Nanotechnology-Enhanced Food Packaging. Группа авторов

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2 An Overview of Biopolymers in Food Packaging Systems

       Jéssica de Matos Fonseca☆, Betina L. Koop☆, Thalles C. Trevisol, Cristiane Capello, Alcilene R. Monteiro, and Germán A. Valencia

       Federal University of Santa Catarina, Department of Chemical and Food Engineering, Florianópolis 88040-900, Brazil

2.1 Introduction

      In the last years, polymers isolated from renewable raw materials have been studied as alternative to synthetic polymers for food packaging applications [1]. Synthetic polymers-based films are thin layers, between 50 and 80 μm. These materials have excellent barrier properties against several gases (e.g. H₂O, O₂, and CO₂), as well as against biological, chemical, and physical contaminants [1, 2]. However, synthetic polymers are derived from petroleum, a nonrenewable resource, and they can be classified as nondegradable materials, negatively impacting the ecosystems [3]. In this sense, several researchers have focused to replace synthetic polymers by polymers from natural sources, also called as biopolymers [4–9]. Several biopolymers have been used to manufacture films and coatings due to the good film-forming properties of these macromolecules. Furthermore, these macromolecules can be isolated directly from biomass or they can be synthetized using microbial routes, as well as by means of chemical synthesis using monomers from agro-resources [3, 10, 11].

      Food packaging based on biopolymers are sensitive to the relative humidity and temperature. In recent years, the development of advanced films and coatings based on biopolymers has been explored and applied to extend the shelf life of foods, as well as to improve food safety, quality, and convenience to consumers [3]. The objective of this chapter is to review the new strategies to manufacture biopolymers-based films and coatings, aiming their applications on foods, as well as the prospects and limitations of these materials for food packaging sector.

2.2 Main Polymers Isolated from Biomass

      2.2.1 Casein and Whey

Milk proteins are conformed by casein and whey; casein is a milk-specific protein (∼80%) having four different proteins (αS1-, αS1-, β-, and κ-caseins). In milk, this protein form colloidal micelles with particle size between 50 and 600 nm. Caseins can be coagulated using acid compounds or enzymes (rennet), given that the coagulation method impacts the physicochemical properties of this macromolecule [12]. Acid casein is obtained after its precipitation by the exposure of the milk below pH 4.6 (isoelectric point of casein). In the enzymatic method, caseins are coagulated using chymosin (rennet) enzymes where several chemical bonds are cleaved in κ-casein. Rennet caseins are insoluble in water, and they have a pH around 7.5 [13].

      Acid caseins are also insoluble in water, so they are neutralized to pH 6.7 using potassium, sodium, calcium, or ammonium to obtain caseinates, which are soluble in water. In another way, casein can be neutralized using sodium hydroxide to produce a caseinate called as sodium caseinate. Similarly, sodium, ammonium, and potassium caseinates are obtained using others neutralizing agents. Some caseinates such as sodium, ammonium, and potassium caseinates have similar physical properties, and their solutions are viscous and translucent. In contrast, solutions based on calcium caseinate are turbid [14]. Sodium and calcium caseinates are the most utilized biopolymers due to their excellent solubility, gelation, viscosity, and emulsifying and foaming properties СКАЧАТЬ