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Applications of emerging botanical hydrocolloids for edible films: A review.
- Source :
-
Carbohydrate polymers [Carbohydr Polym] 2021 Mar 15; Vol. 256, pp. 117554. Date of Electronic Publication: 2020 Dec 31. - Publication Year :
- 2021
-
Abstract
- In recent years, many studies have been conducted on the production of edible films from emerging gums, which are mostly made from botanical sources. However, each one interacts differently with the film compounds, producing films with different properties that may improve or hinder their utilization in food packaging. Therefore, the aim of this review was to investigate and compare the physical, mechanical, thermal and structural properties of edible films produced with these emerging gums. The results of this review showed that it is possible to produce edible films with desirable physical, mechanical and thermal properties by optimizing the amounts and type of compounds in film formulations such as plasticizers, nanoparticles, lipid compounds, crosslinkers and combination of gums with other biopolymers. The future trends of this research include the deepening of knowledge to understand the molecular structures of emerging gums and to address the shortcomings of films based on these gums for their industrial-scale application in food packaging.<br /> (Copyright © 2020 Elsevier Ltd. All rights reserved.)
- Subjects :
- Calorimetry, Differential Scanning
Food Industry
Food Packaging
Food Preservation
Lipids chemistry
Molecular Structure
Nanoparticles chemistry
Nanostructures chemistry
Permeability
Plant Extracts chemistry
Solubility
Spectroscopy, Fourier Transform Infrared
Stress, Mechanical
Biopolymers chemistry
Colloids chemistry
Edible Films
Plant Gums chemistry
Polysaccharides chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1879-1344
- Volume :
- 256
- Database :
- MEDLINE
- Journal :
- Carbohydrate polymers
- Publication Type :
- Academic Journal
- Accession number :
- 33483057
- Full Text :
- https://doi.org/10.1016/j.carbpol.2020.117554