Journal ArticleDOI
Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films
TLDR
In this paper, the effect of WPI and glycerol (GLY) used as a plasticizer on some physical properties of cast whey protein isolate (WPI) films was examined.About:
This article is published in International Dairy Journal.The article was published on 2010-01-01. It has received 125 citations till now. The article focuses on the topics: Whey protein isolate & Whey protein.read more
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Journal ArticleDOI
Application of bioplastics for food packaging
Nanou Peelman,Peter Ragaert,Bruno De Meulenaer,Dimitri Adons,Roos Peeters,Ludwig Cardon,Ludwig Cardon,Filip Van Impe,Frank Devlieghere +8 more
TL;DR: In this article, a review of the performance of bioplastics materials for food packaging is presented, focusing on food packaging, and an overview of the main materials used for producing biobased films, their limitations, solutions thereof, possible applications and a state-of-the-art on bioplastic materials already used as a food packaging material.
Journal Article
Application of bioplastics for food packaging
Journal ArticleDOI
Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom
Óscar L. Ramos,Isabel Reinas,Sara Silva,João C. Fernandes,Miguel A. Cerqueira,Ricardo Nuno Correia Pereira,António A. Vicente,M. Fátima Poças,Manuela Pintado,F. Xavier Malcata,F. Xavier Malcata +10 more
TL;DR: In this paper, a detailed characterization of edible films made from two different protein products e whey protein isolate (WPI) and WPC, added with three levels of glycerol (Gly) e i.e. 40, 50 and 60%(w/w).
Journal ArticleDOI
Development and characterization of composite edible films based on sodium alginate and pectin
Sabina Galus,Andrzej Lenart +1 more
TL;DR: In this article, the physical properties including thickness, colour, water vapour sorption kinetics and isotherms of composite polysaccharide films were characterized by casting sodium alginate and low methoxy pectin at proportions of: 100−0, 75−25, 50−50, 25−75, and 0−100%.
Journal ArticleDOI
Edible Films and Coatings from Whey Proteins: A Review on Formulation, and on Mechanical and Bioactive Properties
TL;DR: Viable edible films and coatings have been successfully produced from whey proteins; their ability to serve other functions, viz. carrier of antimicrobials, antioxidants, or other nutraceuticals, without significantly compromising the desirable primary barrier and mechanical properties as packaging films, will add value for eventual commercial applications.
References
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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.
BookDOI
Edible coatings and films to improve food quality
TL;DR: Baldwin and Hagenmaier as mentioned in this paper discussed the properties of protein-based films and coatings, including the gas exchange properties of proteins and polysaccharide coatings.
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.
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Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness Effects
Sorbitol- vs Glycerol-Plasticized Whey Protein Edible Films: Integrated Oxygen Permeability and Tensile Property Evaluation
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