Affordable Access

Publisher Website

Processing and shelf life issues of selected food packaging materials and structures from renewable resources

Authors
Journal
Trends in Food Science & Technology
0924-2244
Publisher
Elsevier
Publication Date
Volume
22
Identifiers
DOI: 10.1016/j.tifs.2010.10.001
Disciplines
  • Biology
  • Ecology
  • Engineering

Abstract

Use of polymers from renewable sources for food packaging applications is steadily growing. However, as compared to thermoplastic synthetic polymers, they present problems when processed with traditional technologies and show inferior performances in terms of functional and structural properties. This review paper focuses, in its first part, on current issues related to processing, such as thermoplasticization of starch and proteins, extrusion of films and foams. In the second part, the strategies for the technological advancements aimed to improve barrier properties, to promote active antimicrobial functionality and to apply these materials also in demanding high pressure processing of packaged foodstuff are discussed.

There are no comments yet on this publication. Be the first to share your thoughts.