Shah Yasir Abbas, Bhatia Saurabh, Al-Harrasi Ahmed, Afzaal Muhammad, Saeed Farhan, Anwer Md Khalid, Khan Mahbubur Rahman, Jawad Muhammad, Akram Noor, Faisal Zargham
Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Nizwa 616, Oman.
School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India.
Polymers (Basel). 2023 Mar 30;15(7):1724. doi: 10.3390/polym15071724.
The quality and safety of food products greatly depend on the physiochemical properties of the food packaging material. There is an increasing trend in the utilization of protein-based biopolymers for the preparation of edible films and coating due to their film-forming properties. Various studies have reported the preparation of protein-based edible films with desirable mechanical and barrier properties. The mechanical attributes of the protein-based food packaging materials can be enhanced by incorporating various components in the film composition such as plasticizers, surfactants, crosslinkers, and various bioactive compounds, including antimicrobial and antioxidant compounds. This review article summarizes the recent updates and perspective on the mechanical attributes such as Tensile Strength (TS), Elongation at Break (EAB), and Young's Modulus (YM) of edible films based on different proteins from plants and animal sources. Moreover, the effects of composite materials such as other biopolymers, bioactive compounds, essential oils, and plasticizers on the mechanical properties of protein-based edible films are also discussed.
食品产品的质量和安全在很大程度上取决于食品包装材料的物理化学性质。由于其成膜特性，利用基于蛋白质的生物聚合物制备可食用薄膜和涂层的趋势日益增加。各种研究报道了具有理想机械性能和阻隔性能的基于蛋白质的可食用薄膜的制备。通过在薄膜组合物中加入各种成分，如增塑剂、表面活性剂、交联剂以及各种生物活性化合物（包括抗菌和抗氧化化合物），可以增强基于蛋白质的食品包装材料的机械性能。这篇综述文章总结了基于植物和动物来源的不同蛋白质的可食用薄膜的机械性能（如拉伸强度（TS）、断裂伸长率（EAB）和杨氏模量（YM））的最新进展和观点。此外，还讨论了其他生物聚合物、生物活性化合物、精油和增塑剂等复合材料对基于蛋白质的可食用薄膜机械性能的影响。
