Natural Pectin Polysaccharides as Edible Coatings
By Arantzazu Valdés, N. Burgos, A. Jiménez, M. C. Garrigós. 2015
204 citations recorded by the source corpus.
The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.
Subfields: Biomaterials, Plant Science
View Paper: https://www.semanticscholar.org/paper/0b0e2a11683886095ef5205cb98dccb02a207885
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In Biomaterials
In Plant Science
Citations in the corpus
- Advances in barrier coatings and film technologies for achieving sustainable packaging of food products – A review (2021, background): “…(Hubbe et al., 2017; Puceković et al., 2015; Pulppaper et al., 2014; Salem et al., 2020a; Tyagi et al., 2018c), pectin (Dufresne et al., 1997; Valdés et al., 2015; Vartiainen et al., 2014a) and starch (Brodnjak & Muck, 2017; Vartiainen et al., 2014a) have been investigated as…”