Ks. Miller et Jm. Krochta, OXYGEN AND AROMA BARRIER PROPERTIES OF EDIBLE FILMS - A REVIEW, Trends in food science & technology, 8(7), 1997, pp. 228-237
Interest in maintaining food quality while reducing packaging waste ha
s encouraged the exploration of the oxygen and aroma transport propert
ies of edible films. This review article introduces the theoretical ba
sis for oxygen and aroma barrier property determination and presents a
brief historical perspective of the development of barrier polymers.
The effects of structure and composition on mass transport in edible f
ilms are examined and compared with those of the more thoroughly inves
tigated synthetic polymers. A survey of edible film oxygen and aroma b
arrier research is presented; areas requiring additional investigation
are suggested, for applications as well as basic research. The potent
ial of edible films and coatings to provide excellent aroma retention
and superior oxygen barrier properties makes this quite a promising ar
ea of research for both food and packaging scientists.