohesiveness; higher syneresis index, less protein and mineral content, and greater lipid content in comparison with the yogurt made only with MR.

R.V.B. Oliveira

Papers

Thermal degradation of biodegradable edible films based on xanthan and starches from different sources

Polypropylene/polyamide-6 blends: influence of compatibilizing agent on interface domains

Compositional and physical properties of yogurts manufactured from milk and whey cheese concentrated by ultrafiltration

Blends of hydroxypropyl methylcellulose and poly(1-vinylpyrrolidone-co-vinyl acetate) : Miscibility and thermal stability

Ceramic injection moulding: influence of specimen dimensions and temperature on solvent debinding kinetics