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The Potential of Proteins for Producing Food Packaging Materials: A Review

2016; Wiley; Volume: 29; Issue: 4-5 Linguagem: Inglês

10.1002/pts.2198

1099-1522

Joaquín Gómez‐Estaca, Rafael Gavara, Ramón Catalá, Pilar Hernández‐Muñoz,

Food composition and properties

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.