Edible Films and Coatings from Whey Proteins: A Review on Formulation, and on Mechanical and Bioactive Properties

The latest decade has witnessed joint efforts by the packaging and the food industries to reduce the amount of residues and wastes associated with food consumption. The recent increase in environmental awareness has also contributed toward development of edible packaging materials. Viable edible fil...

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Published inCritical reviews in food science and nutrition Vol. 52; no. 6; pp. 533 - 552
Main Authors Ramos, Óscar L, Fernandes, João C, Silva, Sara I, Pintado, Manuela E, Malcata, F. Xavier
Format Journal Article
LanguageEnglish
Published Philadelphia, PA Taylor & Francis Group 01.06.2012
Taylor & Francis
Taylor & Francis Ltd
Subjects
anti-infective agents
Antimicrobial agents
antioxidants
bioactive properties
Biological and medical sciences
chemistry
Coatings
dairy products
Diet
edible films
Environmental awareness
food consumption
Food Handling
Food Handling - methods
Food industries
food industry
Food Packaging
Food Preservation
functional foods
Functional foods & nutraceuticals
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
Humans
Mechanical properties
methods
Milk and cheese industries. Ice creams
Milk Proteins
Milk Proteins - chemistry
Packaging
packaging films
Packaging materials
permeability
physicochemical properties
Proteins
rheological properties
wastes
whey
whey protein
Whey Proteins
Dairy product
Mechanical properties
Review
Permeability
Milk protein
Edible coating
Edible film
Formulation
Packaging
Conditioning
Whey protein
dairy products
milk proteins
Edible packaging
Physicochemical properties
Rheological properties
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Abstract The latest decade has witnessed joint efforts by the packaging and the food industries to reduce the amount of residues and wastes associated with food consumption. The recent increase in environmental awareness has also contributed toward development of edible packaging materials. Viable edible films and coatings have been successfully produced from whey proteins; their ability to serve other functions, viz. carrier of antimicrobials, antioxidants, or other nutraceuticals, without significantly compromising the desirable primary barrier and mechanical properties as packaging films, will add value for eventual commercial applications. These points are tackled in this review, in a critical manner. The supply of whey protein-based films and coatings, formulated to specifically address end-user needs, is also considered.
AbstractList The latest decade has witnessed joint efforts by the packaging and the food industries to reduce the amount of residues and wastes associated with food consumption. The recent increase in environmental awareness has also contributed toward development of edible packaging materials. Viable edible films and coatings have been successfully produced from whey proteins; their ability to serve other functions, viz. carrier of antimicrobials, antioxidants, or other nutraceuticals, without significantly compromising the desirable primary barrier and mechanical properties as packaging films, will add value for eventual commercial applications. These points are tackled in this review, in a critical manner. The supply of whey protein-based films and coatings, formulated to specifically address end-user needs, is also considered.
The latest decade has witnessed joint efforts by the packaging and the food industries to reduce the amount of residues and wastes associated with food consumption. The recent increase in environmental awareness has also contributed toward development of edible packaging materials. Viable edible films and coatings have been successfully produced from whey proteins; their ability to serve other functions, viz. carrier of antimicrobials, antioxidants, or other nutraceuticals, without significantly compromising the desirable primary barrier and mechanical properties as packaging films, will add value for eventual commercial applications. These points are tackled in this review, in a critical manner. The supply of whey protein-based films and coatings, formulated to specifically address end-user needs, is also considered.The latest decade has witnessed joint efforts by the packaging and the food industries to reduce the amount of residues and wastes associated with food consumption. The recent increase in environmental awareness has also contributed toward development of edible packaging materials. Viable edible films and coatings have been successfully produced from whey proteins; their ability to serve other functions, viz. carrier of antimicrobials, antioxidants, or other nutraceuticals, without significantly compromising the desirable primary barrier and mechanical properties as packaging films, will add value for eventual commercial applications. These points are tackled in this review, in a critical manner. The supply of whey protein-based films and coatings, formulated to specifically address end-user needs, is also considered.
The latest decade has witnessed joint efforts by the packaging and the food industries to reduce the amount of residues and wastes associated with food consumption. The recent increase in environmental awareness has also contributed toward development of edible packaging materials. Viable edible films and coatings have been successfully produced from whey proteins; their ability to serve other functions, viz. carrier of antimicrobials, antioxidants, or other nutraceuticals, without significantly compromising the desirable primary barrier and mechanical properties as packaging films, will add value for eventual commercial applications. These points are tackled in this review, in a critical manner. The supply of whey protein-based films and coatings, formulated to specifically address end-user needs, is also considered. [PUBLICATION ABSTRACT]
Author Malcata, F. Xavier
Fernandes, João C
Pintado, Manuela E
Ramos, Óscar L
Silva, Sara I
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  fullname: Malcata, F. Xavier
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ISSN 1549-7852
1040-8398
IngestDate Fri Jul 11 06:45:12 EDT 2025
Wed Jul 02 04:42:20 EDT 2025
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Wed Dec 25 09:00:42 EST 2024
Wed Dec 27 18:56:00 EST 2023
IsDoiOpenAccess false
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Issue 6
Keywords Dairy product
Mechanical properties
Review
Permeability
Milk protein
Edible coating
Edible film
Formulation
Packaging
Conditioning
Whey protein
dairy products
milk proteins
Edible packaging
Physicochemical properties
Rheological properties
Language English
License CC BY 4.0
LinkModel OpenURL
MergedId FETCHMERGED-LOGICAL-c505t-3a7bc3b2dfd8842faa580a046d53bf8f24ed11285bc90c1680bd1f54f4247ac63
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Snippet The latest decade has witnessed joint efforts by the packaging and the food industries to reduce the amount of residues and wastes associated with food...
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SubjectTerms anti-infective agents
Antimicrobial agents
antioxidants
bioactive properties
Biological and medical sciences
chemistry
Coatings
dairy products
Diet
edible films
Environmental awareness
food consumption
Food Handling
Food Handling - methods
Food industries
food industry
Food Packaging
Food Preservation
functional foods
Functional foods & nutraceuticals
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
Humans
Mechanical properties
methods
Milk and cheese industries. Ice creams
Milk Proteins
Milk Proteins - chemistry
Packaging
packaging films
Packaging materials
permeability
physicochemical properties
Proteins
rheological properties
wastes
whey
whey protein
Whey Proteins
Title Edible Films and Coatings from Whey Proteins: A Review on Formulation, and on Mechanical and Bioactive Properties
URI https://www.tandfonline.com/doi/abs/10.1080/10408398.2010.500528
https://www.ncbi.nlm.nih.gov/pubmed/22452733
https://www.proquest.com/docview/963344852
https://www.proquest.com/docview/1999967040
https://www.proquest.com/docview/959159357
Volume 52
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