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Edible food packaging

Referring to microbial cellulose applications, bacterial nanocellulose has proven to be a remarkably versatile biomaterial with use in paper products, electronics, acoustic membranes, reinforcement of composite materials, membrane filters, hydraulic fracturing fluids, edible food packaging films, and due to its unique nanostructure and properties, in numerous medical and tissue-engineered applications (tissue-engineered constructs, wound healing devices, etc). [Pg.41]

Another area where water soluble polymers are having lots of potential is in the field of edible food packaging (Debeaufort et al. 1998). An edible film is a thin... [Pg.269]

Elsinan is used as low energy filler. Films made from elsinan are suitable as edible food packagings that are impermeable to oxygen. [Pg.287]

PVC is used pure or as a blend to make a wide variety of products including PVC pipes, food packaging film, and containers for window cleaners, edible oils, and solid detergents. It accounts for only 5% of the container market. [Pg.749]

Cuq, B., Gontard, N., and Guilbert, S. (1995). Edible films and coatings as active layers. In M. Rooney (ed.). Active Food Packaging. Blackie Academic and Professional, London, pp. 111-142. [Pg.569]

Debeaufort, F., Quezada-Gallo, J.A., and Voilley, A. (2000). Edible barriers A solution to control water migration in foods. In Food Packaging Testing Methods and Applications. American Chemical Society, Washington, DC, pp. 9-16. [Pg.569]

Guilbert, S. (1986). Teehnology and applieation of edible proteetive films. In M. Mathlouti (ed.). Food Packaging and Preservation. Elsevier Applied Seienee, New York, pp. 371-394. [Pg.571]

Guilbert, S., and Gontaid, N. (1995). Edible and biodegradable food packaging. In P. Ackerman, M. Jagerstad, and T. Ohlsson (eds.). Foods and Packaging Materials-Chemical Interactions. The Royal Society of Chemistry, Cambridge, pp 159-168. [Pg.571]

Perez-Gago, M. B. and Krochta, J. M. (2005). Emulsion and bi-layer edible films. In "Innovations in Food Packaging" (J. H. Han, Ed.), pp. 384-402. Elsevier Academic Press, San Diego, CA. [Pg.132]

Selected applications of nanotechnology in the food industry are discussed below. These include advances in (a) nanosensors and nanotracers, (b) food packaging and edible coatings, and (c) encapsulated food components. There are also other applications and further information is available in a number of reviews (Chaudhry et ah, 2008 Moraru et al., 2003 Sanguansri and Augustin, 2006 Weiss et al., 2006). [Pg.199]

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. [Pg.121]

The current study provides a new type of edible, antimicrobial food packaging or wrapping films from food-grade natural fibers or hydrocolloid. Besides film casting, the films can also be produced by compression, extrusion blown methods. The inclusion of PEO hydrocolloid in natural fiber formulations makes films tougher and caused less permanent deformation when the films were subjected to an external force. Since the extrusion and compression were performed in mild conditions, nisin can be incorporated into films without diminishing its antimicrobial activity. [Pg.135]

Guilbert, S., Gontard, N. 2005. Agro-polymers for edible and biodegradable films Review of agricultural polymeric materials, physical and mechanical characteristics. In Innovations in Food Packaging, Han, J.H. (ed.). Elsevier Academic Press, Oxford, U.K., pp. 263-276. [Pg.829]

Javanmard, M. Effect of whey protein edible film packaging on the quality and moisture uptake of dried peanuts. J. Food Process Eng. 31, 503-516 (2008)... [Pg.189]


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See also in sourсe #XX -- [ Pg.539 ]




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