Whey protein layer applied on biodegradable packaging film to improve barrier properties while maintaining biodegradability

Cinelli, Patrizia; Schmid, Markus; Bugnicourt, Elodie; Wildner, Jessica; Bazzichi, Agostino; Anguillesi, Irene; Lazzeri, Andrea

doi:10.1016/j.polymdegradstab.2014.07.007

Cited by 97 publications

(56 citation statements)

References 35 publications

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“…Film properties of the formulations can be influenced or modified by the addition of lipids, salts and different plasticizers but also by chemical, biochemical or physical modifications. Whey proteins for film productions are kept into account in several recent research activities due to their good industrial potential especially as plastic lacquer and paper extruded coating [39,55,56,85,[141][142][143][144][145][146]. Rossi et al, prepared and investigated transglutaminase-crosslinked whey protein/pectin films [147].…”

Section: Whey Proteinsmentioning

confidence: 99%

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

et al. 2015

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Abstract:There is increasing research towards the substitution of petrochemicals by sustainable components. Biopolymers such as proteins, polysaccharides, and lipids derive from a variety of crop sources and most promisingly from waste streams generated during their processing by the agro food industry. Among those, proteins of different types such as whey, casein, gelatin, wheat gluten, soy protein or zein present a potential beyond the food and feed industry for the application in packaging. The general protein hydrophilicity promotes a good compatibility to polar surfaces, such as paper, and a good barrier to apolar gases, such as oxygen and carbon dioxide. The present review deals with the development of protein-based coatings and films. It includes relevant discussion for application in paper or board products, as well as an outlook on its future industrial potential. Proteins with suitable functionalities as food packaging materials are described as well as the different technologies for processing the coatings and the current state of the art about the coating formulations for selectively modulating barrier, mechanical, surface and end of life properties. Some insights onto regulations about packaging use, end of life and perspectives of such natural coating for decreasing the environmental impact of packages are given.

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Section: Whey Proteinsmentioning

confidence: 99%

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

et al. 2015

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“…Whey protein was evaluated to reinforce oxygen barrier properties of commercial compostable plastic film. The coating not only upgraded the barricade but also bestowed fast biodegradability (Cinelli et al 2014). Vitamin D fortification of cheese is anticipated to enhance its nutritional value.…”

Section: Encapsulation Edible Coating Active Packaging Delivery Symentioning

confidence: 99%

Emerging trends in nutraceutical applications of whey protein and its derivatives

Patel

2015

J Food Sci Technol

126

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The looming food insecurity demands the utilization of nutrient-rich residues from food industries as valueadded products. Whey, a dairy industry waste has been characterized to be excellent nourishment with an array of bioactive components. Whey protein comprises 20 % of total milk protein and it is rich in branched and essential amino acids, functional peptides, antioxidants and immunoglobulins. It confers benefits against a wide range of metabolic diseases such as cardiovascular complications, hypertension, obesity, diabetes, cancer and phenylketonuria. The protein has been validated to boost recovery from resistance exercise-injuries, stimulate gut physiology and protect skin against detrimental radiations. Apart from health invigoration, whey protein has proved its suitability as fat replacer and emulsifier. Further, its edible and antimicrobial packaging potential renders its highly desirable in food as well as pharmaceutical sectors. Considering the enormous nutraceutical worth of whey protein, this review emphasizes on its established and emerging biological roles. Present and future scopes in food processing and dietary supplement formulation are discussed. Associated hurdles are identified and how technical advancement might augment its applications are explored. This review is expected to provide valuable insight on whey protein-fortified functional foods, associated technical hurdles and scopes of improvement.

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“…Sin embargo, otros biopolímeros se caracterizan por el bajo rendimiento de producción y los altos costos que representa elaborarlos, lo que ha limitado la aplicación de algunos de estos en ciertos sectores industriales y se ha convertido en un reto para los investigadores [22]. Entre los biopolímeros que tienen aplicación específica en empaques de alimentos, están los almidones y celulosas de diversas fuentes [11,26], zeína de maíz y proteína de soja [24]; también sobresalen las mezclas entre proteína de soja con ácido poliláctico (PLA) [27], proteína de suero de leche como recubrimiento de películas de PLA [28], quitosano combinado con polímeros resistentes al agua [29], FS y PVA [30], quitosano y FS [9], entre otros.…”

Section: Aplicaciones De Biopolímeros En Empaquesunclassified

Revisión: Fibroína de seda y sus potenciales aplicaciones en empaques biodegradables para alimentos/Review: silk fibroin and their potential applications on biodegradable food packaging

et al. 2017

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RESUMENEl cuidado del medioambiente y el uso responsable de los recursos, ha promovido investigaciones con diferentes biopolímeros que permitan el desarrollo de nuevos materiales que puedan ser empleados en empaques para alimentos. Entre estos biopolímeros se encuentra la fibroína de seda (FS), que representa cerca del 70% de la fibra de seda y puede ser obtenida a partir de capullos de primera calidad o de los desperdicios generados en la producción serícola. En el desarrollo de empaques de alimentos con FS, se pueden dar dos alternativas de producción, una en la que la FS puede ser funcionalizada por otros componentes, y otra en la que se incluye la FS como componente funcional modificando otros biopolímeros. La FS puede conferirle al material de empaque ciertas propiedades, como: aumento de la permeabilidad de oxígeno, resistencia a la rotura y una mayor velocidad de degradación del biopolímero. Este artículo se centra en cuatro temas principales: empaques, biopolímeros en empaques, FS y finalmente, la FS en empaques para alimentos.Palabras clave: Empaques, Materiales poliméricos, Biopolímeros, Fibroína de seda, Biomateriales. ABSTRACTEnvironmental protection and responsible use of resources, have promoted research of different biopolymers allowing to develop biodegradable materials which can be used in food packaging. Among these biopolymers is silk fibroin (SF), this protein represents nearly 70% of the silk fiber and it can be obtained from high quality cocoons or from waste generated in the silk industry. In the development of food packaging with SF, there are two possible alternative of production, one in what the SF can be functionalized by other components and another in which, the FS is included as functional component modifying other biopolymers. In the case of food packaging, the SF can concede desirable properties to the package such as an increase in oxygen permeability, more tensile strength and a higher biopolymer degradation rate. This paper is focused on four main topics: packaging, biopolymers in packaging, SF and finally, the SF in food packaging.

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Whey protein layer applied on biodegradable packaging film to improve barrier properties while maintaining biodegradability

Cited by 97 publications

References 35 publications

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

Emerging trends in nutraceutical applications of whey protein and its derivatives

Revisión: Fibroína de seda y sus potenciales aplicaciones en empaques biodegradables para alimentos/Review: silk fibroin and their potential applications on biodegradable food packaging

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