Recent advances in plant protein-based edible coatings for shelf-life enhancement of perishable and high nutritive value foods – A Review

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-03-01 DOI:10.1016/j.fpsl.2025.101465

Ananya Payal, Gasi Datta Sairam Sandeep, Madhuri Bammidi, Abhilash Narayandas, Irshaan Syed, Madaraboina Venkateswara Rao

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引用次数: 0

Abstract

Plant protein (PP) based edible coating as a sustainable approach has attracted the global industry in the evolving landscape of active food packaging for shelf life (SL) and nutritional enhancement of foods. This critical review intends to offer a comprehensive overview of PPs as edible coatings for preserving the quality of perishable and highly nutritive foods. It explores the unique advantages of using various sources of PPs and their ability to act as mechanical, water vapor, gas, and microbial barriers. When combined with other additives (i.e., polysaccharides, lipids, antioxidants, antimicrobials, etc) these PPs also demonstrate superior hydrophobicity, higher barrier, and mechanical properties. This critical review also covers the combination of nanotechnology, non-thermal technologies, probiotics, and other advancements with PP-based edible coatings to preserve and ensure the safety and quality of foods throughout the storage period. Furthermore, the economic and safety perspectives of PP-based edible coatings are discussed to address the regulatory, consumer, and industrial concerns, so that better exploration of the above technologies can aid in combatting the food safety and security issues.

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植物蛋白基可食用涂层在提高易腐食品和高营养价值食品保质期方面的研究进展

以植物蛋白（PP）为基础的可食用涂层作为一种可持续发展的方法，在不断发展的活性食品包装领域吸引了全球业界的关注，以提高食品的保质期和营养价值。本文综述了聚苯乙烯作为可食用涂料用于保鲜易腐食品和高营养食品的研究进展。它探讨了使用各种PPs来源的独特优势，以及它们作为机械、水蒸气、气体和微生物屏障的能力。当与其他添加剂（即多糖、脂类、抗氧化剂、抗菌剂等）结合时，这些PPs也表现出优异的疏水性、更高的屏障性和机械性能。这篇重要的综述还涵盖了纳米技术、非热技术、益生菌和其他与pp基食用涂层相结合的进展，以保护和确保食品在整个储存期间的安全和质量。此外，本文还讨论了pp基食用涂料的经济和安全前景，以解决监管、消费者和工业方面的问题，以便更好地探索上述技术，以帮助解决食品安全和安全问题。

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

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.