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Review
. 2023 Mar 30;15(7):1724.
doi: 10.3390/polym15071724.

Mechanical Properties of Protein-Based Food Packaging Materials

Yasir Abbas Shah  1 , Saurabh Bhatia  1   2   3 , Ahmed Al-Harrasi  1 , Muhammad Afzaal  4 , Farhan Saeed  4 , Md Khalid Anwer  5 , Mahbubur Rahman Khan  6 , Muhammad Jawad  1 , Noor Akram  4 , Zargham Faisal  7
Affiliations
Review

Mechanical Properties of Protein-Based Food Packaging Materials

Yasir Abbas Shah et al. Polymers (Basel). .

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 summarizes the recent updates and perspective on the mechanical attributes such as Tensile Strength (TS), Elongation at Break (EAB), and Young's Modulus (YM) of edible films based on different proteins from plants and animal sources. Moreover, the effects of composite materials such as other biopolymers, bioactive compounds, essential oils, and plasticizers on the mechanical properties of protein-based edible films are also discussed.

Keywords: biopolymers; edible films; food packaging; mechanical properties; protein.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Different factors affecting the mechanical properties of the edible films.
Figure 2
Figure 2
The effect of crystallinity on the mechanical attributes of edible films.
See this image and copyright information in PMC

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