Technology and applications of edible protective films

Abstract

Edible films o r coatings have provided an interesting and often essential complementary means f o r controlling the quality and stability of numerous food products. There are many potential uses of edible films (e.g. wrapping various products, individual protection o f dried fruits, meat and fish, control of internal moisture transfer in pizzas, pies, etc.) which are based on t h e films properties (e.g. organoleptic, mechanical, gas and solute barrier). Polysaccharide (cellulose, starch, dextrin, vegetable and other gums, etc) and protein (gelatin, gluten, casein, etc) based films have suitable mechanical and organoleptic properties, while wax (beeswax, carnauba wax, etc) and lipid or lipid derivative films have enhanced water vapour barrier properties. The film-forming technology, solvent characteristics, plasticizing agents, temperature effects, solvent evaporation rate, coating operation and usage conditions o f the film (relative humidity, temperature) can also substantially modify the ultimate properties o f the film.

Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects onEscherichia coliO157:H7 andStaphylococcus aureus

“…Edible films and edible coatings are thin, edible membrane layers that can facilitate humidity, oxygen and liquid transmissions (Guilbert, 1986), and they are classified, according to their source of raw materials, into three main groups -polysaccharide, oil and protein-based films (Kester & Fennema, 1986). Milk protein and whey protein (WP) form important parts of proteinbased edible coatings, with the latter comprising 20% of these coatings (Brunner, 1977).…”

Water barrier properties of starch-clay nanocomposite films

“…Lipids have good barrier properties against moisture, but little mechanical resistance and a waxy taste. Their ability to reduce the transfer of water is due to their hydrophobic characteristics and highly compact nature (KESTER and FENNEMA, 1986;GUILBERT et al, 1995).…”

Filmes de amido: produção, propriedades e potencial de utilização

“…Desde a introdução dos polímeros sintéticos na produção de embalagens, em 1950, as vendas de celofane chegaram a cair 90% (JENKINS; HARRINGTON, 1991). Na década de 1970, as pesquisas se voltaram para a introdução de amido em matrizes poliméricas sintéticas, na proporção de 5 a 20%, levando à obtenção de plásticos considerados biofragmentáveis, mas não totalmente biodegradáveis (GRIFFIN, 1977;GONTARD, 1995). A partir da década de 1990, aumentou o interesse no desenvolvimento de materiais termoplásticos compostos essencialmente por amido (SOUZA; ANDRADE, 2000; MALI; GROSMANN, 2003;MALI et al, 2002MALI et al, , 2004aMALI et al, , 2006GODBILLOT et al, 2006;ALVES et al, 2007;SHIMAZU;GROSSMANN, 2007) envolvendo a adição de plastificantes para melhorar as propriedades mecânicas.…”