Journal ArticleDOI
Physical and chemical methods used to enhance the structure and mechanical properties of protein films: A review
Mila Wihodo,Carmen I. Moraru +1 more
Reads0
Chats0
TLDR
A comprehensive review of the various methods used to modify protein film functional properties, including cross-linking techniques induced by heat, chemical, enzymes, and irradiation, and use of nanocomposites to enhance their barrier properties are discussed in this paper.About:
This article is published in Journal of Food Engineering.The article was published on 2013-02-01. It has received 265 citations till now. The article focuses on the topics: Nanocomposite & Polymer.read more
Citations
More filters
Journal ArticleDOI
Effect of candelilla wax edible coatings combined with biocontrol bacteria on strawberry quality during the shelf-life
Ernesto Oregel-Zamudio,M. Valentina Angoa-Pérez,Guadalupe Oyoque-Salcedo,Cristóbal Noé Aguilar-González,Hortencia Gabriela Mena-Violante +4 more
TL;DR: Results showed that the combination of candelilla wax edible films and the inoculation with B. subtilis HFC103 is an innovative strategy with the potential to prolong shelf life of strawberry.
Journal ArticleDOI
Development and characterization of novel chitosan emulsion films via pickering emulsions incorporation approach
TL;DR: In this article, the authors attempted to fabricate novel high-barrier chitosan (CH) emulsion films by manipulating emulsion's interface architecture via Pickering stabilization approach.
Journal ArticleDOI
Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples
TL;DR: In this article, the potential of incorporating ferulic acid (antioxidant with reported bioactivity that can act as cross-linking agent) in soy protein-based edible coating formulations in order to increase the quality and shelf life of fresh-cut apples (cv. Golden).
Journal ArticleDOI
Preparation and antibacterial properties of ε-polylysine-containing gelatin/chitosan nanofiber films.
TL;DR: The result indicated that the gelatin/chitosan/ε-PL nanofiber films can be used as a food-packaging material to reduce the risk of foodborne pathogens.
Journal ArticleDOI
Characterization of edible films based on tilapia (Tilapia zillii) scale gelatin with different extraction pH
TL;DR: Gelatin was extracted from tilapia scales at pH ranges from 3 to 9, and the properties of resulting gelatin films were investigated as mentioned in this paper, and it was concluded that α-helix structures rather than molecular weight distribution and Tg were involved in the formation of gelatin films.
References
More filters
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 Article
Edible and biodegradable polymer films: challenges and opportunities
Journal ArticleDOI
Edible Films and Coatings: Tomorrow's Packagings: A Review
TL;DR: The combination of synthetic and edible packagings was proposed to increase the efficiency of food quality preservation by the packaging to contribute to the protection of the environment.
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
Transglutaminase and its use for food processing
Masao Motoki,Katsuya Seguro +1 more
TL;DR: The results of many studies suggest that MTGase, as well as other transglutaminases, has many potential applications in food processing and in other areas.