Milk Proteins for Edible Films and Coatings

Abstract

Due to the recent increase in ecological consciousness, research has turned toward finding edible materials. Viable edible films and coatings have been produced using milk proteins. These films and coatings may retard moisture loss, are good oxygen barriers, show good tensile strength and moderate elongation, are flexible, and generally have no flavor or taste. Incorporation of lipids in protein films, either in an emulsion or as a coating, improve their properties as barriers to moisture vapor. Interactions between chemical, structural properties, as well as film-forming conditions and functional properties of edible milk films are elucidated. Some potential uses of milk protein packaging, which are hinged on film properties, are described with examples.

Chitosan as a Novel Edible Coating for Fresh Fruits

“…Edible coatings have been traditionally used to improve food appearance and maintain quality because they are considered eco-friendly (Khwaldia et al, 2004). Coating films can act as barriers to moisture and oxygen during processing, handling and storage .…”

Improvement of barrier and mechanical properties of whey protein isolate based food packaging films by incorporation of zein nanoparticles as a novel bionanocomposite

“…Whey protein isolate (WPI) is one of the abundant proteins isolated from milk as a by-product of the manufacture process of cheese or casein. Compared to petroleum based synthetic films, WPI has desirable film forming and excellent gas barrier properties (Brindle & Krochta, 2008;Fairley, Monahan, German, & Krochta, 1996;Fang, Tung, Britt, Yada, & Dalgleish, 2002;Gounga, Xu, & Wang, 2007;Hong & Krochta, 2003;Khwaldia, Perez, Banon, Desobry, & Hardy, 2004;Mchugh, Aujard, & Krochta, 1994;Min, Janjarasskul, & Krochta, 2009;Perez-Gago, Serra, Alonso, Mateos, & del Rio, 2005;Sothornvit & Krochta, 2000). However, the application of WPI in food packaging is limited by the low tensile strength, intrinsic stiffness and poor moisture barrier properties of WPI.…”

Preparation and characterization of whey protein isolate films reinforced with porous silica coated titania nanoparticles

“…WPI has desirable film forming and barrier properties, which compare well to petrobased products (McHugh et al, 1994a, McHugh et al, 1994b, Fairley et al, 1996, Sothornvit and Krochta, 2000, Fang et al, 2002, Hong and Krochta, 2003, Khwaldia et al, 2004, Perez-Gago et al, 2005, Gounga et al, 2007, Pallas-Brindle and Krochta, 2008and Min et al, 2009). However, the low tensile strength and high water vapor permeability (WVP) of WPI films limit its applications in food-related packaging.…”