Edible Films and Coatings from Whey Proteins: A Review on Formulation, and on Mechanical and Bioactive Properties

• Type: Another Publication in an International Scientific Journal
• Date: 2012

Authors

Oscar L. Ramos (Author) Other; João C. Fernandes (Author) Other; Sara I. Silva (Author) Other; Manuela E. Pintado (Author) Other; F. Xavier Malcata (Author) FEUP

Journal

Title: Critical Reviews in Food Science and Nutrition

Vol. 52 No. 6

Pages: 533-552

ISSN: 1040-8398

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 56 Citations

ISI Web of Science

Scopus - 100 Citations

Scientific classification

FOS: Engineering and technology

Other information

Authenticus ID: P-002-GE5

DOI: 10.1080/10408398.2010.500528

Abstract (EN): The latest decade has witnessed joint efforts by the packaging and the food industries to reduce the amount of residues and wastes associated with food consumption. The recent increase in environmental awareness has also contributed toward development of edible packaging materials. Viable edible films and coatings have been successfully produced from whey proteins; their ability to serve other functions, viz. carrier of antimicrobials, antioxidants, or other nutraceuticals, without significantly compromising the desirable primary barrier and mechanical properties as packaging films, will add value for eventual commercial applications. These points are tackled in this review, in a critical manner. The supply of whey protein-based films and coatings, formulated to specifically address end-user needs, is also considered.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 20