Protein-lipid interactions in edible films and coatings

Abstract

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.

Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects onEscherichia coliO157:H7 andStaphylococcus aureus

“…Edible coatings were prepared according to the protocols established by Pintado, Ferreira Maria & Sousa (2010) and McHugh and Krochta (1994), with some modifications. Accordingly, 5% w/v WPI was prepared, and after the addition of 1.5% w/v sorbitol and 0.5% w/v alginate (in order to increase the mechanical properties of the coating solution) to the solution, a homogenizer was used to perform the homogenization process (20,000 rpm for 1 min (3-16 K Type-Model, Sigma, Germany)).…”

Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese

“…This was because the heat treatment generated cross-links in whey by disrupting the protein structure and exposing sulfhydryl and hydrophobic groups. Similarly, an extensive review of the properties of milk protein films cast from aqueous solutions of casein and caseinates and non-fat dry milk was presented by McHugh and Krochta (1994b).…”

Use of Turmeric (Curcuma longa L.) Essential Oil Added to an Egg White Protein Powder-Based Film in the Storage of Çökelek Cheese

“…Edible films were prepared according to Pintado et al [26] and Mchugh and Krochta [7], with some modifications. Accordingly, 5% w/v EWPP was prepared, and after the addition of 1.5% w/v sorbitol to the solution, a homogenization process was carried out in a homogenizer (DAIHAN Premium Hotplate Stirrer, MSH-A, Ceramic-Coated Plate, up to 380 °C, 1,500 rpm).…”

“…Egg white protein powder (EWPP) is obtained by drying EWP with conventional drying methods. Protein-based films have poor and fragile mechanical properties as a result of the cohesive energy density of polymers [7]. These problems are eliminated by adding certain plasticizers (glycerol, propylene glycol, sorbitol and polyethylene glycol) to protein-based films [8].…”