Protein-Based Nanostructures for Food Applications

Bourbon, Ana I.; Pereira, Ricardo N.; Pastrana, Lorenzo; Vicente, António A.; Cerqueira, Miguel A.

doi:10.3390/gels5010009

Cited by 39 publications

(17 citation statements)

References 100 publications

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“…Due to the low extracted content, muscle protein is not the major source of marine collagen which is more abundant in fish skins and bones [39]. Proteins are one of the most used biomaterials in the food industry due to their nu tritional values, non-toxicity, biodegradability and ability to form gels [40]. In recent years fish stromal and myofibrillar proteins have been receiving significant attention for their ability to form biodegradable edible films with good barrier properties against gases, or ganic volatiles and lipids [41][42][43][44], which are insoluble in water, but can be made soluble by adjusting the pH of the solution [45].…”

Section: Muscle Proteinsmentioning

confidence: 99%

Recent Applications of Biopolymers Derived from Fish Industry Waste in Food Packaging

Lionetto

Corcione

2021

Polymers

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Fish waste is attracting growing interest as a new raw material for biopolymer production in different application fields, mainly in food packaging, with significant economic and environmental advantages. This review paper summarizes the recent advances in the valorization of fish waste for the preparation of biopolymers for food packaging applications. The issues related to fishery industry waste and fish by-catch and the potential for re-using these by-products in a circular economy approach have been presented in detail. Then, all the biopolymer typologies derived from fish waste with potential applications in food packaging, such as muscle proteins, collagen, gelatin, chitin/chitosan, have been described. For each of them, the recent applications in food packaging, in the last five years, have been overviewed with an emphasis on smart packaging applications. Despite the huge industrial potential of fish industry by-products, most of the reviewed applications are still at lab-scale. Therefore, the technological challenges for a reliable exploitation and recovery of several potentially valuable molecules and the strategies to improve the barrier, mechanical and thermal performance of each kind of biopolymer have been analyzed.

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Section: Muscle Proteinsmentioning

confidence: 99%

Recent Applications of Biopolymers Derived from Fish Industry Waste in Food Packaging

Lionetto

Corcione

2021

Polymers

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“…Moreover, the best conditions for tofu prepared using the two-stage heating method were heating at 70 • C for 10 min and 100 • C for 5 min. Protein aggregation behavior could be promoted by low pH and increased metal ion (calcium and magnesium) concentration to form tofu (Bourbon, Pereira, Pastrana, Vicente, & Cerqueira, 2019;Hsiao et al, 2015;Xu et al, 2019). Therefore, it is important to choose a suitable coagulant to provide salt ions and pH during tofu processing F I G U R E 3 Diagrammatic depiction of the thermal aggregation behavior of β-conglycinin (7S) and glycinin (11S) at pH 7.0.…”

Section: Temperaturementioning

confidence: 99%

Tofu products: A review of their raw materials, processing conditions, and packaging

Regenstein

Teng

et al. 2020

Comp Rev Food Sci Food Safe

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Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.

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“…These ordered structures are in a state of thermodynamic equilibrium which depends on environmental conditions, such as pH, pressure and temperature (Anema, 2018). Different materials can be prepared for various food applications through self-assembled proteins, from films and hydrogels to nanostructures (Bourbon, Pereira, Pastrana, Vicente, & Cerqueira, 2019). Surprisingly, some proteins can be self-organized into different supramolecular structures depending on the environmental conditions to which they are exposed (Anema, 2018).…”

Section: Self-assembled Proteins In Foodmentioning

confidence: 99%

Self-assembled proteins for food applications: A review

Tomadoni

Capello

Valencia

et al. 2020

Trends in Food Science & Technology

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Protein-Based Nanostructures for Food Applications

Cited by 39 publications

References 100 publications

Recent Applications of Biopolymers Derived from Fish Industry Waste in Food Packaging

Recent Applications of Biopolymers Derived from Fish Industry Waste in Food Packaging

Tofu products: A review of their raw materials, processing conditions, and packaging

Self-assembled proteins for food applications: A review

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