Edible Films and Coatings with Pectin
Edible films and coatings based on biopolymers as structuring components have been attracting an increasing interest among food and material scientists as an environment-friendly solution to food preservation with the aim to reduce the use of conventional
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Edible Films and Coatings with Pectin Athina Lazaridou and Costas G. Biliaderis
6.1 Introduction Edible films and coatings, based on biopolymers, have received considerable attention in recent years as means to improve and preserve food quality, enhance safety and prolong the shelf-life of perishable products. As raw materials, biopolymers constitute an alternative environmentally friendly and renewable source for packaging development due to their palatability and biodegradability, compared to synthetic films which impose a great burden on the environment as non-biodegradable waste. Moreover, edible film or coating preparations may serve as vehicles to deliver other desirable functionalities by inclusion of (bio)active compounds or even microbial cultures within a composite polymeric matrix, e.g., antimicrobial agents, antioxidants, colourants, flavorings, other fortifying nutrients (Kester and Fennema 1986; Gialamas et al. 2010; Mellinas et al. 2016; Otoni et al. 2017; Hassan et al. 2018; Saha et al. 2017). The main purposes in using edible films and coatings are to provide a barrier against diffusion of gases (water vapors, O2, CO2), migration of moisture or volatile components, control chemical reactions (e.g., oxidation) and microbial invasion–growth (both spoilage flora and pathogens), improve appearance of the product as well as maintain separation of different components in multi- component foods (Lacroix 2009). Edible films, in particular, are primarily composed of polysaccharides, proteins and lipids, alone or in combination as blends or layers with varying ratios of the structuring components, and often include other functionalizing ingredients to modify the physicochemical properties (e.g., film integrity and structural stability as well as barrier properties, mechanical strength and adhesion behaviour). The main challenge for the development of effective edible films
A. Lazaridou · C. G. Biliaderis (*) Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece e-mail: [email protected]; [email protected] © Springer Nature Switzerland AG 2020 V. Kontogiorgos (ed.), Pectin: Technological and Physiological Properties, https://doi.org/10.1007/978-3-030-53421-9_6
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A. Lazaridou and C. G. Biliaderis
and food coatings is thus to maintain the desired functionalities and overall acceptability throughout the intended shelf life of the food product. Among the natural polymers used in edible films and coatings, polysaccharides are often employed as structuring matrices either alone or in combination with other bio-based materials. Polysaccharides, regardless of their origin (plant, seaweeds, microbes or exoskeletons of crustaceans and mollusks), are generally very hydrophilic, unless chemically modified (e.g., cellulose and starch derivatives with hydrophobic groups), and therefore may be susceptible to moisture and have poor water vapor permeability (WVP). As a result, when comparing the WVP of films made from polysaccharide
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