Characterization of starch and composite edible films and coatings

Abstract

Starch-based and composite edible films and coatings can enhance food quality, safety and stability. They can control mass transfer between components within a product, as well as between product and environment. They can improve performance of the product through the addition of antioxidants, antimicrobial agents, and other food additives. Unique advantages of edible films and coatings can lead to the development of new products, such as individual packaging for particular foods, carriers for various food additives, and nutrient supplements. Film materials and their properties have been reviewed extensively in this book and previously (Guilbert 1986; Kester and Fennema 1986; Krochta and De Mulder-Johnson 1997). Composite films can be formulated to combine the advantages of each component. Biopolymers, such as proteins and polysaccharides, provide the supporting matrix for most composite films, and generally offer good barrier properties to gases, with hydrocolloid components providing a selective barrier to oxygen and carbon dioxide (Guilbert 1986; Kester and Fennema 1986; Drake et al. 1987, 1991; Baldwin 1994; Wong et al. 1992; Baldwin et al. 1997). Lipids provide a good barrier to water vapour (Nisperos-Carriedo 1994; Baldwin et al. 1997), while plasticizers are necessary to enhance flexibility and improve film’s mechanical