Recent advances in the improvement of protein-based edible films through non-thermal and thermal techniques

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dc.authoridKashyap, Piyush/0000-0003-1650-082X
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.contributor.authorYashwant, Athare Sangram
dc.contributor.authorKashyap, Piyush
dc.contributor.authorGoksen, Gulden
dc.date.accessioned2025-03-17T12:27:17Z
dc.date.available2025-03-17T12:27:17Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractA major area of food research focuses on the study of food packaging, which plays a critical role in the containment and protection of foods. In the past, packaging materials have largely consisted of polymers derived from petroleum. However, consumers are more concerned with the environmental and health effects of synthetic polymers. Considering this, protein films may be useful in preserving food freshness due to their ability to insulate light and water. Nevertheless, they are not suitable for use in the food industry because of their limited mechanical strength, tendency to rupture, and poor water resistance. A variety of non-thermal techniques (such as microwave, ultrasound, cold-plasma, irradiation, and high-pressure processing) and thermal methods may be used to overcome this issue by modifying the properties of protein films. The use of these techniques improves protein film properties by reducing particle size, enhancing intermolecular electrostatic repulsion between molecules, and facilitating cross-linking. Further, modified protein films with excellent barrier properties can also be used to reduce food waste and environmental pollution, as well as to improve the quality, safety, and security of food. Thus, this review mainly focuses on the impact of non-thermal and thermal techniques on protein film properties and their applications.
dc.identifier.doi10.1016/j.fbio.2023.103032
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85168477030
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2023.103032
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2174
dc.identifier.volume55
dc.identifier.wosWOS:001060496500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Bioscience
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectFood packaging
dc.subjectProtein films
dc.subjectNon-thermal
dc.subjectThermal
dc.subjectModification
dc.titleRecent advances in the improvement of protein-based edible films through non-thermal and thermal techniques
dc.typeArticle

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