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Open accessJournal ArticleDOI: 10.3390/POLYM13050769

Protein-Based Films and Coatings for Food Industry Applications.

02 Mar 2021-Polymers (MDPI AG)-Vol. 13, Iss: 5, pp 769
Abstract: Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.

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Topics: Food packaging (66%), Food industry (60%), Food marketing (51%)
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9 results found


Open accessJournal ArticleDOI: 10.3390/FOODS10050981
29 Apr 2021-Foods
Abstract: A great amount of biowastes, comprising byproducts and biomass wastes, is originated yearly from the agri-food industry. These biowastes are commonly rich in proteins and polysaccharides and are mainly discarded or used for animal feeding. As regulations aim to shift from a fossil-based to a bio-based circular economy model, biowastes are also being employed for producing bio-based materials. This may involve their use in high-value applications and therefore a remarkable revalorization of those resources. The present review summarizes the main sources of protein from biowastes and co-products of the agri-food industry (i.e., wheat gluten, potato, zein, soy, rapeseed, sunflower, protein, casein, whey, blood, gelatin, collagen, keratin, and algae protein concentrates), assessing the bioplastic application (i.e., food packaging and coating, controlled release of active agents, absorbent and superabsorbent materials, agriculture, and scaffolds) for which they have been more extensively produced. The most common wet and dry processes to produce protein-based materials are also described (i.e., compression molding, injection molding, extrusion, 3D-printing, casting, and electrospinning), as well as the main characterization techniques (i.e., mechanical and rheological properties, tensile strength tests, rheological tests, thermal characterization, and optical properties). In this sense, the strategy of producing materials from biowastes to be used in agricultural applications, which converge with the zero-waste approach, seems to be remarkably attractive from a sustainability prospect (including environmental, economic, and social angles). This approach allows envisioning a reduction of some of the impacts along the product life cycle, contributing to tackling the transition toward a circular economy.

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Topics: Bioplastic (50%)

4 Citations


Open accessJournal ArticleDOI: 10.3390/POLYM13101592
15 May 2021-Polymers
Abstract: Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.

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Topics: Biopolymer (51%)

2 Citations


Open accessJournal ArticleDOI: 10.3390/COATINGS11080899
28 Jul 2021-THE Coatings
Abstract: There is an urgent need to increase the food supplies to fulfil the demands of future generations as the population of the world is expected to grow beyond 10 billion by 2050. An essential component for ensuring global food security is to reduce food losses during the post-harvest stage. Active edible coatings and films are a promising sustainable preservation technology for shelf-life extension of food products by hindering decay kinetics of minimally processed fruits and vegetables (F&V), by restricting the mass transfer of moisture, aroma, or gases and carrying an active compound, such as an antioxidant or antimicrobial. Active protein-based coatings and films have the potential to extend the shelf-life of food products by decreasing their respiration rates, as they exhibit an excellent gas barrier and good mechanical properties as compared to other biopolymeric packaging. Among protein-based biopolymers, casein and its derivatives as packaging films have been extensively studied due to their low cost, complete biodegradability, and availability. Currently, there is no review study focusing on caseinate-based active coating and film, thus, this review aims to give insights on the composition, rheology, structure, and properties of caseinate-based formulations by critically discussing the results presented in the literature. A methodological approach was followed to obtain relevant literature to discuss the influence of additives on the shelf-life of F&V. Furthermore, changes in secondary structure of casein were observed after incorporation of bioactive compounds (i.e., phenolic acids). Likewise, there is a need to explore chemical interactions among bioactive compounds and biopolymer material by using in silico and laboratory trials as food additives have shown to influence the physicochemical properties of film and shelf-life of food products.

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Topics: Food additive (55%), Population (52%)

1 Citations


Journal ArticleDOI: 10.1016/J.EURPOLYMJ.2021.110788
Shilpi Agarwal1Institutions (1)
Abstract: Starch is the most important widely spread polysaccharide used for the synthesis of biopolymer film. Renewable source, abundance, cost effectiveness and excellent film making properties open wide variety of application fields in front of it including packaging sector. Starch based films are flexible and strong, but free hydroxyl groups in starch structure make the film hydrophilic. However, copolymers and fillers when used with starch, substitute its hydroxyl groups and introduce the hydrophobic character to the film. Besides, mechanical properties like tensile strength and elongation at break are improved. Moreover, starch composition, plasticizers and operating conditions also have significant effect on physico-chemical properties of starch based film. This review will provide an insight of the various factors and conditions, which influence the film structure and its characteristics.

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Topics: Starch (58%), Cost effectiveness (52%)

1 Citations


Journal ArticleDOI: 10.1016/J.LWT.2021.112442
Abstract: Egg yolk is consumed all around the world because of its nutritional and functional properties. It can easily be separated by centrifugation into two fractions, the egg yolk granules and plasma fractions. In comparison with the plasma fraction, the granular fraction has a low content of lipids and cholesterol and a high content of proteins; on the other hand, the lipid-rich plasma fraction has gelling and emulsifying properties similar to those of whole egg yolk. Therefore, taking into consideration their different composition and functional properties, it would be advantageous to increase the value of whole egg yolk by making different use of each of its fractions. In this sense, while the egg yolk plasma could, to some extent, be used as a substitute for whole egg yolk, the range of applications for the granules is more reduced at present and further research into this fraction is required to increase the interest of the food industry in the egg yolk fractionation process. The egg yolk granular fraction is mainly composed of globular proteins, namely lipovitellins or high-density lipoproteins, linked to phosvitin by phosphocalcium bridges. Phosvitin is the most phosphorylated protein found in nature, and shows remarkable metal chelating, antioxidant, emulsifying and antimicrobial properties and, owing to these capacities, it has also the potential to be isolated and incorporated by the food industry as a functional ingredient. Thus, the aim of the present review is to show the most recent advances in the food-related applications developed by the research community for egg yolk granules and their isolated components.

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Topics: Yolk plasma (71%), Phosvitin (69%), Yolk (64%)

References
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134 results found


Journal ArticleDOI: 10.1126/SCIENCE.1185383
12 Feb 2010-Science
Abstract: Continuing population and consumption growth will mean that the global demand for food will increase for at least another 40 years. Growing competition for land, water, and energy, in addition to the overexploitation of fisheries, will affect our ability to produce food, as will the urgent requirement to reduce the impact of the food system on the environment. The effects of climate change are a further threat. But the world can produce more food and can ensure that it is used more efficiently and equitably. A multifaceted and linked global strategy is needed to ensure sustainable and equitable food security, different components of which are explored here.

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Topics: Food security (70%), Food systems (65%), Food processing (58%) ... show more

7,758 Citations


Journal ArticleDOI: 10.1038/NATURE13959
David Tilman1, Michael Clark2Institutions (2)
27 Nov 2014-Nature
Abstract: Diets link environmental and human health. Rising incomes and urbanization are driving a global dietary transition in which traditional diets are replaced by diets higher in refined sugars, refined fats, oils and meats. By 2050 these dietary trends, if unchecked, would be a major contributor to an estimated 80 per cent increase in global agricultural greenhouse gas emissions from food production and to global land clearing. Moreover, these dietary shifts are greatly increasing the incidence of type II diabetes, coronary heart disease and other chronic non-communicable diseases that lower global life expectancies. Alternative diets that offer substantial health benefits could, if widely adopted, reduce global agricultural greenhouse gas emissions, reduce land clearing and resultant species extinctions, and help prevent such diet-related chronic non-communicable diseases. The implementation of dietary solutions to the tightly linked diet–environment– health trilemma is a global challenge, and opportunity, of great environmental and public health importance.

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1,677 Citations


Open accessJournal ArticleDOI: 10.1016/J.JCIS.2011.07.017
Timothy V. Duncan1Institutions (1)
01 Nov 2011-
Abstract: In this article, several applications of nanomaterials in food packaging and food safety are reviewed, including: polymer/clay nanocomposites as high barrier packaging materials, silver nanoparticles as potent antimicrobial agents, and nanosensors and nanomaterial-based assays for the detection of food-relevant analytes (gasses, small organic molecules and food-borne pathogens). In addition to covering the technical aspects of these topics, the current commercial status and understanding of health implications of these technologies are also discussed. These applications were chosen because they do not involve direct addition of nanoparticles to consumed foods, and thus are more likely to be marketed to the public in the short term.

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1,348 Citations


Journal ArticleDOI: 10.1080/10408699891274219
Abstract: (1998). Edible Films and Coatings: Tomorrow's Packagings: A Review. Critical Reviews in Food Science and Nutrition: Vol. 38, No. 4, pp. 299-313.

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637 Citations


Journal ArticleDOI: 10.1016/J.TIFS.2011.02.004
Abstract: Edible films and coatings are thin layers of edible materials applied on food products that play an important role on their conservation, distribution and marketing. Some of their functions are to protect the product from mechanical damage, physical, chemical and microbiological activities. Their use in food applications and especially highly perishable products such as horticultural ones, is based on some particular properties such as cost, availability, functional attributes, mechanical properties (flexibility, tension), optical properties (brightness and opacity), the barrier effect against gases flow, structural resistance to water and microorganisms and sensory acceptability. In this piece of work, the lastest advances on their composition (polymers to be used in the structural matrix), including nanoparticles addition, and properties have been reviewed, as well as the trends in the research about their different applications, including oil consumption reduction in deep-fat fried products, their use in combination with bioactive compounds that bring foodstuff additional functions and shelf life extension of highly perishable products.

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573 Citations


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20217