Polysaccharide-based Food Preservation Solution

Polysaccharides have become an ideal matrix to replace traditional plastics due to their special structure, functional characteristics and environmental friendliness. Aprofood deeply explores the development of bio-based food preservation materials, and is committed to providing global customers with comprehensive food preservation solutions based on polysaccharide film.

Overview of Polysaccharide-based Film

Polysaccharides are one of the materials that have been recently used as a sustainable material in coatings and edible films formulation. Polysaccharides are not toxic and widely available materials in nature and have selective permeability to carbon dioxide and oxygen. These characteristics allow polysaccharide-based coatings and edible films to extend fruit shelf life.

Polysaccharide based films and coatings can be developed into active and intelligent packaging. The common strategy is by adding bioactive compounds such as polyphenols or polyphenol rich extracts to formulate multiple-functional films and coatings.

Types of Polysaccharides

Typical polysaccharides widely used in the food industry include cellulose, starch, chitosan and chitin, guar, locust bean and tara gums, glucomannan, xanthan, agar, carrageenans, pectins, algins/alginates, gellans, curdlan, dextrans, levans, arabinoxylans and pullulan. These polysaccharides have different functions due to their different molecular size, sugar composition, molecular conformation, glycosidic bonds and functional groups. It is usually made into an ideal biological material through physical and chemical modification.

Fig. 1 Intelligent films of marine polysaccharides and purple cauliflower extract for food packaging and spoilage monitoring. (Huang, et al., 2022)

Our Solutions

With years of in-depth exploration in the field of biological substrates and innovative discoveries in the food industry, Aprofood is committed to providing global customers with comprehensive food preservation solutions based on polysaccharide film.

• Polysaccharide-based Film Development

• A wide range of polysaccharide library help us provide customers with more choices. Here, customers can select according to their product features and functional requirements, and our professional team will also provide the best solution for their projects.
• Based on the food preservation target that customer focus on; we can develop functional polysaccharide film. In addition, composite film (multiple matrices and multiple functions) is also the key development direction of our food preservation solutions.

• Optimization and Evaluation of Polysaccharide-based Film

• Based on the limitation of structure and function, the modification of polysaccharides is necessary, and other methods for biofilm modification and optimization are also included in our solution package.
• The comprehensive evaluation of polysaccharide-based film includes the analysis of the physical and chemical properties of the film; The influence of functional components on its mechanical properties, stability and barrier properties; Analysis of the interaction between functional components and matrix and the release behavior; The effect of biofilm on food preservation and its application, etc.

Our Advantages

Rich experience and professional team

Comprehensive verification and optimization

Choice diversity and customization

Controllable project development process

Aprofood is committed to providing extensive support to global customers in food preservation related research. Our professionals can provide you with comprehensive food preservation solutions based on polysaccharide films. Please contact us for more possibilities of your project!

References

1. Huang, H. L.,Tsai, I. L., Lin, C., Hang, Y. H., Ho, Y. C., Tsai,M. L., & Mi, F. L. (2022). Intelligent films of marine polysaccharides and purple cauliflower extract for food packaging and spoilage monitoring. Carbohydrate Polymers, 299, 120133.
2. Zhu, F. (2021). Polysaccharide based films and coatings for food packaging: Effect of added polyphenols. Food Chemistry, 359, 129871.