Dairy Whey Protein-Based Edible Films and Coatings for Food Preservation

Pierro, Próspero Di; Mariniello, Loredana; Giosafatto, Valeria L.; Esposito, Marilena; Sabbah, Mohammed; Porta, Raffaele

doi:10.1016/b978-0-12-811516-9.00013-0

Cited by 19 publications

(22 citation statements)

References 71 publications

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“…Efficacy of calcium caseinate and whey powder in delaying the enzymatic browning in slice potatoes and apples was investigated; the results showed that milk protein-based edible coating efficiently postponed the enzymatic browning. Whey protein powder revealed better antioxidant activity than calcium caseinate, and the differences in antioxidant activity of whey protein and caseinate were attributed due to the differences in amino acid profile [126]. Available at www.veterinaryworld.org/Vol.12/January-2019/3.pdf…”

Section: Antioxidant Properties Of Caseinsmentioning

confidence: 99%

The antioxidant components of milk and their role in processing, ripening, and storage: Functional food

et al. 2019

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The current rate of population growth is so fast that, to feed this massive population, a 2-fold increase in land is required for the production of quality food. Improved dietary products such as milk and its products with antioxidant properties and functional foods of animal origin have been utilized to prevent chronic diseases. The designer milk contains low fat and less lactose, more protein, modified level of fatty acids, and desired amino acid profiles. The importance of milk and its products is due to the presence of protein, bioactive peptides, conjugated linoleic acid, omega-3 fatty acid, Vitamin D, selenium, and calcium. These constituents are present in milk product, play a key role in the physiological activities in human bodies, and act as anti-inflammatory, anti-tumor, antioxidant, hypocholesterolemic, immune boosting, and antimicrobial activities. Consumer awareness regarding benefits of designer foods such as milk and its products is almost non-existent worldwide and needs to be established to reach the benefits of designer food technologies in the near future. The main objective of this review was to collect data on the antioxidant properties of milk and its constituents which keep milk-derived products safe and preserved.

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Section: Antioxidant Properties Of Caseinsmentioning

confidence: 99%

The antioxidant components of milk and their role in processing, ripening, and storage: Functional food

et al. 2019

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“…Despite widespread dairy products consumption, 20% of it is annually lost or wasted along the whole food supply chain (FSC) worldwide [7]. Dairy products loss and waste mostly occur at the consumption [7,8] and manufacturing level in industrial countries [9,10] Dairy whey represents the main by-product that is lost or wasted [8,11,12] The European annual production of dairy whey is estimated at 50 Mt and 40% is discarded instead of being recycled or reused, contributing to make the dairy supply chain one of the most unsustainable of the food sector [9,12]. Proper whey disposal is the most important environmental problem for the dairy industry [13,14], due to its both large volume and high organic content [10,15].…”

Section: Introductionmentioning

confidence: 99%

Intention to Purchase Milk Packaged in Biodegradable Packaging: Evidence from Italian Consumers

Cammarelle

Viscecchia

Bimbo

2021

Foods

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The dairy industry generates large volumes of liquid waste that can be used to produce biopolymers, potentially employable for the creation of milk biodegradable bottles. In that regard, this paper aims to explore the consumers’ intention to purchase sustainable packages, as well as to assess the willingness to pay for it considering renewable packages made using organic waste feedstocks from the dairy industry (e.g., whey) and plant-based material (e.g., corn, sugarcane, etc.). To reach the stated objectives, we collected individual-level information (e.g., age, gender, education, income) from a convenient sample of 260 Italian consumers and a modified version of the Theory of Planned Behavior estimated using a structural equation model. Findings show that attitudes and perceived behavioral control are the most important drivers of the consumers’ intention to purchase sustainable packages. Finally, statistics show that respondents slightly prefer to purchase products packaged using plant-based biodegradable material, as well as most of the respondents show a low willingness to pay for milk offered in biodegradable packaging, regardless of the raw material used. Then, policymakers and companies should invest in educational/informational campaigns pointing out the beneficial effects on the environment from the purchase of foods in sustainable packaging. This may potentially increase the consumers’ intention to purchase, as well as their willingness to pay for plant-based and dairy whey-based packages by increasing the sustainability of the dairy supply chain.

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“…Indeed, in a Circular Economy (CE) perspective, FL from production processes and FW from consumers can be reused as direct or indirect source of inputs for other processes, minimizing resource scarcity and overexploitation [36][37][38]. Then, compostable packaging could be completely biodegradable, bio-based, and its chemical, physical, and mechanical properties are comparable to petroleum-derived plastics [34,35,[39][40][41][42][43]. Compostability is the ability of a material to turn into compost within 3 months through the industrial composting process, according to the EN 13432 standard [39].…”

Section: Introductionmentioning

confidence: 99%

Packaging Innovations to Reduce Food Loss and Waste: Are Italian Manufacturers Willing to Invest?

2021

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The target 12.3 of the 2030 Agenda by the United Nations (UN) calls for halving per capita global food loss and waste. In this regard, the Food & Drink industry (F&D) could play a crucial role in reducing food waste and improving food safety by adopting healthy and eco-innovation packaging. Thus, this paper aims to investigate the F&D manufacturers’ willingness to invest in packaging innovations, such as active, intelligent, and compostable ones to achieve the UN target. In order to reach the stated objective, a multiple case study methodology was developed and administered to a sample of Italian micro and small-medium entrepreneurs located in the Apulia region. Results show that many firms were aware of their need for packaging innovation and of the available technological opportunity. However, only the F&D manufacturers who showed a Real demand, according to a taxonomy approach which also considers the Potential and Latent demand for the innovation, were effectively prompt to invest. Finally, most of the interviewed manufacturers were willing to invest in at least one packaging innovation, choosing mainly between the active packaging and the compostable one.

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Dairy Whey Protein-Based Edible Films and Coatings for Food Preservation

Cited by 19 publications

References 71 publications

The antioxidant components of milk and their role in processing, ripening, and storage: Functional food

The antioxidant components of milk and their role in processing, ripening, and storage: Functional food

Intention to Purchase Milk Packaged in Biodegradable Packaging: Evidence from Italian Consumers

Packaging Innovations to Reduce Food Loss and Waste: Are Italian Manufacturers Willing to Invest?

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