Characterization of Starch and Composite Edible Films and Coatings

Starch-based and composite edible films and coatings can enhance food quality, safety and stability. They can control mass transfer between components within a product, as well as between product and environment. They can improve performance of the product through the addition of antioxidants, antim...

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Autores principales: García, María Alejandra, Pinotti, Adriana Noemí, Martino, Miriam Nora, Zaritzky, Noemí Elisabet, Embuscado, Milda E., Huber, Kerry C.
Formato: Libro Capitulo de libro
Lenguaje:Inglés
Publicado: Springer 2009
Materias:
Química
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/152542
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-152542
record_format dspace
spelling I19-R120-10915-1525422023-05-06T04:06:14Z http://sedici.unlp.edu.ar/handle/10915/152542 isbn:978-0-387-92824-1 Characterization of Starch and Composite Edible Films and Coatings García, María Alejandra Pinotti, Adriana Noemí Martino, Miriam Nora Zaritzky, Noemí Elisabet 2009 2023-05-05T18:07:11Z Embuscado, Milda E. Huber, Kerry C. Springer en Química Starch-based and composite edible films and coatings can enhance food quality, safety and stability. They can control mass transfer between components within a product, as well as between product and environment. They can improve performance of the product through the addition of antioxidants, antimicrobial agents, and other food additives. Unique advantages of edible films and coatings can lead to the development of new products, such as individual packaging for particular foods, carriers for various food additives, and nutrient supplements. Film materials and their properties have been reviewed extensively in this book and previously (Guilbert 1986 ; Kester and Fennema 1986 ; Krochta and De Mulder- Johnson 1997). Composite films can be formulated to combine the advantages of each component. Biopolymers, such as proteins and polysaccharides, provide the supporting matrix for most composite films, and generally offer good barrier properties to gases, with hydrocolloid components providing a selective barrier to oxygen and carbon dioxide (Guilbert 1986 ; Kester and Fennema 1986 ; Drake et al. 1987, 1991 ; Baldwin 1994 ; Wong et al. 1992 ; Baldwin et al. 1997) . Lipids provide a good barrier to water vapour (Nisperos-Carriedo 1994 ; Baldwin et al. 1997) , while plasticizers are necessary to enhance flexibility and improve film’s mechanical properties. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Libro Capitulo de libro http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf 169-209
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
spellingShingle Química
García, María Alejandra
Pinotti, Adriana Noemí
Martino, Miriam Nora
Zaritzky, Noemí Elisabet
Embuscado, Milda E.
Huber, Kerry C.
Characterization of Starch and Composite Edible Films and Coatings
topic_facet Química
description Starch-based and composite edible films and coatings can enhance food quality, safety and stability. They can control mass transfer between components within a product, as well as between product and environment. They can improve performance of the product through the addition of antioxidants, antimicrobial agents, and other food additives. Unique advantages of edible films and coatings can lead to the development of new products, such as individual packaging for particular foods, carriers for various food additives, and nutrient supplements. Film materials and their properties have been reviewed extensively in this book and previously (Guilbert 1986 ; Kester and Fennema 1986 ; Krochta and De Mulder- Johnson 1997). Composite films can be formulated to combine the advantages of each component. Biopolymers, such as proteins and polysaccharides, provide the supporting matrix for most composite films, and generally offer good barrier properties to gases, with hydrocolloid components providing a selective barrier to oxygen and carbon dioxide (Guilbert 1986 ; Kester and Fennema 1986 ; Drake et al. 1987, 1991 ; Baldwin 1994 ; Wong et al. 1992 ; Baldwin et al. 1997) . Lipids provide a good barrier to water vapour (Nisperos-Carriedo 1994 ; Baldwin et al. 1997) , while plasticizers are necessary to enhance flexibility and improve film’s mechanical properties.
format Libro
Capitulo de libro
author García, María Alejandra
Pinotti, Adriana Noemí
Martino, Miriam Nora
Zaritzky, Noemí Elisabet
Embuscado, Milda E.
Huber, Kerry C.
author_facet García, María Alejandra
Pinotti, Adriana Noemí
Martino, Miriam Nora
Zaritzky, Noemí Elisabet
Embuscado, Milda E.
Huber, Kerry C.
author_sort García, María Alejandra
title Characterization of Starch and Composite Edible Films and Coatings
title_short Characterization of Starch and Composite Edible Films and Coatings
title_full Characterization of Starch and Composite Edible Films and Coatings
title_fullStr Characterization of Starch and Composite Edible Films and Coatings
title_full_unstemmed Characterization of Starch and Composite Edible Films and Coatings
title_sort characterization of starch and composite edible films and coatings
publisher Springer
publishDate 2009
url http://sedici.unlp.edu.ar/handle/10915/152542
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