Guilbert S, Cuq B, Gontard N
ENSAM/INRA, Laboratoire de Technologie des Céréales, Montpellier, France.
Food Addit Contam. 1997 Aug-Oct;14(6-7):741-51. doi: 10.1080/02652039709374585.
Certain newly discovered characteristics of natural biopolymers should make them a choice material to be used for different types of wrappings and films. Edible and/or biodegradable packagings produced from agricultural origin macromolecules provide a supplementary and sometimes essential means to control physiological, microbiological, and physicochemical changes in food products. This is accomplished (i) by controlling mass transfers between food product and ambient atmosphere or between components in heterogeneous food product, and (iii) by modifying and controlling food surface conditions (pH, level of specific functional agents, slow release of flavour compounds), it should be stressed that the material characteristics (polysaccharide, protein, or lipid, plasticized or not, chemically modified or not, used alone or in combination) and the fabrication procedures (casting of a film-forming solution, thermoforming) must be adapted to each specific food product and usage condition (relative humidity, temperature). Some potential uses of these materials (e.g. wrapping of various fabricated foods; protection of fruits and vegetables by control of maturation; protection of meat and fish; control of internal moisture transfer in pizzas), which are hinged on film properties (e.g. organoleptic, mechanical, gas and solute barrier) are described with examples.
天然生物聚合物的某些新发现特性应使其成为用于不同类型包装和薄膜的理想材料。由农业来源大分子生产的可食用和/或可生物降解包装提供了一种补充手段，有时甚至是控制食品生理、微生物和物理化学变化的必要手段。这通过以下方式实现：（i）控制食品与周围大气之间或异质食品各成分之间的质量传递；（iii）改变和控制食品表面条件（pH值、特定功能剂的含量、风味化合物的缓慢释放）。应当强调的是，材料特性（多糖、蛋白质或脂质，是否增塑、是否化学改性、单独使用还是组合使用）和制造工艺（成膜溶液浇铸、热成型）必须适应每种特定食品和使用条件（相对湿度、温度）。文中通过实例描述了这些材料的一些潜在用途（例如，包装各种加工食品；通过控制成熟度保护水果和蔬菜；保护肉类和鱼类；控制披萨内部的水分转移），这些用途取决于薄膜特性（例如感官、机械、气体和溶质阻隔性）。
