Lipid fraction-carbohydrate-based food packaging films: A review
DOI:
https://doi.org/10.33448/rsd-v15i5.51009Keywords:
Biopolymer film, Carbohydrate, Lipid fraction, Water vapor.Abstract
This review aims to examine the obtaining lipid fraction-carbohydrate-based food packaging films. In recent years, much attention has been focused on research to replace synthetic food packaging with biodegradable materials offering competitive properties. Biopolymer-based packaging films have been considered promising materials for this purpose. The use of biopolymer-based films in food applications depends on several features like cost, availability, functional attributes, mechanical properties, optical quality, permeability requisites, and sensorial acceptance. These characteristics are greatly influenced by parameters such as the type of material used as structural matrix, film manufacturing conditions, and the type and concentration of additives. Carbohydrate-based biopolymer films have desirable properties for food packaging. However, the fact that they are highly permeable to water vapor owing to their strong hydrophilic character limits their potential applications. To overcome this problem, lipids are added to provide the necessary permeability to films.
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