Modelling and Dimensioning of Polysaccharide-Based Edible Films

The need to protect food products from physical injury, biological deterioration and/or bio-chemical spoilage has always been a critical step in food processing and goal for the food packaging industry. From high molecular weight polymers (that were hither to employed only in non-food applications) to low molecular weight polymers, edible film, a recent approach in food packaging has shown enormous potential to providing efficient packaging system that minimizes loss in food products along the food chain. Relying on various techniques of modelling edible packaging films, this chapter presents model film formulations encompassing the most widely used, abundant polysaccharides whose mechanical and functional properties such as toughness, burst strength, distance to burst and water vapour permeability properties have been evaluated. The emphasis is on the most abundance, versatile and/or widely available polysaccharides (cellulose and chitosan) to illustrate how incorporation of biopolymers and plasticizers with tested antimicrobial and anti-oxidative properties in the edible film formulation presents alternative means that are user-friendly and eco-friendly for packaging food products. The chapter also highlights some latest developments in the design, development, techniques and modelling of polysaccharide-based edible bio-films with reference to their physical, mechanical, physicochemical and structural properties. Different models employing varied polysaccharide formulations with plasticizers are also presented.