TY - CHAP
T1 - Biopolymer Films and Composite Coatings
AU - Nussinovitch, Amos
PY - 2009
Y1 - 2009
N2 - The most recent developments and progress in the utilization of gums can be found in the field of edible coatings. Edible and biodegradable films have the potential to reduce packaging and limit moisture, aroma, and lipid migration between food components. Edible films can be produced from hydrocolloids, lipids, resins, and composites. There are many methods for forming films directly on food surfaces. The coating procedure involves wetting a surface with a coating gum solution, followed by the solution's possible penetration, and potential adhesion between the two commodities. Creating a successful coating that adheres to a food surface requires an estimation of the interfacial tension between the coating solution and the surface. There are many methods to evaluate coatings' properties. Edible films and coatings should be chosen based on their suitability to the task at hand. Manufacturers of novel edible films need to take many issues into consideration. These include barrier stability, mechanical properties, simplicity of application, and biodegradability. It is expected that future edible films will include antimicrobial edible films, added-value fruit and vegetable films, and invisible edible films, and that the tools of nanotechnology will be used to achieve developments in packaging and film-production technologies.
AB - The most recent developments and progress in the utilization of gums can be found in the field of edible coatings. Edible and biodegradable films have the potential to reduce packaging and limit moisture, aroma, and lipid migration between food components. Edible films can be produced from hydrocolloids, lipids, resins, and composites. There are many methods for forming films directly on food surfaces. The coating procedure involves wetting a surface with a coating gum solution, followed by the solution's possible penetration, and potential adhesion between the two commodities. Creating a successful coating that adheres to a food surface requires an estimation of the interfacial tension between the coating solution and the surface. There are many methods to evaluate coatings' properties. Edible films and coatings should be chosen based on their suitability to the task at hand. Manufacturers of novel edible films need to take many issues into consideration. These include barrier stability, mechanical properties, simplicity of application, and biodegradability. It is expected that future edible films will include antimicrobial edible films, added-value fruit and vegetable films, and invisible edible films, and that the tools of nanotechnology will be used to achieve developments in packaging and film-production technologies.
UR - http://www.scopus.com/inward/record.url?scp=77954386229&partnerID=8YFLogxK
U2 - 10.1016/B978-0-12-374195-0.00010-0
DO - 10.1016/B978-0-12-374195-0.00010-0
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AN - SCOPUS:77954386229
SN - 9780123741950
SP - 295
EP - 326
BT - Modern Biopolymer Science
PB - Elsevier Inc.
ER -