Plant protein-based nanocomposite films: A review on the used nanomaterials, characteristics, and food packaging applications


Jafarzadeh S., FOROUGH M., Amjadi S., Javan Kouzegaran V., Almasi H., Garavand F., ...More

Critical Reviews in Food Science and Nutrition, 2022 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Review
  • Publication Date: 2022
  • Doi Number: 10.1080/10408398.2022.2070721
  • Journal Name: Critical Reviews in Food Science and Nutrition
  • Journal Indexes: Science Citation Index 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, MEDLINE, Metadex, SportDiscus, Veterinary Science Database, Civil Engineering Abstracts
  • Keywords: 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

Abstract

© 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.