The reduce of water vapor permeability of polysaccharide-based films in food packaging: A comprehensive review

Polysaccharide-based films are favored in the food packaging industry because of their advantages of green and safe characters, as well as natural degradability, but due to the structural defects of polysaccharides, they also have the disadvantages of high water vapor permeability (WVP), which great...

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Published inCarbohydrate polymers Vol. 321; p. 121267
Main Authors Long, Jiyang, Zhang, Wenyu, Zhao, Minzi, Ruan, Chang-Qing
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.12.2023
Subjects
alginates
cellulose
chitosan
Food packaging
Improvements for WVBP
industry
pectins
permeability
Physical and/or chemical methods
Polysaccharide-based films
pullulan
starch
water vapor
Physical and/or chemical methods
Food packaging
Improvements for WVBP
Polysaccharide-based films
Online AccessGet full text
ISSN0144-8617
1879-1344
1879-1344
DOI10.1016/j.carbpol.2023.121267

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Abstract Polysaccharide-based films are favored in the food packaging industry because of their advantages of green and safe characters, as well as natural degradability, but due to the structural defects of polysaccharides, they also have the disadvantages of high water vapor permeability (WVP), which greatly limits their application in the food packaging industry. To break the limitation, numerous methods, e.g., physical and/or chemical methods, have been employed. This review mainly elaborates the up-to-date research status of the application of polysaccharide-based films (PBFs) in food packaging area, including various films from cellulose and its derivatives, starch, chitosan, pectin, alginate, pullulan and so on, while the methods of reducing the WVP of PBFs, mainly divided into physical and chemical methods, are summarized, as well as the discussions about the existing problems and development trends of PBFs. In the end, suggestions about the future development of WVP of PBFs are presented. [Display omitted]
AbstractList Polysaccharide-based films are favored in the food packaging industry because of their advantages of green and safe characters, as well as natural degradability, but due to the structural defects of polysaccharides, they also have the disadvantages of high water vapor permeability (WVP), which greatly limits their application in the food packaging industry. To break the limitation, numerous methods, e.g., physical and/or chemical methods, have been employed. This review mainly elaborates the up-to-date research status of the application of polysaccharide-based films (PBFs) in food packaging area, including various films from cellulose and its derivatives, starch, chitosan, pectin, alginate, pullulan and so on, while the methods of reducing the WVP of PBFs, mainly divided into physical and chemical methods, are summarized, as well as the discussions about the existing problems and development trends of PBFs. In the end, suggestions about the future development of WVP of PBFs are presented.Polysaccharide-based films are favored in the food packaging industry because of their advantages of green and safe characters, as well as natural degradability, but due to the structural defects of polysaccharides, they also have the disadvantages of high water vapor permeability (WVP), which greatly limits their application in the food packaging industry. To break the limitation, numerous methods, e.g., physical and/or chemical methods, have been employed. This review mainly elaborates the up-to-date research status of the application of polysaccharide-based films (PBFs) in food packaging area, including various films from cellulose and its derivatives, starch, chitosan, pectin, alginate, pullulan and so on, while the methods of reducing the WVP of PBFs, mainly divided into physical and chemical methods, are summarized, as well as the discussions about the existing problems and development trends of PBFs. In the end, suggestions about the future development of WVP of PBFs are presented.
Polysaccharide-based films are favored in the food packaging industry because of their advantages of green and safe characters, as well as natural degradability, but due to the structural defects of polysaccharides, they also have the disadvantages of high water vapor permeability (WVP), which greatly limits their application in the food packaging industry. To break the limitation, numerous methods, e.g., physical and/or chemical methods, have been employed. This review mainly elaborates the up-to-date research status of the application of polysaccharide-based films (PBFs) in food packaging area, including various films from cellulose and its derivatives, starch, chitosan, pectin, alginate, pullulan and so on, while the methods of reducing the WVP of PBFs, mainly divided into physical and chemical methods, are summarized, as well as the discussions about the existing problems and development trends of PBFs. In the end, suggestions about the future development of WVP of PBFs are presented.
Polysaccharide-based films are favored in the food packaging industry because of their advantages of green and safe characters, as well as natural degradability, but due to the structural defects of polysaccharides, they also have the disadvantages of high water vapor permeability (WVP), which greatly limits their application in the food packaging industry. To break the limitation, numerous methods, e.g., physical and/or chemical methods, have been employed. This review mainly elaborates the up-to-date research status of the application of polysaccharide-based films (PBFs) in food packaging area, including various films from cellulose and its derivatives, starch, chitosan, pectin, alginate, pullulan and so on, while the methods of reducing the WVP of PBFs, mainly divided into physical and chemical methods, are summarized, as well as the discussions about the existing problems and development trends of PBFs. In the end, suggestions about the future development of WVP of PBFs are presented. [Display omitted]
ArticleNumber 121267
Author Zhao, Minzi
Ruan, Chang-Qing
Zhang, Wenyu
Long, Jiyang
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  organization: College of Food Science, Southwest University, Chongqing 400715, China
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  givenname: Chang-Qing
  surname: Ruan
  fullname: Ruan, Chang-Qing
  email: changqing.r@hotmail.com
  organization: College of Food Science, Southwest University, Chongqing 400715, China
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Food packaging
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Snippet Polysaccharide-based films are favored in the food packaging industry because of their advantages of green and safe characters, as well as natural...
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SubjectTerms alginates
cellulose
chitosan
Food packaging
Improvements for WVBP
industry
pectins
permeability
Physical and/or chemical methods
Polysaccharide-based films
pullulan
starch
water vapor
Title The reduce of water vapor permeability of polysaccharide-based films in food packaging: A comprehensive review
URI https://dx.doi.org/10.1016/j.carbpol.2023.121267
https://www.proquest.com/docview/2868127507
https://www.proquest.com/docview/2887613003
Volume 321
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