Repository of University of Nova Gorica

Show document
A+ | A- | Help | SLO | ENG

Title:Improving bacterial cellulose films by ex-situ and in-situ modifications: a review
Authors:ID Cazón, Patricia, University of Nova Gorica (Author)
ID Vazquez, Manuel, University of Santiago de Compostela (Author)
Files: This document has no files that are freely available to the public. This document may have a physical copy in the library of the organization, check the status via COBISS. Link is opened in a new window
Language:English
Work type:Not categorized
Typology:1.02 - Review Article
Organization:UNG - University of Nova Gorica
Abstract:The high intake of plastic materials for food packaging causes environmental problems due to the nonbiodegradable properties of these materials. High, low and very low-density polyethylene, polyethylene terephthalate, polyvinyl chloride, polystyrene and polypropylene are the main materials used. Biodegradable polymers from natural sources are potential raw materials to develop novel food packaging. Bacterial cellulose is a material with extraordinary properties that is gaining special interest for applications in the Food Industry. The excellent mechanical properties, thermal stability and barrier to water vapor, oxygen and UV radiation of bacterial cellulose compared to other polysaccharides make this material very attractive and a potential alternative to non-biodegradable synthetic materials. Nevertheless, bacterial cellulose films are limited due to their lower elasticity. Therefore, the aim of this review is to provide an overview of the ex-situ and in-situ modifications of bacterial cellulose to improve its properties for the development of films for food packaging.
Keywords:Bacterial cellulose, In-situ modifications, Ex-situ modifications, Food packaging.
Year of publishing:2021
Number of pages:106514
Numbering:2021, 113
PID:20.500.12556/RUNG-5970 New window
COBISS.SI-ID:41829635 New window
DOI:10.1016/j.foodhyd.2020.106514 New window
NUK URN:URN:SI:UNG:REP:LGJDPLSO
Publication date in RUNG:09.12.2020
Views:2605
Downloads:0
Metadata:XML RDF-CHPDL DC-XML DC-RDF
:
Copy citation
  
Average score:(0 votes)
Your score:Voting is allowed only for logged in users.
Share:Bookmark and Share


Hover the mouse pointer over a document title to show the abstract or click on the title to get all document metadata.

Record is a part of a journal

Title:Food Hydrocolloids
Year of publishing:2021
ISSN:0268-005X

Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:09.12.2020

Back