Biopolymer Films and Composite Coatings

Amos Nussinovitch*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

36 Scopus citations

Abstract

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.

Original languageEnglish
Title of host publicationModern Biopolymer Science
PublisherElsevier Inc.
Pages295-326
Number of pages32
ISBN (Print)9780123741950
DOIs
StatePublished - 2009

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