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

• Published in: Critical 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
• Language: English
• 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

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...