Effect of different components of edible/biodegradable composite films on water relationships in the polymer matrix

Abstract

Films and coatings based on edible/biodegradable hydrocolloids have received special attention in the last few years as an alternative to preserve foods with several possibilities: to maintain sensory and nutritional properties or microbial stability, to reduce moisture losses or mechanical damage, to improve food appearance (especially gloss), to add different food ingredients such as color or aroma compounds, to incorporate bioactive compounds such as antimicrobials or antioxidants, and to reduce the use of plastic packaging. Films or coatings must be transparent, flavorless, and odorless and they must have adequate water vapor permeability and selective permeability to gases and volatiles. They must not represent a health risk and be low cost (Krochta and de Mulder-Johnston 1997; Tharanathan 2003).