Department of Food Science, University of Naples Federico II, Parco Gussone, Portici, Naples, Italy.
Crit Rev Food Sci Nutr. 2011 Mar;51(3):223-38. doi: 10.1080/10408390903548891.
The production of biodegradable and edible films with desired mechanical characteristics and gas barrier properties represents one of the most advanced challenges in the field of food wrapping and coating. New edible films can serve not only to provide food with physical protection but also to reduce loss of their moisture, to restrict absorption of oxygen, to lessen migration of lipids, to improve their mechanical handling features, and as materials, to apply in direct contact with internal food to realize a multilayer food packaging. Polymers derived from natural products, like carbohydrates and proteins, offer the greatest opportunities as component of edible films since their biodegradability and environmental compatibility are assured and they can also supplement the nutritional value of specific foods. However, excessive water solubility and poor water vapor barrier properties, and often poor mechanical resistance, have their application limited until the present time. Numerous studies have been carried out to improve their properties by preparing composite and multi-component films or by physically and chemically crosslinking their natural components. In the present review we summarize the main results obtained by crosslinking with the enzyme transglutaminase different proteins contained in multi-component pectin- and chitosan-based edible films, having the aim to create environmentally-friendly "bioplastics" with mechanical and permeability properties similar to the ones exhibited by plastics of petrochemical origin.
具有理想机械性能和气体阻隔性能的可生物降解和可食用薄膜的生产是食品包装和涂层领域最先进的挑战之一。新型可食用薄膜不仅可以为食品提供物理保护，还可以减少水分损失、限制氧气吸收、减少脂质迁移、改善其机械处理性能，并作为材料直接应用于内部食品，实现多层食品包装。源自天然产品的聚合物，如碳水化合物和蛋白质，作为可食用薄膜的成分提供了最大的机会，因为它们的可生物降解性和环境相容性是有保证的，并且它们还可以补充特定食品的营养价值。然而，直到现在，它们的过度水溶性和差的水蒸气阻隔性能，以及通常较差的机械阻力，限制了它们的应用。已经进行了许多研究，通过制备复合和多组分薄膜或通过物理和化学交联其天然成分来改善它们的性能。在本综述中，我们总结了用酶转谷氨酰胺酶交联不同蛋白质在基于果胶和壳聚糖的多组分可食用薄膜中的主要结果，目的是创建具有类似石油化工塑料机械和渗透性的环境友好型“生物塑料”。
