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The Potential of Vegetal and Animal Proteins to Develop More Sustainable Food Packaging

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Polymers for Food Applications

Abstract

Vegetal and animal proteins have been considered promising alternatives to develop new sustainable food packaging derived from bio-resources. Edible, easy to process, renewable and environmental friendly are just a few characteristics that turn proteins into excellent raw materials to develop edible or biodegradable films. Furthermore, the valorization of industrial wastes or by-products to develop more sustainable films could add value to these products. In this context, food processing industries generate wastes that cause economic and environmental problems; therefore, the valorization of these wastes to obtain proteins could facilitate the waste management as well as the development of value-added products. Despite these environmental benefits, vegetal and animal proteins have some drawbacks and different strategies are explored to overcome those limitations for their use as food packaging. Taking this into account, the aim of this chapter is to provide an overview of the currently developed films and coatings based on animal and vegetal proteins, including active packaging.

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Author notes

  1. Tania Garrido and Jone Uranga contributed equally to this work.

Authors and Affiliations

  1. BIOMAT Research Group, Department of Chemical and Environmental Engineering, Engineering College of Gipuzkoa, Donostia-San Sebastián, Spain

    Tania Garrido, Jone Uranga, Pedro Guerrero & Koro de la Caba

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  1. Tania Garrido
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  2. Jone Uranga
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  3. Pedro Guerrero
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  4. Koro de la Caba
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Correspondence to Koro de la Caba .

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  1. Thermoplastic Composite Materials (CoMP) Group, Faculty of Engineering, Institute of Research in Materials Science and Technology (INTEMA), National University of Mar del Plata (UNMdP) and National Scientific and Technical Research Council (CONICET), Mar del Plata, Buenos Aires, Argentina

    Tomy J. Gutiérrez

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Garrido, T., Uranga, J., Guerrero, P., de la Caba, K. (2018). The Potential of Vegetal and Animal Proteins to Develop More Sustainable Food Packaging. In: Gutiérrez, T. (eds) Polymers for Food Applications . Springer, Cham. https://doi.org/10.1007/978-3-319-94625-2_3

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