RT Journal Article
T1 A review of recent developments in edible films and coatings-focus on whey-based materials
A1 Pires, Arona Figueroa
A1 Díaz Rubio, Olga
A1 Cobos García, Ángel
A1 Pereira, Carlos Dias
K1 Food packaging
K1 Films and coatings
K1 Mechanical and functional properties
K1 Edible films
K1 Whey protein films and coatings
AB Packaging for food products is particularly important to preserve product quality and shelf life. The most used materials for food packaging are plastic, glass, metal, and paper. Plastic films produced based on petroleum are widely used for packaging because they have good mechanical properties and help preserve the characteristics of food. However, environmental concerns are leading the trend towards biopolymers. Films and coatings based on biopolymers have been extensively studied in recent years, as they cause less impact on the environment, can be obtained from renewable sources or by-products, are relatively abundant, have a good coating and film-forming capacity, are biodegradable and have nutritional properties that can be beneficial to human health. Whey protein-based films have demonstrated good mechanical resistance and a good barrier to gases when at low relative humidity levels, in addition to demonstrating an excellent barrier to aromatic compounds and especially oils. The use of whey proteins for films or coatings has been extensively studied, as these proteins are edible, have high nutritional value, and are biodegradable. Thus, the main objective of this document was to review new methodologies to improve the physicochemical properties of whey protein films and coatings. Importance will also be given to the combinations of whey proteins with other polymers and the development of new techniques that allow the manipulation of structures at a molecular level. The controlled release and mass transfer of new biomaterials and the improvement of the design of films and packaging materials with the desired functional properties can increase the quality of the films and, consequently, broaden their applications
PB MDPI
SN 2304-8158
YR 2024
FD 2024-08-22
LK https://hdl.handle.net/10347/43424
UL https://hdl.handle.net/10347/43424
LA eng
NO Pires, A.F.; Díaz, O.; Cobos, A.; Pereira, C.D. A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials. Foods 2024, 13, 2638.  https://doi.org/10.3390/foods13162638
NO Foundation for Science and Technology (FCT, Portugal) through national funds provided to the research unit Research Centre for Natural Resources, Environment, and Society—CERNAS (https://doi.org/10.54499/UIDP/00681/2020)
DS Minerva
RD 24 abr 2026