Location: Processed Foods Research
Title: Applications of Nanoscience to Edible Films Authors
|Avena-Bustillos, Roberto - UC DAVIS, DAVIS, CA|
|Dogan, Nihan - NESTLE'S, SWITZERLAND|
|Aouada, Marcia - EMBRAPA, BRAZIL|
|Mattoso, Luiz - EMBRAPA, BRAZIL|
Submitted to: Recent Progress in Food Science and Engineering International Symposium
Publication Type: Proceedings
Publication Acceptance Date: June 7, 2007
Publication Date: June 7, 2007
Citation: Mc Hugh, T.H., Avena-Bustillos, R., Dogan, N., Aouada, M., Mattoso, L. 2007. Applications of Nanoscience to Edible Films. Recent Progress in Food Science and Engineering Int'l Symposium Proceedings. 16-21. Interpretive Summary: Edible films can act as moisture barriers and packaging materials for foods. In order for them to be effective they must have good enough moisture barrier and tensile properties for any given food application. This work investigated the effects of adding nanoparticles to edible films to improve their properties. In addition, film-forming solutions were made into nanoemulsions and changes in film properties were measured. Once again formation of nanoemulsion films improved film barrier properties. Application of nanoscience to edible films offers potential to improve film properties in the future.
Technical Abstract: Challenges for current composite films in the food industry are the relatively high water vapor permeability and poor mechanical integrity of the edible films. Using nanoscience, new forms of tightly linked three dimensional networks can be developed to prevent migration of water in food products while improving film mechanical integrity. Incorporation of nanosize inclusions, fillers or emulsion particles, can provide higher surface interaction areas with the surrounding matrix. This study investigated the incorporation of microcrystalline cellulose and chitosan nanofillers into hydrox propyl methylcellulose films. The study also studied the effect of lipid particle size on the water vapor permeability of soy-based nanoemulsion films. The tensile, water vapor and oxygen permeability properties of edible films were significantly improved through the application of nanoscience to these systems.