Films and Coatings: Migration of ingredients.

GERSCHENSON, L. N.; ROJAS, A. M.; FLORES, S. K.

Edible Films and Coatings: Fundamentals and Applications.

Boca Raton, Florida, USA.

Lugar: CRC Press, Taylor & Francis Group.; Año: 2016; p. 473 - 487

Edible films and coatings can be used as an emergent technology to lengthen the shelf life of different food products because they can retard the migration of moisture or fat/oil, retard the gas (O2 , CO2 ) or solute transport; improve the mechanical properties or structural integrity of food; improve food flavor retention; support food additives or nutrients. For their formulation it is required the use of hydrocolloids (i.e. polysaccharides or proteins) which allow to obtain a continuous biopolymeric tridimensional structure and a plasticizer (i.e. glycerol, sorbitol) which provides flexibility to that structure. In this chapter the migration of antimicrobials, antioxidants and plasticizers is analyzed with the purpose of the evaluation of the effect of this phenomena on the performance of these edible matrices.