For a long time polymers have supplied most of common packaging materials because they present several desired features like softness, lightness and transparency. However, increased use of synthetic packaging films has led to a serious ecological problems due to their total non-biodegradability. Although their complete replacement with eco-friendly packaging films is just impossible to achieve, at least for specific applications like food packaging the use of bioplastics should be the future. The aim of this review was to offer a complete view of the state of the art on biodegradable polymer packages for food application.

Biodegradable polymers for food packaging: a review

Research and development of antimicrobial materials for food applications such as packaging and other food contact surfaces is expected to grow in the next decade with the advent of new polymer materials and antimicrobials. This article reviews the different types of antimicrobial polymers developed for food contact, commercial applications, testing methods, regulations and future trends. Special emphasis will be on the advantages/disadvantages of each technology.

Review of antimicrobial food packaging

Natural-based plasticizers and biopolymer films: A review

http://prairie-gold.com/news_releases/files/shukla_and_cheryan-zein_review_2001.pdf

Zein: the industrial protein from corn

Preface 1.General Considerations 2.Basic Processes in Atomization 3.Drop Size Distributions of Sprays 4.Atomizers 5.Flow in Atomizers 6.Atomizer Performance 7.External Spray Charcteristics 8.Drop Evaporation 9.Drop Sizing Methods Index

Atomization and Sprays

Advantages, types, formation, and properties of agricultural packaging materials based on proteins, with examples, are reviewed in detail. Proteins have long and empirically been used to make biodegradable, renewable, and edible packaging materials. Numerous cereal and vegetable proteins (such as corn zein, wheat gluten, and soy proteins) and animal proteins (such as milk proteins, collagen, gelatin, keratin, and myofibrillar proteins) are commonly used to form agricultural packaging materials. Two technological processes have been investigated to make materials based on proteins: the “wet (or solvent) process” based on dispersion or solubilization of proteins in a solvent medium, and the “dry process” based on the thermoplastic properties of proteins under low water content conditions. The macroscopic properties (including solubility in water, mechanical properties, and barrier properties) of agricultural packaging materials based on proteins are dependent mainly on the structure of the macromol...

Proteins as Agricultural Polymers for Packaging Production

Edible films or coatings have provided an interesting and often essential complementary means for controlling the quality and stability of numerous food products. There are many potential uses of edible films (e.g. wrapping various products, individual protection of dried fruits, meat and fish, control of internal moisture transfer in pizzas, pies, etc.) which are based on the films properties (e.g. organoleptic, mechanical, gas and solute barrier). Polysaccharide (cellulose, starch, dextrin, vegetable and other gums, etc) and protein (gelatin, gluten, casein, etc) based films have suitable mechanical and organoleptic properties, while wax (beeswax, carnauba wax, etc) and lipid or lipid derivative films have enhanced water vapour barrier properties. The film-forming technology, solvent characteristics, plasticizing agents, temperature effects, solvent evaporation rate, coating operation and usage conditions of the film (relative humidity, temperature) can also substantially modify the ultimate properties of the film.

Technology and applications of edible protective films

Myofibrillar protein-based films were developed from a film-forming solution based on fish mince. Glycerol, sorbitol, or sucrose was incorporated as plasticizer at various concentrations. The increase in film solubility in water with plasticizer content reflect plasticizer solubility in water. Solubility in water of protein network is not significantly affected by plasticizer concentration whatever the plasticizer. On the other hand, plasticization of myofibrillar protein-based films induced large decreases in film strength and elasticity and increases in deformation properties and water vapor permeability. No significant difference was observed in variations of functional properties as a function of plasticizer type when plasticizers were introduced at the same molecular contents, due to the structural similarities between glycerol, sorbitol, and sucrose. Keywords: Biopackaging; myofibrillar proteins; plasticizer; functional properties

Selected functional properties of fish myofibrillar protein-based films as affected by hydrophilic plasticizers

At low relative humidity (RH), an edible wheat gluten film presents very low oxygen and carbon dioxide permeabilities [1.24 and 7.4 amol/(Pa m s), respectively, at 25 °C]. For higher than 60% RH, O2 and CO2 permeabilities increase exponentially [to 1290 and 36 700 amol/(Pa m s), respectively, at 95% RH], presumably due to the plasticizing effect of water molecules. Pectin, chitosan, pullulan, and myofibrillar protein films are also very permeable to O2 and CO2 at high RH. The selectivity ratio (CO2/O2 permeability) of all films tested at high RH was very high (from 10 to 28) as compared to conventional synthetic films (4 to 6). Keywords: Edible film; gas permeability; relative humidity

Influence of Relative Humidity and Film Composition on Oxygen and Carbon Dioxide Permeabilities of Edible Films

Biopackaging materials based on fish myofibrillar proteins have been developed. The effects of protein concentration, pH, temperature and storage time before casting on the apparent viscosity of the film forming solution (FFS) were evaluated using experimental design methodology. The first objective was to determine a feasible experimental range for film-forming. The pH and protein concentration had strong interactive effects on FFS viscosity. During FFS storage before casting, partial degradation of high molecular weight protein components led to decreased viscosity, allowing thin layer casting. In the experimental range for film-forming, none of the conditions affected film functional properties. Standard conditions were determined at: pH 3.0, 2.0g protein/100g FFS, 25°C and 6 hr storage. The functional properties of the standard biopackaging were slightly better than those that determined for known protein-based films, with tensile strength close to those of low density polyethylene films.

Bernard Cuq

Papers

Proteins as Agricultural Polymers for Packaging Production

Technology and applications of edible protective films

Selected functional properties of fish myofibrillar protein-based films as affected by hydrophilic plasticizers

Influence of Relative Humidity and Film Composition on Oxygen and Carbon Dioxide Permeabilities of Edible Films

Edible Packaging Films Based on Fish Myofibrillar Proteins: Formulation and Functional Properties