Edible coatings as an alternative to synthetic films

Paulina Pająk , Malwina Madej , Magdalena Krystyjan


Edible films are defined as a thin, flexible layer of material used in food packaging which can be consumed with foods. Starch is a natural polymer widely used in food technology as component of edible films. The use of natural biopolimers in films preparing is restricted due to their poor mechanical properties and high brittleness. The addition of plasticizers (such as glycerol) and different thickness of edible films alters their functional properties. The aim of this work was to develop a methodology for the preparation of edible films base on starch polymers and to determine their physical properties. On the base of the results it was stated that the addition of glycerol to the starch film matrix increased the film thickness by 30-44%. Tensile strength (TS) and Elongation at break values (EL) were almost the same for films without glycerol, irrespective the film thickness, however addition of plasticizer influenced their mechanical properties. Addition of glycerol to the films increase their Elongation at break. The same effect was observed with increasing film thickness. Synthetic PE foil exhibited intermediate value of TS, however EL value was much greater than that for starch films with or without plasticizer. The lightness of the edible films is found to decrease with increasing thickness and L* value was lower than that of synthetic PE film. The decrease of b* (color movement from yellow towards blue) was observed with the addition of glycerol and with the increasing film thickness, however a* parameter was almost unchanged.
Author Paulina Pająk (FoFT / DoFAaQA)
Paulina Pająk,,
- Department of Food Analysis and Quality Assessment
, Malwina Madej (FoFT / DoFAaQA)
Malwina Madej,,
- Department of Food Analysis and Quality Assessment
, Magdalena Krystyjan (FoFT / DoCT)
Magdalena Krystyjan,,
- Department of Carbohydrate Technology
Journal seriesPotravinárstvo, ISSN 1338-0230, (B 5 pkt)
Issue year2013
No7 (Special Issue)
Publication size in sheets0.5
Keywords in Englishstarch, texture, edible film, color
ASJC Classification1106 Food Science
URL http://www.potravinarstvo.com/dokumenty/mc_march_2013/bezpecnost_potravin_rastlinneho_povodu/pajak.pdf
Internal identifierWTŻ/2013/63
Languageen angielski
Not used for evaluationyes
Score (nominal)0
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2014 = 0.037
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OświadczeniePaulina Pająk, Malwina Madej, Magdalena Krystyjan
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