Abstract
This chapter approaches the utilization of edible films and coatings made of whey proteins and prebiotics, as a technology that can be used to reduce the impact of conventional nonedible packages in the environment and, at the same time, offer a healthy casing with increased functional benefits. The production of edible films and coatings, despite their edibility, must comply with some requirements like maintaining the product’s shelf life, provide mechanical and chemical barrier properties, microbiological stability, pleasant sensory characteristics, nontoxicity, low-cost production, and compatibility with the product. Overall, the main applications of whey proteins films and coatings in different food products—like fruits and vegetables, dairy, meat and bakery products—are presented, as well as the benefits of the addition of prebiotics to these coverings, thereby improving their physicochemical and mechanical characteristics in addition to improved functional activity to consumers.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Agri-Food Industry Strategies for Healthy Diets and Sustainability
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
