Open AccessEffect of various additives on the properties of the films and coatings derived from hydroxypropyl methylcellulose—A review
Author(s) -
Ghadermazi Reza,
Hamdipour Saeid,
Sadeghi Kambiz,
Ghadermazi Rojin,
Khosrowshahi Asl Asghar
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1206
Subject(s) - materials science , miscibility , coating , rheology , food packaging , hydroxypropyl cellulose , polymer , ethyl cellulose , chemical engineering , nanotechnology , composite material , chemistry , food science , engineering
Abstract Edible films and coating materials are commonly used as appropriate packaging materials to extend the shelf life of fresh food. Due to all their properties, edible film and coating materials have been received much attention. They are biodegradable, edible, and good barrier against environmental parameters; thereby, they could carry and deliver food additives protecting food quality. Hydroxypropyl methylcellulose (HPMC), a cellulose derivatives, can act as an excellent film‐forming agent for coating food produces. The aim of this study was to provide an overview of the HPMC properties and investigate the effects of various additives on its film‐forming properties, such as rheological behavior, water vapor, and gas permeability, as well as mechanical, optical, antioxidant, and antimicrobial properties, with a focus on the recent progress and outputs, which has been recently published. Hydroxypropyl methylcellulose is prone to be commonly used as an advanced film‐forming and coating materials for the sake of well miscibility with a wide range of organic and inorganic materials. However, this polymer requires further improvements regarding moisture susceptibility and thermal properties.