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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Mechanical and Barrier Properties of Cross-Linked Soy and Whey Protein Based Films
S. F. Sabato,B Ouattara,H L Yu,G D’Aprano,C. Le Tien,Mircea-Alexandru Mateescu,Monique Lacroix +6 more
TL;DR: Sterilized biofilms based on soy protein isolate and a 1:1 mixture of SPI and whey protein isolate were achieved through the formation of cross-links by means of gamma-irradiation combined with thermal treatments, improving significantly the mechanical properties, namely, puncture strength and puncture deformation, for all types of films.
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Physicochemical and antifungal properties of bio-nanocomposite film based on gelatin-chitin nanoparticles.
TL;DR: The results showed that incorporation of N-chitin significantly influenced apparent color and transparency of the gelatin films and improved stability of nanocomposite films against melting and degradation at high temperatures in comparison to neat gelatin film.
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Soy protein-based films incorporated with cellulose nanocrystals and pine needle extract for active packaging
TL;DR: In this article, the authors developed soy protein-based films incorporated with cellulose nanocrystals (CNCs) and Cedrus deodara pine needle extract (PNE).
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Food Security, Safety, and Sustainability—Getting the Trade-Offs Right
TL;DR: In this article, the authors explore the trade-offs inherent when aiming at triple goals of sustainability, food security, and safety looking at thesestrategies for reducing food losses and waste and resource footprints.
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Development of a novel bioactive packaging based on the incorporation of Lactobacillus sakei into sodium-caseinate films for controlling Listeria monocytogenes in foods
TL;DR: In this paper, a novel packaging technology was developed based on the incorporation of Lactobacillus sakei cells into sodium-caseinate (SC) edible films, which increased the viability of the cells, greater than 90%.