Agar-Agar and Chitosan as Precursors in the Synthesis of Functional Film for Foods: A Review
Camila Ramão Contessa,
Gabriela Silveira da Rosa,
Caroline Costa Moraes,
Janaina Fernandes de Medeiros Burkert
Affiliations
Camila Ramão Contessa
Engineering and Science of Food Graduate Program, Laboratory Bioprocess Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande 96203-900, RS, Brazil
Gabriela Silveira da Rosa
Science and Engineering of Materials Graduate Program, Laboratory of Chemical Engineering, Federal University of Pampa, Bagé 96413-170, RS, Brazil
Caroline Costa Moraes
Engineering of Materials Graduate Program, Laboratory of Microbiology and Food Toxicology, Federal University of Pampa, Bagé 96413-170, RS, Brazil
Janaina Fernandes de Medeiros Burkert
Engineering and Science of Food Graduate Program, Laboratory Bioprocess Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande 96203-900, RS, Brazil
The food industry produces an exorbitant amount of solid waste of petrochemical origin as a result of the increase in the development of new products. Natural polymers are an alternative to this theme; however, their development with adequate properties is a challenge. The union of different polymers in the synthesis of packaging is usually carried out to improve these properties. The combination of agar-agar and chitosan biopolymers show particular advantages through hydrogen bonds and electrostatic attraction between oppositely charged groups, presenting a promising source of studies for the synthesis of green packaging. When combined with natural extracts with active properties, these polymers allow an increase in the microbiological stability of foods associated with lower chemical preservative content and greater environmental sustainability.
