Polysaccharide-based films and coatings for food packaging: A review

Abugoch, 2011, Characterization of quinoa protein–chitosan blend edible films, Food Hydrocolloids, 25, 879, 10.1016/j.foodhyd.2010.08.008 Aider, 2010, Chitosan application for active bio-based films production and potential in the food industry: Review, LWT-Food Science and Technology, 43, 837, 10.1016/j.lwt.2010.01.021 AlMaadeed, 2014, Mechanical, sorption and adhesive properties of composites based on low density polyethylene filled with date palm wood powder, Materials & Design, 53, 29, 10.1016/j.matdes.2013.05.093 do Amaral, 2015, Development of a low fat fresh pork sausage based on chitosan with health claims: Impact on the quality, functionality and shelf-life, Food Function, 6, 2768, 10.1039/C5FO00303B Antoniou, 2015, Characterization of tara gum edible films incorporated with bulk chitosan and chitosan nanoparticles: A comparative study, Food Hydrocolloids, 44, 309, 10.1016/j.foodhyd.2014.09.023 ASTM, E. Test methods for water vapor transmission of materials ASTM E: Vol. 283. ASTM International. Avella, 2005, Biodegradable starch/clay nanocomposite films for food packaging applications, Food Chemistry, 93, 467, 10.1016/j.foodchem.2004.10.024 Baldwin, 1995, Edible coatings for lightly processed fruits and vegetables, HortScience, 30, 35, 10.21273/HORTSCI.30.1.35 Baldwin, 1996, Special issue: Lightly-processed horticultural products improving storage life of cut apple and potato with edible coating, Postharvest Biology and Technology, 9, 151, 10.1016/S0925-5214(96)00044-0 Bedane, 2015, Water vapor transport properties of regenerated cellulose and nanofibrillated cellulose films, Journal of Membrane Science, 493, 46, 10.1016/j.memsci.2015.06.009 Benavides, 2012, Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration, Journal of Food Engineering, 110, 232, 10.1016/j.jfoodeng.2011.05.023 Bertuzzi, 2007, Water vapor permeability of edible starch based films, Journal of Food Engineering, 80, 972, 10.1016/j.jfoodeng.2006.07.016 Boldt, 2016, Effect of electron-induced reactive processing on morphology and structural properties of high-density polyethylene, Polymer, 95, 1, 10.1016/j.polymer.2016.04.044 Bonilla, 2013, Properties of wheat starch film-forming dispersions and films as affected by chitosan addition, Journal of Food Engineering, 114, 303, 10.1016/j.jfoodeng.2012.08.005 Bourtoom, 2008 van den Broek, 2015, Chitosan films and blends for packaging material, Carbohydrate Polymers, 116, 237, 10.1016/j.carbpol.2014.07.039 Carvalho, 2008 Casas-Orozco, 2015, Process development and simulation of pectin extraction from orange peels, Food and Bioproducts Processing, 96, 86, 10.1016/j.fbp.2015.06.006 Chen, 2002, Molecular affinity and permeability of different molecular weight chitosan membranes, Journal of Agricultural Food Chemistry, 50, 5915, 10.1021/jf020151g Chien, 2007, Effects of edible chitosan coating on quality and shelf life of sliced mango fruit, Journal of Food Engineering, 78, 225, 10.1016/j.jfoodeng.2005.09.022 Chivrac, 2009, Progress in nano-biocomposites based on polysaccharides and nanoclays, Materials Science and Engineering: R Reports, 67, 1, 10.1016/j.mser.2009.09.002 Cunningham, 2000, Tensile properties of soy protein isolate films produced by a thermal compaction technique, Journal of Food Science, 65, 668, 10.1111/j.1365-2621.2000.tb16070.x Cutter, 2006, Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods, Meat Science, 74, 131, 10.1016/j.meatsci.2006.04.023 Darmadji, 1994, Effect of chitosan in meat preservation, Meat Science, 38, 243, 10.1016/0309-1740(94)90114-7 De Cindio, 2016, Pectin: Properties determination and uses, 294 Dhall, 2013, Advances in edible coatings for fresh fruits and vegetables: A review, Critical Reviews in Food Science and Nutrition, 53, 435, 10.1080/10408398.2010.541568 Díaz-Mula, 2012, Alginate coatings preserve fruit quality and bioactive compounds during storage of sweet cherry fruit, Food and Bioprocess Technology, 5, 2990, 10.1007/s11947-011-0599-2 Dogan, 2007, Effects of microcrystalline cellulose on functional properties of hydroxy propyl methyl cellulose microcomposite films, Journal of Food Science, 72, E016, 10.1111/j.1750-3841.2006.00237.x Dong, 2004, Effects of chitosan coating on quality and shelf life of peeled litchi fruit, Journal of Food Engineering, 64, 355, 10.1016/j.jfoodeng.2003.11.003 Durango, 2006, Microbiological evaluation of an edible antimicrobial coating on minimally processed carrots, Food Control, 17, 336, 10.1016/j.foodcont.2004.10.024 Dutta, 2009, Perspectives for chitosan based antimicrobial films in food applications, Food Chemistry, 114, 1173, 10.1016/j.foodchem.2008.11.047 Elsabee, 2013, Chitosan based edible films and coatings: A review, Materials Science and Engineering C, 33, 1819, 10.1016/j.msec.2013.01.010 Embuscado, 2009 Erdohan, 2005, Barrier and mechanical properties of methylcellulose–whey protein films, Packaging Technology and Science, 18, 295, 10.1002/pts.700 Esa, 2014, Overview of bacterial cellulose production and application, Agriculture and Agricultural Science Procedia, 2, 113, 10.1016/j.aaspro.2014.11.017 Espitia, 2014, Edible films from pectin: Physical-mechanical and antimicrobial properties - A review, Food Hydrocolloids, 35, 287, 10.1016/j.foodhyd.2013.06.005 Fakhouri, 2015, Edible films and coatings based on starch/gelatin: Film properties and effect of coatings on quality of refrigerated Red Crimson grapes, Postharvest Biology and Technology, 109, 57, 10.1016/j.postharvbio.2015.05.015 Fakhreddin Hosseini, 2013, Preparation and functional properties of fish gelatin-chitosan blend edible films, Food Chemistry, 136, 1490, 10.1016/j.foodchem.2012.09.081 Falguera, 2011, Edible films and coatings: Structures, active functions and trends in their use, Trends in Food Science & Technology, 22, 292, 10.1016/j.tifs.2011.02.004 Ferrari, 2013, Effect of osmotic dehydration and pectin edible coatings on quality and shelf life of fresh-cut melon, Food and Bioprocess Technology, 6, 80, 10.1007/s11947-011-0704-6 Galus, 2015, Food applications of emulsion-based edible films and coatings, Trends in Food Science & Technology, 45, 273, 10.1016/j.tifs.2015.07.011 García, 1998, Plasticized starch-based coatings to improve strawberry (fragaria × ananassa) quality and stability, Journal of Agricultural and Food Chemistry, 46, 3758, 10.1021/jf980014c Gennadios, 1994, Water vapor permeability of wheat gluten and soy protein isolate films, Industrial Crops and Products, 2, 189, 10.1016/0926-6690(94)90035-3 Gennadios, 1997, Application of edible coatings on meats, poultry and seafoods: A review, LWT-Food Science and Technology, 30, 337, 10.1006/fstl.1996.0202 Gennadios, 1994, Measurement errors in water vapor permeability of highly permeable, hydrophilic edible films, Journal of Food Engineering, 21, 395, 10.1016/0260-8774(94)90062-0 George, 2012, High performance edible nanocomposite films containing bacterial cellulose nanocrystals, Carbohydrate Polymers, 87, 2031, 10.1016/j.carbpol.2011.10.019 Goetz, 2016, Superhydrophilic anti-fouling electrospun cellulose acetate membranes coated with chitin nanocrystals for water filtration, Journal of Membrane Science, 510, 238, 10.1016/j.memsci.2016.02.069 Gutierrez-Pacheco, 2016, Chapter 50-Combinational approaches for antimicrobial Packaging: Pectin and cinnamon leaf oil A2-barros-Velázquez, jorge, 609 Han, 2014, Chapter 9-Edible films and coatings: A review, 213 Hernandez-Izquierdo, 2008, Thermoplastic processing of proteins for film formation—a review, Journal of Food Science, 73, R30, 10.1111/j.1750-3841.2007.00636.x Isik, 2014, Ionic liquids and Cellulose: Dissolution, chemical modification and preparation of new cellulosic materials, International Journal of Molecular Science, 15, 11922, 10.3390/ijms150711922 Jia, 2009, Water vapor barrier and mechanical properties of konjac glucomannan–chitosan–soy protein isolate edible films, Food and Bioproducts Processing, 87, 7, 10.1016/j.fbp.2008.06.002 Jiménez, 2012, Edible and biodegradable starch films: A review, Food and Bioprocess Technology, 5, 2058, 10.1007/s11947-012-0835-4 Jo, 2001, Quality properties of pork sausage prepared with water-soluble chitosan oligomer, Meat Science, 59, 369, 10.1016/S0309-1740(01)00089-4 Jonhed, 2008, Effects of film forming and hydrophobic properties of starches on surface sized packaging paper, Packaging Technology and Science, 21, 123, 10.1002/pts.783 Kaur, 2014, The versatile biopolymer chitosan: Potential sources, evaluation of extraction methods and applications, Critical Reviews in Microbiology, 40, 155, 10.3109/1040841X.2013.770385 Kerch, 2010, Effect of storage time and temperature on structure, mechanical and barrier properties of chitosan-based films, European Food Research and Technology, 232, 17, 10.1007/s00217-010-1356-x Kester, 1989, An edible film of lipids and cellulose Ethers: Barrier properties to moisture vapor transmission and structural evaluation, Journal of Food Science, 54, 1383, 10.1111/j.1365-2621.1989.tb05118.x Khan, 2010, Production and properties of nanocellulose-reinforced methylcellulose-based biodegradable films, Journal of Agricultural and Food Chemistry, 58, 7878, 10.1021/jf1006853 Kim, 2006, Properties of chitosan films as a function of pH and solvent type, Journal of Food Science, 71, E119, 10.1111/j.1365-2621.2006.tb15624.x Klemm, 2005, Cellulose: Fascinating biopolymer and sustainable raw material, Angewandte Chemie International Edition, 44, 3358, 10.1002/anie.200460587 Kolybaba, 2006, Biodegradable polymers: Past, present, and future Lekjing, 2016, A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage, Meat Science, 111, 192, 10.1016/j.meatsci.2015.10.003 Lindman, 2010, On the mechanism of dissolution of cellulose, Journal of Molecular Liquids, 156, 76, 10.1016/j.molliq.2010.04.016 Li, 2001, Effect of chitosan on incidence of brown rot, quality and physiological attributes of postharvest peach fruit, Journal of the Science of Food and Agriculture, 81, 269, 10.1002/1097-0010(20010115)81:2<269::AID-JSFA806>3.0.CO;2-F Lorevice, 2016, Chitosan nanoparticles on the improvement of thermal, barrier, and mechanical properties of high- and low-methyl pectin films, Food Hydrocolloids, 52, 732, 10.1016/j.foodhyd.2015.08.003 Maftoonazad, 2007, Evaluation of factors affecting barrier, mechanical and optical properties of pectin-based films using response surface methodology, Journal of Food Process Engineering, 30, 539, 10.1111/j.1745-4530.2007.00123.x Ma, 2016, Preparation and physical properties of tara gum film reinforced with cellulose nanocrystals, International Journal of Biology and Macromolecules, 86, 606, 10.1016/j.ijbiomac.2016.01.104 Ma, 2016, Tara gum edible film incorporated with oleic acid, Food Hydrocolloids, 56, 127, 10.1016/j.foodhyd.2015.11.033 Mali, 2004, Barrier, mechanical and optical properties of plasticized yam starch films, Carbohydrate Polymers, 56, 129, 10.1016/j.carbpol.2004.01.004 Marcos, 2010, Physical performance of biodegradable films intended for antimicrobial food packaging, Journal of Food Science, 75, E502, 10.1111/j.1750-3841.2010.01785.x Miller, 1997, Oxygen and aroma barrier properties of edible films: A review, Trends in Food Science & Technology, 8, 228, 10.1016/S0924-2244(97)01051-0 Moalemiyan, 2012, Pectin-based edible coating for shelf-life extension of Ataulfo mango, Journal of Food Process Engineering, 35, 572, 10.1111/j.1745-4530.2010.00609.x Molavi, 2015, A review on biodegradable starch based film, The Journal of Microbiology, Biotechnology and Food Sciences, 4, 456, 10.15414/jmbfs.2015.4.5.456-461 Moreira, 2011, Effectiveness of chitosan edible coatings to improve microbiological and sensory quality of fresh cut broccoli, LWT-Food Science and Technology, 44, 2335, 10.1016/j.lwt.2011.04.009 Motedayen, A. A., Khodaiyan, F., & Salehi, E. A.. Development and characterisation of composite films made of kefiran and starch. Food Chemistry, 136(3–4), 1231–1238. doi: http://dx.doi.org/10.1016/j.foodchem.2012.08.073. de Moura, 2012, Development of cellulose-based bactericidal nanocomposites containing silver nanoparticles and their use as active food packaging, Journal of Food Engineering, 109, 520, 10.1016/j.jfoodeng.2011.10.030 Munarin, 2012, Advances in biomedical applications of pectin gels, International Journal of Biological Macromolecules, 51, 681, 10.1016/j.ijbiomac.2012.07.002 Muscat, 2012, Comparative study of film forming behaviour of low and high amylose starches using glycerol and xylitol as plasticizers, Journal of Food Engineering, 109, 189, 10.1016/j.jfoodeng.2011.10.019 Nazan Turhan, 2004, Water vapor permeability, tensile properties and solubility of methylcellulose-based edible films, Journal of Food Engineering, 61, 459, 10.1016/S0260-8774(03)00155-9 Nguyen, 2008, Potential of a nisin-containing bacterial cellulose film to inhibit Listeria monocytogenes on processed meats, Food Microbiology, 25, 471, 10.1016/j.fm.2008.01.004 No, 2007, Applications of chitosan for improvement of quality and shelf life of foods: A review, Journal of Food Science, 72, R87, 10.1111/j.1750-3841.2007.00383.x Olivas, 2008, Alginate–calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity, LWT-Food Science and Technology, 41, 359, 10.1016/j.lwt.2007.02.015 Oms-Oliu, 2008, Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon, LWT-Food Science and Technology, 41, 1862, 10.1016/j.lwt.2008.01.007 Park, 2002, Characteristics of different molecular weight chitosan films affected by the type of organic solvents, Journal of Food Science, 67, 194, 10.1111/j.1365-2621.2002.tb11382.x Pelissari, 2011, Extrusion parameters related to starch/chitosan active films properties, International Journal of Food Science & Technology, 46, 702, 10.1111/j.1365-2621.2010.02533.x Peressini, 2003, Starch–methylcellulose based edible films: Rheological properties of film-forming dispersions, Journal of Food Engineering, 59, 25, 10.1016/S0260-8774(02)00426-0 Pérez-Gago, 2014, Chapter 13-Edible coating and film Materials: Lipid bilayers and lipid emulsions, 325 Persin, 2011, Challenges and opportunities in polysaccharides research and technology: The EPNOE views for the next decade in the areas of materials, food and health care, Carbohydrate Polymers, 84, 22, 10.1016/j.carbpol.2010.11.044 Pinotti, 2007, Study on microstructure and physical properties of composite films based on chitosan and methylcellulose, Food Hydrocolloids, 21, 66, 10.1016/j.foodhyd.2006.02.001 Psomiadou, 1996, Edible films made from natural resources; microcrystalline cellulose (MCC), methylcellulose (MC) and corn starch and polyols—Part 2, Carbohydrate Polymers, 31, 193, 10.1016/S0144-8617(96)00077-X Qiu, 2013, “Smart” materials based on cellulose: A review of the preparations, properties, and applications, Materials, 6, 738, 10.3390/ma6030738 Rhim, 2004, Physical and mechanical properties of water resistant sodium alginate films, LWT-Food Science and Technology, 37, 323, 10.1016/j.lwt.2003.09.008 Rhim, 2013, Preparation and characterization of agar/silver nanoparticles composite films with antimicrobial activity, Food Hydrocolloids, 33, 327, 10.1016/j.foodhyd.2013.04.002 Rojas-Graü, 2008, Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples, LWT-Food Science and Technology, 41, 139, 10.1016/j.lwt.2007.01.009 Rozenberga, 2016, Characterisation of films and nanopaper obtained from cellulose synthesised by acetic acid bacteria, Carbohydrate Polymers, 144, 33, 10.1016/j.carbpol.2016.02.025 Rubilar, 2015, Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films, Carbohydrate Polymers, 123, 27, 10.1016/j.carbpol.2015.01.010 Santacruz, 2015, Edible films based on starch and chitosan. Effect of starch source and concentration, plasticizer, surfactant's hydrophobic tail and mechanical treatment, Food Hydrocolloids, 49, 89, 10.1016/j.foodhyd.2015.03.019 Seligra, 2016, Biodegradable and non-retrogradable eco-films based on starch–glycerol with citric acid as crosslinking agent, Carbohydrate Polymers, 138, 66, 10.1016/j.carbpol.2015.11.041 Sessini, 2016, Processing of edible films based on nanoreinforced gelatinized starch, Polymer Degradation and Stability, 10.1016/j.polymdegradstab.2016.02.026 Shen, 2015, Development and characterization of biodegradable chitosan films containing two essential oils, International Journal of Biology and Macromolecules, 74, 289, 10.1016/j.ijbiomac.2014.11.046 Shoda, 2005, Recent advances in bacterial cellulose production, Biotechnology and Bioprocess Engineering, 10, 1, 10.1007/BF02931175 Siracusa, 2008, Biodegradable polymers for food packaging: A review, Trends in Food Science & Technology, 19, 634, 10.1016/j.tifs.2008.07.003 Spotti, 2016, Brea Gum (from Cercidium praecox) as a structural support for emulsion-based edible films, LWT-Food Science and Technology, 68, 127, 10.1016/j.lwt.2015.12.018 Srinivasa, 2002, Storage studies of mango packed using biodegradable chitosan film, European Food Research and Technology, 215, 504, 10.1007/s00217-002-0591-1 Su, 2015, Comparison of rheological, mechanical, electrical properties of HDPE filled with BaTiO3 with different polar surface tension, Applied Surface Science Tapia, 2008, Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya, Food Hydrocolloids, 22, 1493, 10.1016/j.foodhyd.2007.10.004 Tripathi, 2011, Chitosan–silver oxide nanocomposite film: Preparation and antimicrobial activity, Bulletin of Materials Science, 34, 29, 10.1007/s12034-011-0032-5 Valenzuela, 2013, Quinoa protein–chitosan–sunflower oil edible film: Mechanical, barrier and structural properties, LWT-Food Science and Technology, 50, 531, 10.1016/j.lwt.2012.08.010 Varela, 2011, Hydrocolloids in fried foods. A review, Food Hydrocolloids, 25, 1801, 10.1016/j.foodhyd.2011.01.016 Vargas, 2010, Recent patents on food applications of chitosan, Recent Patents Food Nutrition Agriculture, 2, 121, 10.2174/1876142911002020121 Vásconez, 2009, Antimicrobial activity and physical properties of chitosan–tapioca starch based edible films and coatings, Food Research International, 42, 762, 10.1016/j.foodres.2009.02.026 Vieira, 2011, Natural-based plasticizers and biopolymer films: A review, European Polymer Journal, 47, 254, 10.1016/j.eurpolymj.2010.12.011 Villalobos, 2005, Gloss and transparency of hydroxypropyl methylcellulose films containing surfactants as affected by their microstructure, Food Hydrocolloids, 19, 53, 10.1016/j.foodhyd.2004.04.014 Wang, 2016, Recent advances in regenerated cellulose materials, Progress in Polymer Science, 53, 169, 10.1016/j.progpolymsci.2015.07.003 Willats, 2006, Pectin: New insights into an old polymer are starting to gel, Trends in Food Science & Technology, 17, 97, 10.1016/j.tifs.2005.10.008 Xiong, 2008, The structure and properties of a starch-based biodegradable film, Carbohydrate Polymers, 71, 263, 10.1016/j.carbpol.2007.05.035 Xu, 2016, A facile route to prepare cellulose-based films, Carbohydrate Polymers, 149, 274, 10.1016/j.carbpol.2016.04.114 Xu, 2005, Chitosan–starch composite film: preparation and characterization, Industrial Crops and Products, 21, 185, 10.1016/j.indcrop.2004.03.002 Yeul, 2012, Unprecedented chitin and chitosan: A chemical overview, Journal of Polymers and the Environment, 21, 606, 10.1007/s10924-012-0458-x Youssef, 2015, Mechanical and antibacterial properties of novel high performance chitosan/nanocomposite films, International Journal of Biology and Macromolecules, 76, 25, 10.1016/j.ijbiomac.2015.02.016 Zamudio-Flores, 2015, Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains, CyTA Journal of Food, 13, 456, 10.1080/19476337.2014.998713 Zhang, 2008, 5-Starch-based edible films A2, 108 Zivanovic, 2005, Antimicrobial activity of chitosan films enriched with essential oils, Journal of Food Science, 70, M45, 10.1111/j.1365-2621.2005.tb09045.x Zolfi, 2014, The improvement of characteristics of biodegradable films made from kefiran–whey protein by nanoparticle incorporation, Carbohydrate Polymers, 109, 118, 10.1016/j.carbpol.2014.03.018