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1 wrz 2020 · Polysaccharides, lipids and proteins are three main sources of edible polymers (Table 1). Table 1. Classification of edible polymers and few examples.
Lipids are apolar compounds that have low water-vapor permeability, making them great barriers against moisture migration and are useful for controlling food desiccation [63,172]. The natural hydrophobic compounds commonly used to coat fruits and vegetables are originated from animals, insects, and plant sources.
Traditional polymers used in food packaging applications include polyethylene (PE), polyethylene terephthalate (PET), or polystyrene (PS), among others. They serve as protection against chemical, biological, and physical damage and prevent the loss of aroma, flavor, and/or antioxidants.
15 cze 2020 · These natural edible polymers are generally categorized into polysaccharides, lipids and proteins. This review article summarizes the importance of various natural polymers used for making coatings and edible films. 1. Introduction.
1 paź 2022 · Food waste possess high moisture content (44.4–85.7 %) and organic biodegradable fractions such as carbohydrates (6.1–16.4 %), protein (3.9–17.8 %), lipids (14.1–42.3 %), fibres (0.7–1.4 %), volatile solids (85.2–98.2 %), total solids (14.3–29.6 %), and chemical oxygen demand (273.5–294.7 mg O2/L) along with several macro- and microelements esse...
13 paź 2017 · Lipids are commonly added to food coatings to impart hydrophobicity. Lipids are mainly used for their efficiently as a water-vapor barrier in edible films. The structure, degree of saturation,...
This article provides an overview of lipid polymers, showcasing their structure, uses, and examples in everyday applications. Key takeaways: Lipid polymers are biodegradable and environmentally friendly materials.
