CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, R. Dr. António Bernardino de Almeida, Porto, Portugal.
Crit Rev Food Sci Nutr. 2012;52(6):533-52. doi: 10.1080/10408398.2010.500528.
The latest decade has witnessed joint efforts by the packaging and the food industries to reduce the amount of residues and wastes associated with food consumption. The recent increase in environmental awareness has also contributed toward development of edible packaging materials. Viable edible films and coatings have been successfully produced from whey proteins; their ability to serve other functions, viz. carrier of antimicrobials, antioxidants, or other nutraceuticals, without significantly compromising the desirable primary barrier and mechanical properties as packaging films, will add value for eventual commercial applications. These points are tackled in this review, in a critical manner. The supply of whey protein-based films and coatings, formulated to specifically address end-user needs, is also considered.
过去十年中，包装行业和食品行业共同努力，减少与食品消费相关的残留物和废物的数量。最近环境意识的提高也促进了可食用包装材料的发展。乳清蛋白已成功用于生产可食用薄膜和涂层；它们具有作为抗菌剂、抗氧化剂或其他营养保健品载体的功能，而不会显著降低作为包装薄膜的理想主要阻隔性能和机械性能，这将为最终的商业应用增加价值。本文从批判性的角度探讨了这些问题。还考虑了供应针对最终用户需求定制的基于乳清蛋白的薄膜和涂层。
