scholarly journals Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview

Coatings ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1056
Author(s):  
Sujatha Kandasamy ◽  
Jayeon Yoo ◽  
Jeonghee Yun ◽  
Han-Byul Kang ◽  
Kuk-Hwan Seol ◽  
...  
Keyword(s):  
Whey Protein ◽  
Food Packaging ◽  
Polymer Network ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Industrial Applications ◽  
Whey Protein Concentrate ◽  
Vapor Permeability ◽  
Active Ingredients ◽  
Processing Technologies

The recent surge in environmental awareness and consumer demand for stable, healthy, and safe foods has led the packaging and food sectors to focus on developing edible packaging materials to reduce waste. Edible films and coatings as a modern sustainable packaging solution offer significant potential to serve as a functional barrier between the food and environment ensuring food safety and quality. Whey protein is one of the most promising edible biopolymers in the food packaging industry that has recently gained much attention for its abundant nature, safety, and biodegradability and as an ecofriendly alternative of synthetic polymers. Whey protein isolate and whey protein concentrate are the two major forms of whey protein involved in the formation of edible films and coatings. An edible whey film is a dry, highly interacting polymer network with a three-dimensional gel-type structure. Films/coatings made from whey proteins are colorless, odorless, flexible, and transparent with outstanding mechanical and barrier properties compared with polysaccharide and other-protein polymers. They have high water vapor permeability, low tensile strength, and excellent oxygen permeability compared with other protein films. Whey protein-based films/coatings have been successfully demonstrated in certain foods as vehicles of active ingredients (antimicrobials, antioxidants, probiotics, etc.), without considerably altering the desired properties of packaging films that adds value for subsequent industrial applications. This review provides an overview of the recent advances on the formation and processing technologies of whey protein-based edible films/coatings, the incorporation of additives/active ingredients for improvement, their technological properties, and potential applications in food packaging.

scholarly journals Protein-Based Films and Coatings for Food Industry Applications

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 769
Author(s):  
Vlad Mihalca ◽  
Andreea Diana Kerezsi ◽  
Achim Weber ◽  
Carmen Gruber-Traub ◽  
Jürgen Schmucker ◽  
...  
Keyword(s):  
Food Packaging ◽  
Meat Products ◽  
Water Vapor Permeability ◽  
Food Product ◽  
Edible Films ◽  
Vapor Permeability ◽  
Area Of Interest ◽  
Industry Applications ◽  
Economic Perspectives ◽  
Materials Used

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.

scholarly journals Preparation and Characterization of Edible Dialdehyde Carboxymethyl Cellulose Crosslinked Feather Keratin Films for Food Packaging

Polymers ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 158
Author(s):  
Yao Dou ◽  
Liguang Zhang ◽  
Buning Zhang ◽  
Ming He ◽  
Weimei Shi ◽  
...  
Keyword(s):  
Water Vapor ◽  
Carboxymethyl Cellulose ◽  
Food Packaging ◽  
Light Transmission ◽  
Value Added ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Edible Films ◽  
Vapor Permeability ◽  
Feather Keratin

The development of edible films based on the natural biopolymer feather keratin (FK) from poultry feathers is of great interest to food packaging. Edible dialdehyde carboxymethyl cellulose (DCMC) crosslinked FK films plasticized with glycerol were prepared by a casting method. The effect of DCMC crosslinking on the microstructure, light transmission, aggregate structure, tensile properties, water resistance and water vapor barrier were investigated. The results indicated the formation of both covalent and hydrogen bonding between FK and DCMC to form amorphous FK/DCMC films with good UV-barrier properties and transmittance. However, with increasing DCMC content, a decrease in tensile strength of the FK films indicated that plasticization, induced by hydrophilic properties of the DCMC, partly offset the crosslinking effect. Reduction in the moisture content, solubility and water vapor permeability indicated that DCMC crosslinking slightly reduced the moisture sensitivity of the FK films. Thus, DCMC crosslinking increased the potential viability of the FK films for food packaging applications, offering a value-added product.

scholarly journals Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum

2017 ◽  
Vol 23 (4) ◽  
pp. 371-381 ◽  
Author(s):  
Juan Pablo Cecchini ◽  
María J Spotti ◽  
Andrea M Piagentini ◽  
Viviana G Milt ◽  
Carlos R Carrara
Keyword(s):  
Mechanical Properties ◽  
Water Vapor ◽  
Zeta Potential ◽  
Whey Protein ◽  
Droplet Size ◽  
Lipid Fraction ◽  
Edible Films ◽  
Whey Protein Concentrate ◽  
Vapor Permeability ◽  
Protein Concentrate

Edible films with whey protein concentrate (WPC) with a lipid component, sunflower oil (O) or beeswax (W), to enhance barrier to water vapor were obtained. Brea gum was used as emulsifier and also as matrix component. In order to achieve emulsion with small and homogeneous droplet size, an ultrasonicator equipment was used after obtaining a pre-emulsion using a blender. The films were made by casting. Effects of lipid fraction on droplet size, zeta potential, mechanical properties, water vapor permeability (WVP), solubility, and optical properties were determined. The droplet size of emulsions with BG decreased when decreasing the lipid content in the formulation. The zeta potential was negative for all the formulations, since the pH was close to 6 for all of them and pI of BG is close to 2.5, and pI of ß-lactoglobulin and α-lactalbumin (main proteins in WPC) are 5.2 and 4.1, respectively. Increasing W or SO content in blended films reduced the tensile strength and puncture resistance significantly. BG and WPC films without lipid presented better mechanical properties. The presence of lipids decreased the WVP, as expected, and those films having BG improved this property. BG films were slightly amber as a result of the natural color of the gum. BG has shown to be a good polysaccharide for emulsifying the lipid fraction and improving the homogeneity and mechanical properties of the films with WPC and beeswax or oil.

scholarly journals Dextran-Based Edible Coatings to Prolong the Shelf Life of Blueberries

Polymers ◽  
2021 ◽  
Vol 13 (23) ◽  
pp. 4252
Author(s):  
Slađana Davidović ◽  
Miona Miljković ◽  
Milan Gordic ◽  
Gustavo Cabrera-Barjas ◽  
Aleksandra Nesic ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Water Vapor Permeability ◽  
Titratable Acidity ◽  
Edible Films ◽  
Vapor Permeability ◽  
Elongation At Break ◽  
A Value ◽  
Plastic Materials ◽  
Food Package

The development of edible films and coatings in the food packaging industry presents one of the modern strategies for protecting food products and ensuring their freshness and quality during their shelf lives. The application of microbial polysaccharides to the development of food package materials, as an alternative option to the commonly used plastic materials, is both economic and environmentally favorable. New edible films were developed using dextran from lactic acid bacterium Leuconostoc mesenteroides T3, and additionally plasticized by different concentrations of polyglycerol. The best tensile strength of the films was obtained using a formulation that contained 10 wt% of polyglycerol, which corresponded to a value of 4.6 MPa. The most flexible formulation, with elongation at break of 602%, was obtained with 30 wt% of polyglycerol. Water vapor permeability values of the films synthesized in this study were in the range of (3.45–8.81) ∗ 10−12 g/m s Pa. Such low values indicated that they could be efficient in preventing fruit from drying out during storage. Thus, the film formulations were used to coat blueberries in order to assess their quality during a storage time of 21 days at 8 °C. The results showed that dextran/polyglycerol films could be efficient in extending the shelf life of blueberries, which was evidenced by lower weight loss and total sugar solids values, as well as a delay in titratable acidity, in comparison to the uncoated blueberries.

scholarly journals Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1339
Author(s):  
Arantzazu Valdés García ◽  
Olga B. Álvarez-Pérez ◽  
Romeo Rojas ◽  
Cristobal N. Aguilar ◽  
María Carmen Garrigós
Keyword(s):  
Food Packaging ◽  
Corn Starch ◽  
Radical Scavenging ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Total Phenolic ◽  
Vapor Permeability ◽  
Antioxidant Power ◽  
Casting Technique ◽  
By Products

Active edible films based on corn starch containing glycerol as a plasticizer and an olive extract obtained from Spanish olive fruit (Olea europaea) by-products (olive extract; OE) at different concentrations (0, 0.05, 0.1 and 0.2 wt%) were prepared by using the casting technique and further solvent-evaporation. OE showed high total phenolic and flavonoids contents and antioxidant activity, which was evaluated by using three different methods: free radical scavenging assay by (1,1-dipheny l-2-picrylhydrazyl) DPPH, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) ABTS radical inhibition and ferric reducing antioxidant power (FRAP). The incorporation of OE into the corn starch/glycerol matrix underlined the antioxidant potential and antimicrobial effect against E. coli and S. aureus of these novel active films, being noticeable for films added with 0.2 wt% OE. The developed active films showed a clear thermo-oxidative stability improvement with OE incorporation, in particular at 0.2 wt% loading with an increase of around 50 °C in the initial degradation temperature (Tini) and oxidation onset temperature (OOT). The functional properties of control films were also improved with OE addition resulting in a decrease in Young’s modulus, elongation at break, shore D hardness and water vapor permeability. The present work suggested the potential of the developed corn starch-based edible films as low-price and sustainable food packaging systems to prevent the oxidative deterioration of packaged foodstuff while reducing also the generation of olive by-products.

scholarly journals Application of edible film incorporated with Portulaca oleracea extract to inhibit microbiological and oxidative damage in sausages

2021 ◽  
Vol 22 (8) ◽  
Author(s):  
BINTI QOEROTI ◽  
Artini Pangastuti ◽  
ARI SUSILOWATI
Keyword(s):  
Oxidative Damage ◽  
Food Packaging ◽  
Water Vapor Permeability ◽  
Thiobarbituric Acid ◽  
Chitosan Solution ◽  
Edible Films ◽  
Portulaca Oleracea ◽  
Edible Film ◽  
Plate Count ◽  
Vapor Permeability

Abstract. Qoeroti B, Pangstuti A, Susilowati A. 2021. Application of edible film incorporated with Portulaca oleracea extract to inhibit microbiological and oxidative damage in sausages. Biodiversitas 22: 3556-3561. Environmental pollution by plastic from food packaging can be reduced by applying edible film as a biodegradable casing and safe for consumption. Utilization of Indonesia's biodiversity, especially purslane plants (Portulaca oleracea L.) at Boyolali, Central Java, Indonesia as an antimicrobial compound that can improve the quality of chitosan edible films. This study aims to determine the effect of purslane extract (Portulaca oleracea L.) as an antibacterial, antifungal, and antioxidant agent in edible films in inhibiting microbiological and oxidative damage to sausages. The film was made by mixing the extract (0%; 2.5%; 5%; 10%) into the chitosan solution and sorbitol, then applied to casing the sausage. The sausage was then stored at room temperature (27°C) and in refrigerator (4°C). Sausage quality testing was carried out on days 0; 3; 6; 9; 12; 15 during storage, including determination of Total Plate Count, Yeast Mold Count, and thiobarbituric acid test. The results of tensile strength, water vapor permeability, elongation, antioxidant, FTIR film, and morphology observed by using SEM of the films with and without the purslane extract addition were different. After 15 days of storage, Kruskal-Wallis analysis also revealed that the addition of purslane extract significantly inhibited the growth of microorganisms and oxidative damage to sausages.

scholarly journals Thyme Antimicrobial Effect in Edible Films with High Pressure Thermally Treated Whey Protein Concentrate

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 855
Author(s):  
Iulia Bleoancă ◽  
Elena Enachi ◽  
Daniela Borda
Keyword(s):  
Antimicrobial Activity ◽  
High Pressure ◽  
Sorption Isotherms ◽  
Water Vapor Permeability ◽  
Antimicrobial Effect ◽  
Edible Films ◽  
Film Structure ◽  
Whey Protein Concentrate ◽  
Vapor Permeability ◽  
Thermally Treated

Application of high pressure-thermal treatment (600 MPa and 70 °C, 20 min) for obtaining edible films functionalized with thyme extracts have been studied in order to evaluate the antimicrobial capacity of films structure to retain and release the bioactive compounds. The high pressure-thermally treated films (HPT) were compared with the thermally treated (TT) ones (80 ± 0.5 °C, 35 min). The film structures were analyzed and the sorption isotherms, water vapor permeability, antimicrobial activity and the volatile fingerprints by GC/MS were performed. The HPT film presented more binding sites for water chemi-sorption than TT films and displayed significantly lower WVP than TT films (p < 0.05). TT films displayed slightly, but significant higher, antimicrobial activity (p < 0.05) against Geotrichum candidum in the first day and against Bacillus subtilis in the 10th day of storage. The HPT film structure had ~1.5-fold higher capacity to retain volatiles after drying compared to TT films. From the HPT films higher amount of p-cymene and α-terpinene was volatilized during 10 days of storage at 25 °C, 50% RH while from the TT films higher amount of caryophyllene and carvacrol were released. During storage HPT films had a 2-fold lower capacity to retain monoterpenes compared to TT films.

scholarly journals Physical and Antibacterial Properties of Sodium Alginate—Sodium Carboxymethylcellulose Films Containing Lactococcus lactis

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2645 ◽  
Author(s):  
Jingsong Ye ◽  
Donghui Ma ◽  
Wen Qin ◽  
Yaowen Liu
Keyword(s):  
Staphylococcus Aureus ◽  
Sodium Alginate ◽  
Lactococcus Lactis ◽  
Food Packaging ◽  
Antibacterial Properties ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Bacterial Cells ◽  
Sodium Carboxymethylcellulose

Edible films have gradually become a research focus for food packaging materials due to a variety of benefits, including environmental friendliness, good barrier properties, and good carrying capacity. In this experimental study, we used sodium alginate as a film-forming substrate, sodium carboxymethylcellulose as a modifier, and glycerol as a plasticizer, then Lactococcus lactis was added to film solutions to form bacteriostatic films via the tape casting method. With the addition of Lactococcus lactis, the films did not significantly change thickness, while the transparency decreased and a significant increase in red and yellow hues was observed. Meanwhile, the dispersion of bacterial cells in film solutions destroyed intermolecular interactions in the solutions during film formation and increased the volume of voids in the Lactococcus lactis-containing films, thereby slightly decreasing the tensile strength of the films, but significantly increasing water vapor permeability. Moreover, the films with added Lactococcus lactis showed significant bacteriostatic activity against Staphylococcus aureus at 4 °C. In a seven-day bacteriostatic test, the films with Lactococcus lactis added at a level of 1.5 g/100 g resulted in a decrease in the viable cell count of Staphylococcus aureus by at least four logarithmic units. This study of Lactococcus lactis-containing films has provided a new method and strategy for antibacterial preservation of foods.

scholarly journals Physical-Chemical Properties of Edible Film Made from Soybean Residue and Citric Acid

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Wenjun Ma ◽  
Sami Rokayya ◽  
Liang Xu ◽  
Xiaonan Sui ◽  
Lianzhou Jiang ◽  
...  
Keyword(s):  
Citric Acid ◽  
Food Packaging ◽  
Chemical Properties ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Edible Film ◽  
Sodium Hypophosphite ◽  
Vapor Permeability ◽  
Physical Chemical ◽  
Aqueous Extraction Processing

The effect of citric acid on the properties of soybean enzyme-assisted aqueous extraction processing (EAEP) residue edible film was studied. The washed soybean EAEP residue was produced by the process of EAEP. It was determined that the washed soybean EAEP residue is rich in fibers (76.10 ± 1.03%) and has lower oil and protein contents (7.74 ± 0.11% and 3.50 ± 0.20%, resp.). Edible films intended for food packaging have been produced from the washed EAEP residue combined with glycerol, different concentrations of citric acid (0%, 10%, 15%, 20%, 25%, and 30%), and sodium hypophosphite. The spectra have evidenced that the cross-linking reaction of citric acid and fibers has taken place in the residue. 30-CA films showed the highest tensile strength (17.52 MPa) and the lowest water vapor permeability (7.21 g·cm−1·s−1·Pa−1). Also, it indicated that citric acid can cross-link with the hydroxyls of polysaccharide and improve the compatibilization between the polymeric molecules to improve the intermolecular interaction between polysaccharide molecules, so that the water uptake is reduced. The smooth surface and better translucency of the films suggest that the EAEP residue films treated with citric acid are suitable for application in food packaging.

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