Abstract
Permeability is a crucial parameter to describe the transport rate of a gas under pressure gradient, relevant to gas molecule movement in pores. The gas permeability of edible film, used on fresh or minimally processed fruits and vegetables, is an important parameter because it directly affects the product’s respiration rate and metabolic activity. The present study summarizes the principal methods for gas permeability measurement in edible films, considering methods developed at laboratory scale and the methods of the American Society for Testing and Materials Standards (ASTM), some of which have been adapted for edible films. The methods are classified as follows: gravimetric, differential pressure, and continuous flow. Gas permeability results depend heavily on the procedure achieved and laboratory conditions employed, as well as the preconditioning of the films before the tests.
Highlights
Edible films can be defined as a primary packaging material that is made of edible components, and can be obtained from casting or through thermo-formation for the subsequent coating of a given food surface (Falguera et al, 2011)
The aim of this paper is to review the methods used to measure water vapor, oxygen, and carbon dioxide permeability in edible produce films
The static or gravimetric method for water vapor permeability can be used as an inexpensive alternative on a laboratory scale
Summary
Edible films can be defined as a primary packaging material that is made of edible components, and can be obtained from casting or through thermo-formation for the subsequent coating of a given food surface (Falguera et al, 2011). Edible film has been used to provide moisture barriers on product surfaces, which decreases product weight loss It helps to control the gas exchange (i.e., decreased respiration, delay of enzymatic oxidation) and the volatile compound exchange between fresh products and the outside atmosphere (Khaliq et al, 2016). Many investigations that study the shelf life of fresh, or minimally processed fruits and vegetables, using edible film, have been performed in recent years. This film has been applied to fruits, such as oranges (Youssef et al, 2015), tomatoes (Robledo et al, 2018), and grapes (Baraiya et al, 2016), with satisfactory results. This, in turn, causes alterations to the respiration and internal composition of the gases within the product (Ramirez et al, 2015)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
