Arona Figueroa Pires, Olga Díaz, Angel Cobos, Carlos Dias Pereira
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引用次数: 0
Abstract
Packaging for food products is particularly important to preserve product quality and shelf life. The most used materials for food packaging are plastic, glass, metal, and paper. Plastic films produced based on petroleum are widely used for packaging because they have good mechanical properties and help preserve the characteristics of food. However, environmental concerns are leading the trend towards biopolymers. Films and coatings based on biopolymers have been extensively studied in recent years, as they cause less impact on the environment, can be obtained from renewable sources or by-products, are relatively abundant, have a good coating and film-forming capacity, are biodegradable and have nutritional properties that can be beneficial to human health. Whey protein-based films have demonstrated good mechanical resistance and a good barrier to gases when at low relative humidity levels, in addition to demonstrating an excellent barrier to aromatic compounds and especially oils. The use of whey proteins for films or coatings has been extensively studied, as these proteins are edible, have high nutritional value, and are biodegradable. Thus, the main objective of this document was to review new methodologies to improve the physicochemical properties of whey protein films and coatings. Importance will also be given to the combinations of whey proteins with other polymers and the development of new techniques that allow the manipulation of structures at a molecular level. The controlled release and mass transfer of new biomaterials and the improvement of the design of films and packaging materials with the desired functional properties can increase the quality of the films and, consequently, broaden their applications.
期刊介绍:
Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal:
manuscripts regarding research proposals and research ideas will be particularly welcomed
electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material
we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds