Development and characterization of polysaccharide and protein based edible films for packaging applications

Abstract

Packaging has been in practice from the ancient days for preserving newlinethe foods while travelling afar with the help of leaves, animal skins and the newlinehusk of hollowed-out fruits. The industrial revolution made a drastic change newlinein the lifestyle of the human society and their food consumption patterns that newlineled to advancements in the mode of distribution of packed food, beverage and newlinehealthcare products. Discovery of plastics made an end to traditional heavy, newlinefragile packages used in olden days but that leads to very strong newlineenvironmental crisis. Hence, the main aim of this research work is to develop newlinean edible packaging materials for consumable products. newlineThe latest trends in the packaging market is to make an extensive newlineuse of polysaccharide in packing food and fruits. The polysaccharides can newlinecontrol the movement of moisture, oxygen, carbon dioxide, aroma compounds newlineand lipids, which are also the basic properties required for the primary newlinepackaging material used for consumable products. However, single naive newlinepolysaccharide has limitations in forming edible films due to the poor surface newlinefracture, toughness and fragility. Hence, to improve these properties, two or newlinemore polysaccharides are blended that will enhance the UV barrier, tensile newlinestrength, elongation at break and moisture related properties required for a newlinepackaging materials. newlineThe polysaccharides used for the present investigation are pullulan newlineand carboxymethyl cellulose with its upright characteristics. Pullulan (PUL) is newlinean exopolysaccharide synthesized by fungi, namely Aureobasidium pullulans, newlinehaving a chemical proper - - newline- -D-triglucosides, maltotriose. newline