作者
Farhad Garavand, Shima Jafarzadeh, Ilaria Cacciotti, Nooshin Vahedikia, Zahra Sarlak, Özgür Tarhan, Shima Yousefi, Milad Rouhi, Roberto Castro-Muñoz, Seid Mahdi Jafari
发表日期
2022/5/1
来源
Trends in Food Science & Technology
卷号
123
页码范围
1-14
出版商
Elsevier
简介
Background
The increase in environmental concerns and the severe energy depletion as a result of using petroleum-based polymers have led to the introduction of biopolymers such as milk proteins as a hot topic due to their biodegradability, biocompatibility, and renewability.
Scope and approach
In the current review, we first discuss packaging composites based on milk proteins and their structural challenges. Then an overview of different functional and structural reinforcement methods, such as loading natural bioactive compounds, nanofillers, cross-linking agents, and plasticizers for milk protein-based packaging composites, is reported. The potential applications in the food packaging sector are discussed as well.
Key findings and conclusions
Milk-based proteins are considered as valuable biopolymers with suitable thermal stability, non-toxicity, preventing moisture and flavors losses, exceptional functionalities …
学术搜索中的文章
F Garavand, S Jafarzadeh, I Cacciotti, N Vahedikia… - Trends in Food Science & Technology, 2022