Protein-Based Packaging Films in Food: Developments, Applications, and Challenges

TL;DR

This paper reviews recent developments in protein-based food packaging as an eco-friendly alternative to petroleum-based materials.

Contribution

The paper categorizes and reviews novel protein-based packaging technologies, offering new ideas for sustainable food packaging innovation.

Findings

Plant and animal proteins like soybean isolate and whey protein are being used for packaging films.

Recent advances in gel properties and molding principles are discussed for protein-based packaging.

The paper highlights current challenges and future prospects for environmentally friendly food packaging.

Abstract

With the emphasis placed by society on environmental resources, current petroleum-based packaging in the food industry can no longer meet people’s needs. However, new active packaging technologies have emerged, such as proteins, polysaccharides, and lipids, in which proteins are widely used for their outstanding gel film-forming properties. Most of the current literature focuses on research applications of single protein-based films. In this paper, we review the novel protein-based packaging technologies that have been used in recent years to categorize different proteins, including plant proteins (soybean protein isolate, zein, gluten protein) and animal proteins (whey protein isolate, casein, collagen, gelatin). The advances that have recently been made in protein-based active packaging technology can be understood by describing protein sources, gel properties, molding principles, and applied research. This paper presents the current problems and prospects of active packaging technology, provides new ideas for the development of new types of packaging and the expansion of gel applications in the future, and promotes the development and innovation of environmentally friendly food packaging.

Figures