Recent advances in edible films and coatings to food: a review
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Tipo de documento: | Trabalho de conclusão de curso |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFGD |
Texto Completo: | http://repositorio.ufgd.edu.br/jspui/handle/prefix/2562 |
Resumo: | Edible films and coatings can be produced from edible polymers and food additives. As covering materials, they should have packaging properties that protect the food product, and as ‘edible’, they need to be considered Generally Recognized As Safe (GRAS). Nowadays the world's plastic production generates a lot of plastic waste. The continuous growth in plastic use has brought an increasing environmental awareness from the perspective of waste management, emissions released during manufacture, and resources use. Therefore, the need of reducing conventional nonbiodegradable plastic materials has encouraged the development of innovative biodegradable materials from renewable resources. The biobased polymer film can be developed using naturally occurring sources like polysaccharides, proteins, lipids, and their combinations. Also, there are additives that could be used as well to improve the package characteristics, such as essential oils, antioxidants. The aim of this review seeks to contribute and present the recently advances in edible films and coatings to food, which when applicated in food products, they can enhance food characteristics and extend their shelf-life. |
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Cortez-Vega, William Renzo0000-0001-7772-1998http://lattes.cnpq.br/0016066069380492http://lattes.cnpq.br/3850383923810283Santos, Barbara Matias Moreira dos2020-03-02T18:01:16Z2020-06-192020-03-02T18:01:16Z2019-06-18SANTOS, Barbara Matias Moreira dos. Recent advances in edible films and coatings to food: a review. 2019. Trabalho de Conclusão de Curso (Bacharelado em Engenharia de Alimentos) – Faculdade de Engenharia, Universidade Federal da Grande Dourados, Dourados, MS, 2019.http://repositorio.ufgd.edu.br/jspui/handle/prefix/2562Edible films and coatings can be produced from edible polymers and food additives. As covering materials, they should have packaging properties that protect the food product, and as ‘edible’, they need to be considered Generally Recognized As Safe (GRAS). Nowadays the world's plastic production generates a lot of plastic waste. The continuous growth in plastic use has brought an increasing environmental awareness from the perspective of waste management, emissions released during manufacture, and resources use. Therefore, the need of reducing conventional nonbiodegradable plastic materials has encouraged the development of innovative biodegradable materials from renewable resources. The biobased polymer film can be developed using naturally occurring sources like polysaccharides, proteins, lipids, and their combinations. Also, there are additives that could be used as well to improve the package characteristics, such as essential oils, antioxidants. The aim of this review seeks to contribute and present the recently advances in edible films and coatings to food, which when applicated in food products, they can enhance food characteristics and extend their shelf-life.Submitted by Alison Souza (alisonsouza@ufgd.edu.br) on 2020-03-02T18:01:16Z No. of bitstreams: 1 Documento embargado.pdf: 42348 bytes, checksum: 4de004e18193657784e246e3ee9b3119 (MD5)Made available in DSpace on 2020-03-02T18:01:16Z (GMT). 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dc.title.en.fl_str_mv |
Recent advances in edible films and coatings to food: a review |
title |
Recent advances in edible films and coatings to food: a review |
spellingShingle |
Recent advances in edible films and coatings to food: a review Santos, Barbara Matias Moreira dos CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS Filme biodegradável Filme polimérico Biodegradable films Polymer films |
title_short |
Recent advances in edible films and coatings to food: a review |
title_full |
Recent advances in edible films and coatings to food: a review |
title_fullStr |
Recent advances in edible films and coatings to food: a review |
title_full_unstemmed |
Recent advances in edible films and coatings to food: a review |
title_sort |
Recent advances in edible films and coatings to food: a review |
author |
Santos, Barbara Matias Moreira dos |
author_facet |
Santos, Barbara Matias Moreira dos |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Cortez-Vega, William Renzo |
dc.contributor.advisor1ID.fl_str_mv |
0000-0001-7772-1998 |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0016066069380492 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3850383923810283 |
dc.contributor.author.fl_str_mv |
Santos, Barbara Matias Moreira dos |
contributor_str_mv |
Cortez-Vega, William Renzo |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS |
topic |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS Filme biodegradável Filme polimérico Biodegradable films Polymer films |
dc.subject.por.fl_str_mv |
Filme biodegradável Filme polimérico |
dc.subject.eng.fl_str_mv |
Biodegradable films Polymer films |
description |
Edible films and coatings can be produced from edible polymers and food additives. As covering materials, they should have packaging properties that protect the food product, and as ‘edible’, they need to be considered Generally Recognized As Safe (GRAS). Nowadays the world's plastic production generates a lot of plastic waste. The continuous growth in plastic use has brought an increasing environmental awareness from the perspective of waste management, emissions released during manufacture, and resources use. Therefore, the need of reducing conventional nonbiodegradable plastic materials has encouraged the development of innovative biodegradable materials from renewable resources. The biobased polymer film can be developed using naturally occurring sources like polysaccharides, proteins, lipids, and their combinations. Also, there are additives that could be used as well to improve the package characteristics, such as essential oils, antioxidants. The aim of this review seeks to contribute and present the recently advances in edible films and coatings to food, which when applicated in food products, they can enhance food characteristics and extend their shelf-life. |
publishDate |
2019 |
dc.date.issued.fl_str_mv |
2019-06-18 |
dc.date.accessioned.fl_str_mv |
2020-03-02T18:01:16Z |
dc.date.available.fl_str_mv |
2020-06-19 2020-03-02T18:01:16Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/bachelorThesis |
format |
bachelorThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SANTOS, Barbara Matias Moreira dos. Recent advances in edible films and coatings to food: a review. 2019. Trabalho de Conclusão de Curso (Bacharelado em Engenharia de Alimentos) – Faculdade de Engenharia, Universidade Federal da Grande Dourados, Dourados, MS, 2019. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufgd.edu.br/jspui/handle/prefix/2562 |
identifier_str_mv |
SANTOS, Barbara Matias Moreira dos. Recent advances in edible films and coatings to food: a review. 2019. Trabalho de Conclusão de Curso (Bacharelado em Engenharia de Alimentos) – Faculdade de Engenharia, Universidade Federal da Grande Dourados, Dourados, MS, 2019. |
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http://repositorio.ufgd.edu.br/jspui/handle/prefix/2562 |
dc.language.iso.fl_str_mv |
eng |
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eng |
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Universidade Federal da Grande Dourados |
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UFGD |
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Brasil |
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Faculdade de Engenharia |
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Universidade Federal da Grande Dourados |
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