Among natural biopolymers, polysaccharides and proteins are very promising for biodegradable and edible wraps with different characteristics, so that their formulations can be tailor-made to suit the needs of a specific commodity. Films prepared from polysaccharides have good gas barrier properties but exhibit lower resistance to moisture compared to protein films (edible) or polylactide films (biodegradable). Protein-based films show better mechanical and oxygen barrier properties compared to polysaccharide films. For that reason, film performances may be enhanced by producing blend systems, where hydrocolloids (mixtures of proteins and/or polysaccharides) form a continuous and more cohesive network. However, the lower water barrier properties of hydrocolloid films and their lower mechanical strength in comparison with synthetic polymers limit their applications in food packaging. Therefore, the enhancement of biopolymer film properties has been studied to attain appropriate applications. This review provides an extensive synthesis of the improvement of the properties of edible polysaccharide-protein films by way of various chemical, enzymatic, and physical methods. These methods primarily aim at improving the mechanical resistance. They also permit to ameliorate the water and gas barrier properties and related functional properties.
International audienceThe plasticizing effect of 4 model volatile compounds (n-hexane, toluene, p-xylene, and ethylbenzene), able to be sorbed on polystyrene (PS) was studied. A large weight fraction range was investigated (up to 0.35) using differential scanning calorimetry. Mathematical modeling, using Fox, Kelly-Bueche, Chow and Gordon-Taylor models, was performed to model the behavior of the glass transition temperature of PS after VOC sorption. A strong plasticization of PS was evidenced by a significant reduction in the glass transition temperature of the binary mixtures (T-gm). Among the four studied molecules, the linear one, n-hexane, displayed a better plasticizing efficiency than the aromatic ones, which lay in the same range. Indeed, a 15 % (w w(-1)) n-hexane content in PS decreased the T-gm by 84 K. The Gordon-Taylor model was the best model to fit the experimental data for all the volatile organic compounds tested
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