Protein-based films and coatings are an interesting alternative to traditional petroleum-based materials. However, their mechanical and barrier properties need to be enhanced in order to match those of the latter. Physical, chemical, and biochemical methods can be used for this purpose. The aim of this article is to provide an overview of the effects of various treatments on whey, soy, and wheat gluten protein-based films and coatings. These three protein sources have been chosen since they are among the most abundantly used and are well described in the literature. Similar behavior might be expected for other protein sources. Most of the modifications are still not fully understood at a fundamental level, but all the methods discussed change the properties of the proteins and resulting products. Mastering these modifications is an important step towards the industrial implementation of protein-based films.

https://www.mdpi.com/1422-0067/17/9/1376/pdf

Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review

The increasing demand for high food quality and safety, and concerns of environment sustainable development have been encouraging researchers in the food industry to exploit the robust and green biodegradable nanocomposites, which provide new opportunities and challenges for the development of nanomaterials in the food industry. This review paper aims at summarizing the recent three years of research findings on the new development of nanomaterials for food packaging. Two categories of nanomaterials (i.e., inorganic and organic) are included. The synthetic methods, physical and chemical properties, biological activity, and applications in food systems and safety assessments of each nanomaterial are presented. This review also highlights the possible mechanisms of antimicrobial activity against bacteria of certain active nanomaterials and their health concerns. It concludes with an outlook of the nanomaterials functionalized in food packaging.

/pdf/recent-developments-in-food-packaging-based-on-nanomaterials-3o58wd4vqn.pdf

Recent Developments in Food Packaging Based on Nanomaterials

Citric acid-incorporated fish gelatin/chitosan composite films

What is new in lysozyme research and its application in food industry? A review.

This review article critically presents a comprehensive overview of the current advances in the research and development of proteins derived bionanocomposites used in food packaging applications. The recent interest in protein-based biomaterials is due to sustainability, renewability, biodegradability and low carbon footprint. The inherent drawbacks of proteins-based materials for food packaging applications are their low mechanical strength, poor thermal, barrier and inferior physicochemical properties. The nanoreinforced bio-based polymers called bionanocomposites provide an opportunity to overcome these issues and have ability to supersede non-biodegradable food packaging plastics produced from petroleum resources. So far, most studied protein derived bionanocomposites suitable for food packaging are soy protein isolates (SPI) and gelatin proteins. Layered silicates are the most promising nanofillers used to increase strength, improve heat resistance and enhance barrier properties of proteins derived materials while montmorillonites (MMT) is the most commonly used silicate nanofiller. This review emphases on the processing strategies used for proteins-based biomaterials, their mechanical and moisture barrier properties for food packaging applications. Different proteins and nanofillers that have been studied to date in proteins derived food packaging applications are also discussed in detail.

Recent advances in protein derived bionanocomposites for food packaging applications.

https://openaccess.iyte.edu.tr/bitstream/11147/6118/1/6118.pdf

Improvement of barrier and mechanical properties of whey protein isolate based food packaging films by incorporation of zein nanoparticles as a novel bionanocomposite

Pelin Oymaci

Papers

Improvement of barrier and mechanical properties of whey protein isolate based food packaging films by incorporation of zein nanoparticles as a novel bionanocomposite

Development of a novel strategy for controlled release of lysozyme from whey protein isolate based active food packaging films