Application of soy protein-based films and coatings on the shelf life of food products: a mini-review of recent publications with emphasis on nanotechnology

Akrami, Sousan; Saki, Morteza; Marashi, Sayed Mahdi Hossaeini; Sabahi, Sahar; Noori, Seyyed Mohammad Ali

doi:10.1007/s11694-022-01708-4

Cited by 5 publications

(5 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These values were higher than those acquired for chitosan samples 2 and 3 (1.37 × 10 −9 g/(m s Pa) and 1.53 × 10 −9 g/(m s Pa), respectively). Still, permeability values for extracted chitosan samples were highly comparative to those reported for polymers used in food coating, e.g., (wheat) gluten (1.4–4.6 × 10 −9 m.s.Pa) [ 30 ] and isolated soy protein (1.6–4.4 × 10 −9 g/m.s.Pa) [ 31 , 32 ], and were higher than those informed for polyethylene (2.4 × 10 −13 g/m.s.Pa) [ 33 ]. Hence, the obtained biofilms showed increased permeability, a property quite useful for respiration and oxygenation of coated fruits.…”

Section: Resultsmentioning

confidence: 99%

Development and Evaluation of Chitosan-Based Food Coatings for Exotic Fruit Preservation

Zárate-Moreno

Escobar-Sierra

Ríos‐Estepa

2023

BioTech

View full text Add to dashboard Cite

Chitosan has gained agro-industrial interest due to its potential applications in food preservation. In this work, chitosan applications for exotic fruit coating, using feijoa as a case of study, were evaluated. For this, we synthetized and characterized chitosan from shrimp shells and tested its performance. Chemical formulations for coating preparation using chitosan were proposed and tested. Mechanical properties, porosity, permeability, and fungal and bactericidal characteristics were used to verify the potential application of the film in the protection of fruits. The results indicated that synthetized chitosan has comparable properties to commercial chitosan (deacetylation degree > 82%), and, for the case of feijoa, the chitosan coating achieved significant reduction of microorganisms and fungal growth (0 UFC/mL for sample 3). Further, membrane permeability allowed oxygen exchange suitable for fruit freshness and natural physiological weight loss, thus delaying oxidative degradation and prolonging shelf-life. Chitosan’s characteristic of a permeable film proved to be a promising alternative for the protection and extension of the freshness of post-harvest exotic fruits.

show abstract

Section: Resultsmentioning

confidence: 99%

Development and Evaluation of Chitosan-Based Food Coatings for Exotic Fruit Preservation

Zárate-Moreno

Escobar-Sierra

Ríos‐Estepa

2023

BioTech

View full text Add to dashboard Cite

show abstract

“…The heat treatment was expected to induce denaturation and aggregation of soy proteins, leading to crosslinking within the film matrix. The crosslinked films exhibited improved mechanical properties compared to the untreated films, attributed to the formation of intermolecular bonds between protein chains [8], [16], [23].…”

Section: Crosslinking Methodsmentioning

confidence: 99%

“…Additionally, it may raise the possibility of microbial development and deterioration. By creating a barrier against moisture loss, soy protein films can help maintain the quality and safety of meat products for longer periods [23], [62].…”

Section: Extension Of Shelf Lifementioning

confidence: 99%

“…The incorporation of essential oils from oregano or thyme into soy-based edible films is effective in retarding oxidative changes in meats and can be used as an antioxidantactive packaging. Proteins are excellent materials used for obtaining edible or non-edible coatings and films, and different vegetable and animal protein sources have been studied for their mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment [15], [23], [65].…”

Section: Improving Packaging Efficiency and Reducing Wastementioning

confidence: 99%

See 1 more Smart Citation

Crosslinking methods for improving the properties of soy-protein based films for meat packaging: a review

Rebezov,

Oboturova,

Statsenko

et al. 2023

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

Crosslinking methods have been used to improve the properties of soy protein-based films for various applications, such as meat packaging. Some of the crosslinking methods that have been reported in the literature include boiling soy milk, baking soy protein isolates, adding canola and sorghum proteins, incorporating Plantago major seed mucilage and Anethum graveolens essential oil, adding pine needle extract (PNE), incorporating montmorillonite and citric acid, using xylose as a crosslinker, and crosslinking with glutaraldehyde. The incorporation of additives such as canola and sorghum proteins, Plantago major seed mucilage and Anethum graveolens essential oil, and pine needle extract (PNE) has also been reported to improve the properties of soy protein-based films. In conclusion, soy protein-based films have excellent film-forming properties and many functional characteristics, making them a promising material for food packaging applications. However, their poor moisture barrier properties must be improved to make them more suitable for food packaging applications. Crosslinking methods have been used to improve the properties of soy protein-based films for various applications, such as meat packaging. The incorporation of additives such as canola and sorghum proteins, Plantago major seed mucilage and Anethum graveolens essential oil, and pine needle extract (PNE) has also been reported to improve the properties of soy protein-based films.

show abstract

“…These components can operate as the carriers of bioactive compounds like oxygen scavenging, antimicrobial and antioxidant materials. Among these three groups, proteins are convenient because of their better blockage of gasses and mechanical attributes than the other two groups ( Akrami et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Development and characterization of antioxidant bilayer film based on poly lactic acid-bitter vetch (Vicia ervilia) seed protein incorporated with Pistacia terebinthus extract for active food packaging

Dodange,

Shekarchizadeh,

Kadivar

2023

Current Research in Food Science

View full text Add to dashboard Cite

Application of soy protein-based films and coatings on the shelf life of food products: a mini-review of recent publications with emphasis on nanotechnology

Cited by 5 publications

References 38 publications

Development and Evaluation of Chitosan-Based Food Coatings for Exotic Fruit Preservation

Development and Evaluation of Chitosan-Based Food Coatings for Exotic Fruit Preservation

Crosslinking methods for improving the properties of soy-protein based films for meat packaging: a review

Development and characterization of antioxidant bilayer film based on poly lactic acid-bitter vetch (Vicia ervilia) seed protein incorporated with Pistacia terebinthus extract for active food packaging

Contact Info

Product

Resources

About