Department of Food Science and Technology, University of Torbat-e Jam, Torbat-e Jam, Iran.
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
Int J Biol Macromol. 2020 Sep 15;159:1165-1176. doi: 10.1016/j.ijbiomac.2020.05.123. Epub 2020 May 19.
Agar is a biopolymer extracted from certain red algae. The continuous and transparent film made from agar gum is becoming a common and renewable alternative for plastic-based food packaging materials. However, plain agar film suffers from brittleness, high moisture permeability, and poor thermal stability. Considerable researches have been devoted to improving the properties of agar films to extend their applications. These include reinforcements by nanomaterials, blending with other biopolymers, and incorporating plasticizers, hydrophobic components, or antimicrobial agents into their structure. This article comprehensively reviews the functional properties and defects of edible films made from agar gum. Also, it describes various strategies and components used to make an agar film with desirable properties. Moreover, the applications of agar-based edible films with improved functionality for food packaging are discussed.
琼脂是从某些红藻中提取的一种生物聚合物。由琼脂胶制成的连续透明薄膜正逐渐成为一种常见且可再生的塑料基食品包装材料的替代品。然而，纯琼脂膜存在脆性大、透湿性高和热稳定性差的问题。为了拓展琼脂膜的应用，人们投入了大量研究来改善其性能。具体方法包括用纳米材料进行增强、与其他生物聚合物共混、以及在其结构中加入增塑剂、疏水性成分或抗菌剂。本文全面综述了琼脂胶可食用膜的功能特性和缺陷。此外，还描述了用于制备具有理想性能的琼脂膜的各种策略和成分。最后，还讨论了具有改进功能的基于琼脂的可食用膜在食品包装中的应用。
