Composite edible films

Bilbao-Sdinz, C., Avena-Bustillos, R.I, Wood, D., Williams,T.G. and McHugh, T.H. (2010a). Composite edible films based on hydroxypropyl methylceUulose reinforced with microcrystaUine cellulose nanoparticles. Journal of Agricultural and Food Chemistry, 58,3753-3760. 

An edible film should have good water vapor barrier properties (low or no water permeation and diffusion through film), which should not increase or increase very little with increasing relative vapor pressure (Lawton, 1996). Films should withstand mechanical stress and strain to such an extent that they do not break easily under a decent mechanical force (Talja et al, 2008). Thus, composition of starch-based films is an important factor influencing its barrier and mechanical properties. Also, starch-based edible films may have an impact on the sensory and textural characteristics of the food. 

Guillard, V., Broyart, B., Bonazzi, C., Guilbert, S., and Gontard, N. (2004b). Effect of temperature on moisture barrier efficiency of monoglyceride edible films in cereal-based composite foods. Cereal Chem. 81, 767-771. 

Porter, S.C., and Woznicki, E.J. (1989). Dry edible film coating composition, method and coating form. US Patent DE3043914. 

Antimicrobial Edible films were prepared from natural fiber of pectin and other food hydrocolloids for food packaging or wrapping by extrusion followed by compression or blown film method. Microscopic analysis revealed a well mixed integrated structure of extruded pellets and an even distribution of the synthetic hydrocolloid in the biopolymers. The resultant composite films possess the mechanical properties that are comparable to films cast from most natural hydrocolloids that consumed as foods or components in processed foods. The inclusion of polyethylene oxide) alters the textures of the resultant composite films and therefore, demonstrating a new technique for the modification of film properties. The composite films were produced in mild processing conditions, thus, the films are able to protect the bioactivity of the incorporated nisin, as shown by the inhibition of Listeria monocytogenes bacterial growth by a liquid incubation method. 

Even if edible films have been extensively studied and applied, study on the incorporation of nanoparticles in order to improve the physical properties of these materials is scanty. The main objective of producing composite films is to improve the barrier or mechanical properties as dictated by the needs of a specific application. There are many reports on the application of blended film made from different variations of edible film [204]. 

This chapter provides a general overview of the various applications of cellulose in the packaging industry. In general, cellulose application in the packaging industry can be organized around three main topics the preparation of composites, the production of coating materials, and the preparation of edible and non-edible films. Detailed discussions about each of these topics are presented in this chapter. 

To summarize, cellulose applications in the packaging industry can be organized into three main topics. The first one is to extract cellulose from plants and use it directly to prepare composites. The second one is to produce cellulosic plastics like cellulose acetate, which are the best examples of biopolymers derived from renewable resources. The third one is to prepare cellulose coating materials, edible and non-edible films. Therefore, detailed discussions about each of these topics and processes are presented in this chapter along with many related subjects based on cellulose and its derivatives. 

As cited in Guilbert and Gontard, 2005 [3], agro-polymers that have been proposed to formulate edible films or coatings are numerous (Cuq et at, 1995 Guilbert and Cuq, 1998). Plant polysaccharides such as cellulose and derivatives are used in various forms (simple or composite materials, single-layer or multi-layer films). The formulation of bioplastic or edible films implies the use of at least one component able to form a matrix having sufficient cohesion and continuity. They are polymers, which under preparation conditions, have the property to form crystalline or amorphous continuous structures [3]. 

Soy protein, with proper processing, enjoys several advantages such as the ability to form a network structure for use as resin [67]. It can be processed into films for use as garbage and grocery bags [68], edible films [69,70] and adhesives in particle board and plywood [71, 72], Soy protein resin has also been combined with natural fibers to produce reinforced composites [19-24, 35, 36]. Some of these efforts are described later in this chapter. 

Fama L, Goyanes S, Gerschenson L (2007) Influence of storage time at room temperature in physicochemical properties of tapioca starch edible films. Carbohydr Polym 70 265-273 Famd L, Gerschenson L, Goyanes S (2009a) Starch-vegetable fiber composites to protect food products. Carbohydr Polym 75 230-235... 

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... 

Effect of modification of fillers on the thermal properties of soy protein composites was studied by Wang et al. (2013). They prepared edible films containing different ratios of SPI with wheat-bran cellulose (WC), microcrystaUine wheat-bran cellulose (MWC), and ultrasonic/microwave-modilied MWC (MMWC) by casting and thermal properties of the films were analyzed. It was found that different proportions and particle size of the fillers (WC, MWC, and MMWC) affected the thermal properties of each of the films. The SPI/MMWC film demonstrated the best... 

Kobayashi S, Takada K, Nakamura R (2014) Processing and characterization of hemp fiber textile composites with micro-braiding technique. Compos A Appl Sci Manuf 59 1-8 Kokoszka S, Debeaufort F, Hambleton A, Lenart A, Voilley A (2010) Protein and glycerol contents affect physico-chemical properties of soy protein isolate-based edible films. Innovative Food Sci Emerg Technol 11(3) 503-510 Kumar R, Choudhary V, Mishra S, Varma IK, Mattiason B (2002) Adhesives and plastics based on soy protein products. Ind Crops Prod 16(3) 155-172... 

Wang Z, Zhou J, Wang X, Zhang N, Sun X, Ma Z (2014) The effects of ultrasonic/microwave assisted treatment on the water vapor barrier properties of soybean protein isolate-based oleic acid/stearic acid blend edible films. Food Hydrocolloids 35 51-58 Wihodo M, Moraru Cl (2013) Physical and chemical methods used to enhance the structure and mechanical properties of protein films a review. J Food Eng 114(3) 292-302 Woehl MA, Canestraro CD, Mikowski A, Sierakowski MR (2010) Bionanocomposites of thermoplastic starch reinforced with bacterial cellulose nanofibers effect of enzymatic treatment on mechanical properties. Carbohydr Polym 80 866-873 Xu YX, Kim KM, Hanna MA, Nag D (2005) Chitosan-starch composite film preparation and characterization. Ind Crops Prod 21 185-192... 

---