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  4. Protein‐based films and coatings for food industry applications
 
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2021
Journal Article
Titel

Protein‐based films and coatings for food industry applications

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 nonedible 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.
Author(s)
Mihalca, Vlad
Kerezsi, Andreea Diana
Weber, Achim
Gruber-Traub, Carmen orcid-logo
Schmucker, Jürgen
Vodnar, Dan Cristian
Dulf, Francisc Vasile
Socaci, Sonia Ancuta
Farcas, Anca
Muresan, Carmen Ioana
Suharoschi, Ramona
Pop, Oana Lelia
Zeitschrift
Polymers. Online resource
Thumbnail Image
DOI
10.3390/polym13050769
Externer Link
Externer Link
Language
English
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Fraunhofer-Institut für Grenzflächen- und Bioverfahrenstechnik IGB
Tags
  • food package

  • protein

  • protein films

  • protein coatings

  • functionalization

  • antioxidant

  • antimicrobial

  • antifungal activity

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