| Texto completo | |
| Autor(es): |
Gomes, Vitor Emanuel De Souza
;
Baptista, Debora Parra
;
Marangoni Junior, Luis
Número total de Autores: 3
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Food Research International; v. 222, p. 21-pg., 2025-10-24. |
| Resumo | |
Pea protein (Pisum sativum L.) has emerged as a promising natural polymer for the development of edible films and coatings aimed at food preservation. This review highlights recent advances in pea protein-based film fabrication, exploring various manufacturing methods such as casting, electrospinning, extrusion, and injection molding. It also discusses strategies for combining pea protein isolate (PPI) with other biopolymers and natural additives to enhance physicochemical, active, mechanical, and barrier properties of packaging materials. Furthermore, the review examines modifications in the protein extraction process and explores emerging technologies adopted to optimize pea protein's performance and applicability. The properties of these films are analyzed from multiple perspectives, including chemical interactions, morphology, optical and thermal properties, hydrophobicity, mechanical strength, barrier performance, as well as their antioxidant, antibacterial activities, and potential as freshness indicators through visual color-changing systems. This comprehensive overview consolidates key scientific findings related to the application of PPI in active and intelligent packaging systems, with a particular focus on extending the shelf life of perishable foods. Finally, the review sets the direction for future research, emphasizing innovative strategies to advance pea protein-based films for sustainable and high-performance food packaging solutions. (AU) | |
| Processo FAPESP: | 24/07555-2 - Luz pulsada de alta intensidade: foto-reticulação de biopolímeros, embalagem e estabilidade de alimentos |
| Beneficiário: | Luís Marangoni Júnior |
| Modalidade de apoio: | Auxílio à Pesquisa - Jovens Pesquisadores |