Whey‐based polymeric films for food packaging applications: a review of recent trends

Autor: Marieli Rosseto, Cesar Vinicius Toniciolli Rigueto, Ingridy Alessandretti, Rafaela de Oliveira, Daniela Alexia Raber Wohlmuth, Raquel Aparecida Loss, Aline Dettmer, Neila Silvia Pereira dos Santos Richards
Rok vydání: 2022
Předmět:
Zdroj: Journal of the Science of Food and Agriculture. 103:3217-3229
ISSN: 1097-0010
0022-5142
DOI: 10.1002/jsfa.12310
Popis: The food industry is always looking for new strategies to extend the shelf life of food. In recent years, the focus has been on edible films and coatings. These play an essential role in the quality, safety, transport, storage, and display of a wide variety of fresh and processed foods and contribute to environmental sustainability. In this sense, this study aimed to carry out a bibliometric analysis and literature review on the production of whey-based films for application in food packaging. Whey-based films have different characteristics when compared to other biopolymers, such as antimicrobial and immunomodulatory capacity. A wide variety of compounds were found that can be incorporated into whey films, aiming to overcome their limitations related to high solubility and low mechanical properties. These compounds range from plasticizing agents, secondary biomacromolecules added to balance the polymer matrix (gelatin, starch, chitosan), and bioactive agents (essential oils, pigments extracted from plants, and other antimicrobial agents). The most cited foods as application matrix were meat (fish, chicken, ham, and beef), in addition to different types of cheese. Edible and biodegradable films have the potential to replace synthetic polymers, combining social, environmental, and economic aspects. The biggest challenge on a large scale is the stability of physical, chemical, and biological properties during application. © 2022 Society of Chemical Industry.
Databáze: OpenAIRE
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