Cereal and legume protein edible films: a sustainable alternative to conventional food packaging

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2023-11-09 DOI:10.1080/10942912.2023.2267785

Alejandra Linares-Castañeda, Xariss Miryam Sánchez-Chino, None Yolanda de las Mercedes Gómez y Gómez, Cristian Jiménez-Martínez, Jorge Martínez Herrera, María Stephanie Cid-Gallegos, Luis Jorge Corzo-Ríos

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引用次数: 0

Abstract

The food industry faces significant challenges in generating biodegradable materials for packaging food. Studies on the production of edible films and coatings based on macromolecules such as carbohydrates, proteins, and lipids (and their combination) from cereal grains or legumes have provided helpful information about component concentrations, interactions, and the optimal conditions to elaborate films or coatings. However, the final application of edible films and coatings can depend on the compatibility between polymer matrix materials and their mechanical and barrier properties. This paper reviews the utilization of proteins from cereal and legumes in the development of edible films and the processing conditions that potentially modify the functional properties of the films, including the combination with additives to improve their properties enhancing food handling, transportation, storage, and preservation, without affecting the environment. In addition, the present research addresses the main methods to elaborate edible films and the use of novel technologies in film formulation.

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谷物和豆类蛋白可食用薄膜:传统食品包装的可持续替代品

食品工业在生产用于包装食品的可生物降解材料方面面临着重大挑战。基于谷物或豆类中的碳水化合物、蛋白质和脂质(及其组合)等大分子生产可食用薄膜和涂层的研究提供了有关成分浓度、相互作用和制作薄膜或涂层的最佳条件的有用信息。然而，可食用薄膜和涂层的最终应用可能取决于聚合物基体材料之间的相容性及其机械和阻隔性能。本文综述了谷物和豆类蛋白质在可食用薄膜开发中的应用，以及可能改变薄膜功能特性的加工条件，包括与添加剂结合以改善其性能，增强食品的处理、运输、储存和保存，而不影响环境。此外，本研究还讨论了制备可食用薄膜的主要方法和新技术在薄膜配方中的应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.