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Plant protein-based edible films and the effect of phenolic additives.

Authors :
Günal-Köroğlu D
Capanoglu E
Source :
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024 Mar 19, pp. 1-21. Date of Electronic Publication: 2024 Mar 19.
Publication Year :
2024
Publisher :
Ahead of Print

Abstract

The use of protein-based films in food preservation has been investigated as an alternative to synthetic plastics in recent years. Being biodegradable, edible, natural, and upcycling from food waste/by-products are the benefits of protein-based edible films. Their use ensures food safety as an alternative to synthetic plastics, and their film-forming properties can be improved with the addition of bioactive compounds. This review summarizes the studies on the changes in certain quality parameters of plant protein-based films, including mechanical, physicochemical, or morphological properties with the use of different forms of phenolic additives (pure phenolics, phenolic extracts, essential oils) and their application in foods during storage. Phenolics affect protein film matrix formation by acting as plasticizers or cross-linking agents and confer additional health benefits by providing bioactive properties to protein films. On the other hand, the effects were more pronounced with the use of their oxidized forms or higher concentrations. Consequently, phenolic additives have great potential to improve protein films, but further studies are still required to investigate the effects and mechanisms of phenolic addition to the protein-based films.

Details

Language :
English
ISSN :
1549-7852
Database :
MEDLINE
Journal :
Critical reviews in food science and nutrition
Publication Type :
Academic Journal
Accession number :
38504491
Full Text :
https://doi.org/10.1080/10408398.2024.2328181