Yuejiao Xing, Haoran Zhu, Li Zheng, Huajiang Zhang, Joe M Regenstein
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引用次数: 0
Abstract
Food packaging films based on soy proteins have the good biodegradability, sustainability, renewability and environmentally friendly property. Therefore, the development and modification of soy protein-based films (SPBFs) gradually entered people's field of vision, have become the hot topics in the field of food packaging. The addition of polysaccharides, polyphenols, lipids and more suitable production methods are the key factors of modified SPBFs. The modified SPBFs have good mechanical properties, barrier properties and antibacterial properties, which can extend the shelf life of food and better meet the needs of consumers. This paper reviewed the recent development of SPBFs, introduced the main production technologies and key points of SPBFs, described the main types of SPBFs, discussed the functional properties of modified SPBFs, and summarized the future development and challenges of SPBFs.
期刊介绍：
Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition.
With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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