Biopolymers for Edible Films and Coatings in Food Applications

Fernández‐Pan, Idoya; Ignácio, Juan; Caballero, M.C. Soto

doi:10.1002/9781119994312.ch11

Cited by 22 publications

(12 citation statements)

References 123 publications

(127 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Indeed, global environmental degradation issues of synthetic plastics1314 in combination with the fossil depletion problems are the main reasons that push the materials-related research towards polymeric materials obtained from renewable resources151617. Intense research efforts are focusing on the development of polymeric materials from natural sources, such as cellulose18, lignin19, pectin2021 from plants, proteins from plants and animals2223, polyesters from bacteria24 or plants25 etc., all materials that are sustainable, biocompatible and biodegradable with a wide variety of properties2627. The development of such materials needs usually difficult and complicated methods of processing of their biosources, for their extraction, development and functionalization, that can be costly, time-consuming and with low production yield28.…”

mentioning

confidence: 99%

Advanced Materials From Fungal Mycelium: Fabrication and Tuning of Physical Properties

Haneef

Ceseracciu

Canale

et al. 2017

Sci Rep

423

391

View full text Add to dashboard Cite

In this work is presented a new category of self-growing, fibrous, natural composite materials with controlled physical properties that can be produced in large quantities and over wide areas, based on mycelium, the main body of fungi. Mycelia from two types of edible, medicinal fungi, Ganoderma lucidum and Pleurotus ostreatus, have been carefully cultivated, being fed by two bio-substrates: cellulose and cellulose/potato-dextrose, the second being easier to digest by mycelium due to presence of simple sugars in its composition. After specific growing times the mycelia have been processed in order to cease their growth. Depending on their feeding substrate, the final fibrous structures showed different relative concentrations in polysaccharides, lipids, proteins and chitin. Such differences are reflected as alterations in morphology and mechanical properties. The materials grown on cellulose contained more chitin and showed higher Young’s modulus and lower elongation than those grown on dextrose-containing substrates, indicating that the mycelium materials get stiffer when their feeding substrate is harder to digest. All the developed fibrous materials were hydrophobic with water contact angles higher than 120°. The possibility of tailoring mycelium materials’ properties by properly choosing their nutrient substrates paves the way for their use in various scale applications.

show abstract

mentioning

confidence: 99%

Advanced Materials From Fungal Mycelium: Fabrication and Tuning of Physical Properties

Haneef

Ceseracciu

Canale

et al. 2017

Sci Rep

423

391

View full text Add to dashboard Cite

show abstract

“…Several researchers studied the application of protein based edible films in food use [85,86] and they reviewed the applications of protein films, such as soy protein film, casein emulsion film, whey protein film, and corn-zein films on nut and fruit products. The polymeric characteristics of the protein film have been used for edible food packaging application [45,72,81,87,88] but for nonfood packaging application the major problems are an advance of mechanical properties (such as toughness, strength, and elasticity, flexural, shear strength, tensile modulus, etc.). The step head blends of protein and nonprotein molecule have been prepared with improved mechanical properties [26,[89][90][91][92].…”

Section: Application Of Protein Based Materials In Packagingmentioning

confidence: 99%

“…Protein molecules are expected to have all kinds of feasibility to prepare natural polymer and it is predicted that the major challenges are to improve the physical and mechanical properties of protein polymers, so that they can mimic the function of native synthetic polymer at some extend. The polymer characteristics of the proteins have been successfully used for the formation of edible food packaging by various researchers [45,72,81,87,88]. But in nonfood packaging the major problems in the development of protein based polymer are an enhancement of protein film properties such as toughness, strength, and elasticity, flexural, shear strength, tensile modulus, etc.…”

Section: Challenges For the Development Of Protein Based Biopolymermentioning

confidence: 99%

Characteristics of protein-based biopolymer and its application

2014

View full text Add to dashboard Cite

This article aims to review the present scenario of protein based natural polymer development, which has the ability to stand against synthetic polymer. Demand of natural polymers would increase in future considering their environmental safety aspect. Protein characteristics and their suitability for polymer development are discussed here, along with the polymer reinforcement techniques such as development of blends, chemical block copolymerization, and modification of existing protein material, which are used for the development of biopolymer from protein. The application of protein based polymer product range varies from food and nonfood packaging stuffs to healthcare sectors. POLYM. ENG. SCI., 55:485–498, 2015. © 2014 Society of Plastics Engineers

show abstract

“…These combinations have been recently reported to extend the shelf life of different food products, such as dry-roasted peanuts and fried chicken pieces, packaged in gluten edible coatings [46]. Rainbow trout and Atlantic mackerel fi sh have also been coated with wheat gluten, getting an extension of two and three weeks in their shelf life [47].…”

Section: Gluten Protein From Wheat Grainmentioning

confidence: 99%

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

Burgos¹,

Valdés²,

Jiménez³

2016

j renew mater

View full text Add to dashboard Cite

In this study we provide an overview of the latest developments on the extraction, production, modifi cation and applications of fruit residues and by-products in the formation of protein-based biopolymers, in particular for the formulation of edible fi lms. Our aim was mainly to demonstrate the highly transdisciplinary character of these topics by giving an overview of the main developments and research topics in the chemistry and engineering aspects of protein-based biopolymers. These innovative raw materials have been evaluated for the production of biomaterials to be used in some key sectors, such as food packaging.

show abstract

Biopolymers for Edible Films and Coatings in Food Applications

Cited by 22 publications

References 123 publications

Advanced Materials From Fungal Mycelium: Fabrication and Tuning of Physical Properties

Advanced Materials From Fungal Mycelium: Fabrication and Tuning of Physical Properties

Characteristics of protein-based biopolymer and its application

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

Contact Info

Product

Resources

About