Proteins and lipids are capable of interacting in a many different ways to form effective edible films and coatings. Combinations of proteins and lipids function in a variety of colloidal systems such as emulsions and microemulsions. Edible films and coatings can be formed from both of these starting systems. In addition, laminant films can be developed by overlaying proteins and lipids. Covalent bonding of lipids to proteins through lipophilization offers unique opportunities for film formation with improved properties. This manuscript reviews recent research on film formation and properties of each of these film types and discusses their relative advantages and disadvantages. Applications of protein-lipid films to food systems are examined. Promising areas for future research are identified.

Despite the harmful effects observed when bacteria grow in a hydrocarbon-rich environment, some have been able to overcome the potential toxicity; however, specific interactions that operate at the hydrocarbon/aqueous interface remain unknown due to the difficulty of studying these interactions. Fortunately, there have been vast improvements in sample preparation such as the introduction of high-pressure freezing/freeze substitution (HPF/FS) which are able to preserve the ultrastructure while imaging. This process has been a gateway to a greater understanding of the ultrastructure of these interactions which could present deeper insight into the many processes that involve hydrocarbons. These processes include events such as catastrophic oil spills that give the opportunity to study the hydrocarbon/aqueous interface for the potential of utilizing new mechanisms in future disasters. This follows the possibility of reducing industrial oil

No abstract