2016
J. Castro-Rosas, A.M. Cruz-Gálvez, C.A. Gómez-Aldapa, R.N. Falfán-Cortes, F.A. Guzmán-Ortiz, and M.L. Rodríguez-Marín. 2016. Biopolymer films and the effects of added lipids, nanoparticles and antimicrobials on their mechanical and barrier properties. International Journal of Food Science and Technology. 51(9):967?1978. http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13183/abstract
Abstract
Packaging made from biodegradable biopolymers such as proteins, polysaccharides and lipids is a promising alternative to synthetic polymers. Films made from these biopolymers exhibit certain disadvantages in terms of their mechanical, barrier and physicochemical properties. Plasticisers, nanoparticles, lipids and antimicrobial compounds can be added to them to improve these properties. The tendency of biopolymer films to brittleness can be mitigated by adding plasticisers and/or nanoparticles. These films also tend to have high water vapor permeability, which can be reduced by adding lipids and/or nanoparticles. Incorporating natural compounds with antimicrobial activity into biopolymer films can provide them the advantages of maintaining food safety and extending shelf life. Addition of plasticisers, nanoparticles, lipids and/or antimicrobial compounds to biopolymer films can help to make them comparable to conventional synthetic films with the advantages that they reduce pollution and are biodegradable.
EFFECT OF CHERRY EXTRACT ON CHOLESTEROL REDUCTION.
The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization
Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization
Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico
Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS
EFFECT OF THE ACIDIFIED SOLVENT ON THE FUNCTIONAL PROPERTIES OF THE STARCH PRESENT IN CORN AZ...