The production of biodegradable and edible films with desired mechanical characteristics and gas barrier properties represents one of the most advanced challenges in the field of food wrapping and coating. New edible films can serve not only to provide food with physical protection but also to reduce loss of their moisture, to restrict absorption of oxygen, to lessen migration of lipids, to improve their mechanical handling features, and as materials, to apply in direct contact with internal food to realize a multilayer food packaging. Polymers derived from natural products, like carbohydrates and proteins, offer the greatest opportunities as component of edible films since their biodegradability and environmental compatibility are assured and they can also supplement the nutritional value of specific foods. However, excessive water solubility and poor water vapor barrier properties, and often poor mechanical resistance, have their application limited until the present time. Numerous studies have been carried out to improve their properties by preparing composite and multi-component films or by physically and chemically crosslinking their natural components. In the present review we summarize the main results obtained by crosslinking with the enzyme transglutaminase different proteins contained in multi-component pectin- and chitosan-based edible films, having the aim to create environmentally-friendly “bioplastics” with mechanical and permeability properties similar to the ones exhibited by plastics of petrochem

Transglutaminase crosslinked pectin and chitosan-based edible films: a review / Porta, Raffaele; Mariniello, Loredana; DI PIERRO, Prospero; Sorrentino, Angela; Giosafatto, CONCETTA VALERIA LUCIA. - In: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. - ISSN 1040-8398. - 51:3(2011), pp. 223-238. [10.1080/10408390903548891]

Transglutaminase crosslinked pectin and chitosan-based edible films: a review

PORTA, RAFFAELE;MARINIELLO, LOREDANA;DI PIERRO, PROSPERO;SORRENTINO, ANGELA;GIOSAFATTO, CONCETTA VALERIA LUCIA
2011

Abstract

The production of biodegradable and edible films with desired mechanical characteristics and gas barrier properties represents one of the most advanced challenges in the field of food wrapping and coating. New edible films can serve not only to provide food with physical protection but also to reduce loss of their moisture, to restrict absorption of oxygen, to lessen migration of lipids, to improve their mechanical handling features, and as materials, to apply in direct contact with internal food to realize a multilayer food packaging. Polymers derived from natural products, like carbohydrates and proteins, offer the greatest opportunities as component of edible films since their biodegradability and environmental compatibility are assured and they can also supplement the nutritional value of specific foods. However, excessive water solubility and poor water vapor barrier properties, and often poor mechanical resistance, have their application limited until the present time. Numerous studies have been carried out to improve their properties by preparing composite and multi-component films or by physically and chemically crosslinking their natural components. In the present review we summarize the main results obtained by crosslinking with the enzyme transglutaminase different proteins contained in multi-component pectin- and chitosan-based edible films, having the aim to create environmentally-friendly “bioplastics” with mechanical and permeability properties similar to the ones exhibited by plastics of petrochem
2011
Transglutaminase crosslinked pectin and chitosan-based edible films: a review / Porta, Raffaele; Mariniello, Loredana; DI PIERRO, Prospero; Sorrentino, Angela; Giosafatto, CONCETTA VALERIA LUCIA. - In: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. - ISSN 1040-8398. - 51:3(2011), pp. 223-238. [10.1080/10408390903548891]
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/357373
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 92
  • ???jsp.display-item.citation.isi??? 80
social impact