Electron beam processing to improve the functionality of biodegradable food packaging

Zivanovic, Svetlana

doi:10.1533/9781782421085.3.279

Cited by 2 publications

(2 citation statements)

References 44 publications

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“…For starches (including potato starch) mostly decreasing average molecular weights upon irradiation have been reported in several studies which were reviewed by Bashir and Aggarwal [ 125 ], indicating the prevalence of hydrolysis [ 125 ]. The induced structural changes by ionizing irradiation can thus alter product properties [ 126 , 127 , 128 ].…”

Section: Modificationsmentioning

confidence: 99%

Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review

Miller

Reichert

Schmid

et al. 2022

Foods

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Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato processing generates a large amount of side streams, which are currently low value by-products of the potato processing industry. The utilization of the potato peel side stream and other potato residues is also becoming increasingly important from a sustainability point of view. Individual constituents of potato peel or complete potato tubers can for instance be used for application in other products such as bio-based food packaging. Prior using constituents for specific applications, their properties and characteristics need to be known and understood. This article extensively reviews the scientific literature about physical, chemical, and biochemical modification of potato constituents. Besides short explanations about the modification techniques, extensive summaries of the results from scientific articles are outlined focusing on the main constituents of potatoes, namely potato starch and potato protein. The effects of the different modification techniques are qualitatively interpreted in tables to obtain a condensed overview about the influence of different modification techniques on the potato constituents. Overall, this article provides an up-to-date and comprehensive overview of the possibilities and implications of modifying potato components for potential further valorization in, e.g., bio-based food packaging.

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Section: Modificationsmentioning

confidence: 99%

Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review

Miller

Reichert

Schmid

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…In most cases, one of them is predominant depending on the radiation conditions. A detailed description is well reported in the literature [ 45 ]. Radiation treatment makes possible to speed up the composting of PLA packages.…”

Section: Impact Of Non-thermal Food Processing On Selected Packaging ...mentioning

confidence: 99%

Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials

et al. 2022

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In the last decade both scientific and industrial community focuses on food with the highest nutritional and organoleptic quality, together with appropriate safety. Accordingly, strong efforts have been made in finding appropriate emerging technologies for food processing and packaging. Parallel to this, an enormous effort is also made to decrease the negative impact of synthetic polymers not only on food products (migration issues) but on the entire environment (pollution). The science of packaging is also subjected to changes, resulting in development of novel biomaterials, biodegradable or not, with active, smart, edible and intelligent properties. Combining non-thermal processing with new materials opens completely new interdisciplinary area of interest for both food and material scientists. The aim of this review article is to give an insight in the latest research data about synergies between non-thermal processing technologies and selected packaging materials/concepts.

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Electron beam processing to improve the functionality of biodegradable food packaging

Cited by 2 publications

References 44 publications

Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review

Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review

Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials

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