Journal
FOOD HYDROCOLLOIDS
Volume 68, Issue -, Pages 192-198Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2016.08.021
Keywords
Valorisation; Gelatin; Antioxidants; Antimicrobials; Films; Controlled release
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Funding
- University of the Basque Country UPV/EHU [GIU15/03]
- Provincial Council of Gipuzkoa [OF221/2015 (ES)]
- UPV/EHU [PIF13/008]
- Basque Government [PRE_2015_1_0205]
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Renewable and biodegradable polymers and natural additives obtained from food processing wastes are considered sustainable alternatives to develop food packaging materials, enhancing resource efficiency and reducing environmental problems associated with packaging waste after disposal. Among biopolymers, proteins show great potential due to their abundance and availability at low cost. In particular, gelatin from diverse sources (porcine, bovine and fish) can be successfully employed to develop active packaging. The use of gelatins as carriers of bioactive compounds can be considered not only for pharmaceutical applications but also for food packaging. The incorporation of natural antioxidants and antimicrobials into film forming formulations can extend food shelf-life, reducing food looses. In this context, the aim of this work is to review recent studies related to the development of active films based on gelatin. (C) 2016 Elsevier Ltd. All rights reserved.
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