Color edible films

The use of edible films in food products packaging will depend on their functional properties, viscoelasticity, optical properties (color and opacity) and water vapor permeability, that depend on the structural cohesion of the polymer, considering the effect of the formulation on the structure of the macro-molecules.17,18 A macroscopic parameter, sometimes ignored, that could influence these films properties is their thickness.17,19... 

USE Manuf plastics papar coatings, adhesives substitutes for shellac, Laminated board, in solid color printing, films, edible coatings for foodstuffs. 

Edible films and coatings must have organoleptic properties that are as neutral as possible (clear, transparent, odorless, tasteless, etc.) so as not to be detected when eaten. Enhancing the surface appearances (e.g., brilliance) and the tactile characteristics (e.g., reduced stickiness) can be required. It is possible to obtain materials with ideal organoleptic properties, but they must also be compatible with the food s filHng. Films and coatings can also help to maintain desirable concentrations of coloring, flavor, spiciness, acidity, sweetness, saltiness, etc. The optical properties of films depend on the film formulation and fabrication procedures [3]. 

C5 ras VP, Manfredi LB, Ton-That M-T, Vazquez A (2008) Physical and mechanical properties of thermoplastic starch/montmorillonite nanocomposite films. Carbohydr Polym 73 55-63 de Morals Teixeira E, Correa A, Manzoli A, de Lima Leite F, de Oliveira C, Mattoso L (2010) Cellulose nanofibers from white and naturally colored cotton fibers. Cellulose 17 595-606 de Moura MR, Aouada FA, Avena-Bustillos RJ, McHugh TH, Krochta JM, Mattoso LHC (2009) Improved barrier and mechanical properties of novel hydrox5q)ropyl methylcellulose edible films with chitosan/tripolyphosphate nanoparticles. J Food Eng 92 448—453 Dean K, Yu L, Wu DY (2007) Preparation and characterization of melt-extruded thermoplastic starch/clay nanocomposites. Compos Sci Technol 67 413 21 Duanmu J, Gamstedt EK, Rosling A (2007) Hygromechanical properties of composites of crosslinked allylglycidyl-ether modified starch reinforced by wood fibres. Compos Sci Technol 67 3090-3097... 

Edible films and coatings can be carriers of antioxidants (phenolic compounds such as butylated lydroxyanisole, propyl gallate, butylated hydroxytolene, tocopherol, citric acid, ascorbic acid, or natural compounds from heib extract) and antimicrobials (oiganic acids and their salts such as benzoic acid, soibic acid, propionic acid, chitosan, plant essential oil extracts, and so on.) to enhance their functional properties as active packagings (Janjarasskul and Krochta, 2010). Moreover, they can be carriers of nutrients, flavors, and colors to improve food nutritional and sensoiy quality. 

The protective function of edible films and coatings may be enhanced with addition of antioxidants or antimicrobials to the films or coating. Depending on the nature of the food, food additives, such as, flavors, nutrients or colors can be incorporated into edible films and used to control location or rate of release of these additives in a food. 

Chapter 30 - Moisture, oxygen, carbon dioxide, lipid, flavor and/or aroma transfer between food components or between foods and their surrounding environment can provoke deterioration of food texture, flavour, color, aroma or nutritional values which results in food quality loss. Regulating the mass transfer in food systems by edible films and coatings can increase food-product shelf life and food quality. Besides their barrier properties, edible films and coatings can act as carriers for functional food additives, antioxidants, antimicrobial... 

In all materials used in different aspects of cellulose applications in food packaging, the material characteristics including cellulose, plasticizers, etc., and the fabrication procedures like composites, nanocomposites, casting of a film-forming solution, thermoforming, and so on, must be adapted to each specific food product and the conditions in which it will be used such as relative humidity, temperature, etc. Furthermore, edible and biodegradable films must meet a number of specific functional requirements like moisture barrier, gas barrier, water solubility, color and appearance, nontoxicity, etc. 

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