New Paper alert! Excited to see this great work being published. Our latest review in Current Opinion in Food Science, led by PhD student Lilah Saidi, explores strategies to minimize water vapour permeability (WVP) in polysaccharide-based edible films.
Key highlights:
– Polysaccharides offer sustainable and functional edible films.
– High WVP limits their use in food packaging.
– Embedding phenolic compounds improves barrier properties.
– Combining approaches, such as using lipophilic nanoparticles, could further enhance performance.
As demand for sustainable food packaging grows, improving edible film properties is essential.
Read the full paper: https://doi.org/10.1016/j.cofs.2024.101258
#EdibleFilms #SustainablePackaging #FoodScience #Biopolymers
#UNSW #UNSWEngineering #UNSWChemEng #WichLab