Edible Films and Coatings: Classification, Preparation,
Functionality and Applications- A Review
Volume 4 - Issue 2
Ibtisam Kamal*
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- Chemical Engineering Department, Faculty of Engineering, Soran University, Kurdistan Region, Iraq
*Corresponding author:
Ibtisam Kamal, Chemical Engineering Department, Faculty of Engineering, Soran University, Kurdistan
Region, Iraq
Received: July 07, 2019; Published: August 06, 2019
DOI: 10.32474/AOICS.2019.04.000184
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Abstract
The objective of this article is to thoroughly review the published literature, and to amalgamate and summarize the current state
and disparate knowledge regarding classification, preparation methods, functionality and industrial applications of polymer films
and coatings and in so doing, not only was thorough review of current knowledge, but current gaps in the knowledge base were
also identified and highlited. New approaches in developing and utilization of edible fims and products having potential in food
preservation are covered. Researches into the manufacture of edible fims using a wide range of natural polymers: mono and mixed,
linear and crosslinked including hydrophilic and hydrophobically modified polyelectrolytes using different technologies have been
included.
Keywords: Lupine Publishers, Lupine Publishers Group, lupine publishers indexing Journals, Edible films and coatings; Food preservation; Hydrophilic polyelectrolytes; Hydrophobically modified polyelectrolytes
Graphical abstract:
Abstract|
Food Packaging|
Classification of Edible Films and Coatings|
Conclusion|
References|