FILMES COMESTÍVEIS: ASPECTOS GERAIS, PROPRIEDADES DE BARREIRA A UMIDADE E OXIGÊNIO

Apresenta breve revisão bibliográfica sobre filmes e revestimentos comestíveis, abordando sua produção e os diferentes tipos de filmes e revestimentos de proteína, lipídios e amidos. Discute as propriedades dos filmes como barreiras contra a transmissão de oxigênio e vapor de água. Conclui que o aperfeiçoamento e adaptação da estrutura físicoquímica e métodos de aplicação dos filmes e revestimentos às características composicionais dos produtos propiciará seu crescimento para outros segmentos da produção de alimentos. Abstract A brief bibliography review about edible films and coatings is presented, showing the production and different types of protein, lipid and starch films and coatings. Discusses the films barrier properties against oxygen transmission and water steam. Concludes that the improvement and adaptation of the physicalchemical structure and application methods of films and coatings to the compositional characteristics of products, will provide an increase to other segments of food production.

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Influence of Nanocellulose Additive on the Film Properties of Native Rice Starch-based Edible Films for Food Packaging

Recent Patents on Nanotechnology ◽

10.2174/1872210513666190925161302 ◽

2020 ◽

Vol 13 (3) ◽

pp. 222-233 ◽

Cited By ~ 3

Author(s):

Jeya Jeevahan ◽

Manoharan Chandrasekaran

Keyword(s):

Mechanical Strength ◽

Food Packaging ◽

Food Additives ◽

Barrier Properties ◽

Edible Films ◽

Rice Starch ◽

Oxygen Scavenger ◽

Film Properties ◽

Vapour Permeability ◽

Starch Films

Background & Objective: Starch-based edible films, which are transparent, odourless, biodegradable, tasteless, and semi-permeable to gases and food additives, have attracted the attention of the research community as the alternative food packaging materials to synthetic plastics. However, they pose poor water resistance and mechanical strength that should be improved for food packaging application. Few relevant patents to the topic have been reviewed and cited. Methods: Inclusion of nanoadditives in starch films can not only improve their mechanical and barrier properties but also can act as antimicrobial agent, oxygen scavenger, and biosensor. The present investigation is focussed on the effects of nanocellulose extracted from banana pseudostems on the film properties of rice starch-based edible films. Nanocellulose was extracted from dried banana pseudostems through isolation of cellulose and acid hydrolysis. Rice starch-based edible films were prepared through solution casting by adding nanocellulose of varying concentrations (0%, 2%, 4%, 6%, 8% & 10%). Results: The film properties, such as Water Vapour Permeability (WVP), mechanical strength (tensile strength, Young's modulus and percentage of elongation), film solubility in water and film colour, were determined. The test results were discussed and the effects of nanocellulose additives were studied. Conclusion: From the results, it was clear that the addition of nanocellulose had improved the film properties, making the rice starch-based edible films a promising choice for food packaging applications.

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Effect of glycerol on the physicochemical properties of cereal starch films

Czech Journal of Food Sciences ◽

10.17221/41/2017-cjfs ◽

2018 ◽

Vol 36 (No. 5) ◽

pp. 403-409 ◽

Cited By ~ 1

Author(s):

Mona Aghazadeh ◽

Roselina Karim ◽

Russly Abdul Rahman ◽

Muhammad Tauseef Sultan ◽

Maryam Paykary ◽

...

Keyword(s):

Corn Starch ◽

Thermal Characteristics ◽

Bound Water ◽

Barrier Properties ◽

Edible Films ◽

Rice Starch ◽

Water Vapour Pressure ◽

Wheat Starches ◽

Edible Packaging ◽

Starch Films

The physical properties of corn, wheat and rice starch edible films with different level of glycerol were evaluated. Starch films exhibited an apparent endothermic peak in the range of 151–199°C with corn starch film with 1.6% glycerol having a relatively lower T<sub>o</sub> and higher T<sub>p</sub>. X-ray diffraction spectroscopy indicated that the corn, wheat, rice starch powders had ~ 39–49% crystallinity, whereas Fourier transform infrared spectra showed peaks associated with the tightly bound water present in the rice, corn, wheat starches. Overall, glycerol addition could enhance the water vapour pressure barrier properties of the films, but their tensile strength was reduced. Corn starch films were identified as the most suitable choice for edible packaging as its thermal characteristics indicated suggested a more acceptable sealability. Rice starch films is proposed as the better choice for coating as it showed better flexibility as indicted by lower tensile and higher elongation properties.

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Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables

Scientific Reports ◽

10.1038/s41598-021-95994-5 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Seyed Mohammad Davachi ◽

Neethu Pottackal ◽

Hooman Torabi ◽

Alireza Abbaspourrad

Keyword(s):

Fruits And Vegetables ◽

Uv Light ◽

Barrier Properties ◽

Edible Films ◽

Food Preservation ◽

Elongation At Break ◽

The Public ◽

Medical Benefits ◽

Seed Mucilage

AbstractThere is growing interest among the public and scientific community toward the use of probiotics to potentially restore the composition of the gut microbiome. With the aim of preparing eco-friendly probiotic edible films, we explored the addition of probiotics to the seed mucilage films of quince, flax, and basil. These mucilages are natural and compatible blends of different polysaccharides that have demonstrated medical benefits. All three seed mucilage films exhibited high moisture retention regardless of the presence of probiotics, which is needed to help preserve the moisture/freshness of food. Films from flax and quince mucilage were found to be more thermally stable and mechanically robust with higher elastic moduli and elongation at break than basil mucilage films. These films effectively protected fruits against UV light, maintaining the probiotics viability and inactivation rate during storage. Coated fruits and vegetables retained their freshness longer than uncoated produce, while quince-based probiotic films showed the best mechanical, physical, morphological and bacterial viability. This is the first report of the development, characterization and production of 100% natural mucilage-based probiotic edible coatings with enhanced barrier properties for food preservation applications containing probiotics.

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Starch–Mucilage Composite Films: An Inclusive on Physicochemical and Biological Perspective

Polymers ◽

10.3390/polym13162588 ◽

2021 ◽

Vol 13 (16) ◽

pp. 2588

Author(s):

Mansuri M. Tosif ◽

Agnieszka Najda ◽

Aarti Bains ◽

Grażyna Zawiślak ◽

Grzegorz Maj ◽

...

Keyword(s):

Mechanical Properties ◽

Barrier Properties ◽

Edible Films ◽

Packaging Material ◽

Polymer Materials ◽

Synthesis Process ◽

Packaging Materials ◽

Packaging Film ◽

Biodegradable Packaging ◽

Effective Manner

In recent years, scientists have focused on research to replace petroleum-based components plastics, in an eco-friendly and cost-effective manner, with plant-derived biopolymers offering suitable mechanical properties. Moreover, due to high environmental pollution, global warming, and the foreseen shortage of oil supplies, the quest for the formulation of biobased, non-toxic, biocompatible, and biodegradable polymer films is still emerging. Several biopolymers from varied natural resources such as starch, cellulose, gums, agar, milk, cereal, and legume proteins have been used as eco-friendly packaging materials for the substitute of non-biodegradable petroleum-based plastic-based packaging materials. Among all biopolymers, starch is an edible carbohydrate complex, composed of a linear polymer, amylose, and amylopectin. They have usually been considered as a favorite choice of material for food packaging applications due to their excellent forming ability, low cost, and environmental compatibility. Although the film prepared from bio-polymer materials improves the shelf life of commodities by protecting them against interior and exterior factors, suitable barrier properties are impossible to attain with single polymeric packaging material. Therefore, the properties of edible films can be modified based on the hydrophobic–hydrophilic qualities of biomolecules. Certain chemical modifications of starch have been performed; however, the chemical residues may impart toxicity in the food commodity. Therefore, in such cases, several plant-derived polymeric combinations could be used as an effective binary blend of the polymer to improve the mechanical and barrier properties of packaging film. Recently, scientists have shown their great interest in underutilized plant-derived mucilage to synthesize biodegradable packaging material with desirable properties. Mucilage has a great potential to produce a stable polymeric network that confines starch granules that delay the release of amylose, improving the mechanical property of films. Therefore, the proposed review article is emphasized on the utilization of a blend of source and plant-derived mucilage for the synthesis of biodegradable packaging film. Herein, the synthesis process, characterization, mechanical properties, functional properties, and application of starch and mucilage-based film are discussed in detail.

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Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

The Scientific World JOURNAL ◽

10.1155/2014/248935 ◽

2014 ◽

Vol 2014 ◽

pp. 1-18 ◽

Cited By ~ 70

Author(s):

Irais Sánchez-Ortega ◽

Blanca E. García-Almendárez ◽

Eva María Santos-López ◽

Aldo Amaro-Reyes ◽

J. Eleazar Barboza-Corona ◽

...

Keyword(s):

Shelf Life ◽

Meat Products ◽

Barrier Properties ◽

Storage Conditions ◽

Edible Films ◽

Animal Origin ◽

Chemical Additives ◽

Processed Meats ◽

Physicochemical Changes ◽

Preservation Technology

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

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Design of Nano-Filled PET Sheets With Enhanced Barrier Properties

Volume 2: Materials; Joint MSEC-NAMRC-Manufacturing USA ◽

10.1115/msec2018-6413 ◽

2018 ◽

Author(s):

Fabrizio Quadrini ◽

Denise Bellisario ◽

Loredana Santo

Keyword(s):

Analytical Model ◽

Food Packaging ◽

Barrier Properties ◽

Transmission Ratio ◽

Nano Composites ◽

Pvd Coatings ◽

Pet Food ◽

Aluminum Target ◽

Multiple Recycling ◽

Oxygen Transmission

Barrier properties are achieved in PET food packaging by using additives, coatings or multi-layers. An analytical model to predict the contamination during multiple recycling steps of this packaging is proposed. This model shows that lower contents of non-PET materials should be achieved to promote a valid recycling chain. A possible solution is using nano-technologies because of the very small amount of added material. Results are shown in the case of PVD coatings with aluminum target, and PET nano-composites. In both cases, less than 0.1 wt% of aluminum is able to reduce the oxygen transmission ratio of the PET packaging down to 50% of the virgin PET sheet.

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Formation and Electrochemical Properties of the Hydrophobic Composite Coatings on Aluminum Alloy

Defect and Diffusion Forum ◽

10.4028/www.scientific.net/ddf.386.315 ◽

2018 ◽

Vol 386 ◽

pp. 315-320

Author(s):

Vladimir S. Egorkin ◽

Igor E. Vyaliy ◽

Nikolay S. Sviridov ◽

Alexander N. Minaev ◽

Sergey L. Sinebryukhov ◽

...

Keyword(s):

Aluminum Alloy ◽

Composite Coatings ◽

Morphological Structure ◽

Barrier Properties ◽

Base Layer ◽

Layer Composite ◽

Electrolytic Oxidation ◽

Different Types ◽

Plasma Electrolytic ◽

High Level

Plasma electrolytic oxidation (PEO) of 5754 aluminum alloy in a tartrate electrolyte was carried out to form a base layer. Composite fluoropolymer coatings were obtained on the base layers in two ways allowing the formation of two different types of morphological structure: a continuous polymer film and a multimodal islet relief. The resulted coatings exhibit substantially different wettability along with high level of barrier properties.

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Gıda Endüstrisinde Kitosan Filmlerin Önemi

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v1i2.79-85.21 ◽

2013 ◽

Vol 1 (2) ◽

pp. 79 ◽

Cited By ~ 1

Author(s):

Filiz Uçan ◽

Hatice Aysun Mercimek

Keyword(s):

Fruits And Vegetables ◽

Moisture Transfer ◽

Barrier Properties ◽

Edible Films ◽

Production Costs ◽

Film Forming ◽

Materials Used ◽

Bacteria And Fungi ◽

Simple Technology ◽

Storage Times

Requirement simple technology, low production costs, lack of polluting effects and reliability in terms of health of it is the most important advantages of edible films. Chitosan that extend the shelf life of food and increase the economic efficiency of packaging materials is one of the new materials used for edible films. Chitosan was obtained by deacetylation of chitin which is the most commonly occurred polymer after cellulose in nature, in shells of arthropods such as crab, shrimp, lobster and in cell walls of some bacteria and fungi. Chitosan has the important bioactive properties such as hemostatic, bacteriostatic, fungistatic, spermicidal, anticarcinogenic, anticholesteremic, antacids, antiulcer, wound and bone healing accelerator and stimulating the immune system. As well as these features, the film forming and barrier properties of its, chitosan is made the ideal material for edible films and coatings in antimicrobial characters. Especially, in the protection of qualities and the improving storage times of fruits and vegetables, have been revealed the potential use of chitosan. The coating food with chitosan films reduces the oxygen partial pressure in the package, maintains temperature with moisture transfer between food and its environment, declines dehydration, delays enzymatic browning in fruits and controls respiration. In addition to, chitosan are also used on issues such as the increasing the natural flavour, setting texture, increasing of the emulsifying effect, stabilization of color and deacidification.

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Preparation and Characterization of Edible Dialdehyde Carboxymethyl Cellulose Crosslinked Feather Keratin Films for Food Packaging

Polymers ◽

10.3390/polym12010158 ◽

2020 ◽

Vol 12 (1) ◽

pp. 158

Author(s):

Yao Dou ◽

Liguang Zhang ◽

Buning Zhang ◽

Ming He ◽

Weimei Shi ◽

...

Keyword(s):

Water Vapor ◽

Carboxymethyl Cellulose ◽

Food Packaging ◽

Light Transmission ◽

Value Added ◽

Water Vapor Permeability ◽

Barrier Properties ◽

Edible Films ◽

Vapor Permeability ◽

Feather Keratin

The development of edible films based on the natural biopolymer feather keratin (FK) from poultry feathers is of great interest to food packaging. Edible dialdehyde carboxymethyl cellulose (DCMC) crosslinked FK films plasticized with glycerol were prepared by a casting method. The effect of DCMC crosslinking on the microstructure, light transmission, aggregate structure, tensile properties, water resistance and water vapor barrier were investigated. The results indicated the formation of both covalent and hydrogen bonding between FK and DCMC to form amorphous FK/DCMC films with good UV-barrier properties and transmittance. However, with increasing DCMC content, a decrease in tensile strength of the FK films indicated that plasticization, induced by hydrophilic properties of the DCMC, partly offset the crosslinking effect. Reduction in the moisture content, solubility and water vapor permeability indicated that DCMC crosslinking slightly reduced the moisture sensitivity of the FK films. Thus, DCMC crosslinking increased the potential viability of the FK films for food packaging applications, offering a value-added product.

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Active Edible Films Based on Arrowroot Starch with Microparticles of Blackberry Pulp Obtained by Freeze-Drying for Food Packaging

Polymers ◽

10.3390/polym11091382 ◽

2019 ◽

Vol 11 (9) ◽

pp. 1382 ◽

Cited By ~ 4

Author(s):

Gislaine Ferreira Nogueira ◽

Farayde Matta Fakhouri ◽

José Ignacio Velasco ◽

Rafael Augustus de Oliveira

Keyword(s):

Antioxidant Capacity ◽

Food Packaging ◽

Freeze Drying ◽

Water Solubility ◽

Research Work ◽

Edible Films ◽

Sem Images ◽

Film Forming ◽

Starch Films ◽

Arrowroot Starch

This research work evaluated the influence of the type of incorporation and variation in the concentration of blackberry pulp (BL) and microencapsulated blackberry pulp (ML) powders by freeze-drying on the chemical and physical properties of arrowroot starch films. Blackberry powders were added to the film-forming suspension in different concentrations, 0%, 20%, 30% and 40% (mass/mass of dry starch) and through two different techniques, directly (D) and by sprinkling (S). Scanning electron microscopy (SEM) images revealed that the incorporation of blackberry powder has rendered the surface of the film rough and irregular. Films incorporated with BL and ML powders showed an increase in thickness and water solubility and a decrease in tensile strength in comparison with the film containing 0% powder. The incorporation of blackberry BL and ML powders into films transferred colour, anthocyanins and antioxidant capacity to the resulting films. Films added with blackberry powder by sprinkling were more soluble in water and presented higher antioxidant capacity than films incorporated directly, suggesting great potential as a vehicle for releasing bioactive compounds into food.

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