Elaboration of Whey Protein-Based Films in Food Products: Emphasis on the Addition of Natural Edible Bio-nanocomposites with Antioxidant and Antimicrobial Activity

Marashi, Sayed Mahdi; Hashemi, Mohammad; Berizi, Enayat; Raeisi, Mojtaba; Noori, Seyyed Mohammad Ali

doi:10.5812/jjnpp.117046

Cited by 4 publications

(2 citation statements)

References 48 publications

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“…This revealed that whey proteins may be able to change the DNA damage caused by elevated iron levels and lessen ROS in cells [ 60 ]. Pseudomonas aeruginosa is one of the recognized microorganisms that cause pulmonary infection and lung colonization, which lead to breathing problems [ 61 ]. Rats fed a pressurized whey protein diet exhibited a reduction in oxidative stressors, inflammation, and lung damage, according to studies on the importance of whey protein in decreasing pulmonary infection by Kishta and his team [ 62 ].…”

Section: Applications Of Whey and Its Bioactive Components In Various...mentioning

confidence: 99%

Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives

Pillai,

Morya,

Kasankala

2024

Journal of Nutrition and Metabolism

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Whey, a component of milk and a useful by-product of the dairy industry’s casein and cheese-making, has been used for generations to augment animal feed. It contains a range of proteins, including α-lactalbumin, β-lactoglobulin, bovine serum albumin, heavy and light chain immunoglobulins, lactoferrin, glycomacropeptide, and lactoperoxidase. Whey proteins exhibit great potential as biopolymers for creating bioactive delivery systems owing to their distinct health-enhancing characteristics and the presence of numerous amino acid groups within their structures. Whey has considerable factors such as antitumor, anti-inflammatory, antihypertensive, hypolipidemic, antiviral, and antibacterial properties in addition to chelating. The global market of whey protein stood at USD 5.33 billion in 2021, with a projected compound annual growth rate of 10.48% spanning the interval from 2022 to 2030. The escalating demand for whey protein is intrinsically linked to the amplifying consciousness surrounding healthy lifestyles. Notably, protein supplements are recurrently endorsed by fitness and sports establishments, thereby accentuating the focal point of customers toward whey protein. This review focuses on nutritional composition, whey bioactives, and their bioavailability with potential health benefits.

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Section: Applications Of Whey and Its Bioactive Components In Various...mentioning

confidence: 99%

Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives

Pillai,

Morya,

Kasankala

2024

Journal of Nutrition and Metabolism

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“…The microbial activity causes the pH of the sausage to change quickly. To avoid the aforementioned occurrence, it may be required to include supplemental ingredients in some situations, such as whey protein or essential oil [57,116].…”

Section: Advantages and Disadvantagesmentioning

confidence: 99%

Edible Film Casting Techniques and Materials and Their Utilization for Meat-Based Product Packaging

Prakoso,

Indiarto,

Utama

2023

Polymers

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According to a profusion of academic studies on the use of organic materials or biopolymers as key components, the current trajectory of food packaging techniques is showing a positive inclination. Notably, one such biopolymer that has attracted much attention is edible film. The biopolymers that have been stated as constitutive components are composed of polysaccharides, lipids, proteins, or a combination of these, which work together to reinforce one another’s properties and create homogenous mixtures. An edible film provides a clear, thin layer that encases foodstuffs, including their packaging. The production and use of edible film have recently been the focus of much research in the field of food polymers. Extending the shelf life of food goods is the goal of this research. Given their great susceptibility to change brought on by outside forces or pollutants, which may result in oxidative rancidity, the proper storage of nutrient-dense food items, particularly meat products, deserves careful study. Many edible films have been found to contain active ingredients, such antimicrobials or antioxidants, that can successfully prevent the spoiling of meat products, a process that can happen in a short amount of time. Surprisingly, a number of scholarly examinations reveal that edible film may be cooked alongside meat because of its organic makeup. We hope that the use of edible film will lead to a more environmentally responsible method of food packaging than has previously been possible.

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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

et al. 2022

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Elaboration of Whey Protein-Based Films in Food Products: Emphasis on the Addition of Natural Edible Bio-nanocomposites with Antioxidant and Antimicrobial Activity

Cited by 4 publications

References 48 publications

Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives

Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives

Edible Film Casting Techniques and Materials and Their Utilization for Meat-Based Product Packaging

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

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