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The Potential of Proteins for Producing Food Packaging Materials: A Review
Author(s) -
GómezEstaca Joaquín,
Gavara Rafael,
Catalá Ramón,
HernándezMuñoz Pilar
Publication year - 2016
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2198
Subject(s) - thermoforming , extrusion , food packaging , coating , materials science , process engineering , biochemical engineering , nanotechnology , mechanical engineering , engineering , composite material
The problems associated with obtaining conventional plastic materials and with their accumulation have led to a constant search for new materials derived from renewable sources. Materials made from proteins stand out among them all because of the many ways in which they can be modified enzymatically, chemically or physically, giving rise to materials with improved physicochemical properties that are adjustable to each specific application. This paper reviews the state of the art with regard to the use of proteins for the manufacture of packaging materials, including: the main protein sources that have been used; manufacturing methods (coating on conventional materials, thermoforming, extrusion), with special emphasis on materials made by extrusion; possible strategies for improving the physicochemical properties of the materials and the main future prospects and limitations of materials of this kind.