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Cereal and legume protein edible films: a sustainable alternative to conventional food packaging

Linares Castañeda, Alejandra [autora] | Sánchez Chino, Xariss Miryam [autora] | Gómez y Gómez, Yolanda de las Mercedes [autora] | Jiménez Martínez, Cristian [autor] | Martínez Herrera, Jorge [autor] | Cid Gallegos, María Stephanie [autora] | Corzo Ríos, Luis Jorge [autor].
Tipo de material: Artículo en línea Artículo en línea Tipo de contenido: texto Tipo de medio: computadora Tipo de portador: recurso en líneaTema(s): Películas comestibles | Proteínas de cereales | Proteínas de vegetales comestibles | Envasado de alimentos | Industrias alimenticiasTema(s) en inglés: Edible films | Cereal proteins | Plant proteins, dietary | Food packaging | Food industry and tradeNota de acceso: Disponible para usuarios de ECOSUR con su clave de acceso En: International Journal of Food Properties. Volumen 26, número 2 (2023), páginas 3197-3213. --ISSN: 1532-2386Número de sistema: 64557Resumen:
Inglés

The food industry faces significant challenges in generating biodegradable materials for packaging food. Studies on the production of edible films and coatings based on macromolecules such as carbohydrates, proteins, and lipids (and their combination) from cereal grains or legumes have provided helpful information about component concentrations, interactions, and the optimal conditions to elaborate films or coatings. However, the final application of edible films and coatings can depend on the compatibility between polymer matrix materials and their mechanical and barrier properties. This paper reviews the utilization of proteins from cereal and legumes in the development of edible films and the processing conditions that potentially modify the functional properties of the films, including the combination with additives to improve their properties enhancing food handling, transporta-tion, storage, and preservation, without affecting the environment. In addition, the present research addresses the main methods to elaborate edible films and the use of novel technologies in film formulation.

Recurso en línea: https://doi.org/10.1080/10942912.2023.2267785
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Disponible para usuarios de ECOSUR con su clave de acceso

The food industry faces significant challenges in generating biodegradable materials for packaging food. Studies on the production of edible films and coatings based on macromolecules such as carbohydrates, proteins, and lipids (and their combination) from cereal grains or legumes have provided helpful information about component concentrations, interactions, and the optimal conditions to elaborate films or coatings. However, the final application of edible films and coatings can depend on the compatibility between polymer matrix materials and their mechanical and barrier properties. This paper reviews the utilization of proteins from cereal and legumes in the development of edible films and the processing conditions that potentially modify the functional properties of the films, including the combination with additives to improve their properties enhancing food handling, transporta-tion, storage, and preservation, without affecting the environment. In addition, the present research addresses the main methods to elaborate edible films and the use of novel technologies in film formulation. eng

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