Technologies for obtaining food film coatings based on various structure formers

Abstract

Relevance. The development of new composite materials as the basis for food biodegradable films has become relevant in recent years due to the need to abandon synthetic polymeric materials. The structure and properties of food films depend on the specific features of the biopolymers chosen as the basis, and therefore it becomes necessary to study the characteristics of food films made on different structureforming agents. In addition, the individual characteristics of structurers affect the technological parameters of the production of food films.Methods. The objects of research are food films obtained on the basis of pectin, agar and alginate with the addition of protein hydrolyzate. Food films were obtained using the technologies presented in the work. Their organoleptic characteristics and microstructure were studied; the thickness was measured using a caliper.Results. A review of the main types of structure-forming agents used in the manufacture of food films is presented. The technologies and compositions of the films produced under laboratory conditions are described. The visual assessment of the films showed that the pectin-based film is transparent, in the films on alginate, insoluble inclusions of components are visible, which is also confirmed by the results of microscopy, the film on agar is the dense and practically not transparent. The thickness of the films varies from 0.11 mm for alginate films to 0.19 mm for agar films. Thus, when producing films, it is necessary to take into account the technological properties of the matrix components, which will eventually affect the materials and its mechanical characteristics.