Crosslinking methods for improving the properties of soy-protein based films for meat packaging: a review

Maksim Rebezov; Natalya Oboturova; Elena Statsenko; Vitaly Bachukin; Ella Katkova; Mars Khayrullin; Olga Neverova; Oksana Zinina

doi:10.5219/1892

Authors

Maksim Rebezov Department of Scientific Research, V. M. Gorbatov Federal Research Center for Food Systems, Department of Scientific Research, 26 Talalikhin Str., Moscow, 109316,Russia; Department of Biotechnology and Food, Ural State Agrarian University. 42 Karl Liebknecht str., Yekaterinburg, 620075, Russia, Tel.: +79999002365 https://orcid.org/0000-0003-0857-5143
Natalya Oboturova Department of Food Technology and Engineering, Faculty of Food Engineering and Biotechnology, North Caucasus Federal University, Pushkin Str., 1, 355019, Stavropol, Russia, Tel.: +79614700778
Elena Statsenko Department of Food Technology and Engineering, Faculty of Food Engineering and Biotechnology, North Caucasus Federal University, Pushkin Str., 1, 355019, Stavropol, Russia, Tel.: +79187722899
Vitaly Bachukin Department of Food Technology and Engineering, Faculty of Food Engineering and Biotechnology, North Caucasus Federal University, Pushkin Str., 1, 355019, Stavropol, Russia, Tel.: +79880863509
Ella Katkova Department of Food Technology and Engineering, Faculty of Food Engineering and Biotechnology, North Caucasus Federal University, Pushkin Str., 1, 355019, Stavropol, Russia, Tel.: +79888633385 https://orcid.org/0009-0003-8720-7601
Mars Khayrullin Department of Scientific Research, K.G. Razumovsky Moscow State University of technologies and management (The First Cossack University), 73 Zemlyanoy Val, Moscow, 109004, Russia, Tel.: +79049755219
Olga Neverova Department of Biotechnology and Food, Ural State Agrarian University. 42 Karl Liebknecht str., Yekaterinburg, 620075, Russia, Tel.: +79126349462
Oksana Zinina South Ural State University (national research university), Higher Medical-biological School, Department of Food and Biotechnology, Lenin prospekt, 76, 454080, Chelyabinsk, Russia; Ural State Agrarian University. 42 Karl Liebknecht str., Yekaterinburg, 620075, Russia, Tel.: +79068713681

DOI:

https://doi.org/10.5219/1892

Keywords:

Soy protein-based films, meat packaging, crosslinking, meat

Abstract

Crosslinking methods have been used to improve the properties of soy protein-based films for various applications, such as meat packaging. Some of the crosslinking methods that have been reported in the literature include boiling soy milk, baking soy protein isolates, adding canola and sorghum proteins, incorporating Plantago major seed mucilage and Anethum graveolens essential oil, adding pine needle extract (PNE), incorporating montmorillonite and citric acid, using xylose as a crosslinker, and crosslinking with glutaraldehyde. The incorporation of additives such as canola and sorghum proteins, Plantago major seed mucilage and Anethum graveolens essential oil, and pine needle extract (PNE) has also been reported to improve the properties of soy protein-based films. In conclusion, soy protein-based films have excellent film-forming properties and many functional characteristics, making them a promising material for food packaging applications. However, their poor moisture barrier properties must be improved to make them more suitable for food packaging applications. Crosslinking methods have been used to improve the properties of soy protein-based films for various applications, such as meat packaging. The incorporation of additives such as canola and sorghum proteins, Plantago major seed mucilage and Anethum graveolens essential oil, and pine needle extract (PNE) has also been reported to improve the properties of soy protein-based films.

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