Development and optimization of whey protein- Lepidium perfoliatum gum packaging films: An approach towards antimicrobial and biodegradable films

Due to their adaptability, plastics are used in everyday products, including food, which need to be protected to avoid spoilage reactions like lipid oxidation. However, today, the interest is in developing active food packaging materials with natural compounds such as α-Tocopherol and Lachnanthocarpone(2,6-dihydroxy-9-phenyl-1H-phenalen-1-one). The first is a natural antioxidant that has been successfully incorporated in based films. The second is a powerful natural antioxidant, with more than twice the activity of Trolox in vitro, which has scarcely been explored for its application in food or food packaging. The objective of the study presented here was twofold: first, it intended to evaluate, through a solvent-casting technique, the effects of these two antioxidants on some properties of films based on cassava starch and concentrated whey protein. Second, it aimed to analyze the biodegradability and functionality of lachnanthocarpone for developing active packaging using a commercial fresh-semi-hard cheese as a reference food. Results of the study showed significant differences between the films with antioxidants and the control film (without antioxidants), thus, the latter had the highest light transmittance of the films, indicating that the food was subjected to more significant oxidative damage. On the other hand, the former showed biodegradability characteristics and less quantity of hexanal production after 30 days of storage, which demonstrated its protective effect on the reference food, leading to lower lipid oxidation. These results suggest that the developed films with incorporated antioxidants are a promising alternative for reducing plastic food packaging materials, with the added value of oxidative protection.

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Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications

Martins,

Pintado,

Morais

et al. 2024

Foods

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The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, and microorganisms. These sources include by-products, residues, and wastes from agro-food industries and sea products that contribute to sustainability concerns. Chitosan, derived from animal biological sources, such as crustacean exoskeletons, has been the most studied base compound over the past three years. Polysaccharides typically constitute no more than 3–5% of the film/coating base solution, with some exceptions, like Arabic gum. Proteins and lipids may be present in higher concentrations, such as zein and beeswax. This review also discusses the enrichment of these bio-based films and coatings with various functional and/or bioactive compounds to confer or enhance their functionalities, such as antimicrobial, antioxidant, and anti-enzymatic properties, as well as physical properties. Whenever possible, a comparative analysis among different formulations was performed. The results of the applications of these edible films and coatings to fruit and vegetable products are also described, including shelf life extension, inhibition of microbial growth, and prevention of oxidation. This review also explores novel types of packaging, such as active and intelligent packaging. The potential health benefits of edible films and coatings, as well as the biodegradability of films, are also discussed. Finally, this review addresses recent innovations in the edible films and coatings industry, including the use of nanotechnologies, aerogels, and probiotics, and provides future perspectives and the challenges that the sector is facing.

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Development and optimization of whey protein- Lepidium perfoliatum gum packaging films: An approach towards antimicrobial and biodegradable films

Cited by 4 publications

References 37 publications

Animal derived biopolymers for food packaging applications: A review

Animal derived biopolymers for food packaging applications: A review

Effect of Lachnanthocarpone on the Structural and Functional Properties of a Protein-starch-based Film: A Promising Alternative for Active Packaging

Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications

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