Turning food protein waste into sustainable technologies
For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the
atmosphere. With this alarming carbon footprint, food protein waste not only contributes to …
atmosphere. With this alarming carbon footprint, food protein waste not only contributes to …
Natural polymers used in edible food packaging—History, function and application trends as a sustainable alternative to synthetic plastic
BE Teixeira-Costa, CT Andrade - Polysaccharides, 2021 - mdpi.com
In this review, a historical perspective, functional and application trends of natural polymers
used to the development of edible food packaging were presented and discussed …
used to the development of edible food packaging were presented and discussed …
Use of whey protein as a natural polymer for the encapsulation of plant biocontrol bacteria: A review
Climate changes, drought, the salinity of water and soil, the emergence of new breeds of
pests and pathogens, the industrialization of countries, and environmental contamination …
pests and pathogens, the industrialization of countries, and environmental contamination …
A review on blending of corn starch with natural and synthetic polymers, and inorganic nanoparticles with mathematical modeling
Maize or corn is considered as very distinctive plant. Corn having better capability of utilizing
sun light, is a noble way of getting a natural polymer known as starch. Amylopectin and …
sun light, is a noble way of getting a natural polymer known as starch. Amylopectin and …
Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process
TM Vedove, BC Maniglia, CC Tadini - Journal of Food Engineering, 2021 - Elsevier
This study aimed to produce sustainable smart packaging based on cassava starch and a
natural pH indicator (anthocyanin) by a twin-screw extrusion process. It also aimed to …
natural pH indicator (anthocyanin) by a twin-screw extrusion process. It also aimed to …
Pectins from alternative sources and uses beyond sweets and jellies: An overview
LH Reichembach, CL de Oliveira Petkowicz - Food Hydrocolloids, 2021 - Elsevier
After cellulose, pectin is the most abundant plant polysaccharide. For decades pectins have
been industrially produced from two types of raw material (citrus peel and apple pomace, by …
been industrially produced from two types of raw material (citrus peel and apple pomace, by …
Edible and functionalized films/coatings—Performances and perspectives
SM Avramescu, C Butean, CV Popa, A Ortan, I Moraru… - Coatings, 2020 - mdpi.com
In recent years, food packaging has evolved from an inert and polluting waste that remains
after using the product toward an active item that can be consumed along with the food it …
after using the product toward an active item that can be consumed along with the food it …
Development and characterization of carboxymethyl cellulose based probiotic nanocomposite film containing cellulose nanofiber and inulin for chicken fillet shelf life …
Bioactive packaging is an alternative new technology for preserving the quality and safety of
food products with providing health benefits. In this way, the Lactobacillus plantarum …
food products with providing health benefits. In this way, the Lactobacillus plantarum …
The role of emulsification strategy on the electrospinning of β-carotene-loaded emulsions stabilized by gum Arabic and whey protein isolate
This work was aimed to systematically assess the effect of diverse emulsification strategies,
ie, layer-by-layer (LbL), directly mixing (DM), and heteroaggregation (HA) assemblies on …
ie, layer-by-layer (LbL), directly mixing (DM), and heteroaggregation (HA) assemblies on …
Formulation and characterization of antimicrobial edible films based on whey protein isolate and tarragon essential oil
The effects of heat treatment and the addition of tarragon essential oil on physical and
mechanical properties of films prepared with 5% whey protein isolate (WPI) and 5% glycerol …
mechanical properties of films prepared with 5% whey protein isolate (WPI) and 5% glycerol …