Whey Protein Films and Coatings: A Review
DOI:
https://doi.org/10.3923/pjn.2011.296.301Keywords:
Coating, edible film, functionality, permeability, whey proteinAbstract
Whey is a by-product of the cheese-making industry. The most important constituent of whey is Whey Protein (WP) generally used in infant formulas and sports food. Nowadays, great efforts are being made to find out new WPs applications, e.g. production of edible films. Edible or biodegradable films constitute a convenient means to prolong the shelf life of foods and increase their quality without contributing to environmental pollution. Apart from acting as selective barriers for moisture and gas migration, these films may operate as carriers of many functional ingredients. Such ingredients may include antioxidants, antimicrobial agents, flavors, spices and colorants which improve the functionality of the packaging materials by adding novel or extra functions. In this article, the functional properties of edible films made with WPs and their applications in food industry will be reviewed.
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Copyright (c) 2011 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
