Zhang Rui, Liu Rongxu, Han Jianchun, Ren Lili, Jiang Longwei
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Heilongjiang Institute of Green Food Science, Harbin 150028, China.
Gels. 2024 Jun 25;10(7):418. doi: 10.3390/gels10070418.
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.
随着社会对环境资源的重视，食品工业中目前基于石油的包装已无法满足人们的需求。然而，新的活性包装技术已经出现，如蛋白质、多糖和脂质，其中蛋白质因其出色的凝胶成膜特性而被广泛应用。目前的大多数文献都集中在基于单一蛋白质的薄膜的研究应用上。在本文中，我们回顾了近年来用于对不同蛋白质进行分类的新型基于蛋白质的包装技术，包括植物蛋白（大豆分离蛋白、玉米醇溶蛋白、面筋蛋白）和动物蛋白（乳清分离蛋白、酪蛋白、胶原蛋白、明胶）。通过描述蛋白质来源、凝胶特性、成型原理和应用研究，可以了解基于蛋白质的活性包装技术最近取得的进展。本文介绍了活性包装技术目前存在的问题和前景，为未来新型包装的开发和凝胶应用的拓展提供新思路，推动环保食品包装的发展与创新。
