Table 2.
Examples of composites edible films.
| Biopolymers | Plasticizer | Crosslinking Agent | Changes in Properties | Reference |
|---|---|---|---|---|
| Starch | ||||
| Cassava and rice starch/maltodextrin/agar | Glycerin | - | High film forming ability for package molding, improved the mechanical and water barrier properties, decreased relaxation temperatures, improved water sensitivity. | [242] |
| Potato starch/cellulose fibers from sunflower husk | Glycerin | Citric acid | Improved resistance towards stress and sufficient extensibility and high tensile strength, brittleness due to starch-cellulose interactions and decreased starch chain mobility, reinforced network and decreased in swelling. | [279] |
| Tapioca starch/beeswax/propolis | Glycerin | - | Lower values of water vapor permeability and water solubility; decreased in the moisture content and vapor water permeability. | [458] |
| Rice starch/cellulose fiber mesocarp | - | - | Enhanced thermal stability and lowered water uptake | [459] |
| Rice starch/cellulose | Glycerin/sorbitol | - | Reinforced mechanically the films (higher tensile strength) and reduced water vapor permeabilities | [460] |
| Pea starch/CMC and pea starch/MC | Glycerin | - | Improved the storage modulus and the glass transition temperature, increased the tensile stress, elongation at break and the barrier of water vapor; MC increased the thermalstability, while CMC decreased the thermal stability. | [461] |
| Turmeric starch/gelatin | Glycerin | Gelatin increased flexibility and elongation at break | [462] | |
| Cellulose and derivatives | ||||
| Wood cellulose/sodium alginate | - | Calcium chloride | Increased the mechanical properties (tensile), improved grease barrier properties and reduced water vapor permeability | [463] |
| Cellulose/collagen hydrolysate | - | - | Exhibited good transparence and the capacity for ultraviolet radiation absorption, improved the mechanical properties and enhanced the stability in distilled water. | [464] |
| Cellulose/chitosan | - | - | High transparent property, excellent barrier properties against oxygen and antimicrobial properties. | [465] |
| Pectin | ||||
| Fruit and vegetable wastes (fruit and vegetable flour) | - | - | Decreased solubility (50%) and improved of the mechanical properties (decrease of elongation and increase of tensile strength) | [466] |
| Citrus pectin/sodium alginate | Polyglycerin | Zinc chloride | Improved the strength of crosslinking network, improved mechanical performance. | [467] |
| Papaya puree/alginate | Glycerin | Calcium chloride/citric acid | Improved puncture strength | [357] |
| Pectin/protein phaseolin | - | Microbial transglutaminase | Mechanical properties and barrier properties to CO2, O2 and water vapor was comparable to commercial plastics. | [468] |
| Chitosan | ||||
| Chitosan/collagen | Glycerin | - | Displayed higher elongation at break point, but lower tensile strength and modulus of elasticity, increased water vapor permeability, decreased transparency | [469] |
| Quaternized chitosan/CMC | - | - | Improved tensile properties, thermostability, oxygen permeability values, and water resistance | [470] |
| Alginate | ||||
| Alginate/pectin | Glycerin | Calcium chloride | Continuous, homogenous and transparent films, chemical composition influenced on color, water vapor permeability, tensile strength, elongation at break | [471] |
| Alginate/gum | - | Calcium chloride | Improved the strength of network | [472] |
| Alginate/cotton hydrolysate | Glycerin | - | Increased the barrier properties to visible light, did not affect the moisture content, biodegradability, solubility or oil barrier properties, increased the thickness and water vapor permeability | [473] |
| Alginate/chitosan | Glycerin | Calcium chloride | Decreased water solubility, but increased film thickness, water vapor permeability and oxygen permeability, good barrier properties against ultraviolet light. | [474] |
| Casein | ||||
| Lactic acid casein powder/carnauba or candelilla waxes | Sorbitol | - | Decreased water permeability | [475] |
| Casein/cellulose microgel | - | - | Reduced the moisture absorption and the water vapor permeability, homogeneous and dense cross-sectional structure, increased the cleavage temperature, tensile strength and Young’s modulus | [476] |
| Sodium caseinate/low-methoxylated pectin | - | - | Increased the stiffness of films (Young’s modulus) and decreased flexibility, decreased water content | [477] |
| Collagen | ||||
| Fish skin collagen/chitosan | - | - | Lowered water solubility and lightness | [478] |
| Cattle skin collagen/HPMC | PEG 1500 | - | Elevated thermal decomposition temperature and denaturation temperature, exhibited a more homogeneous and compact structure, improved tensile strength, ultimate elongation, hydrophilicity, stretch-ability and smoothness | [479] |
| Collagen/galactomannan | Glycerin | - | Convenient values of wettability | [480] |
| Gelatin | ||||
| Gelatin/chitosan | Glycerin | - | No significant difference in tensile strength, thickness and transparency | [481,482] |
| Soy protein isolate/bovine bone gelatin | Glycerin | - | Increased tensile strength, elongation to break, elastic modulus and swelling property, more transparent, and easier to handle | [483] |
| Whey protein isolate/gelatin/sodium alginate | Glycerin | - | Improved barrier to oxygen, water vapor and mechanical properties | [484] |
| Fish gelatin/CMC | Glycerin/sorbitol | - | Increased tensile strength and Young’s modulus, decreased the elongation percent and equilibrium moisture | [485] |