Search results for: EDIBLE FILMS

• Functional properties of edible films for food applications - a review

  Publication

  • K. Gottfried
  • H. Staroszczyk
  • I. Kołodziejska

  - Year 2011

  Application of natural polymers to forming edible films for food applications has been reviewed. Due to the hydrophilic nature of proteins and polysaccharides, films prepared from these polymers are too susceptible to moisture. Modification of them with critically selected a suitable compounds can result in their improved functional properties and making them useful for food packaging.

• Edible films made from blends of gelatin and polysaccharide-based emulsifiers - A comparative study

  Publication

  • K. Łupina
  • D. Kowalczyk
  • E. Zięba
  • W. Kazimierczak
  • M. Mężyńska
  • M. Basiura-Cembala
  • A. Wiącek

  - Food Hydrocolloids - Year 2019

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• Release kinetics and antimicrobial properties of the potassium sorbate-loaded edible films made from pullulan, gelatin and their blends

  Publication

  • D. Kowalczyk
  • M. Kordowska-Wiater
  • M. Karaś
  • E. Zięba
  • M. Mężyńska
  • A. Wiącek

  - Food Hydrocolloids - Year 2020

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• Impedance evaluation of coatings from biobased material

  Publication

  • M. Szociński
  • K. Darowicki

  - Surface Innovations - Year 2018

  The authors propose a modification of sodium caseinate edible coating for foodstuff protection. The aim was to improve the film’s barrier properties. It was achieved by the addition of propolis, which is a natural, environmentally friendly product known from its intrinsic sealing action. In the next step, propolis-admixed sodium caseinate films were exposed to elevated temperature for 10 min. This approach was meant to improve...

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