Günal-Köroğlu Deniz, Capanoglu Esra
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Türkiye.
Crit Rev Food Sci Nutr. 2025;65(11):2155-2175. doi: 10.1080/10408398.2024.2328181. Epub 2024 Mar 19.
The use of protein-based films in food preservation has been investigated as an alternative to synthetic plastics in recent years. Being biodegradable, edible, natural, and upcycling from food waste/by-products are the benefits of protein-based edible films. Their use ensures food safety as an alternative to synthetic plastics, and their film-forming properties can be improved with the addition of bioactive compounds. This review summarizes the studies on the changes in certain quality parameters of plant protein-based films, including mechanical, physicochemical, or morphological properties with the use of different forms of phenolic additives (pure phenolics, phenolic extracts, essential oils) and their application in foods during storage. Phenolics affect protein film matrix formation by acting as plasticizers or cross-linking agents and confer additional health benefits by providing bioactive properties to protein films. On the other hand, the effects were more pronounced with the use of their oxidized forms or higher concentrations. Consequently, phenolic additives have great potential to improve protein films, but further studies are still required to investigate the effects and mechanisms of phenolic addition to the protein-based films.
近年来，基于蛋白质的薄膜在食品保鲜中的应用已被作为合成塑料的替代品进行了研究。基于蛋白质的可食用薄膜具有可生物降解、可食用、天然以及能从食品废料/副产品中升级利用等优点。它们作为合成塑料的替代品可确保食品安全，并且通过添加生物活性化合物可以改善其成膜性能。本综述总结了关于植物蛋白基薄膜某些质量参数变化的研究，这些变化包括使用不同形式的酚类添加剂（纯酚类、酚类提取物、精油）时的机械、物理化学或形态学性质，以及它们在食品储存期间的应用。酚类物质通过充当增塑剂或交联剂来影响蛋白质薄膜基质的形成，并通过为蛋白质薄膜提供生物活性特性而带来额外的健康益处。另一方面，使用其氧化形式或更高浓度时效果更明显。因此，酚类添加剂在改善蛋白质薄膜方面具有巨大潜力，但仍需要进一步研究来探究酚类物质添加到蛋白质基薄膜中的效果和作用机制。
