Mechanical Properties of Protein-Based Food Packaging Materials
University of Nizwa · University of Petroleum and Energy Studies · +5 more institutions
Abstract
The quality and safety of food products greatly depend on the physiochemical properties of the food packaging material. There is an increasing trend in the utilization of protein-based biopolymers for the preparation of edible films and coating due to their film-forming properties. Various studies have reported the preparation of protein-based edible films with desirable mechanical and barrier properties. The mechanical attributes of the protein-based food packaging materials can be enhanced by incorporating various components in the film composition such as plasticizers, surfactants, crosslinkers, and various bioactive compounds, including antimicrobial and antioxidant compounds. This review article…
Citation impact
- FWCI
- 16.63
- Percentile
- 100%
- References
- 72
Authors
10- YAYasir Abbas Shah
University of Nizwa
- SBSaurabh BhatiaCorresponding
University of Nizwa, University of Petroleum and Energy Studies, Saveetha University
- AAAhmed Al‐HarrasiCorresponding
University of Nizwa
- MAMuhammad Afzaal
Government College University, Faisalabad
- FSFarhan Saeed
Government College University, Faisalabad
Topics & keywords
- Food packaging
- Materials science
- Food science
- Composite material
- Chemistry