Processing and shelf life issues of selected food packaging materials and structures from renewable resources

被引：123

作者：

Mensitieri, Giuseppe ^{[2
]}

Di Maio, Ernesto ^{[2
]}

Buonocore, Giovanna G. ^{[1
]}

Nedi, Irma ^{[2
]}

Oliviero, Maria ^{[1
,2
]}

Sansone, Lucia ^{[2
]}

Iannace, Salvatore ^{[1
]}

机构：

[1] CNR, Inst Composite & Biomed Mat, I-80155 Naples, Italy

[2] Univ Naples Federico II, Dept Mat Engn & Prod, I-80125 Naples, Italy

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2011年 / 22卷 / 2-3期

关键词：

FILLED SNACK PRODUCTION; FUNCTIONAL-PROPERTIES; PHYSICAL-PROPERTIES; BIODEGRADABLE POLYMERS; MOLECULAR-STRUCTURE; POLY(LACTIC ACID); FILMS; EXTRUSION; STARCH; FOAMS;

D O I：

10.1016/j.tifs.2010.10.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Use of polymers from renewable sources for food packaging applications is steadily growing. However, as compared to thermoplastic synthetic polymers, they present problems when processed with traditional technologies and show inferior performances in terms of functional and structural properties. This review paper focuses, in its first part, on current issues related to processing, such as thermoplasticization of starch and proteins, extrusion of films and foams. In the second part, the strategies for the technological advancements aimed to improve barrier properties, to promote active antimicrobial functionality and to apply these materials also in demanding high pressure processing of packaged foodstuff are discussed.

引用

页码：72 / 80

页数：9

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