Milk protein-based active edible packaging for food applications: An eco-friendly approach
Whey and casein proteins, in particular, have shown considerable promise in replacing fossil-based plastics in a variety of food applications, such as for O2 susceptible foods, thereby, rendering milk proteins certainly one of the most quality-assured biopolymers in the packaging discipline. Propert...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-07-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.942524/full |
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| author | Vandana Chaudhary Priyanka Kajla Parveen Kumari Sneh Punia Bangar Alexandru Rusu Monica Trif Jose M. Lorenzo Jose M. Lorenzo |
| author_facet | Vandana Chaudhary Priyanka Kajla Parveen Kumari Sneh Punia Bangar Alexandru Rusu Monica Trif Jose M. Lorenzo Jose M. Lorenzo |
| author_sort | Vandana Chaudhary |
| collection | DOAJ |
| description | Whey and casein proteins, in particular, have shown considerable promise in replacing fossil-based plastics in a variety of food applications, such as for O2 susceptible foods, thereby, rendering milk proteins certainly one of the most quality-assured biopolymers in the packaging discipline. Properties like excellent gas barrier properties, proficiency to develop self-supporting films, adequate availability, and superb biodegradability have aroused great attention toward whey and other milk proteins in recent years. High thermal stability, non-toxicity, the ability to form strong inter cross-links, and micelle formation, all these attributes make it a suitable material for outstanding biodegradability. The unique structural and functional properties of milk proteins make them a suitable candidate for tailoring novel active package techniques for satisfying the needs of the food and nutraceutical industries. Milk proteins, especially whey proteins, serve as excellent carriers of various ingredients which are incorporated in films/coatings to strengthen barrier properties and enhance functional properties viz. antioxidant and antimicrobial. In this review, the latest techniques pertaining to the conceptualization of active package models/ systems using milk proteins have been discussed. Physical and other functional properties of milk protein-based active packaging systems are also reviewed. This review provides an overview of recent applications of milk protein-sourced active edible packages in the food packaging business. |
| first_indexed | 2024-12-10T22:18:35Z |
| format | Article |
| id | doaj.art-85c61922df3c4c1ca808dd4b6fe4d5cc |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-12-10T22:18:35Z |
| publishDate | 2022-07-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-85c61922df3c4c1ca808dd4b6fe4d5cc2022-12-22T01:31:24ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-07-01910.3389/fnut.2022.942524942524Milk protein-based active edible packaging for food applications: An eco-friendly approachVandana Chaudhary0Priyanka Kajla1Parveen Kumari2Sneh Punia Bangar3Alexandru Rusu4Monica Trif5Jose M. Lorenzo6Jose M. Lorenzo7Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, IndiaDepartment of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, IndiaDepartment of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, IndiaDepartment of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, United StatesDepartment of Food Science, Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, RomaniaFood Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, Stuhr, GermanyCentro Tecnológico de la Carne de Galicia, Ourense, SpainÁrea de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, Ourense, SpainWhey and casein proteins, in particular, have shown considerable promise in replacing fossil-based plastics in a variety of food applications, such as for O2 susceptible foods, thereby, rendering milk proteins certainly one of the most quality-assured biopolymers in the packaging discipline. Properties like excellent gas barrier properties, proficiency to develop self-supporting films, adequate availability, and superb biodegradability have aroused great attention toward whey and other milk proteins in recent years. High thermal stability, non-toxicity, the ability to form strong inter cross-links, and micelle formation, all these attributes make it a suitable material for outstanding biodegradability. The unique structural and functional properties of milk proteins make them a suitable candidate for tailoring novel active package techniques for satisfying the needs of the food and nutraceutical industries. Milk proteins, especially whey proteins, serve as excellent carriers of various ingredients which are incorporated in films/coatings to strengthen barrier properties and enhance functional properties viz. antioxidant and antimicrobial. In this review, the latest techniques pertaining to the conceptualization of active package models/ systems using milk proteins have been discussed. Physical and other functional properties of milk protein-based active packaging systems are also reviewed. This review provides an overview of recent applications of milk protein-sourced active edible packages in the food packaging business.https://www.frontiersin.org/articles/10.3389/fnut.2022.942524/fullactive packagingedible packagingmilk proteinsencapsulationfunctional properties |
| spellingShingle | Vandana Chaudhary Priyanka Kajla Parveen Kumari Sneh Punia Bangar Alexandru Rusu Monica Trif Jose M. Lorenzo Jose M. Lorenzo Milk protein-based active edible packaging for food applications: An eco-friendly approach Frontiers in Nutrition active packaging edible packaging milk proteins encapsulation functional properties |
| title | Milk protein-based active edible packaging for food applications: An eco-friendly approach |
| title_full | Milk protein-based active edible packaging for food applications: An eco-friendly approach |
| title_fullStr | Milk protein-based active edible packaging for food applications: An eco-friendly approach |
| title_full_unstemmed | Milk protein-based active edible packaging for food applications: An eco-friendly approach |
| title_short | Milk protein-based active edible packaging for food applications: An eco-friendly approach |
| title_sort | milk protein based active edible packaging for food applications an eco friendly approach |
| topic | active packaging edible packaging milk proteins encapsulation functional properties |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.942524/full |
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