Chen Liang, Ramezan Yousef, Pourramezan Hamidreza, Najafi Abbas, Kamkari Amir, Goksen Gulden, Huang Zhaoxian, Zhang Wanli
School of Food Science and Engineering, Hainan University, Haikou, P. R. China.
Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
Compr Rev Food Sci Food Saf. 2025 May;24(3):e70181. doi: 10.1111/1541-4337.70181.
Films and coatings made from soy protein isolate (SPI) have become a cutting-edge approach to environmentally friendly food packaging, providing benefits like non-toxicity, biodegradability, and renewable supply. This review studies a comprehensive overview of SPI, including its classification, properties, and applications in food packaging. SPI-based film preparation techniques have been studied, including the development of composite soy protein films, including other proteins, polysaccharides, and biopolymers. The effects of different material blends on the mechanical, barrier, and thermal properties of SPI films are discussed, highlighting the role of SPI-based films and coatings for upcoming food packaging applications and the different structured composites in improving functionality. SPI has excellent film-forming properties, and the properties of SPI-based food packaging films can be adjusted through various strategies. SPI-based food packaging films/coatings have been used in various food preservation applications.
由大豆分离蛋白（SPI）制成的薄膜和涂层已成为环保食品包装的前沿方法，具有无毒、可生物降解和可再生供应等优点。本综述全面研究了SPI，包括其分类、特性以及在食品包装中的应用。已经研究了基于SPI的薄膜制备技术，包括复合大豆蛋白薄膜的开发，其中复合了其他蛋白质、多糖和生物聚合物。讨论了不同材料共混物对SPI薄膜机械、阻隔和热性能的影响，强调了基于SPI的薄膜和涂层在未来食品包装应用中的作用以及不同结构复合材料在改善功能方面的作用。SPI具有优异的成膜性能，基于SPI的食品包装薄膜的性能可通过各种策略进行调整。基于SPI的食品包装薄膜/涂层已用于各种食品保鲜应用。
