Wyszukiwarka
Maillard-reaction (glycation) of biopolymeric packaging films; principles, mechanisms, food applications
Abstrakt
Background The biodegradable, biocompatible, sustainable, and renewable nature of biomaterials has led to increased interest in developing biopolymeric food packaging films (BFPFs) with green ingredients and strategies. To enhance the performance of these films, biopolymer molecules can be modified or combined with additives like nanomaterials, cross-linkers, bioactive compounds, and other polymers, particularly with Maillard-reaction (MR), as a promising approach to enhance the performance of degradable BFPFs. Scope and approach In this work, after an overview of MR chemistry, the MR in different types of biopolymers have been discussed in detail. In addition, this work summarizes the application of MR cross-linked BFPFs in recent years. Key findings and conclusions The MR is an effective cross-linking method that can improve the properties of BFPFs. The extent of cross-linking induced by MR depends on the reaction degree, and its occurrence can be controlled during different stages of film-formation solution and drying. The initiation of MR requires a specific temperature range. Additionally, MR products can serve as functional additives that provide antibacterial and antioxidant activities to BFPFs.
Cytowania
-
6
CrossRef
-
0
Web of Science
-
6
Scopus
Autorzy (6)
-
Wanli Zhang
-
Maryam Azizi-Lalabadi
-
Swarup Roy
-
Shamimeh Azimi Salim
-
Seid Mahdi Jafari
Cytuj jako
Pełna treść
pełna treść publikacji nie jest dostępna w portalu
Słowa kluczowe
Informacje szczegółowe
- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- artykuły w czasopismach
- Opublikowano w:
-
TRENDS IN FOOD SCIENCE & TECHNOLOGY
nr 138,
strony 523 - 538,
ISSN: 0924-2244 - Język:
- angielski
- Rok wydania:
- 2023
- Opis bibliograficzny:
- Zhang W., Azizi-Lalabadi M., Roy S., Salim S. A., Castro Munoz R., Jafari S. M.: Maillard-reaction (glycation) of biopolymeric packaging films; principles, mechanisms, food applications// TRENDS IN FOOD SCIENCE & TECHNOLOGY -,iss. 138 (2023), s.523-538
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.tifs.2023.06.026
- Źródła finansowania:
-
- COST_FREE
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 24 razy
Publikacje, które mogą cię zainteresować
The mechanical properties and bactericidal degradation effectiveness of tannic acid-based thin films for wound care
- B. Kaczmarek,
- M. Wekwejt,
- K. Nadolna
- + 3 autorów