Liang Chen, Yousef Ramezan, Hamidreza Pourramezan, Abbas Najafi, Amir Kamkari, Gulden Goksen, Zhaoxian Huang, Wanli Zhang
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Soy Protein Isolate (SPI)-Based Films/Coatings for Food Packaging: Research Progress on Properties and Applications
Films and coatings made from soy protein isolate (SPI) have become a cutting-edge approach to environmentally friendly food packaging, providing benefits like non-toxicity, biodegradability, and renewable supply. This review studies a comprehensive overview of SPI, including its classification, properties, and applications in food packaging. SPI-based film preparation techniques have been studied, including the development of composite soy protein films, including other proteins, polysaccharides, and biopolymers. The effects of different material blends on the mechanical, barrier, and thermal properties of SPI films are discussed, highlighting the role of SPI-based films and coatings for upcoming food packaging applications and the different structured composites in improving functionality. SPI has excellent film-forming properties, and the properties of SPI-based food packaging films can be adjusted through various strategies. SPI-based food packaging films/coatings have been used in various food preservation applications.
期刊介绍：
Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology.
CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results.
Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity.
The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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