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Tytuł:
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Potentials of polysaccharides, lipids and proteins in biodegradable food packaging applications.
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Autorzy:
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Amin U; National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
Khan MU; Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad 38000, Pakistan. Electronic address: .
Majeed Y; Department of Food Engineering, University of Agriculture, Faisalabad 38000, Pakistan.
Rebezov M; V M Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 26 Talalikhina St., Moscow 109316, Russian Federation; Prokhorov General Physics Institute of the Russian Academy of Science, 38 Vavilova str., Moscow 119991, Russian Federation.
Khayrullin M; Department of Technology of Food Products, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73, Zemlyanoy Val St., Moscow 109004, Russian Federation.
Bobkova E; Department of Technology of Food Products, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73, Zemlyanoy Val St., Moscow 109004, Russian Federation.
Shariati MA; Department of Technology of Food Products, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73, Zemlyanoy Val St., Moscow 109004, Russian Federation.
Chung IM; Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Republic of Korea.
Thiruvengadam M; Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Republic of Korea. Electronic address: .
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Źródło:
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International journal of biological macromolecules [Int J Biol Macromol] 2021 Jul 31; Vol. 183, pp. 2184-2198. Date of Electronic Publication: 2021 May 29.
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Typ publikacji:
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Journal Article; Review
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Język:
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English
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Imprint Name(s):
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Publication: Amsterdam : Elsevier
Original Publication: Guildford, Eng., IPC Science and Technology Press.
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MeSH Terms:
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Edible Films*
Food Packaging*
Food Preservation*
Lipids/*chemistry
Polysaccharides/*chemistry
Proteins/*chemistry
Permeability
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Contributed Indexing:
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Keywords: Bioactive components; Biodegradable; Biopolymers; Edible packaging; Essential oils; Lipids
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Substance Nomenclature:
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0 (Lipids)
0 (Polysaccharides)
0 (Proteins)
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Entry Date(s):
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Date Created: 20210601 Date Completed: 20210726 Latest Revision: 20210726
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Update Code:
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20240105
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DOI:
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10.1016/j.ijbiomac.2021.05.182
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PMID:
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34062159
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Bio-based packaging materials are gaining importance due to their biodegradability, sustainability and environmental friendliness. To control the food quality and improve the food safety standards, proteins polysaccharide and lipid-based packaging films are enriched with bioactive and functional substances. However, poor permeability and mechanical characteristics are the challenging areas in their commercialization. Scientists and researchers are using a combination of techniques i.e. hydrogels, crosslinking, etc. to improve the intermolecular forces between different components of the film formulation to counter these challenges More recently, biodegradable packaging materials, sometimes edible, are also used for the delivery of functional ingredients which reveals their potential for drug delivery to counter the nutrient deficiency problems. This study highlights the potentials of bio-based materials i.e. proteins, polysaccharides, lipids, etc. to develop biodegradable packaging materials. It also explores the additives used to improve the physicochemical and mechanical properties of biodegradable packaging materials. Furthermore, it highlights the novel trends in biodegradable packaging from a food safety and quality point of view.
(Copyright © 2021 Elsevier B.V. All rights reserved.)
