Review of most used polysaccharides in food packaging

28 April 2016

In a review article published in Membranes, researchers at Universidade NOVA de Lisboa in Portugal summarize some of the most used polysaccharides in food packaging applications.
These macromolecules with film-forming properties are able to produce biodegradable materials, possibly applicable in food packaging. Despite all advantages of using polysaccharides obtained from different sources, some drawbacks, mostly related to their low resistance to water, mechanical performance and price, have hindered their wider use and commercialization. With increasing attention and research on this field, it has been possible to trace some strategies to overcome the problems and recognize solutions.
Click here for the article (663 kB).
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