Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review Article Swipe
Stefano Gerna
,
Paolo D’Incecco
,
Sara Limbo
,
Marta Sindaco
,
L. Pellegrino
·
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.3390/foods12061271
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.3390/foods12061271
Biopolymers of different natures (carbohydrates, proteins, etc.) recovered from by-products of industrial processes are increasingly being studied to obtain biomaterials as alternatives to conventional plastics, thus contributing to the implementation of a circular economy. The food industry generates huge amounts of by-products and waste, including unsold food products that reach the end of their shelf life and are no longer usable in the food chain. Milk proteins can be easily separated from dairy waste and adapted into effective bio-based polymeric materials. Firstly, this review describes the relevant properties of milk proteins and the approaches to modifying them for subsequent use. Then, we provide an overview of recent studies on the development of films and coatings based on milk proteins and, where available, their applications in food packaging. Comparisons among published studies were made based on the formulation as well as production conditions and technologies. The role of different additives and modifiers tested for the performances of films and coatings, such as water vapor permeability, tensile strength, and elongation at break, were reviewed. This review also outlines the limitations of milk-protein-based materials, such as moisture sensitivity and brittleness. Overall, milk proteins hold great potential as a sustainable alternative to petroleum-based polymers. However, their use in food packaging materials at an industrial level remains problematic.
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Metadata
- Type
- review
- Language
- en
- Landing Page
- https://doi.org/10.3390/foods12061271
- https://www.mdpi.com/2304-8158/12/6/1271/pdf?version=1679072943
- OA Status
- gold
- Cited By
- 18
- References
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- Related Works
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- OpenAlex ID
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All OpenAlex metadata
Raw OpenAlex JSON
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https://openalex.org/W4327741501Canonical identifier for this work in OpenAlex
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https://doi.org/10.3390/foods12061271Digital Object Identifier
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Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A ReviewWork title
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reviewOpenAlex work type
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enPrimary language
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2023Year of publication
- Publication date
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2023-03-16Full publication date if available
- Authors
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Stefano Gerna, Paolo D’Incecco, Sara Limbo, Marta Sindaco, L. PellegrinoList of authors in order
- Landing page
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https://doi.org/10.3390/foods12061271Publisher landing page
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https://www.mdpi.com/2304-8158/12/6/1271/pdf?version=1679072943Direct link to full text PDF
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YesWhether a free full text is available
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goldOpen access status per OpenAlex
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https://www.mdpi.com/2304-8158/12/6/1271/pdf?version=1679072943Direct OA link when available
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Food packaging, Biochemical engineering, USable, Food industry, Materials science, Environmental science, Nanotechnology, Food science, Business, Process engineering, Chemistry, Computer science, Engineering, World Wide WebTop concepts (fields/topics) attached by OpenAlex
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18Total citation count in OpenAlex
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2025: 13, 2024: 4, 2023: 1Per-year citation counts (last 5 years)
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119Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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