دورية أكاديمية
Edible films and coatings: Sources, properties and application
| العنوان: | Edible films and coatings: Sources, properties and application |
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| المؤلفون: | Šuput Danijela Z., Lazić Vera L., Popović Senka Z., Hromiš Nevena M. |
| المصدر: | Food and Feed Research, Vol 42, Iss 1, Pp 11-22 (2015) |
| بيانات النشر: | Institute for Food Technology, Novi Sad, 2015. |
| سنة النشر: | 2015 |
| المجموعة: | LCC:Food processing and manufacture |
| مصطلحات موضوعية: | biopolymers, edible films and coatings, sources, properties, application, Food processing and manufacture, TP368-456 |
| الوصف: | In order to extend product shelf life while preserving the quality scientific attention focused to biopolymers research that are base for edible films and coatings production. Another major advantage of this kind of food packaging is their eco-friendly status because biopolymers do not cause environmental problems as packaging materials derived from non-renewable energy sources do. Objective of this work was to review recently studied edible films and coatings - their sources, properties and possible application. As sources for edible biopolymers were highlighted polysaccharides, proteins and lipids. The most characteristic subgroups from each large group of compounds were selected and described regarding possible physical and mechanical protection; migration, permeation, and barrier functions. The most important biopolymers characteristic is possibility to act as active substance carriers and to provide controlled release. In order to achieve active packaging functions emulsifiers, antioxidants and antimicrobial agents can also be incorporated into film-forming solutions in order to protect food products from oxidation and microbial spoilage, resulting in quality improvement and enhanced safety. The specific application where edible films and coatings have potential to replace some traditional polymer packaging are explained. It can be concluded that edible films and coatings must be chosen for food packaging purpose according to specific applications, the types of food products, and the major mechanisms of quality deterioration. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Serbian |
| تدمد: | 2217-5369 2217-5660 |
| Relation: | http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2015/2217-53691501011S.pdf; https://doaj.org/toc/2217-5369; https://doaj.org/toc/2217-5660 |
| DOI: | 10.5937/FFR1501011S |
| URL الوصول: | https://doaj.org/article/d459df080dca4f9b95c15c348ec15482 |
| رقم الأكسشن: | edsdoj.459df080dca4f9b95c15c348ec15482 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 22175369 22175660 |
|---|---|
| DOI: | 10.5937/FFR1501011S |