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

doi:10.1002/pts.2360

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 journal › Review article › peer-review

84 Scopus citations

Abstract

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 language	English
Pages (from-to)	113-122
Number of pages	10
Journal	Packaging Technology and Science
Volume	31
Issue number	3
DOIs	https://doi.org/10.1002/pts.2360
State	Published - Mar 2018

Bibliographical note

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

Keywords

biopolymer
edible film
protein film

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10.1002/pts.2360

Cite this

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abstract = "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.",

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AU - Torres-Arreola, W.

AU - Rodríguez-Felix, F.

AU - Márquez Ríos, E.

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Edible protein films: Sources and behavior

Abstract

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Keywords

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