Advanced Technologies Applied to Enhance Properties and Structure of Films and Coatings: a Review

Vargas, Victória Hermes de; Marczak, Lígia Damasceno Ferreira; Flôres, Simone Hickmann; Mercali, Giovana Domeneghini

doi:10.1007/s11947-022-02768-6

Cited by 29 publications

(11 citation statements)

References 115 publications

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“…Their superiority over those conventional films comes from their biodegradability, biocompatibility and, in some cases, edibility. The effects of protein type [ 60 ] as well as novel technologies used for film development [ 61 ] on the physicochemical, mechanical, and antioxidant properties of the resulting films are described in the literature. These properties can be also significantly improved using additives (such as plasticisers, nanoparticles of metals, metal oxides, or clay [ 62 ]) as well as when mixtures of different biopolymers are used, e.g., gelatine, whey protein, and chitosan composites [ 63 ].…”

Section: Proteinsmentioning

confidence: 99%

The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications

Koczoń

Josefsson²,

Michorowska

et al. 2022

Polymers

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Every application of a substance results from the macroscopic property of the substance that is related to the substance’s microscopic structure. For example, the forged park gate in your city was produced thanks to the malleability and ductility of metals, which are related to the ability of shifting of layers of metal cations, while fire extinguishing powders use the high boiling point of compounds related to their regular ionic and covalent structures. This also applies to polymers. The purpose of this review is to summarise and present information on selected food-related biopolymers, with special attention on their respective structures, related properties, and resultant applications. Moreover, this paper also highlights how the treatment method used affects the structure, properties, and, hence, applications of some polysaccharides. Despite a strong focus on food-related biopolymers, this review is addressed to a broad community of both material engineers and food researchers.

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Section: Proteinsmentioning

confidence: 99%

The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications

Koczoń

Josefsson²,

Michorowska

et al. 2022

Polymers

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“…Os agentes filmogênicos comumente utilizados para a produção são polímeros naturais de baixo custo, alguns até provenientes de resíduos industriais (Barizão et al, 2020;Costa et al, 2020). Os polímeros naturais utilizados em filmes e revestimentos devem garantir a segurança alimentar, propriedades mecânicas, térmicas, e de barreira ao ambiente circundante, além de prolongar a vida útil (Vargas et al, 2022). Visto aqui, a funcionalidade dos materiais é importante, a fim de atender às necessidades em situações particulares.…”

Section: Filmes E Revestimentos Comestíveisunclassified

Propriedades e funcionalidades oferecidas a alimentos por filmes e revestimentos comestíveis: Uma revisão

Friedrichsen

Bruni

Figueiredo

et al. 2022

RSD

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O presente estudo tem como objetivo fornecer uma compreensão sobre as propriedades e funcionalidades de filmes e revestimentos comestíveis, em relação as condições de aplicações em alimentos, baseada em uma revisão bibliográfica. Para isso foram realizadas investigações na literatura dos últimos 5 anos, utilizando as seguintes palavras-chaves: edible film, edible coating, food coating, food film. Esta revisão discute as aplicações de diferentes revestimentos comestíveis (carboidratos, proteínas, lipídios e compósitos) como transportadores de ingredientes funcionais para alimentos capaz de aprimorar sua qualidade e vida útil. Filmes e revestimentos comestíveis são comumente formulados de acordo com as características funcionais que oferece à matriz do produto indicada. No geral, a capacidade empregada divulga efeitos ecologicamente corretos, permitindo controle de impacto ambiental diante a biodegradabilidade, e ao mesmo tempo permita sua ação de barreira diante a conservação de alimentos. Além disso, são considerados um excelente transportador de ingredientes, quando aplicados aditivos bioativos, que são capazes de atingir positivamente a estabilidade e valor nutricional dos alimentos. Existem relatos de aplicação com aspectos de manutenção e controle da qualidade para frutos, hortaliças, carnes e laticínios, uma vez que garantiram a proteção e prolongaram o tempo de armazenamento. A partir do estudo realizado, pode-se definir a necessidade de novas pesquisas que avaliem a integridade ofertada durante processamento e armazenamento.

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“…Therefore, biocomposite packaging films have been widely applied on several food product types, using various biopolymers [ 3 ], rice [ 1 ], corn [ 4 ], soy protein isolate [ 5 ], gelatin [ 6 ], chitosan [ 7 ], polylactic acid [ 8 ], etc. However, the application of bio-based food packaging must ensure the safety and quality of food products [ 9 , 10 ]. Ideal bio-based food packaging should be as good as synthetic packagings such as polyethylene [ 11 , 12 ] and polypropylene [ 13 ], having a superior ability in preserving the quality and extending the shelf-life of a food product.…”

Section: Introductionmentioning

confidence: 99%

Dragon Fruit Peel Extract Enriched-Biocomposite Wrapping Film: Characterization and Application on Coconut Milk Candy

et al. 2023

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Bio-based film is an eco-friendly alternative to petroleum-based packaging film. The effects of biocomposite wrapping film enhanced with dragon fruit peel extract (0, 2% w/v, respectively) and currently used commercial packaging film (polypropylene; PP) on coconut milk caramels during storage (30 °C, 75% RH, nine days) were studied. Both 0% and 2% DPE-enriched biocomposite films were thicker and had higher water vapor permeability and solubility than the PP film but poorer mechanical characteristics. In addition, the 2% film possessed antioxidants and antioxidant ability. A FESEM micrograph revealed the rough surface and porous path of the biocomposite films. Over the storage time, the moisture content, water activity, and springiness of the coconut milk caramel candy wrapped in the PP and all DPE-enriched biocomposite films were not significantly altered. However, the lipid oxidation as the thiobarbituric acid reactive substance (TBARS) and hardness of all coconut caramels were significantly (p < 0.05) increased during storage. Furthermore, the hardness of coconut candy covered in the control (0% DPE) biocomposite film was more pronounced on day nine of storage. However, the changes in quality characteristics of the coconut candy wrapped in each film type need to be better established. The investigating factors influencing the quality deterioration of coconut milk candy should be further identified to mitigate their effects and extend the shelf-life of the coconut candy.

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Advanced Technologies Applied to Enhance Properties and Structure of Films and Coatings: a Review

Cited by 29 publications

References 115 publications

The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications

The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications

Propriedades e funcionalidades oferecidas a alimentos por filmes e revestimentos comestíveis: Uma revisão

Dragon Fruit Peel Extract Enriched-Biocomposite Wrapping Film: Characterization and Application on Coconut Milk Candy

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