Preferences help
enabled [disable] Abstract
Number of results
2020 | 25 | 124 - 131
Article title


Title variants
Languages of publication
Plastic is undoubtedly the most convenient type of packaging, but at the same time it is not ecologically friendly. The widespread use of packaging materials all over the world makes us think more and more about the harm of plastic to the environment and humans. It does not decompose in natural conditions and accumulates in huge quantities, because it is mostly used as a single-use packaging. Therefore, the development of environmentally friendly biodegradable edible films and coatings is relevant. Edible food packaging is an important step in food production and one of the innovative directions of food packaging development. This article presents materials on the development of the formulation and manufacturing technology of new composite materials based on sodium alginate and chitosan for the production of edible coatings and films. The results of the physical, chemical and bactericidal properties of these materials are presented.
  • National Research University ITMO
  • National Research University ITMO
  • National Research University ITMO
  • National Research University ITMO
  • National Research University ITMO
  • National Research University ITMO
  • National Research University ITMO
  • National Research University ITMO
  • [1] Wróblewska-Krepsztul, J., Rydzkowski, T., Borowski, G., Szczypiński, M., Klepka, T., &Thakur, V. K. (2018). Recent progress in biodegradable polymers and nanocomposite-based packaging materials for sustainable environment. International Journal of Polymer Analysis and Characterization, 23(4), 383-395.
  • [2] Directive 94/62/ EC as regards reducing the consumption of lightweight plastic carrier bags // Directive (EU) 2015/ 720 of the European Parlament and of the council [Electronic resource]. – 2015. – Mode of access: – Date of access: 03.03.2016.
  • [3] Savitskaya, T. A. (2016). Edible polymer films and coatings: background and current state (review). Polymer materials and technologies, 2(2), 6.
  • [4] Kasyanov, G. I. (2015). The bio-decomposable packaging for food products. Bulletin of science and education of the North-West of Russia, 1(1).
  • [5] Kuprina, E. E., Kiprushkina, E. I., Shestopalova, I. A., Yakkola, A. N., Manuylov, A. N., Odegova, N. V., , Mushits, A. I. (2018). Research of the influence of chitin-containing food additives on the rheological properties and biological value of minced fish. Progress on Chemistry and Application of Chitin and its Derivatives, 23, 114-119.
  • [6] Kuprina, E. E., Kirillov, A. I., Ishevski, A. L., &Murashev, S. V. (2015). Food supplement based on chitin with enhanced lipid-lowering and sorption properties. Progress on Chemistry and Application of Chitin and its Derivatives, 20, 156-161.
  • [7] Mukatova, M. D., Skolkov, S. A., Moiseenko, M. S., &Kirichko, N. A. (2018). Foodgrade biodegradable film using chitosan. Bulletin of the Astrakhan state technical University. Series: fisheries, (3).
  • [8] Tager, A. A. (1978). Physical chemistry of polymers. Ripoll Classic.
  • [9] Величко, Н. А., &Шанина, Е. В. (2010). Пищеваяхимия.
  • [10] Bodek, K. H. (1994). Potentiometric method for determination of the degree of acetylation of chitosan.In”Chitin World” (Z. S. Karnicki, M. M. Breziski, P. J. Bykowsky, A. Wojtasz-Pajak, Eds.), pp. 456-461,.Wirtschaftsverlag NW-Verlag, Germany.
  • [11] Brovko, O. S., Palamarchuk, I. A., Val’chuk, N. A., Chukhchin, D. G., Bogolitsyn, K. G., Boitsova, T. A. (2017). Gels of sodium alginate‒chitosan interpolyelectrolyte complexes. Russian Journal of Physical Chemistry A, 91(8), 1580-1585.
  • [12] Scriabin, K. G., Mikhailov, S. N. Varlamov, V. P. (2013). Chitosan.
Document Type
Publication order reference
YADDA identifier
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.