TY - JOUR
T1 - Cereal and legume protein edible films
T2 - a sustainable alternative to conventional food packaging
AU - Linares-Castañeda, Alejandra
AU - Sánchez-Chino, Xariss Miryam
AU - Yolanda de las Mercedes Gómez y Gómez, de las Mercedes Gómez y Gómez
AU - Jiménez-Martínez, Cristian
AU - Martínez Herrera, Jorge
AU - Cid-Gallegos, María Stephanie
AU - Corzo-Ríos, Luis Jorge
N1 - Publisher Copyright:
© 2023, Published with license by Taylor & Francis Group, LLC. © 2023 Alejandra Linares-Castañeda, Xariss Miryam Sánchez-Chino, Cristian Yolanda de las Mercedes Gómez y Gómez, Jorge Martínez Herrera, María Stephanie Cid-Gallegos and Luis Jorge Corzo-Ríos.
PY - 2023
Y1 - 2023
N2 - The food industry faces significant challenges in generating biodegradable materials for packaging food. Studies on the production of edible films and coatings based on macromolecules such as carbohydrates, proteins, and lipids (and their combination) from cereal grains or legumes have provided helpful information about component concentrations, interactions, and the optimal conditions to elaborate films or coatings. However, the final application of edible films and coatings can depend on the compatibility between polymer matrix materials and their mechanical and barrier properties. This paper reviews the utilization of proteins from cereal and legumes in the development of edible films and the processing conditions that potentially modify the functional properties of the films, including the combination with additives to improve their properties enhancing food handling, transportation, storage, and preservation, without affecting the environment. In addition, the present research addresses the main methods to elaborate edible films and the use of novel technologies in film formulation.
AB - The food industry faces significant challenges in generating biodegradable materials for packaging food. Studies on the production of edible films and coatings based on macromolecules such as carbohydrates, proteins, and lipids (and their combination) from cereal grains or legumes have provided helpful information about component concentrations, interactions, and the optimal conditions to elaborate films or coatings. However, the final application of edible films and coatings can depend on the compatibility between polymer matrix materials and their mechanical and barrier properties. This paper reviews the utilization of proteins from cereal and legumes in the development of edible films and the processing conditions that potentially modify the functional properties of the films, including the combination with additives to improve their properties enhancing food handling, transportation, storage, and preservation, without affecting the environment. In addition, the present research addresses the main methods to elaborate edible films and the use of novel technologies in film formulation.
KW - Cereal seed
KW - Edible films and coatings
KW - Legumes
KW - Proteins
UR - http://www.scopus.com/inward/record.url?scp=85176248809&partnerID=8YFLogxK
U2 - 10.1080/10942912.2023.2267785
DO - 10.1080/10942912.2023.2267785
M3 - Artículo de revisión
AN - SCOPUS:85176248809
SN - 1094-2912
VL - 26
SP - 3197
EP - 3213
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 2
ER -