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Protein-based natural antibacterial materials and their applications in food preservation |
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| Authors: | Nuo Zhen Xinya Wang Xiang Li Jin Xue Yitao Zhao Min Wu Dongfang Zhou Jingsheng Liu Jinshan Guo Hao Zhang |
| Institution: | 1. College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China
Department of Histology and Embryology, NMPA Key Laboratory for Safety Evaluation of Cosmetics, School of Basic Medical Sciences, Guangdong Provincial Key Laboratory of Bone and Joint Degeneration Diseases, The Third Affiliated Hospital of Southern Medical University, Southern Medical University, Guangzhou, China School of Pharmaceutical Sciences, Southern Medical University, Guangzhou, China;2. College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China;3. Department of Histology and Embryology, NMPA Key Laboratory for Safety Evaluation of Cosmetics, School of Basic Medical Sciences, Guangdong Provincial Key Laboratory of Bone and Joint Degeneration Diseases, The Third Affiliated Hospital of Southern Medical University, Southern Medical University, Guangzhou, China;4. School of Pharmaceutical Sciences, Southern Medical University, Guangzhou, China |
| Abstract: | Plastics materials used for food packaging are recalcitrant, leading to a growing global environmental problem, which arouses the attention of environmental protection departments in many countries. Therefore, to meet the increasing demand for sustainable and environment-friendly consumer products, it is necessary for the food industry to develop natural antibacterial materials for food preservation. This review summarizes the common biodegradable natural antimicrobial agents and their applications in food preservation; as well as an overview of five commonly used biodegradable protein-based polymers, such as zein, soy protein isolate, gelatin and whey protein, with special emphasis on the advantages of protein-based biopolymers and their applications in food packaging industry. |
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