PECTIN – CANDELILLA WAX: AN ALTERNATIVE MIXTURE FOR EDIBLE FILMS

Back to full issue:
October – November 2015, vol. 5, no. 2
pages: 167-171
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2015.5.2.167-171
Abstract: Edible films and coatings have received special attention in recent years due to the advantages that represent their use as edible packaging over synthetics materials. This contributes in high degree to reduce the environmental pollution with non-biodegradable materials. By functioning as barriers, such edible films and coatings can improve the recycling and/or substitute some synthetic packaging materials. New packaging materials have been developed and characterized by some scientists from natural sources (biomaterials); however, it is necessary the manufacture tailor-made to every food. The main objective of this review is to provide basic and applied information and benefits that can be generate the use of two products with low cost (candelilla wax and pectin), but with great importance in the food industry and that can be used to manufacture edible films and coatings.
XMLs: | NLM DTD xml | Copernicus xml |
Full text pdf download link: Issue navigation: October – November 2015, vol. 5, no. 2:
prev. article |p. 162-166| next article |p. 177-181|
Embed fulltext PDF: