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Surface Properties of Biodegradable Polymers for Food Packaging

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Polymers for Food Applications

Abstract

Biodegradable polymers derived from biomass such as polysaccharides (starches, chitosan, and gums) and proteins (gelatin, soy, and zein) have been explored tremendously as potential food packaging materials. Their unique characteristics, for example, edible, abundance, renewable and low-cost allow these materials to be utilized in many forms such as films and coatings. However, biodegradable polymers exhibit high water vapour permeability and solubility. Functional properties of biodegradable polymers can be enhanced by blending with other polymers, lipids, surfactants, emulsifiers or other additives. Combining some polymers and additives will change the microstructure, mechanical, barrier and surface properties of films. Therefore, surface properties can influence the final applications of films and coatings. Interestingly, surface properties of polymers can be tailored using some treatment. Lack of discussion on surface properties of biodegradable films is noticeable. This chapter presents the surface properties of biodegradable films and coatings from various sources and their characterizations. Some surface treatments on films aiming to improve their characteristics and effect of the surface on active packaging are also discussed.

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

    Z. A. Nur Hanani

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  1. Z. A. Nur Hanani
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Correspondence to Z. A. Nur Hanani .

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  1. Thermoplastic Composite Materials (CoMP) Group, Faculty of Engineering, Institute of Research in Materials Science and Technology (INTEMA), National University of Mar del Plata (UNMdP) and National Scientific and Technical Research Council (CONICET), Mar del Plata, Buenos Aires, Argentina

    Tomy J. Gutiérrez

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Nur Hanani, Z.A. (2018). Surface Properties of Biodegradable Polymers for Food Packaging. In: Gutiérrez, T. (eds) Polymers for Food Applications . Springer, Cham. https://doi.org/10.1007/978-3-319-94625-2_6

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