New Perspectives in Science Education

The growing global demand for polymers is a concerning cause. Even more worrying is the fact that most of these polymers have their origin in petroleum derivatives. Since it is a non-renewable source and its consumption results in the release of substances that are harmful to the environment and health, it is urgent to find alternatives of viable raw materials for large-scale production. Given this scenario, edible polymers are highlighted as promising candidates to replace conventional polymers. Edible polymers correspond to polymeric materials that can be consumed by humans, animals or microorganisms without harming their health. Such polymers can be obtained in different forms of presentation and, considering their intrinsic characteristics, processed differently according to their application, whether to be applied to particles, films, coatings and fabrics. These materials can be classified into four categories: polysaccharides, polypeptides, lipids, and synthetic and compound polymers. The use of edible polymers has been extensively studied, mainly in the food industry for the production of packaging. They can be applied to the surface of the food creating a barrier that preserves the original characteristics of the product. However, in addition to this application, edible polymers are used in other fields such as biomedical (in devices for drug release, tissue engineering and wound bandages) and in the cosmetic area (due to its biocompatibility and to the improvement of the formulation’s texture). Among the several advantages presented by these materials, biocompatibility and biodegradability are highlighted. In addition, in the case of its use in packaging, as they are consumed with the product, edible polymers do not require the use of another packaging that would be discarded in the environment. It is important to consider that even if the polymeric films are not consumed, they will degrade more easily than polymers from petroleum, reducing their environmental impact.There is also the possibility of adding components to the polymer that will contribute to the organoleptic properties of the food, such as flavorings, colorings and sweeteners. Despite the various benefits presented, edible polymers have mechanical properties, in general, inferior to those of synthetic polymers obtained from petroleum, hence the need to deepen the subject. Therefore, the present work aims to address some of the main aspects of this class of materials, types of existing edible polymers and some forms of processing, in order to group information and support future research on the subject.

Keywords: edible polymers, environment, biopolymers.

Diogo Maia Moreira do Santos, UFMG, Brazil ([email protected])

Fernanda Gonçalves de Carvalho, UFMG, Brazil ([email protected])