It is the only Italian magazine dealing with the world of food ingredients: raw materials, semifinished products, additives, flavours, food colours, sweeteners, improving agents and all the products used in food processing and optimization. Six issues, format 220x290 mm, are published every year, including scientific articles, news and columns concerning the development, use and analysis of ingredients and the marketing of finished products.

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INGREDIENTI ALIMENTARI Vol. 16 - MAY/JUNE 2017

 

CONTENTS

 

5 - Unplugged

 

6 - Gelatin-based films with tailored properties for food packaging applications
S. Panzavolta - S. Amadori - K. Rubini - A. Bigi

Biobased polymers represent a sustainable alternative for packaging materials. Gelatin, obtained by chemical–thermal degradation of collagen, is one of the most used biopolymers thanks to its biodegradability, excellent biocompatibility, plasticity, adhesiveness, abundance, and low cost. In particular, gelatin-based films are thin, flexible, and transparent biodegradable materials, useful in engineering food, packaging, drug recover, and other applications. The main drawback of gelatin as a material is its poor mechanical performance, that can be improved through crosslinking or by combining the biopolymer with an inorganic filler. To this aim, the possibility to modulate solubility and mechanical properties of gelatin films through the use of natural, non-toxic, crosslinking agents has been explored. Recent results obtained on gelatin films enriched with different amounts of Na-MMT, and GO allow to establish the role of the nanofillers on the mechanical, structural, morphological and swelling properties, as well as on the water vapor permeability and stability in aqueous environment, of the composite films. Moreover, the effect of sterilization performed by g-irradiation on the mechanical, structural and stability properties of gelatin films has been investigated. The obtained results could be very promising for the development of multifunctional gelatin films as packaging materials.

 

DEPARTMETS

 

12 - Edited Law

16 - Culinology

20 - Marketing & Trends

24 - Food design

26 - Exhibitions (Gulfood Manufacturing)

34 - Products

42 - Nutrition & Safety

48 - Applied Research

54 - Laws

58 - Marketing

60 - News

66 - Diary

70 - Books

72 - Advertisers’ List and Companies’ Address

  Sponge cakes (SCs) are made from wheat flour, sugar, eggs, leavening agents and optionally exogenous lipid additives (e.g.monoacylglycerols). Such additives facilitate aeration during batter mixing, provide gas cell stability after mixing and facilitate the production of high-quality cakes. ...

  Carob (Ceratonia siliqua L.) is an evergreen tree that belongs to the Leguminosae family and is typical of the Mediterranean basin. It is well known for its valuable locust bean gum obtained from carob seeds. However, the food industry can obtain different carob products from carob frui...

  The experience of the global pandemic and the ongoing threat of future outbreaks has raised levels of consumer anxiety while accelerating a more proactive and holistic approach to health. Immune health has been a key area of consumer concern and seems set to continue as an important priority...

  Commission Regulation (EU) 2021/2202 of 9 December 2021 amending Annexes II, III and IV to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for acequinocyl, Bacillus subtilis strain IAB/BS03, emamectin, flutolanil and imaza...

FoodExecutive

Database Articoli

db articoli 2017

Database Articoli

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