Recent advances in edible films and coatings to food: a review

Detalhes bibliográficos
Autor(a) principal: Santos, Barbara Matias Moreira dos
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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spelling 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). No. of bitstreams: 1 Documento embargado.pdf: 42348 bytes, checksum: 4de004e18193657784e246e3ee9b3119 (MD5) Previous issue date: 2019-06-18engUniversidade Federal da Grande DouradosUFGDBrasilFaculdade de EngenhariaCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOSFilme biodegradávelFilme poliméricoBiodegradable filmsPolymer filmsRecent advances in edible films and coatings to food: a reviewinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesisinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFGDinstname:Universidade Federal da Grande Dourados (UFGD)instacron:UFGDTEXTBarbaraMatiasMoreiradosSantos.pdf.txtBarbaraMatiasMoreiradosSantos.pdf.txtExtracted texttext/plain68730https://repositorio.ufgd.edu.br/jspui/bitstream/prefix/2562/4/BarbaraMatiasMoreiradosSantos.pdf.txt5dd6c01319e89fec213f32ff37405b3eMD54ORIGINALBarbaraMatiasMoreiradosSantos.pdfBarbaraMatiasMoreiradosSantos.pdfapplication/pdf340447https://repositorio.ufgd.edu.br/jspui/bitstream/prefix/2562/3/BarbaraMatiasMoreiradosSantos.pdf6856c3ad964382b015e9811ac7d1cc4eMD53LICENSElicense.txtlicense.txttext/plain; charset=utf-81866https://repositorio.ufgd.edu.br/jspui/bitstream/prefix/2562/2/license.txt43cd690d6a359e86c1fe3d5b7cba0c9bMD52prefix/25622023-09-14 02:12:51.888oai:https://repositorio.ufgd.edu.br/jspui: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ório InstitucionalPUBhttps://repositorio.ufgd.edu.br/jspui:8080/oai/requestopendoar:21162023-09-14T06:12:51Repositório Institucional da UFGD - Universidade Federal da Grande Dourados (UFGD)false
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
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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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dc.publisher.none.fl_str_mv Universidade Federal da Grande Dourados
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dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv Faculdade de Engenharia
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