Elaboration of Whey Protein-Based Films in Food Products: Emphasis on the Addition of Natural Edible Bio-nanocomposites with Antioxidant and Antimicrobial Activity

AUTHORS

Sayed Mahdi Hossaeini Marashi ORCID 1 , 2 , Mohammad Hashemi ORCID 3 , Enayat Berizi ORCID 4 , Mojtaba Raeisi ORCID 5 , Seyyed Mohammad Ali Noori ORCID 6 , 7 , *

1 College of Engineering, Design and Physical Sciences Michael Sterling Building (MCST 055), Brunel University London, Uxbridge, UB8 3PH, United Kingdom

2 School of Physics, Engineering and Computer Science, Centre for Engineering Research, University of Hertfordshire, Mosquito Way, Hatfield AL10 9EU, United Kingdom

3 Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran

4 Nutrition Research Center, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran

5 Food, Drug and Natural products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran

6 Toxicology Research Center, Medical Basic Sciences Research Institute, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran

7 Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran

How to Cite: Hossaeini Marashi S M , Hashemi M, Berizi E, Raeisi M , Noori S M A. Elaboration of Whey Protein-Based Films in Food Products: Emphasis on the Addition of Natural Edible Bio-nanocomposites with Antioxidant and Antimicrobial Activity. Jundishapur J Nat Pharm Prod. 2021;In Press(In Press):e117046. doi: 10.5812/jjnpp.117046.

ARTICLE INFORMATION

Jundishapur Journal of Natural Pharmaceutical Products: In Press (In Press); e117046
Published Online: August 27, 2021
Article Type: Review Article
Received: June 15, 2021
Revised: July 20, 2021
Accepted: August 04, 2021
Primary Published scheduled for 17 (1)
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Abstract

Food spoilage is one of the major elements of food insecurity which has been emphasized in recent decades due to increasing of the global population. Many studies were conducted to demonstrate how employing natural and environmentally friendly compounds leading to extend the shelf life of food products. Whey protein (WP) can be an important additive material, because it is well-known for its high value of nutrition and well characteristics for the formation of edible films. Furthermore, natural bioactive compounds were incorporated with WP-based films to confer them antioxidant and antimicrobial activity. Herein, nanotechnology has been effectively potentiated the antimicrobial and antioxidant properties of WP films. A wide range of bioactive agents has been embedded in the WP films such as essential oils (EOs), TiO2, nano-clay, and even lactic acid bacteria. The current paper reviews the antioxidant and antimicrobial effects of different types of WP films and their applications in food products. This study also discussed the impact of WP films on shelf life, chemical and microbiological quality indices of meats, processed meats, poultry meat products, and fish.

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© 2021, Author(s). This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
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