Edible Packaging Materials
Tóm tắt
Research groups and the food and pharmaceutical industries recognize edible packaging as a useful alternative or addition to conventional packaging to reduce waste and to create novel applications for improving product stability, quality, safety, variety, and convenience for consumers. Recent studies have explored the ability of biopolymer-based food packaging materials to carry and control-release active compounds. As diverse edible packaging materials derived from various by-products or waste from food industry are being developed, the dry thermoplastic process is advancing rapidly as a feasible commercial edible packaging manufacturing process. The employment of nanocomposite concepts to edible packaging materials promises to improve barrier and mechanical properties and facilitate effective incorporation of bioactive ingredients and other designed functions. In addition to the need for a more fundamental understanding to enable design to desired specifications, edible packaging has to overcome challenges such as regulatory requirements, consumer acceptance, and scaling-up research concepts to commercial applications.
Từ khóa
Tài liệu tham khảo
ASTM Int, 2008, Annual Book of American Society for Testing and Materials Standards
Baldwin EA, 1995, Hortic. Sci., 30, 35
Bourtoom T., 2008, Int. Food Res. J., 15, 167
Chan MA, 2001, Solutions, 84, 57
Chan MA, 2001, Solutions, 84, 58
Cherian G, 1995, Cereal Chem., 72, 1
Delassus P., 1997, The Wiley Encyclopedia of Packaging Technology, 71
De Mulder-Johnston C. 1999. Thermal analysis of, and oil migration through films from, whey protein isolate. PhD thesis. Univ. Calif., Davis. 58pp.
Franssen LR. 2002. Antimicrobial properties and diffusion modeling of preservative-containing whey protein films and coatings on cheddar cheese. PhD thesis. Univ. Calif., Davis. 196pp.
Gennadios A, 1994, Edible Coatings and Films to Improve Food Quality, 9, 201
Gennadios A, 1990, Food Technol., 44, 63
Guilbert S, 1986, Food Packaging and Preservation-Theory and Practice, 371
Guilbert S, 1995, Foods and Packaging Materials-Chemical Interactions, 159
Hanlon JF, 1992, Handbook of Package Engineering
Janjarasskul T, 2006, Whey protein isolate film/coating with oxygen scavenging function by incorporation of ascorbic acid
Janjarasskul T, 2009, Water-soluble whey protein isolate pouches for packaging dry foods
Janjarasskul T, 2009, Shelf life extension of oxygen-sensitive food models by using ascorbic-acid-incorporated whey protein isolate film
Kester JJ, 1986, Food Technol., 40, 47
Krochta JM, 1997, Food Technol., 51, 61
Lim LT, 2002, Protein-Based Films and Coatings, 9, 233
McHugh TH, 1994, Food Technol., 48, 97
Park HJ, 2002, Protein-Based Films and Coatings, 12, 305
Park SK, 2002, Protein-Based Films and Coatings, 4, 123
Pegg RB, 2007, Handbook of Food Preservation, 22, 509
Pérez-Gago MB, 2002, Protein-Based Films and Coatings, 6, 159
Rankin JC, 1958, Ind. Eng. Chem., 3, 120
Rauch DJ. 2008. Screw speed, feed rate, and composition effects on extruder operating conditions and extruded whey protein sheet properties. MS thesis. Univ. Calif., Davis. 118pp.
Rhim JW, 1998, Food Sci. Biotechnol., 7, 263
Sanderson GR, 1981, Food Technol., 35, 50
Thomas LV, 2000, Natural Food Antimicrobial Systems, 463