Enhancing the lipid stability of foods of animal origin using edible packaging systems

Insect protein-based composite film incorporated with E. purpurea-based nanoparticles augmented the storage stability of parmesan cheese

“…The designing of edible and biodegradable packaging films for augmenting the storage quality of agricultural and animal food products has received increasing attention during the last decade and numerous food and non-food materials, by-products, and side streams have been used for the preparation of the films [ [7] , [8] , [9] , [10] ]. However, studies have not evaluated the utilization of proteins from insects for the preparation of edible and biodegradable packaging for food products.…”