Polysaccharide-lipid edible films water barrier properties

Biodegradable films made from edible biopolymers from renewable sources could become an important factor in reducing the environmental impact of plastic waste. Proteins, lipids, and polysaccharides are the main biopolymers employed to make edible films and coatings. Which of these components are present in different proportions and determine the properties of the material, as a barrier to water vapor, oxygen, carbon dioxide, and lipid transfer in food systems (Gomez-Guillen et al. 2002 and 2009). 

Edible moisture barriers usually include hpids. Because of their apolar nature, these hydrophobic substances are capable of forming a water-impervious structure and reduce efficiently the water transfer. However, lipid-based materials are most of the time brittle so they are frequently combined with proteins and/or polysaccharides to improve their mechanical and structural properties (Wu et al. 2002). Several reviews focussing specifically on edible moisture barriers (Debeaufort et al. 2000 Koelsch 1994) and/or lipid-based edible films have been published (Baldwin et al. 1997 Callegarin et al. 1997 Greener and Fennema 1992 Hernandez 1994 Quezada-Gallo et al. 2000). The most recent review on lipid-based moisture barriers is that of Morillon et al. (2002). 

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