Improving the integrity of natural biopolymer films used in food packaging by crosslinking approach: A review

• Published in: International journal of biological macromolecules 2017-11, Vol.104 (Pt A), p.687-707
• Main Authors: Garavand, Farhad, Rouhi, Milad, Razavi, Seyed Hadi, Cacciotti, Ilaria, Mohammadi, Reza
• Format: Article
• Language: English
• Subjects: Biological Products - chemistry; Biopolymer; Biopolymers - chemistry; Cross-Linking Reagents - chemistry; Crosslinking; Food packaging; Food Packaging - methods; Humans; Mechanical Phenomena; Mechanical properties; Temperature
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2017.06.093

[Display omitted] •Permeability and thermo-mechanical properties of biopolymer films improved by crosslinkers.•Trends to naturally-occurred crosslinkers have grown because of environmental and health benefits.•Crosslinking methods are easier and more affordable than the addition of nanomaterials. Currently used approaches for biopolymer modification are either expensive, poisonous or do not lead into the well-desired characteristics to the final film materials. Development of crosslinking procedure is an innovative strategy to improve mechanical, physical and thermal properties of biopolymer films. This review provides a brief description of film-forming biopolymers (e.g. chitosan, whey protein, alginate and starch) followed by a detailed introduction to definition and classification of various crosslinkers, the effect of crosslinking on emerging attributes of biopolymer films including physical, mechanical and thermal properties, identification of crosslinking occurrence, and cytotoxicity status of commonly used crosslinkers in the field of food and food-related packaging materials.