Applications of emerging botanical hydrocolloids for edible films: A review
| Autor: | Sara Hasanvand, Amir Mohammad Mortazavian, Milad Rouhi, Zahra Hashami, Jonas T. Guimarães, Reza Mohammadi, Rezvan Zibaei, Zahra Roshandel, Zahra Sarlak |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Materials science
Polymers and Plastics Nanotechnology 02 engineering and technology 010402 general chemistry 01 natural sciences Permeability Biopolymers Polysaccharides Food Preservation Plant Gums Spectroscopy Fourier Transform Infrared Materials Chemistry Food Industry Colloids Edible Films Calorimetry Differential Scanning Molecular Structure Plant Extracts Organic Chemistry Food Packaging Plasticizer 021001 nanoscience & nanotechnology Lipids Nanostructures 0104 chemical sciences Food packaging Solubility Nanoparticles Stress Mechanical 0210 nano-technology |
| Zdroj: | Carbohydrate Polymers. 256:117554 |
| ISSN: | 0144-8617 |
| DOI: | 10.1016/j.carbpol.2020.117554 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect