Polymers for Food Applications 2018
DOI: 10.1007/978-3-319-94625-2_3
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The Potential of Vegetal and Animal Proteins to Develop More Sustainable Food Packaging

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Cited by 13 publications
(5 citation statements)
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“…The initial weight loss around 100 °C was associated to the evaporation of moisture in the film. The second stage around 190 °C was related to the evaporation of glycerol [ 37 ]. Finally, the third stage around 312 °C was an overlapping decomposition region, in which the thermal breakage of backbone bonds among peptides in SPI chain, such as C–C, C–N, and C–O bonds, occurred [ 38 , 39 ].…”
Section: Resultsmentioning
confidence: 99%
“…The initial weight loss around 100 °C was associated to the evaporation of moisture in the film. The second stage around 190 °C was related to the evaporation of glycerol [ 37 ]. Finally, the third stage around 312 °C was an overlapping decomposition region, in which the thermal breakage of backbone bonds among peptides in SPI chain, such as C–C, C–N, and C–O bonds, occurred [ 38 , 39 ].…”
Section: Resultsmentioning
confidence: 99%
“…Exceeding retinol and provitamin A in poultry leads to xanthomatotic disorders [140] and hypercalcemia, followed by bone system disorders. The vitamin A origin and the stability within the dietary intake is a current challenge, although most of the commercial feeding formulas are developed and balanced by adding artificial vitamins along with micro and macro elements and by not taking into account the vegetal raw material vitamin content, thus the vitamin antagonistic [141] or destructive compounds [142]. Additionally, naturally occurring vitamins in feed and forages are presenting stability issues [61] due to inadequate feed manipulation and storage, often causing vitamin oxidation and frequent bacterial infestation [143], implying constant economic depreciation and loss [144].…”
Section: Retinol Requirements and Retinol Precursors In Poultrymentioning
confidence: 99%
“…Afterward, these proteins and polysaccharides are employed in the development of biodegradable coatings and films with the required mechanical properties to protect the food inside from different spoilage factors. In the preparation of packaging materials from marine biopolymers, different solutions and solvents are then applied with different techniques, such as dipping, spraying, coating, wrapping, brushing, or panning [31][32][33]. After the final application in food packaging, the materials are usually discarded and subjected to decomposition for their biodegradable properties.…”
Section: Marine Biopolymers In Food Packagingmentioning
confidence: 99%