Journal ArticleDOI
Oxygen and aroma barrier properties of edible films: A review
K.S. Miller,J.M. Krochta +1 more
TLDR
A survey of edible film oxygen and aroma barrier research is presented in this article, where the theoretical basis for oxygen and barrier property determination is introduced and a brief historical per- spective of the development of barrier polymers is presented.Abstract:
Interest in maintaining food quality while reducing packaging waste has encouraged the exploration of the oxygen and aroma transport properties of edible films. This review article introduces the theoretical basis for oxygen and aroma barrier property determination and presents a brief historical per- spective of the development of barrier polymers. The effects of structure and composition on mass transport in edible films are examined and compared with those of the more thoroughly investigated synthetic polymers. A survey of edible film oxygen and aroma barrier research is presented; areas re- quiring additional investigation are suggested, for applications as well as basic research. The potential of edible films and coatings to provide excellent aroma retention and superior oxygen barrier properties makes this quite a promising area of research for both food and packaging scientists.read more
Citations
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Journal ArticleDOI
Polysaccharide-based films and coatings for food packaging: A review
TL;DR: A review of advances in polysaccharide-based films and coatings for food packaging can be found in this article, where the authors summarized the advances in the development of biodegradable packaging films.
Journal ArticleDOI
Edible films and coatings: Structures, active functions and trends in their use
TL;DR: In this paper, 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.
Journal ArticleDOI
Oxygen and oil barrier properties of microfibrillated cellulose films and coatings
TL;DR: In this paper, the preparation of carboxymethylated microfibrillated cellulose (MFC) films by dispersion-casting from aqueous dispersions and by surface coating on base papers is described.
Journal ArticleDOI
Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils
Atif Can Seydim,G. Sarikus +1 more
TL;DR: In this paper, the antimicrobial properties of whey protein isolate (WPI) films containing 1.0-4.0% (wt/vol) ratios of oregano, rosemary and garlic essential oils were tested against Escherichia coli O157:H7 (ATCC 35218), Staphylococcus aureus, Salmonella enteritidis, Listeria monocytogenes (NCTC 2167) and Lactobacillus plantarum (DSM 20174).
Journal ArticleDOI
Potential of biobased materials for food packaging
Karina Petersen,Per Væggemose Nielsen,Grete Bertelsen,Mark Lawther,Mette B. Olsen,Nils H. Nilsson,Grith Mortensen +6 more
TL;DR: In this article, the suitability of biobased packaging materials for foods is evaluated, and the challenges involved when using bi-based packaging for different foods are identified, including degradation rates under various conditions, changes in mechanical properties during storage, potential for microbial growth, and release of harmful compounds into the packaged food product.
References
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Journal Article
Edible and biodegradable polymer films: challenges and opportunities
Book
Food Packaging: Principles and Practice
TL;DR: In this article, the authors present a framework for determining the shelf life of a product based on the characteristics of the product itself and its environment, as well as a set of factors that can be used to determine the shelf-life of products.
Edible films and coatings: a review
J J Kester,O R Fennema +1 more
TL;DR: In this article, a technical overview discussed the rationale for using edible films for preventing moisture loss from films while allowing permeability of oxygen and carbon dioxide to prevent anaerobic bacterial growth within the encased food.
Book
Food Proteins and Their Applications
Srinivasan Damodaran,Alain Paraf +1 more
TL;DR: Physicochemical bases of protein functionality food proteins - an overview thermal denaturation and coagulation of proteins protein-stabilized foams and emulsions protein gelation protein-lipid and protein-flavour interactions protein-polysaccharide interactions structure- function relationships of food proteins structure-function relationships of caseins.