Edible films and surface coatings made of natural polymers for food packaging.
Part II. Modifications
Polimery 2008, No 10, 725
The article is a continuation of the review concerning edible food packaging made of natural polymers (proteins or polysaccharides, see Part I. Polimery, 53, No. 9). Various methods of modification (physical, chemical or enzymatic cross-linking) of packaging films made of such materials were presented. Cross-linking is necessary to reduce solubility in water and water vapour permeability (WVP) of films or to improve their mechanical properties. Dependence of changes of the films' functional features on the crosslinking method was characterized. The results of plasticization of the film with various plasticizers, used to reduce the brittleness and to improve flexibility of the material were also described.
Key words: natural polymers, proteins, polysaccharides, edible packaging, crosslinking, plasticization, functional properties
K. Sztuka, I. Kołodziejska
Edible films and surface coatings made of natural polymers for food packaging. Part II. Modifications