Cereal and legume protein edible films: a sustainable alternative to conventional food packaging
Alejandra Linares‐Castañeda, Xariss M. Sánchez‐Chino, Yolanda de las Mercedes Gómez y Gómez, Cristian Jiménez‐Martínez, Jorge Martínez Herrera, María Stephanie Cid‐Gallegos, Luis Jorge Corzo‐Ríos
Abstract
The food industry faces significant challenges in generating biodegradable materials for packaging food. Studies on the production of edible films and coatings based on macromolecules such as carbohydrates, proteins, and lipids (and their combination) from cereal grains or legumes have provided helpful information about component concentrations, interactions, and the optimal conditions to elaborate films or coatings. However, the final application of edible films and coatings can depend on the compatibility between polymer matrix materials and their mechanical and barrier properties. This paper reviews the utilization of proteins from cereal and legumes in the development of edible films and the processing conditions that potentially modify the functional properties of the films, including the combination with additives to improve their properties enhancing food handling, transportation, storage, and preservation, without affecting the environment. In addition, the present research addresses the main methods to elaborate edible films and the use of novel technologies in film formulation.