The destructive environmental effects caused by the accumulation of plastic and non-degradable materials are one of the most important concerns in the world today. A significant amount of this waste is related to polymers used in food packaging. Therefore, in recent years, experts and practitioners of the food industry have sought to find suitable biodegradable alternatives for synthetic polymers. The purpose of this article is to review composite biodegradable plastics in food and applied studies in this field.
نوذری، فریبا، اثرات فیلم و پوشش خوراکی کیتوزان، ژلاتین بر کیفیت فیلهی ماهی قزل آلای رنگینکمان نگهداری شده در یخچال و فریزر، پایاننامهی دانشگاه علوم کشاورزی و منابع طبیعی گرگان، 1391.
باقری، وحید.، ویژگی‌‌‌های فیلم‌‌‌های خوراکی بر پایه‌ی گلوتن، کربوکسی متیل سلولز حاوی نانوفیبرسلولز و عصاره‌های گیاهی و تأثیر پوشش آن بر ماندگاری گوشت، دانشگاه تبریز، 1398.
Lacroix and K. D. Vu, "Chapter 11 - Edible Coating and Film Materials: Proteins, in Innovations in Food Packaging (Second Edition)," J. H. Han, Editor. Academic Press: San Diego, pp. 277-304, 2014.
V. Dhumal and P. Sarkar, "Composite edible films and coatings from food-grade biopolymers," Journal of food science and technology, vol. 55(11), pp. 4369-4383, 2018.
P. Bizymis and C. Tzia, "Edible films and coatings: Properties for the selection of the components," Evolution through composites and nanomaterials, and safety issues, Critical Reviews in Food Science and Nutrition, pp.1-16, 2021.
A. Mohamed, M. El-Sakhawy, and M. A. M. El-Sakhawy, "Polysaccharides, protein and lipid-based natural edible films in food packaging: A review," Carbohydrate Polymers, vol. 238, pp. 116-178, 2020.
Hassan, S. A. S. Chatha, A. I. Hussain, K. M. Zia, and N. Akhtar, "Recent advances on polysaccharides," Lipids and protein based edible films and coatings: A review, International journal of biological macromolecules, vol. 109, pp. 1095-1107, 2018.
S. Sandhu, L. Sharma, , M. Kaur, and R. Kaur, "Physical, structural and thermal properties of composite edible films prepared from pearl millet starch and carrageenan gum: Process optimization using response surface methodology," International Journal of Biological Macromolecules, vol. 143, pp. 704-713, 2020.
Khodaei, K. Oltrogge, and Z. Hamidi-Esfahani, "Preparation and characterization of blended edible films manufactured using gelatin, tragacanth gum and, Persian gum," LWT, vol. 117, p. 108617, 2020.
J. Jeevahan, M. Chandrasekaran, S. P. Venkatesan, V. Sriram, G. B. Joseph, G. Mageshwaran, and R. B Durairaj, "Scaling up difficulties and commercial aspects of edible films for food packaging: A review," Trends in Food Science & Technology, vol. 100, pp. 210-222, 2020.
Zhang, Y. Zhao, Y. Li, L. Zhu, Z. Fang, and Q. Shi, "Physicochemical, mechanical and structural properties of composite edible films based on whey protein isolate/psyllium seed gum. International Journal of Biological Macromolecules," vol. 153, pp. 892-901, 2020.
Alizadeh, A. Ehsani, and M. Hashemi, "Whey protein isolate/cellulose nanofibre/TiO2 nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration. International Journal of Food Microbiology," vol. 251, pp. 8-14, 2017.
Yingying, Y. Miao, and W. Lijuan, "Physical and antimicrobial properties of sodium alginate/carboxymethyl cellulose films incorporated with cinnamon essential oil," Journal of food packaging and shelf life, vol. 25, pp. 1-8, 2017.
Khedri, E. Sadeghi, M. Rouhi, Z. Delshadian, A. M. Mortazavian, J. de Toledo Guimarães, and R. Mohammadi, "Bioactive edible films: Development and characterization of gelatin edible films incorporated with casein phosphopeptides," LWT, vol. 138, pp. 110-649, 2021.
S. N. Chakravartula, M. Soccio, N. Lotti, F. Balestra, M. Dalla Rosa, and V. Siracusa, "Characterization of composite edible films based on pectin/alginate/whey protein concentrate. Materials," vol. 12(15), pp. 24-54, 2019.
Rai, and A. Poonia, "Formulation and characterization of edible films from pea starch and casein," Journal of Pharmacognosy and Phytochemistry, vol. 8(2), pp. 317-321, 2019.
Tavares, H. K. Souza, M. P.Gonçalves, and C. M. Rocha, "Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate," Food Hydrocolloids, vol. 113, pp. 106-471, 2021.
S V.iracusa, , S.Romani, , M.Gigli, , C. Mannozzi, , J. P. Cecchini, U. Tylewicz, and N. Lotti, "Characterization of active edible films based on citral essential oil," Alginate and pectin, Materials, vol. 11(10), p. 1980, 2018.
Suppakul, R. Boonlert, W. Buaphet, P. Sonkaew, V. Luckanatinvong, "Efficacy of superior antioxidant Indian gooseberry extract incorporated edible Indian gooseberry puree/methylcellulose composite films on enhancing the shelf life of roasted cashew nut," Food Control 69, pp. 51–60, 2016.
R. L. Oliveira, F. K. G. Santos, R. H. L. Leite E. M. M. Aroucha., Silva, Use of biopolymeric coating hydrophobized with beeswax in post-harvest conservation of guavas. Food Chem. vol .l. 259(1), pp. 55-64, 2018.
)
