Agar-Agar and Chitosan as Precursors in the Synthesis of Functional Film for Foods: A Review
The food industry produces an exorbitant amount of solid waste of petrochemical origin as a result of the increase in the development of new products. Natural polymers are an alternative to this theme; however, their development with adequate properties is a challenge. The union of different polymer...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-05-01
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| Series: | Macromol |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-6209/3/2/17 |
| _version_ | 1797593799958986752 |
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| author | Camila Ramão Contessa Gabriela Silveira da Rosa Caroline Costa Moraes Janaina Fernandes de Medeiros Burkert |
| author_facet | Camila Ramão Contessa Gabriela Silveira da Rosa Caroline Costa Moraes Janaina Fernandes de Medeiros Burkert |
| author_sort | Camila Ramão Contessa |
| collection | DOAJ |
| description | The food industry produces an exorbitant amount of solid waste of petrochemical origin as a result of the increase in the development of new products. Natural polymers are an alternative to this theme; however, their development with adequate properties is a challenge. The union of different polymers in the synthesis of packaging is usually carried out to improve these properties. The combination of agar-agar and chitosan biopolymers show particular advantages through hydrogen bonds and electrostatic attraction between oppositely charged groups, presenting a promising source of studies for the synthesis of green packaging. When combined with natural extracts with active properties, these polymers allow an increase in the microbiological stability of foods associated with lower chemical preservative content and greater environmental sustainability. |
| first_indexed | 2024-03-11T02:13:33Z |
| format | Article |
| id | doaj.art-7ef0acd58aae4ea4b2cc3f8330c65e77 |
| institution | Directory Open Access Journal |
| issn | 2673-6209 |
| language | English |
| last_indexed | 2024-03-11T02:13:33Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Macromol |
| spelling | doaj.art-7ef0acd58aae4ea4b2cc3f8330c65e772023-11-18T11:21:30ZengMDPI AGMacromol2673-62092023-05-013227528910.3390/macromol3020017Agar-Agar and Chitosan as Precursors in the Synthesis of Functional Film for Foods: A ReviewCamila Ramão Contessa0Gabriela Silveira da Rosa1Caroline Costa Moraes2Janaina Fernandes de Medeiros Burkert3Engineering and Science of Food Graduate Program, Laboratory Bioprocess Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande 96203-900, RS, BrazilScience and Engineering of Materials Graduate Program, Laboratory of Chemical Engineering, Federal University of Pampa, Bagé 96413-170, RS, BrazilEngineering of Materials Graduate Program, Laboratory of Microbiology and Food Toxicology, Federal University of Pampa, Bagé 96413-170, RS, BrazilEngineering and Science of Food Graduate Program, Laboratory Bioprocess Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande 96203-900, RS, BrazilThe food industry produces an exorbitant amount of solid waste of petrochemical origin as a result of the increase in the development of new products. Natural polymers are an alternative to this theme; however, their development with adequate properties is a challenge. The union of different polymers in the synthesis of packaging is usually carried out to improve these properties. The combination of agar-agar and chitosan biopolymers show particular advantages through hydrogen bonds and electrostatic attraction between oppositely charged groups, presenting a promising source of studies for the synthesis of green packaging. When combined with natural extracts with active properties, these polymers allow an increase in the microbiological stability of foods associated with lower chemical preservative content and greater environmental sustainability.https://www.mdpi.com/2673-6209/3/2/17blendpropertiespolymer matrixnatural polymerbiodegradable |
| spellingShingle | Camila Ramão Contessa Gabriela Silveira da Rosa Caroline Costa Moraes Janaina Fernandes de Medeiros Burkert Agar-Agar and Chitosan as Precursors in the Synthesis of Functional Film for Foods: A Review Macromol blend properties polymer matrix natural polymer biodegradable |
| title | Agar-Agar and Chitosan as Precursors in the Synthesis of Functional Film for Foods: A Review |
| title_full | Agar-Agar and Chitosan as Precursors in the Synthesis of Functional Film for Foods: A Review |
| title_fullStr | Agar-Agar and Chitosan as Precursors in the Synthesis of Functional Film for Foods: A Review |
| title_full_unstemmed | Agar-Agar and Chitosan as Precursors in the Synthesis of Functional Film for Foods: A Review |
| title_short | Agar-Agar and Chitosan as Precursors in the Synthesis of Functional Film for Foods: A Review |
| title_sort | agar agar and chitosan as precursors in the synthesis of functional film for foods a review |
| topic | blend properties polymer matrix natural polymer biodegradable |
| url | https://www.mdpi.com/2673-6209/3/2/17 |
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