Protein-Based Films and Coatings for Food Industry Applications.
Vlad Mihalca,Andreea Diana Kerezsi,Achim Weber,Carmen Gruber-Traub,Jürgen Schmucker,Dan Cristian Vodnar,Francisc Vasile Dulf,Sonia Socaci,Anca Fărcaș,Carmen Ioana Mureșan,Ramona Suharoschi,Oana Lelia Pop +11 more
TLDR
In this article, a review of the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives are discussed.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.read more
Citations
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A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications
TL;DR: In this paper , the properties and applications of several bio-based polymers in food packaging are investigated, and several types of edible film and coating production technologies are also covered separately; the use of edible films and coatings in the food industry has been examined, and their advantages over traditional materials are also discussed.
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Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications.
TL;DR: In this article , a comprehensive overview of the main biobased and biodegradable polymer nanocomposites, inorganic NPs, natural antioxidants, and their potential use in active food packaging is provided.
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Proteins from Agri-Food Industrial Biowastes or Co-Products and Their Applications as Green Materials
TL;DR: In this article, 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) are summarized and the most common wet and dry processes to produce protein-based materials are also described.
Journal ArticleDOI
Major factors affecting the characteristics of starch based biopolymer films
TL;DR: In this paper, a review of the various factors and conditions, which influence the film structure and its characteristics is presented, including starch composition, plasticizers, and operating conditions also have significant effect on physico-chemical properties of starch-based film.
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Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation.
Andrey B. Lisitsyn,Anastasia Semenova,V. V. Nasonova,Ekaterina Polishchuk,Natalia Revutskaya,Ivan Kozyrev,Elena Kotenkova +6 more
TL;DR: In this paper, 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, including composites approaches, plasticizers, and the addition of crosslinking agents.
References
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Insect and fish by-products as sustainable alternatives to conventional animal proteins in animal nutrition
Laura Gasco,Gabriele Acuti,Paolo Bani,Antonella Dalle Zotte,Pier Paolo Danieli,Anna De Angelis,Riccardo Fortina,Rosaria Marino,Giuliana Parisi,Giovanni Piccolo,Luciano Pinotti,Aldo Prandini,Achille Schiavone,Genciana Terova,Francesca Tulli,Alessandra Roncarati +15 more
TL;DR: Insects and fishery- and aquaculture by-products represent optimal alternative protein sources that can be considered as feed functional ingredients with beneficial properties that depend on the insect species, rearing system adopted, and the substrate used for their growth.
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Comparative study of processing methods for starch/gelatin films.
Farayde Matta Fakhouri,Daryne Lu Maldonado Gomes da Costa,Fabio Yamashita,Silvia Maria Martelli,Rodolfo Cardoso de Jesus,Katlen Alganer,Fernanda Paula Collares-Queiroz,Lucia H. Innocentini-Mei +7 more
TL;DR: Different processing techniques have significantly affected the properties of starch/gelatin films plasticized with glycerol and sorbitol, especially those with 3% lipophilic starch, in 1:1 proportions.
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Physical and mechanical properties of peanut protein films
TL;DR: In this paper, the properties of peanut protein films were modified using physical and chemical treatments, and their effects on color, mechanical strength, water solubility and barrier to water vapor and oxygen of the films were investigated.
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Effect of whey protein- and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples
TL;DR: In this paper, apple pieces were coated with the emulsion coatings and weight loss and color (CIELAB color parameters, L*, a*, b*, and browning index (BI)) were measured during storage.
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Effect of Fatty acids and beeswax addition on properties of sodium caseinate dispersions and films.
TL;DR: Edible films based on sodium caseinate and different saturated fatty acids, oleic acid, or beeswax were formulated, taking into account the effect of water content and film structure on such properties.