Plant protein-based nanocomposite films: A review on the used nanomaterials, characteristics, and food packaging applications.
Critical reviews in food science and nutrition, cilt.63, sa.29, ss.9667-9693, 2023 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Derleme
- Cilt numarası: 63 Sayı: 29
- Basım Tarihi: 2023
- Doi Numarası: 10.1080/10408398.2022.2070721
- Dergi Adı: Critical reviews in food science and nutrition
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, CINAHL, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, SportDiscus, Veterinary Science Database, Civil Engineering Abstracts
- Sayfa Sayıları: ss.9667-9693
- Anahtar Kelimeler: Biodegradable packaging, characterization, nanocomposite films, plant proteins, shelf life, POMEGRANATE PEEL EXTRACT, WATER-VAPOR BARRIER, STARCH EDIBLE FILMS, SEED MEAL PROTEIN, SOY PROTEIN, GRAPHENE OXIDE, SHELF-LIFE, FUNCTIONAL-PROPERTIES, PHYSICAL-PROPERTIES, COMPOSITE FILM
- Orta Doğu Teknik Üniversitesi Adresli: Evet
Özet
© 2022 Taylor & Francis Group, LLC.Consumer demands to utilize environmentally friendly packaging have led researchers to develop packaging materials from naturally derived resources. In recent years, plant protein-based films as a replacement for synthetic plastics have attracted the attention of the global food packaging industry due to their biodegradability and unique properties. Biopolymer-based films need a filler to show improved packaging properties. One of the latest strategies introduced to food packaging technology is the production of nanocomposite films which are multiphase materials containing a filler with at least one dimension less than 100 nm. This review provides the recent findings on plant-based protein films as biodegradable materials that can be combined with nanoparticles that are applicable to food packaging. Moreover, it investigates the characterization of nanocomposite plant-based protein films/edible coatings. It also briefly describes the application of plant-based protein nanocomposite films/coating on fruits/vegetables, meat and seafood products, and some other foods. The results indicate that the functional performance, barrier, mechanical, optical, thermal and antimicrobial properties of plant protein-based materials can be extended by incorporating nanomaterials. Recent reports provide a better understanding of how incorporating nanomaterials into plant protein-based biopolymers leads to an increase in the shelf life of food products during storage time.