Open Access
Edible films and coatings: a review.
S. Chapman,L. Potter +1 more
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The article was published on 2004-01-01 and is currently open access. It has received 323 citations till now. The article focuses on the topics: Food additive.read more
Citations
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Journal ArticleDOI
Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate
Loleny Tavares,Loleny Tavares,Hiléia K.S. Souza,Maria P. Gonçalves,Cristina M. R. Rocha,Cristina M. R. Rocha +5 more
TL;DR: In this article, the potential application of edible films obtained by complex coacervation promoted by the electrostatic interactions between positively charged chitosan (CH) 3% (w/w) and negatively charged whey protein isolate (WPI) 3%.
Journal ArticleDOI
Physical, structural and thermal properties of composite edible films prepared from pearl millet starch and carrageenan gum: Process optimization using response surface methodology.
TL;DR: The results indicated that the developed optimized PMS/CG film possessed lower WVP, solubility but higher transparency and TS in comparison to PMS film.
Book ChapterDOI
Surface Treatments and Edible Coatings in Food Preservation
TL;DR: In this paper, the authors present the rationale for using Edible Coating and Surface Treatments (ECT) and their effect on the stability and structural integrity and appearance of Coated Products.
Journal ArticleDOI
The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials
TL;DR: In this paper, the substitution of plastic packaging with natural materials based on biopolymers and, implicitly, of sodium alginate, with or without other natural additions, is discussed.
Journal ArticleDOI
Development and characterization of antioxidant and antimicrobial edible films based on chitosan and gamma-aminobutyric acid-rich fermented soy protein
TL;DR: The results suggested the potential use of GABA-RFSP and chitosan to fabricate novel bioactive-loaded edible films for food packaging purposes and the occurrence of Maillard reaction during film-formation period.
References
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Journal ArticleDOI
Natural-based plasticizers and biopolymer films: A review
TL;DR: The use of natural and/or biodegradable plasticizers, with low toxicity and good compatibility with several plastics, resins, rubber and elastomers in substitution of conventional plasticizers attracted the market along with the increasing worldwide trend towards use of biopolymers.
Journal ArticleDOI
Chitin--the undisputed biomolecule of great potential
TL;DR: This most versatile amino polysaccharide, chitin, is surely an undisputed biomolecule of great potential and an unlimited R&D efforts are needed to find new applications, which are necessary to realize its full potential.
Journal ArticleDOI
Natural Biopolymer-Based Nanocomposite Films for Packaging Applications
Jong-Whan Rhim,Perry K.W. Ng +1 more
TL;DR: In this review, recent advances in the preparation of natural biopolymer-based films and their nanocomposites, and their potential use in packaging applications are addressed.
Journal ArticleDOI
Biopolymer-based antimicrobial packaging: a review.
Dong Su Cha,Manjeet S Chinnan +1 more
TL;DR: In recent years, antimicrobial packaging has attracted much attention from the food industry because of the increase in consumer demand for minimally processed, preservative-free products.
Journal ArticleDOI
Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review
TL;DR: The use of different edible coatings (polysaccharides, proteins, lipids and composite) as carriers of functional ingredients on fresh fruits and vegetables to maximize their quality and shelf life is discussed.