The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging

Food Engineering Reviews - Tập 12 - Trang 333-345 - 2020
Samira Beikzadeh1, Marjan Ghorbani2, Nayyer Shahbazi3, Farzaneh Izadi4, Zahra Pilevar1, Amir Mohammad Mortazavian5
1Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2Stem Cell Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
3Department of Food Sciences and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran
4Department of Food Hygiene, Faculty of Para-Veterinary Science, Bu-Ali Sina University, Hamedan, Iran
5Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Tóm tắt

Edible packaging is influenced by factors such as formulation, production technology, and solvent and additive properties. With the increase in the request for coating and film quality, appropriate form, and high product safety and storage period, various technologies such as high hydrostatic pressure, irradiation, ultrasound, high-pressure homogenization, cold plasma, and microwave have been reviewed. The present study states definitions and mechanisms of novel technologies. The experimental condition, packaging matrix, and the results pertaining to the effects of these technologies on various types of edible packaging is also discussed. The most of the matrix used for packaging was whey protein, soy protein isolate, chitosan, and gelatin. The technologies conditions such as power, frequency, time, temperature, dose, pressure, and voltage can have a significant influence on the application of them in film and coating. Therefore, finding the optimum point for the features of the technologies is important because improper use of them reduces the properties of the edible packaging.

Tài liệu tham khảo

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