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Erschienen in:
The State of Water and Its Impact on Pharmaceutical Systems: Lipid-Based Drug Delivery Systems and Amorphous Solids Kapitel lesen Erstes Kapitel lesen

2015 | OriginalPaper | Buchkapitel

Effect of Different Components of Edible/Biodegradable Composite Films on Water Relationships in the Polymer Matrix

verfasst von : A. Chiralt, P. Talens, F. M. Monedero, M. J. Fabra

Erschienen in: Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Verlag: Springer New York

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Abstract

Films and coatings based on edible/biodegradable hydrocolloids have received special attention in the last few years as an alternative to preserve foods with several possibilities: to maintain sensory and nutritional properties or microbial stability, to reduce moisture losses or mechanical damage, to improve food appearance (especially gloss), to add different food ingredients such as color or aroma compounds, to incorporate bioactive compounds such as antimicrobials or antioxidants, and to reduce the use of plastic packaging. Films or coatings must be transparent, flavorless, and odorless and they must have adequate water vapor permeability and selective permeability to gases and volatiles. They must not represent a health risk and be low cost (Krochta and de Mulder-Johnston 1997; Tharanathan 2003).

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Vorheriges Kapitel Functional Behavior of Different Food Components as Affected by Water and Physical State
Nächstes Kapitel Glass Transition Observed with Cross-Linked Dextrans Containing a Small Amount of Water
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Metadaten
Titel
Effect of Different Components of Edible/Biodegradable Composite Films on Water Relationships in the Polymer Matrix
verfasst von
A. Chiralt
P. Talens
F. M. Monedero
M. J. Fabra
Copyright-Jahr
2015
Verlag
Springer New York
Buch
Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Print ISBN: 978-1-4939-2577-3

Electronic ISBN: 978-1-4939-2578-0

Copyright-Jahr: 2015

DOI
https://doi.org/10.1007/978-1-4939-2578-0_8

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