Edible protein films: Sources and behavior

C. L. Murrieta-Martínez, H. Soto-Valdez, R. Pacheco-Aguilar, W. Torres-Arreola, F. Rodríguez-Felix, E. Márquez Ríos*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

74 Scopus citations


Edible and biodegradable films are made of renewable resources, offer an alternative to synthetic plastics for packaging, and, unlike these, can be placed between phases in direct contact with food. Although there are different sources, such as lipids and carbohydrates, proteins are popular due to their abundance and their nutritional qualities. Protein for film elaboration can be extracted from cereals (gluten, prolamins), milk (casein, whey), muscle (myofibrillar), and the connective tissue (gelatin) of marine or terrain species. Requirements may vary depending on their future application; therefore, it cannot be said that 1 source or the other is better, because film properties will also differ due to their method of obtention. Therefore, it is necessary to know what kind of film is needed in order to choose the most suitable one.

Original languageEnglish
Pages (from-to)113-122
Number of pages10
JournalPackaging Technology and Science
Issue number3
StatePublished - Mar 2018

Bibliographical note

Publisher Copyright:
Copyright © 2018 John Wiley & Sons, Ltd.


  • biopolymer
  • edible film
  • protein film


Dive into the research topics of 'Edible protein films: Sources and behavior'. Together they form a unique fingerprint.

Cite this