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A platform for research: civil engineering, architecture and urbanism
Protein‐Based Edible Coatings and Films for Food Packaging and Storage
Fresh fruits and vegetables are consumed in large quantities in the human diet, and their postharvest storage has become an important issue because of their physicochemical changes and microbiological degradation. To prolong shelf life, food requires long‐term preservation from deterioration during preparation, storage, and transportation. The conventional food packaging method involves using nonbiodegradable plastics, leading to environmental concerns as they are usually discarded after a single use. In addition to waste generation and its disposal, sustainability concerns are also major issues. Using raw materials from renewable resources or waste products is a promising approach for manufacturing sustainable coatings and films for their use in food packaging. Proteins are available as a renewable source of raw material from the food industry, showing high potential for developing edible coatings and films for enhancing the shelf life of processed food and fruits and vegetables. Protein‐based edible films and coatings can impart nutritive value and functional properties to the food, lowering the exchange of gases, respiration, and reaction rates and reducing and/or doing away with using chemicals and synthetic compounds that can be hazardous to consumers' health. Proteins referred to in this chapter are broadly classified as plant and animal proteins. This chapter will examine the characteristics of edible films and coatings based on protein and their application in the food sector.
Protein‐Based Edible Coatings and Films for Food Packaging and Storage
Fresh fruits and vegetables are consumed in large quantities in the human diet, and their postharvest storage has become an important issue because of their physicochemical changes and microbiological degradation. To prolong shelf life, food requires long‐term preservation from deterioration during preparation, storage, and transportation. The conventional food packaging method involves using nonbiodegradable plastics, leading to environmental concerns as they are usually discarded after a single use. In addition to waste generation and its disposal, sustainability concerns are also major issues. Using raw materials from renewable resources or waste products is a promising approach for manufacturing sustainable coatings and films for their use in food packaging. Proteins are available as a renewable source of raw material from the food industry, showing high potential for developing edible coatings and films for enhancing the shelf life of processed food and fruits and vegetables. Protein‐based edible films and coatings can impart nutritive value and functional properties to the food, lowering the exchange of gases, respiration, and reaction rates and reducing and/or doing away with using chemicals and synthetic compounds that can be hazardous to consumers' health. Proteins referred to in this chapter are broadly classified as plant and animal proteins. This chapter will examine the characteristics of edible films and coatings based on protein and their application in the food sector.
Protein‐Based Edible Coatings and Films for Food Packaging and Storage
Arya, Raj K. (editor) / Verros, George D. (editor) / Davim, J. Paulo (editor) / Thakur, Anupama (author) / Gupta, Avni (author) / Kanwal, Preet (author) / Sharma, Ananya (author) / Singh, Harbaaz (author) / Saini, Gaganpreet K. (author) / Ahluwalia, Shilpi (author)
2024-10-04
25 pages
Article/Chapter (Book)
Electronic Resource
English
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