Recent Advances on Edible Films Based on Fruits and Vegetables—A Review
Caio G. Otoni,Caio G. Otoni,Roberto J. Avena-Bustillos,Henriette M.C. Azeredo,Marcos V. Lorevice,Marcos V. Lorevice,Márcia R. de Moura,Luiz H. C. Mattoso,Luiz H. C. Mattoso,Tara H. McHugh +9 more
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TLDR
This text reviews the chronological development pathway of films based on fruit and vegetable purees, pomaces, and extracts with an emphasis on the role that each film component plays in the resulting materials, whose production methods are examined from a technical standpoint and essential properties are compiled and contrasted.Abstract:
Food packaging materials are traditionally expected to contain foodstuffs and protect them from deteriorating agents. Although petroleum-derived polymers have been widely used for this purpose, the rising concern with their nonrenewable and/or nonbiodegradable nature paves the route for the development of greener alternatives, including polysaccharides and polypeptides. The use of these food-grade biomacromolecules, in addition to fruits and vegetables, provides edible packaging with suitable physical-mechanical properties as well as unique sensory and nutritional characteristics. This text reviews the chronological development pathway of films based on fruit and vegetable purees, pomaces, and extracts. Recent advances are extensively reviewed with an emphasis on the role that each film component plays in the resulting materials, whose production methods are examined from a technical standpoint and essential properties are compiled and contrasted to their conventional, synthetic counterparts. Finally, this comprehensive review discusses advantages and limitations of edible films based on fruits and vegetables.read more
Citations
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Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review.
TL;DR: This review article summarizes the importance of various natural Polysaccharides, Protein and Lipid-Based Natural edible polymers used for making coatings and edible films.
Journal ArticleDOI
Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract
TL;DR: In this paper, the authors developed a pH-sensitive chitosan-BSSCE films by incorporating different amounts of black soybean seed coat extract (BSE), which showed better water vapor and UV-vis light barrier properties and higher mechanical strength than chitosa-based films.
Journal ArticleDOI
Chitosan-based biodegradable functional films for food packaging applications
TL;DR: Chitosan is the structural material of crustaceans, insects, and fungi, and is the second most abundant biopolymer after cellulose on earth as mentioned in this paper, which can be obtained by deacetylation of chitin.
Journal ArticleDOI
Bacterial Cellulose as a Raw Material for Food and Food Packaging Applications
Henriette M.C. Azeredo,Hernane da Silva Barud,Cristiane S. Farinas,Cristiane S. Farinas,Vanessa Molina de Vasconcellos,Vanessa Molina de Vasconcellos,Amanda Maria Claro +6 more
TL;DR: The bioprocess conditions that affects BC production and the main possible applications of BC for food and food packaging purposes are overviewed.
Journal ArticleDOI
Recent progress in biodegradable polymers and nanocomposite-based packaging materials for sustainable environment
Jolanta Wróblewska-Krepsztul,Tomasz Rydzkowski,Gabriel Borowski,Mieczysław Szczypiński,Tomasz Klepka,Vijay Kumar Thakur +5 more
TL;DR: In this paper, the complex interaction between the food packaging materials and food was studied and it was discovered that biodegradable plastics made of such materials can be disposed of together with organic waste.
References
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Biodegradable Polymers for the Environment
Richard A. Gross,Bhanu Kalra +1 more
TL;DR: The need to create alternative biodegradable water-soluble polymers for down-the-drain products such as detergents and cosmetics has taken on increasing importance, forcing industry to compete head-to-head on a cost-performance basis with existing familiar products.
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A review of Maillard reaction in food and implications to kinetic modelling
TL;DR: A review of the research designed to lead to an increased understanding of the chemistry of the Maillard reaction, based on recent developments, and its influence on food properties like color, flavour and nutritional value is given in this paper.
Journal Article
Edible and biodegradable polymer films: challenges and opportunities
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.
Journal ArticleDOI
Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness Effects
TL;DR: In this paper, the ASTM E96 standard method for determining water vapor permeability (WVP) was modified for hydrophilic edible films, and the WVP Correction Method was developed to account for the water vapor partial pressure gradient in stagnant air layer of the test cup.