Protein-Based Edible Films: Characteristics and Improvement of Properties

Abstract

Protein-based edible films have received consideration attention in recent years because of their advantages, including their use as edible packaging materials, over the synthetic films. In addition, protein-based edible films can also be used for the individual packaging of small portions of food, particularly products that are not currently individually packaged for practical reasons, such as beans, nuts and cashew nuts. In addition, protein-based edible films can be applied inside heterogeneous foods at the interfaces between different layers of components. They can be tailored to prevent the deterioration of inter-component moisture and solute migration in foods such as pizzas, pies and candies. Moreover, protein-based edible films can function as carriers for antimicrobial and antioxidant agents. Through a similar application they also can be used at the surface of food to control the diffusion rate of preservative substances from the surface to the interior of the food. Another possible application for protein-based edible films could be their use in multilayer food packaging materials together with non edible films. In this case, the protein-based edible films would be the internal layers in direct contact with food materials. Through functions relating to mechanical and barrier properties, protein-based edible films may be able to substitute synthetic polymer films.