Your browser doesn't support javascript.
loading
Recent Advances on Edible Films Based on Fruits and Vegetables-A Review.
Otoni, Caio G; Avena-Bustillos, Roberto J; Azeredo, Henriette M C; Lorevice, Marcos V; Moura, Márcia R; Mattoso, Luiz H C; McHugh, Tara H.
Afiliação
  • Otoni CG; Natl. Nanotechnology Laboratory for Agribusiness, Embrapa Instrumentação-Rua XV de Novembro, 1452, São Carlos, SP, 13560-979, Brazil.
  • Avena-Bustillos RJ; PPG-CEM, Dept. of Materials Engineering, Federal Univ. of São Carlos-Rod. Washington Luis, km 235, São Carlos, SP, 13565-905, Brazil.
  • Azeredo HMC; Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service, USDA-800 Buchanan St., Albany, CA, 94710, USA.
  • Lorevice MV; Embrapa Tropical Agroindustry-Rua Dra Sara Mesquita, 2270, Fortaleza, CE, 60511-110, Brazil.
  • Moura MR; Natl. Nanotechnology Laboratory for Agribusiness, Embrapa Instrumentação-Rua XV de Novembro, 1452, São Carlos, SP, 13560-979, Brazil.
  • Mattoso LHC; PPGQ, Dept. of Chemistry, Federal Univ. of São Carlos-Rod. Washington Luis, km 235, São Carlos, SP, 13565-905, Brazil.
  • McHugh TH; Dept. of Physics and Chemistry, FEIS, São Paulo State Univ.-Av. Brasil, 56, Ilha Solteira, SP, 15385-000, Brazil.
Compr Rev Food Sci Food Saf ; 16(5): 1151-1169, 2017 Sep.
Article em En | MEDLINE | ID: mdl-33371612
Food packaging materials are traditionally expected to contain foodstuffs and protect them from deteriorating agents. Although petroleum-derived polymers have been widely used for this purpose, the rising concern with their nonrenewable and/or nonbiodegradable nature paves the route for the development of greener alternatives, including polysaccharides and polypeptides. The use of these food-grade biomacromolecules, in addition to fruits and vegetables, provides edible packaging with suitable physical-mechanical properties as well as unique sensory and nutritional characteristics. This text reviews the chronological development pathway of films based on fruit and vegetable purees, pomaces, and extracts. Recent advances are extensively reviewed with an emphasis on the role that each film component plays in the resulting materials, whose production methods are examined from a technical standpoint and essential properties are compiled and contrasted to their conventional, synthetic counterparts. Finally, this comprehensive review discusses advantages and limitations of edible films based on fruits and vegetables.
Palavras-chave
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Compr Rev Food Sci Food Saf Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Compr Rev Food Sci Food Saf Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos