Application of Protein-Based Films and Coatings for Food Packaging: A Review

Abstract

As the IV generation of packaging, biopolymers, with the advantages of biodegradability, process ability, combination possibilities and no pollution to food, have become the leading food packaging materials. Biopolymers can be directly extracted from biomass, synthesized from bioderived monomers and produced directly by microorganisms which are all abundant and renewable. The raw materials used to produce biopolymers are low-cost, some even coming from agrion dustrial waste. This review summarized the advances in protein-based films and coatings for food packaging. The materials studied to develop protein-based packaging films and coatings can be divided into two classes: plant proteins and animal proteins. Parts of proteins are referred in this review, including plant proteins i.e., gluten, soy proteins and zein, and animal proteins i.e., casein, whey and gelatin. Films and coatings based on these proteins have excellent gas barrier properties and satisfactory mechanical properties. However, the hydrophilicity of proteins makes the protein-based films present poor water barrier characteristics. The application of plasticizers and the corresponding post-treatments can make the properties of the protein-based films and coatings improved. The addition of active compounds into protein-based films can effectively inhibit or delay the growth of microorganisms and the oxidation of lipids. The review also summarized the research about the storage requirements of various foods that can provide corresponding guidance for the preparation of food packaging materials. Numerous application examples of protein-based films and coatings in food packaging also confirm their important role in food packaging materials.

Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil

“…Compared to polysaccharides and lipids, protein-based polymers are the most useful due to impressive gas barrier properties; the oxygen permeability of soy protein-based films is 260, 500, 540, and 670 times lower than that of low-density methyl cellulose, polyethylene, starch, and pectin [ 14 ]. Whey proteins can produce films with excellent barrier properties to oxygen, aroma, and oil at low-to-intermediate relative humidity and also with adequate mechanical properties that provide them durability when used as coatings or films for packaging applications [ 14 , 15 ]. Whey protein isolate (WPI) is the whey protein product with the highest protein content, more than 90% water-soluble milk proteins [ 16 ].…”

Prolamin‐based complexes: Structure design and food‐related applications

“…Edible films are biodegradable packaging materials prepared with novel materials including proteins, polysaccharides, and lipids. They can maintain their desired physical qualities and prolong the shelf life of foods during storage, transportation, and commercialization (Chen, Wang, et al., 2019). Compared to polysaccharides, lipids, and hydrophilic proteins, prolamin‐based biodegradable membranes have many advantages, such as their relative abundance, prime film‐forming ability, and their superior ability to act as a barrier against moisture and oxygen (Ou, Kwok, & Kang, 2004; Rhim, Gennadios, Handa, Weller, & Hanna, 2000).…”

Bacterial Nanocellulose—A Biobased Polymer for Active and Intelligent Food Packaging Applications: Recent Advances and Developments

“…These bio-based materials have relatively good barrier properties and can be manufactured on a large industrial scale at moderately low costs, which makes them an attractive substitute for petroleum-derived plastics. However, commercialization of polymers extracted from biomass is still limited due to high divergence in relation to plastics, most of all poor tensile strength, brittleness, thermal instability, and water sensitivity [ 20 , 21 , 22 , 23 ]. Therefore, in order to obtain edible films and coatings of improved quality, they are blended with various reinforcing materials and compounds such as plasticizers (e.g., glycerol, glycol, sorbitol) [ 24 , 25 , 26 , 27 , 28 , 29 ].…”