Technological advances have led to increased constraints regarding food packaging, mainly
due to environmental issues, consumer health concerns, and economic restrictions …

Edible coatings and films are very promising and are one of the most analyzed strategies for
maintenance of the quality of foods and improving their shelf life. They provide an effective …

Nano cellulose is attracting great interest in food and nutraceutical fields and also provides a
potential additive to develop functional meat products such as low fat sausage. Here, we …

The effects on surface properties of films with compositions based on gelatin plasticized with
glycerol, without or with montmorillonite (MMT), and plasticized with acetyl tributyl citrate …

A critical overview of current approaches to the development of starch-containing packaging,
integrating the principles of green chemistry (GC), green technology (GT) and green …

To reduce the hygroscopic character of biodegradable starch-based films, rapeseed oil was
incorporated by lamination (starch-oil-starch 3-layers technique). The lipid lamination …

A nanolaminate consists of two or more layers of material with nanometric dimensions that
are physically or chemically bonded to each other. Starch based edible films present …

Abstract In this study,(3-Aminopropyl) triethoxysilane (APTES) was employed as a bridging
agent to enhance the compatibility between the hydrophilic starch/pectin film and the …

Technological advances have led to increased constraints regarding food packaging due to
environmental issues, consumer health concerns, and economic restrictions associated …

Biodegradable alternatives to petroleum-based polymers are being developed for food
packaging. Saccharomyces cerevisiae has been widely used for the production of fermented …