Application of Protein-Based Films and Coatings for Food Packaging: A Review
Abstract
:1. Introduction
2. Proteins for Biodegradable Films
2.1. Gluten
2.2. Soy Proteins
2.3. Zein
2.4. Casein
2.5. Whey
2.6. Gelatin
3. Protein-Based Biopolymers Applications for Foods-Packaging
3.1. Fruits and Vegetables
3.2. Dairy Products
3.3. Meat and Products
3.4. Frozen Foods
4. Protein–Based Active Materials
4.1. Release Models Applied to Active Packaging
4.2. Antimicrobial Protein-Based Films
4.3. Antioxidant Protein-Based Films
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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System of Application | Plasticizer | References |
---|---|---|
Zein | Oleic and linoleic acids | [47] |
Whey protein | GLY and sorbitol | [51] |
Wheat gluten | saturated fatty acids | [45] |
Glycerin | [52] | |
Caseinate-pullulan | Water and sorbitol | [34] |
Whey protein/beeswax emulsion | GLY | [53] |
Gelatin | GLY and sorbitol | [53] |
Sucrose, oleic acid, citric acid, tartaric acid, malic acid, PEG of different molecular weights (300, 400, 600, 800, 1500, 4000,10,000 and 20,000), sorbitol, mannitol, EG, DEG, TEG, EA, di ethanol amine (DEA) and TEA | [35] | |
Pigskin gelatin | GLY | [54] |
Sorbitol | [55] | |
Bovine gelatin | Fatty acids | [56] |
Sorbitol | [55] | |
GLY | [57] |
Films | Plasticizers | Opacity (A.nm) | Mechanical Properties (TS in MPa) | Thermal Properties | Water Vaper Permeability | References |
---|---|---|---|---|---|---|
Wheat gluten | ||||||
Gliadins | Gly 35% | ~34 | %E = ~390 TS = ~7 | NR | ~7 × 1011 [(gm)/(m2 s Pa)] | [58] |
Glutenins | Gly 35% | ~101 | %E = ~250 TS = ~1 | NR | ~4 × 1011 [(g m)/(m2 s Pa)] | |
Other Sources | ||||||
Zein | Gly 40% | NR | %E = ~118 TS = ~4 | Tg = ~30 °C | ~4 (g mm/m2 h kPa) | [59] |
Kafirin | Gly 40% | NR | %E = ~24 TS = ~1 | Tg = ~30 °C | ~8 (g mm/m2 h kPa) | |
Avenin | Gly 40% | NR | %E = ~40 TS = ~4 | Tg = ~28 °C | ~3 (g mm/m2 h kPa) | |
Milk | ||||||
Casein | Gly 50% | NR | %E = ~65 TS = ~2.5 | NR | ~7 (g mm/m2 h kPa) | [60] |
Whey fraction | ||||||
WPI | Gly 40% | NR | %E = ~33 TS = ~0.9 | Tg = ~50 °C | ~8 (g mm/m2 d kPa) | [61] |
WPC | Gly 40% | NR | %E = ~18 TS = ~0.7 | Tg = ~43 °C | ~10 (g mm/m2 d kPa) | |
Synthetic polymers | ||||||
High Density Polyethylene (HDPE) | NR | NR | %E = ~600 TS = ~54 | Tg = ~80 °C | ~6 (g/m2 d) | [21] |
Low Density Polyethylene (LDPE) | NR | NR | %E = ~300 TS = ~27 | Tg = ~−125 °C | ~18 (g/m2 d) | |
Polypropylene (PP) | NR | NR | %E = ~150 TS = ~151 | Tg = ~−10 °C | ~8 (g/m2 d) | |
Polyethylene Terephthalate (PET) | NR | NR | %E = 70 TS = 79 | Tg = ~76 °C | ~21 (g/m2 d) |
Group | Commodity | CO2 (%) a | O2 (%) a |
---|---|---|---|
1 | Potatoes | 0 | 0 |
Carrots | 0 | 0 | |
Beets | 0 | 0 | |
2 | Tomatoes | 0 | 3–5 |
Peppers | 0 | 3–5 | |
Cucumbers | 0 | 3–5 | |
Lettuce | 0 | 2–5 | |
Celery | 0 | 2–4 | |
Onions(dry) | 0 | 1–2 | |
3 | Pears | 0–5 | 1–3 |
Lemons | 0–5 | 5 | |
Apples | 1–5 | 2–3 | |
Cauliflowers | 2–5 | 2–5 | |
Artichokes | 3–5 | 2–3 | |
Peaches | 5 | 1–2 | |
4 | Others | 5–15 | 1–5 |
Product, Storage | Film | Added Values | Effects | References | |
---|---|---|---|---|---|
Fresh Kashar cheese, 4 °C, 8 weeks | Zein (Z)/carnauba wax (5%) composite films (ZW) | Lysozyme (0.7 mg/cm2) (L) | L. monocytogenes | C and F-Z did not change significantly counts in the first 28 days, but the counts of these controls increased between the 28th and 56th days All samples containing lysozyme showed significant reduction No significant increase occurred in counts of cheese samples AF-Z-L, AF-ZW-L, AF-Z-MIX, AF-ZW-MIX | [178] |
Mixture of lysozyme (0.7 mg/cm2), catechin (3 mg/cm2) and gallic acid (3.0 mg/cm2) (MIX) | Lipid oxidation/TBARS | C > F-Z = AF-Z-L = AF-ZW-L (no significant effect) >AF-Z-MIX = AF-ZW-MIX (significantly lower) | |||
Unripened, creamy Ricotta cheese, MAP (40% CO2, 60% N2) at 4 °C, 30days | Chitosan/whey protein coating | pH | C = ACO (decrease, after 7, and remained relatively constant until 30 days) | [179] | |
Titratable acidity | C (increased) > ACO (no significant differences) | ||||
LAB | C > ACO | ||||
Mesophilic acrobic bacteria | C > ACO | ||||
Psychrotrophic bacteria | C > ACO | ||||
Acidity | Delayed development by ACO | ||||
Sensory quality | No effect of ACO | ||||
Shelf-life | C < ACO | ||||
Cheddar cheese, 5 ± 1 °C, 30 days | Casein (CS) Whey protein concentrate (WPC) films | Soluble nitrogen | C = F-CS = F-WPC (125.7–151.2 mgN2/100 g) | [180] | |
TBARS | C (0.01–0.05) > F-CS = F-WPC (0.01–0.04) | ||||
Titratable acidity | C > F-CS = F-WPC | ||||
TVC | C = F-CS = F-WPC (7.8–8.1 log CFU/g) | ||||
Yeast, mold | C (1.1–1.9 log CFU/g) >F-CS = F-WPC (1.1–1.8 log CFU/g) | ||||
Sensory | No significant effect | ||||
Semisoft, mini RedBabybel® cheese, 4 °C, 1 week | Sodium caseinate film | Nisin (1000 IU/cm2 surface area AF) | *Inoculated product was put on active film for analyses Listeria innocua | [181] | |
Surface-contaminated cheese | C > AF (1.1 log) | ||||
In-depth contaminated cheese, mm distance of film from contaminated spot | AF, 3 mm (0.25 log) > AF, 2 mm (0.9 log) > AF, 1 mm (1.1 log) | ||||
Cheddar cheese, 65% RH, 10 °C, 5 days | Sodium caseinate (SC) | Psychrotrophic bacteria | C > F-SC = CO-SC > F-CH = CO-CH = F-SC/CH = CO-SC/CH | [182] | |
Chitosan/sodium caseinate (SC/CH) films | Yeast | C > F-SC = CO-SC > F-CH = CO-CH = F-SC/CH = CO-SC/CH | |||
Molds | C > F-SC = CO-SC > F-CH = CO-CH = F-SC/CH = CO-SC/CH | ||||
Fresh Kashar cheese, 10 °C, 30 days | Wheat gluten (WG) methyl cellulose (MC) films | Natamycin 1.2 mg NA/10 g film solution 2.5 mg NA/10 g film solution 3.10 mg NA/10 g film solution 4.20 mg NA/10 g film solution | A. niger | C > F-MC (0.6 log) = AF-MC1 (no significant reduction) >AF-MC2 (2 log) = AF-MC3 = AF-MC4 C > F-WG (4.11 log) > AF-WG1 (completely inhibited) = AF-MC2 = AF-MC3 = AF-MC4 | [183] |
Product, Storage | Films/Coatings | Added Value | Effect | References | |
---|---|---|---|---|---|
Fresh beef cuts: 5 °C, 12 days | Whey protein isolate | Cinnamon, cumin, thyme essential oil (TO) | TVC (shelf life) | C = F < AF-cinnamon (4–12 days) < AF-cumin (6–12 days) < AF with-thyme (8–>12 days) | [190] |
Rainbow trout fillets vacuum: 4 °C, 26 days | Gelatin | LEO | TVC, psychrotrophic bacteria counts, Enterobacteriaceae, and LAB | C < F < AF 0.1% LEO < AF 1% LEO | [191] |
Color, pH increase, TVB-N, free fatty acid, PV, and TBARS | Preservative effect followed increasing order: C < F < AF 0.1% LEO < AF 1% LEO | ||||
Sensory shelf life | AF 1 % LEO (22 days) > AF 0.1% LEO = F (20 days) > C (15 days) | ||||
Mackerel meat powder: 28–30 °C, 30% RH, 30 days | Gelatin with CNa lid sealed to aluminum cups | Coconut husk ethanol extract (CH) | Oxidation (PV, TBARS, and volatile compounds) | Decrease in AF–CNa–CH | [192] |
Moisture absorption | Decrease in AF–CNa–CH | ||||
Ground beef patties vacuum: 4 °C, 12 days | Isolated soy protein | Oreganum heracleoticum (OR), Thymus vulgaris L. (TH) essential oil OR+TH ratio of 1:1 | TBARS | No effect | [193,194] |
PV and free fatty acids | Lower values were determined for AF-OR or AF-TH particularly at later stages of storage | ||||
Color | Reduced, but acceptable, redness (a*) values | ||||
TVC, LAB, and Staphylococcus spp. | No effect of films | ||||
Coliform bacteria and Pseudomonas spp. | Reduced in AFs | ||||
Fresh beef cuts: 5 °C, 12 days | Whey protein isolate | Sodium lactate (NaL); ε-polylysine (ε-PL) | TVC (shelf life) | C = F (6 days) <AF–ε–PL 0.25% = AF-NaL 1% (8–10 days) < AF-ɛ–PL 0.75% = AF-NaL 2% (10–12 days) V | [195] |
Pseudomonades counts | C = F > AF- ɛ–PL 0.25% = AF-NaL 1% > AF-ɛ–PL 0.75% = AF-NaL 2% | ||||
LAB counts | C = F = AF-NaL 1% = AF-NaL 2% > AF-ɛ–PL 0.25% > AF-ɛ–PL 0.75% | ||||
Indian salmon fillets 6 °C, 16 days | Gelatin chitosan; T1: gelatin; T2: gelatin + chitosan + garlic extract; T3: gelatin + chitosan + lime juice | Lime extract; garlic extract | TBARS (shelf life) | C (8 days) < T2 < T1 = T3 (16 days) | [196] |
TVB-N (shelf life) | No effect of coatings (between 8 and 12 days) | ||||
pH increase | C = T1 > T3 > T2 | ||||
TVC (shelf life) | C = T1 (8 days) < T3 (16 days) < T2 (above 16 days) | ||||
Psychrophilic count | C = T1 > T3 (2 log) > T2 (3 log) | ||||
Sensory shelf life | C (8–12 days) < T1 = T3 (12–16 days) < T2 (16 days) | ||||
Rainbow Trout Fillets: 4 °C, 16 days | WPC | LPOS | TVB-N | Reduced | [197] |
Bacterial growth | Reduced | ||||
pH changes | Reduced | ||||
Lipid oxidation | No effect | ||||
Sensory shelf life | Extended by 4 days for ACO with 1.25% (v/w) LPOS; while 2.5%, 5%, and 7.5% LPOS ACOs showed moderate to high overall acceptability even until the 16th day of the storage period | ||||
Grass carp fish balls: 4 °C, 20 days | Corn zein | Hexadentate 3-hydroxypyridinones (polymeric chelator) | Sensory properties | C < CO < ACO (similar till 10th day and than considerable differences) | [198] |
TVB-N | C > CO > ACO | ||||
TBARS | C > CO > ACO | ||||
TVC | C > CO (2 log) > ACO (4 log) | ||||
pH | ACO maintained stable pH during storage | ||||
Shelf life | C (7 days) < CO (13 days) < ACO (19 days) |
Antimicrobial Agents | Microorganisms | Performance Impact of Protein-Based Films | References | |
---|---|---|---|---|
Bacteriocins | nisin | Listeria monocytogenes, Pseudomonas aeruginosa, Yarrowialipolytica, Penicillium commune, Penicillium chrysogenum | The strength was increased and the permeability was decreased. | [224,225,226,227] |
ε-polylysine | Spoilage flora of fresh beef | The strength was decreased and the flexibility was increased. | [228] | |
EDTA | L. monocytogenes, Escherichia coli, Salmonella typhimurium, and Salmonella enteritidis | There was a minimal effect on the mechanical properties. | [224,227,229] | |
Acidulant agents | sodium lactate, potassium sorbate, and citric, acetic, malic, lactic, tartaric, sorbic and paminobenzoicacids | L. monocytogenes, E. coli, Salmonella gaminara, and Salmonella typhimurium | The water-content equilibrium, water vapor permeability, and extensibility that affected the glass-transition temperature of the film were increased. | [230,231] |
Antimicrobial enzymes | Lacto Per Oxidase System (LPOS) and lysozyme | Shewanellaputrefaciens, Pseudomonas fluorescens, L. monocytogenes, Bacillus subtilis, E. coli, and Staphylococcus aureus | The film structure and integrity were weakened, but when the concentration of active compounds was low, the film’s properties would not be affected. | [102,232,233,234] |
EOs | lemon peel, Zataria multiflora Boiss, orange leaves, cinnamon, thyme, clove and oregano | Pathogens and food-spoilage microorganisms | The permeability, water solubility, strength and extensibility were decreased. | [235,236,237,238,239,240,241,242,243] |
Commercially derived antimicrobials | ArticoateDLP-02, Artimex 152/NL, sodium octanoate, and Auranta FV | E. coli, Bacillus cereus, P. fluorescens, S. aureus, and microflora from beef steaks [32] | The protein network was destabilized. | [244] |
Ethyl-Nα-dodecanoyl-L-Arginate hydrochloride (LAE) | L. monocytogenes and E. coli | A barrier against carbon dioxide and oxygen was formed. | [218] | |
Prunin Laurate ester (PL) | L. monocytogenes, S. aureus, and B. cereus | The functional properties were not affected. | [245] | |
NPs | Silver Nano Particles (AgNP) | foodborne pathogens | The barrier and mechanical properties were enhanced, but there might be potential toxicity. | [246] |
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Chen, H.; Wang, J.; Cheng, Y.; Wang, C.; Liu, H.; Bian, H.; Pan, Y.; Sun, J.; Han, W. Application of Protein-Based Films and Coatings for Food Packaging: A Review. Polymers 2019, 11, 2039. https://doi.org/10.3390/polym11122039
Chen H, Wang J, Cheng Y, Wang C, Liu H, Bian H, Pan Y, Sun J, Han W. Application of Protein-Based Films and Coatings for Food Packaging: A Review. Polymers. 2019; 11(12):2039. https://doi.org/10.3390/polym11122039
Chicago/Turabian StyleChen, Hongbo, Jingjing Wang, Yaohua Cheng, Chuansheng Wang, Haichao Liu, Huiguang Bian, Yiren Pan, Jingyao Sun, and Wenwen Han. 2019. "Application of Protein-Based Films and Coatings for Food Packaging: A Review" Polymers 11, no. 12: 2039. https://doi.org/10.3390/polym11122039