Abstract
Use of natural polymers, such as proteins and polysaccharides, as coating or film materials for protection of food has grown extensively in recent years. These natural polymers can prevent deterioration of food by extending shelf life of the product and maintaining sensory quality and safety of various types of foods (Robertson 1993). Generally, film and coating systems are designed to take advantage of barrier properties of polymers and other molecules to guard against physical/mechanical impacts, chemical reactions and microbiological invasion. In addition, the use of natural polymers presents added advantages due to their edible nature, availability, low cost and biodegradability. The latter particularly is of paramount interest due to demand for reducing the amount of non-biodegradable synthetic packaging. Furthermore, these polymers can be easily modified in order to improve their physicochemical properties for filming and coating applications.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Avena-Bustillos RJ, Krochta, JM (1993). Water vapor permeability of caseinate-based edible films as affected by pH, calcium crosslink and lipid content. J. Food Sci. 58, 904–907
Baldwin EA (1991). Edible coatings for fresh fruits and vegetables: past, present, and future. In: JM Krochta, EA Baldwin, M Nisperos-Carriedo (Eds.), Edible coatings and films to improve food quality. Technomic Publishing Company, Lancaster, PA. pp. 25–64
Baldwin EA, Nisperos MO, Baker RA (1995). Use of edible coating to preserve quality of lightly and slightly processed products. Crit. Rev. Food Sci. Nutr. 35, 509–524
Ben A, Kurth LB (1995). Edible film coating for meat cuts and primal. Meat 95, The Australian Meat Industry Research Conference, CSIRO, September 10–12
Brault D, D’Aprano G, Lacroix M (1997). Formation of free-standing sterilized edible films from irradiated caseinates. J. Agric. Food Chem. 45, 2964–2969
Brode GL (1991). Polysaccharides: natural for cosmetic and pharmaceuticals. In: GG Gebelein, TC Cheng, VC Yang (Eds.), Cosmetic and pharmaceutical applications of polymers. Plenum, New York, NY. pp. 105–115
Brode GL, Goddard ED, Harris WC, Sale GA (1991). Cationic polysaccharides for cosmetics and therapeutics. In: CG Gebelein, TC Cheng, VC Yang (Eds.), Cosmetic and pharmaceutical applications of polymers. Plenum, New York, NY. pp. 117–128
Butler BL, Vergano PJ, Testin RF, Bunn JM, Wiles JL (1996). Mechanical and barrier properties of edible chitosan films as affected by composition and storage. J. Food Sci. 61, 953–956
Cies´la K, Salmieri S, Lacroix M (2006a). γ-Irradiation influence on the structure and properties of calcium caseinate-whey protein isolate based films. Part 1. Radiation effect on the structure of proteins gels and films. J. Agric. Food Chem. 54, 6374–6384
Cies´la K, Salmieri S, Lacroix M (2006b). γ-Irradiation influence on the structure and properties of calcium caseinate-whey protein isolate based-films. Part 2. Influence of polysaccharide addition and radiation treatment on the structure and functional properties of the films. J. Agric. Food Chem. 54, 8899–8908
Conca KR (2002). Protein-based films and coating for military packaging applications. In: A Gennadios (Ed.), Protein-based films and coatings. CRC, Boca Raton, FL. pp. 551–577
Cuq B, Gontard N, Guilbert S (1995). Edible films and coatings as active layers. In: ML Rooney (Ed.), Active food packaging. Blackie Academic and Professional, Glasgow. pp. 111–142
Cuq B, Gontard N, Guilbert S (1998). Proteins as agricultural polymers for packaging production. Cereal Chem. 75, 1–9
Darder M, Colilla M, Ruiz-Hitzky E (2003). Biopolymer clay nanocomposites based on chitosan intercalated in montmorillonite. Chem. Mater. 15, 3774–3780
Debeaufort F, Voilley A (1995). Effect of surfactants and drying rate on barrier properties of emulsified edible films. Int. J. Food Sci. Technol. 30, 183–190
Donhowe IG, Fennema O (1994). Edible films and coatings: characteristics, formation, definitions and testing methods. In: JM Krochta, EA Baldwin, MO Nisperos-Carriedo (Eds.), Edible coatings and films to improve food quality. Technomic Publishing Company, Lancaster, PA. pp. 1–24
Dutkiewicz J, Tuora M (1992). New forms of chitosans polyelectrolyte complexes. In: CJ Brine, PA Standford, JP Zikakis (Eds.), Advances in Chitin and Chitosan. Elsevier, London. pp. 496–505
Fairley P, Krochta JM, German JB (1997). Interfacial interactions in edible emulsion films from whey protein isolate. Food Hydrocolloids, 11, 245–252
Flanagan J, Singh H (2006). Microemulsions: a potential delivery system for bioactives in food. Crit. Rev. Food Sci. Nutr. 46, 221–237
Floros JD, Dock LL, Han JH (1997). Active packaging technologies and applications. Food Cosmet. Drug Packaging. 20, 10–16
Gennadios A, Hanna MA, Kurth B (1997). Application of edible coatings on meats, poultry and seafoods: a review. Lebensm. Wiss. Technol. 30, 337–350
Greener IK, Fennema, O. (1989). Evaluation of edible, bilayer films for use as moisture barriers for food. J. Food Sci. 54, 1400–1406
Greener IK, Fennema O (1994). Edible films and coatings: characteristics, formation, definitions and testing methods. In: JM Krochta, EA Baldwin, M Nisperos-Carriedo (Eds.), Edible coatings and films to improve food quality. Technomic Publishing Company, Lancaster, PA. pp. 1–24
Gueguen J, Viroben G, Noireaux P, Subirade M (1998). Influence of plasticizers on the properties of films from pea proteins. Ind. Crops Prod. 7, 149–157
Guilbert S, Gontard N, Gorris LGM (1996). Prolongation of the shelf-life of perishable food products using biodegradable films and coatings. Lebensm. Wiss. Technol. 29, 10–17
Hamilton RJ, Kalu C, McNeill GP, Padley FB, Pierce JH (1998) Effects of tocopherols, ascorbyl palmitate, and lecithin on autoxidation of fish oil. J. Am. Oil Chem. Soc. 75(7), 813–822
Henrique CM, Teófilo RF, Sabino L, Ferreira MMC, Cereda MP (2007). Classification of cassava starch films by physicochemical properties and water vapor permeability quantification by FT-IR and PLS. J. Food Sci. 72(4), 184– 189
Hoagland PD, Parris N (1996). Chitosan/pectin laminated films. J. Agric. Food Chem. 44, 1915–1919
Hugon F (1998). Étude et maîtrise des transferts d’eau dans des céréales enrobées. D.R.T. ENSBANA, Université de Bourgogne, Dijon, France
Imeson A, Ledward DA, Mitchell JR (1977). On the nature of the interaction between some anionic polysaccharide acid proteins. J. Sci. Food Agric. 28, 661
Kamper SL, Fennema, O (1984). Water vapor permeability of an edible, fatty acid, bilayer film. J. Food Sci. 49, 1482–1484
Karbowiak T, Debeaufort F, Voilley A (2007) Influence of thermal process on structure and functional properties of emulsion based edible films. Food Hydrocolloids 21(2), 879–888
Kester JJ, Fennema OR (1986). Edible films and coatings: a review. Food Technol. 12, 47–59.
Kim SJ, Ustunol Z (2001). Thermal properties, heat sealability and seal attributes of whey protein isolate/lipid emulsion edible films. J. Food Sci. 66(7), 985–990
Koelsch CM, Labuza TP (1992). Functional, physical and morphological properties of methyl cellulose and fatty acid-based edible barriers. Lebensm. Wiss. Technol. 25, 404–411
Krochta JM (1997). Edible protein films and coatings. In: S Damodaran, A Paraf (Eds.), Food proteins and their applications in foods. Marcel Dekker, New York, NY. pp. 529–549
Krochta JM, De Mulder-Johnston C (1997). Edible and bi-odegradable polymer films. Challenges and opportunities. Food Technol. 51, 61–74
Kroger M, Igoe RS (1971). Edible containers. Food Prod. Dev. 5, 74, 76, 78–79, 82
Labell F (1991). Edible packaging. Food Process. Eng. 52, 24
Labuza TP, Contreras-Medellin R (1981). Prediction of moisture protection requirements for foods. Cereal Foods World 26(7) 335–343
Lacroix M, Mateescu MA, Le Tien C, Patterson G (2001). Biocompatible composition as carriers or excipients for pharmaceutical formulations and for food protection. PCT/CA00/01386
Lee KW (1994). Modification of polyimide surface morphology: relationship between modification depth and adhesion strength. J. Adhes. Sci. Technol. 8(10), 1077–1092
Letendre M, D’Aprano G, Lacroix M, Salmieri S, St-Gelais D (2002a). Physicochemical properties and bacterial resistance of biodegradable milk protein films containing agar and pectin. J. Agric. Food Chem. 50, 6017–6022
Letendre M, D’Aprano G, Delmas-Patterson G, Lacroix M (2002b). Isothermal calorimetry study of calcium caseinate and whey protein isolate edible films cross-linked by heating and γ- irradiation. J. Agric. Food Chem. 50, 6053–6057
Le Tien C, Letendre M, Ispas-Szabo P, Mateescu MA, Delmas-Patterson G, Yu HL, Lacroix M (2000). Development of biodegradable films from whey proteins by cross-linking and entrapment in cellulose. J. Agric. Food Chem. 48, 5566–5575
Le Tien C, Lacroix M, Ispas-Szabo P, Mateescu MA (2003a). N-acylated chitosan: hydrophobic matrices for controlled drug release. J. Control. Release 93, 1–13
Le Tien C, Lacroix M, Ispas-Szabo P, Mateescu MA (2003b). Modified alginate and chitosan for lactic acid bacteria immobilization. J. Control. Release 93, 1–13
Le Tien C, Millette M, Lacroix M, Mateescu MA (2004). Modified alginate matrice for the immobilization of bioactive agents. Biotechnol. Appl. Biochem. 39, 189–198
Lim LT, Mine Y, Britt IJ, Tung MA (2002). Formation and properties of egg white protein films and coatings. In: A Gennadios (Ed.), Proteins-based films and coatings. CRC, Boca Raton, FL. pp. 233–252
Lovegren NV, Feuge RO (1954). Permeability of acetostearin products to water vapor. J. Agric. Food Chem. 2, 558–563
Makino Y, Hirata T (1997). Modified atmosphere packaging of fresh produce with a biodegradable laminate of chitosan-cellulose and polycaprolactone. Postharvest Biol. Technol. 10, 247–254
Mangiacapra P, Gorrasi G, Sorrentino A,Vittoria V (2005). Biodegradable nanocomposites obtained by ball milling of pectin and montmorillonites. Carbohydr. Polym. 64(4), 516–523
Martin-Polo M, Mauguin C, Voilley A (1992). Hydrophobic films and their efficiency against moisture transfer. 1-Influence of the film preparation technique. J. Agric. Food Chem. 40, 407–412
McHugh TH (2000). Protein-lipid interactions in edible films and coatings. Nahrung 44, 148–151
McHugh TH, Krochta J (1994). Permeability properties of edible films. In: J Krochta, EA Baldwin, M Nisperos-Carriedo (Eds.), Edible coatings and films to improve food quality. Technomic Publishing Company, Lancaster, PA. pp. 139–188
Mezgheni E, D’Aprano G, Lacroix M (1998a). Formation of sterilized edible films based on caseinates: effects of calcium and plasticizers. J. Agric. Food Chem. 46, 318–324
Mezgheni E, Vachon C, Lacroix M (1998b). Biodegradability behaviour of cross-linked calcium caseinates films. Biotechnol. Prog. 14, 534–536
Moberger L, Larsson K, Buchheim W, Timmen H (1987). A study of fat oxidation in a microemulsion system. J. Dispers. Sci. Technol. 8, 207–215
Morgan BH (1971). Edible packaging update. Food Prod. Dev. 5, 75–77, 108
Morillon V, Debeaufort F, Blond G, Capelle M,Voiley A (2002). Factors affecting the moisture permeability of lipid-based edible films: a review. Crit. Rev. Food Sci. Nutr. 42(1), 67–89
Mueller C, Cappacio G, Hiltner A, Baer E (1998). Heat sealing of LLDPE: relationships to melting and interdiffusion. J. Appl. Polym. Sci. 70(11), 2021–2030
Mulbacher J, Ispas-Szabo P, Lenaerts V, Mateescu MA (2001). Cross-linked high amylose starch derivatives as matrices for controlled release of high drug loadings. J. Control. Release 76, 51–58
Ouattara B, Giroux M, Smoragiewicz W, Saucier L, Lacroix M (2002). Combined effect of gamma irradiation, ascorbic acid and edible film on the improvement of microbial and biochemical characteristics of ground beef. J. Food Prot. 6, 981–987
Oussalah M, Caillet S, Salmieri S, Saucier L, Lacroix M (2006a). Antimicrobial effects of alginate-based film containing essential oils for the preservation of whole beef muscle. J. Food Prot. 69(10), 2364–2369
Oussalah M, Caillet S, Salmieri S, Saucier L, Lacroix M (2006b). Antimicrobial effects of alginate-based films containing essential oils on Listeria monocytogenes and Salmonella Typhimurium present in bologna and ham. J. Food Prot. 70(4), 901–908
Park JW, Testin RF, Park HJ, Vergano PJ, Weller CL (1994). Fatty acid concentration effect on tensile strength, elongation, and water vapor permeability of laminated edible film. J. Food Sci. 59, 916–919
Perez-Gago MB, Krochta JM (1999). Water vapor permeability of whey protein emulsion films as affected by pH. J. Food Sci. 64(4), 695–698
Perez-Gago M, Krochta J (2000). Drying temperature effect on water vapor permeability and mechanical properties of whey protein-lipid emulsion films. J. Agric. Food Chem. 48, 2687–2692
Perez-Gago M, Krochta J (2001). Lipid particle size effect on water vapor permeability and mechanical properties of whey protein/beeswax emulsion films. J. Agric. Food Chem. 49, 996–1002
Peyron A (1991). L’enrobage et les produits filmogènes: un nouveau mode d’emballage. Viandes Prod. Carnes 12, 41–46
Possart W, Deckhoff S (1999). Adhesion mechanism in a cyanurate prepolymer on silicon and on aluminium. Int. J. Adhes. Adhes. 19, 425–434
Ressouany M, Vachon C, Lacroix M (1998). Irradiation dose and calcium effect on the mechanical properties of cross-linked caseinate films. J. Agric. Food Chem. 46, 1618–1623
Ressouany M, Vachon C, Lacroix M (2000). Microbial resistance of caseinate films crosslinked by gamma irradiation. J. Dairy Res. 67, 119–124
Rhim JW, Gennadios A, Fu D, Weller CL, Hanna MA (1999). Properties of ultraviolet irradiated protein films. Lebensm. Wiss. Technol. 32, 129–133
Robertson GL (1993). Food packaging. Principles and practice. Marcel Dekker, New York, NY. 686 p
Rutenberg MW, Solarek D (1984). Starch derivatives: production and uses. In: X Chap, RL Whistler, JN Be Miller, EF Paschall (Eds.), Starch: chemistry and technology, 2nd Edition. Academic, Orlando, FL. pp. 311–387
Sabato SF, Ouattara B, Yu H, D’Aprano G, Lacroix M (2001). Mechanical and barrier properties of cross-linked soy and whey protein based films. J. Agric. Food Chem. 49, 1397–1403
Sacharow S (1972). Edible films. Packaging, 43, 6, 9
Salmieri S, Lacroix M (2006). Physicochemical properties of alginate/polycaprolactone-based films containing essential oils. J. Agric. Food Chem. 54, 10205–10214
Sherwin CP, Smith DE, Fulcher RG (1998). Effect of fatty acid type on dispersed phase particle size distributions in emulsion edible films. J. Agric. Food Chem. 46, 534–4538
Shih FF (1994). Interaction of soy isolate with polysaccharide and its effect on film properties. J. Am. Oil Chem. Soc. 71, 1281–1285
Sinha RS, Bousmina M (2005). Biodegradable polymers and their layered silicate nanocomposites: in greening the 21st century materials world. Prog. Mater. Sci. 50, 962–1079
Sorrentino A, Gorrasi G, Vittoria V (2007). Potential perspectives of bio-nanocomposites for food packaging applications. Trends Food Sci. Technol. 18, 84–95
Stanley DW, Stone AP, Hultin HO (1994). Solubility of beef and chicken myofibrillar proteins in low ionic strength media. J. Agric. Food Chem. 42, 863–867
Stefansson G, Hultin HO (1994). On the solubility of cod muscle proteins in water. J. Agric. Food Chem. 42, 2656–2664
Stollman U, Hohansson F, Leufven A (1994). Packaging and food quality. In: CMD Man, AA Jones (Eds.), Shelf life evaluation of foods. Blackie Academic and Professional, New York, NY. pp. 52–71
Stuchell YM, Krochta JM (1994). Enzymatic treatments and thermal effects on edible soy protein films. J. Food Sci. 59, 1332–1337
Tapia MS, Roias-Graü EJ, Rodriguez J, Ramirez J, Carmona A, Martin-Belloso O (2007). Alginate and gellan based edible films for probiotic coatings on fresh cut fruits. J. Food Sci. 72(4), 190–196
Thakur BR, Singh RK, Handa AK (1997). Chemistry and uses of pectin- a review. Crit. Rev. Food Sci. Nutr. 37, 47–73
Vachon C, Yu HL, Yefsah R, Alain R, St-Gelais D, Lacroix M (2000). Mechanical and structural properties of milk protein edible films cross-linked by heating and gamma irradiation. J. Agric. Food Chem. 48, 3202–3209
Wang L, Khor E, Lim LYS (2001). Chitosan-alginate-CaCl2 system for membrane coat application. J. Pharm. Sci. 90, 1134–1142
Wong DWS, Tillin SJ, Hudson JS, Pavlath AE (1994). Gas exchange in cut apples with bilayer coatings. J. Agric. Food Chem. 42, 2278–2285
Wu Y, Weller CL, Hamouz F, Cuppett SL, Schnepf M (2002). Development and applications of multicomponent edible coatings and films: a review. Adv. Food Nutr. Res. 44, 347–394
Yan XL, Khor E, Lim LY (2001). Chitosan-alginate films prepared with chitosans of different molecular weights. J. Biomed. Mater. Res. 58(4), 358–365
Yildirim M, Hettiarachchy NS (1998). Properties of films produced by cross-linking whey proteins and 11S globulin using transglutaminase. J. Food Sci. 63, 248–252
Zheng JP, Li P, Ma YL, Yao KD (2002). Gelatine/montmorillonite hybrid nanocomposite. I. Preparation and properties. J. Appl. Polym. Sci. 86, 1189–1194
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2009 Springer Science+Business Media, LLC
About this chapter
Cite this chapter
Lacroix, M. (2009). Mechanical and Permeability Properties of Edible Films and Coatings for Food and Pharmaceutical Applications. In: Huber, K., Embuscado, M. (eds) Edible Films and Coatings for Food Applications. Springer, New York, NY. https://doi.org/10.1007/978-0-387-92824-1_13
Download citation
DOI: https://doi.org/10.1007/978-0-387-92824-1_13
Published:
Publisher Name: Springer, New York, NY
Print ISBN: 978-0-387-92823-4
Online ISBN: 978-0-387-92824-1
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)