Biopolymers as Edible Coating for Food

Santhosh, R.; Tiwari, Abhinav; Rawson, Ashish

doi:10.1002/9781119655145.ch11

Cited by 4 publications

(2 citation statements)

References 182 publications

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“…Composite films, prepared from different components (biopolymer mixed with functional compounds, such as antioxidants or antimicrobials) have garnered considerable attention, especially for food application in active packaging mostly due to their good biocompatibility and enhanced functionality (Eghbalian et al, 2021; Shahbazi et al, 2021). Edible films and coatings also affect the sensory properties and improve the appearance of products, contributing to an increase in their acceptability among consumers (Santhosh et al, 2020). In order to develop an effective coating that will provide the appropriate barrier and mechanical functions for food, it is necessary to understand the physical and chemical properties of biopolymers and their specificity.…”

Section: Introductionmentioning

confidence: 99%

“…In order to develop an effective coating that will provide the appropriate barrier and mechanical functions for food, it is necessary to understand the physical and chemical properties of biopolymers and their specificity. With the increasing demand for functional and environmentally friendly film‐forming materials, rubber‐based films have attracted the attention of many researchers (Hassan et al, 2018; Jariyasakoolroj et al, 2020; Khan et al, 2018; Mikus et al, 2021; Mohamed et al, 2020; Santhosh et al, 2020). Gums are a group of polysaccharides with the ability to form a gel and stabilize an emulsion, which has become a source of film‐forming material and is increasingly used to create edible films and coatings.…”

Section: Introductionmentioning

confidence: 99%

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Effect of interactions of locust bean gum and rosehip juice on the physical properties of gum tragacanth composite films

Janowicz

Rybak

Ciurzyńska

et al. 2022

Food Processing Preservation

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The aim of the study was to demonstrate the synergistic effect of natural polysaccharide hydrocolloids of locust bean gum and tragacanth gum combined with rosehip juice. It was shown that tragacantha gum has an excellent film‐forming properties at low concentration and forms water‐soluble, thin and transparent edible films with high application potential, which was demonstrated by selected physical properties of composite films obtained from a mixture of gum tragacanth and locust bean gum. Optical (color and opacity), thermal (thermogravimetric analysis), water vapor permeability and sorption kinetics were determined. The thickness of the films depends on the composition of the films, the process conditions, as well as the application techniques. The addition of locust bean gum resulted in an increase in the water content and consequently more elastic and less brittle gum tragacanth films. Films made only of gum tragacanth were characterized by greater hygroscopicity, as opposed to composite films. As the concentration of gum tragacanth increases, the value of water vapor permeability also increases, and the share of locust bean gum in the films caused the permeability to decrease. Composite films had a lighter color compared to those of pure gum tragacanth, and the carob contributed to a more transparent film and slower thermal degradation. In the films obtained, a synergistic effect was observed between the biopolymers in all the ratios used, and the addition of locust bean gum and rosehip juice had a strong influence on the properties of the obtained edible films. Practical applications The potential of using gum tragacanth to create edible films and coatings through their appropriate modification and optimization of the composition ratio of the created composites can become a challenge for their use in the food packaging industry. This study will be constructive for further research work focused on films and coatings and their application as protective coatings or bio‐based packaging films.

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Section: Introductionmentioning

confidence: 99%