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Whey Protein Edible Coatings: Recent Developments and Applications

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Emerging and Traditional Technologies for Safe, Healthy and Quality Food

Part of the book series: Food Engineering Series ((FSES))

Abstract

Increasing concerns about reducing the use of limited resources and substituting them with renewable alternatives stimulated the production of edible and biodegradable films and coatings. These materials have already shown good performance in preventing mass transfer from foods and increasing their quality and shelf life. Whilst many biopolymers such as wheat, gluten, soy protein, starch, cellulose and casein have been studied as edible films and coatings, this chapter reviews the existing literature on whey protein-based films and coatings and states their recent developments and applications. The main topics are: (1) functions of edible whey protein films and coatings applied to food systems; (2) their composition; (3) the identification of some available and emerging methods for its production; (4) a discussion of the existing and potential applications for whey protein films and coatings as active food systems; and (5) a case study of bioactive whey protein coatings applied to ripened cheese.

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Authors and Affiliations

  1. Department of Food Science and Technology, Agrarian School of Coimbra–Polytechnic Institute of Coimbra, Bencanta, Coimbra, 3045-601, Portugal

    Marta Henriques, David Gomes & Carlos Pereira

  2. CIEPQPF/UC, Chemical Engineering Department, Faculty of Science and Technology, University of Coimbra, Rua Sílvio Lima—Pólo II, Coimbra, 3030-790, Portugal

    Marta Henriques

Authors
  1. Marta Henriques
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  2. David Gomes
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  3. Carlos Pereira
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Correspondence to Marta Henriques .

Editor information

Editors and Affiliations

  1. Faculty of Agriculture, University of Belgrade, Belgrade, Serbia

    Viktor Nedović

  2. Faculty of Health Sciences, University of Primorska, Izola, Izola, Slovenia

    Peter Raspor

  3. Institute of Food Technology (FINS), University of Novi Sad, Novi Sad, Serbia

    Jovanka Lević

  4. Faculty of Technology, University of Novi Sad, Novi Sad, Serbia

    Vesna Tumbas Šaponjac

  5. Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

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Henriques, M., Gomes, D., Pereira, C. (2016). Whey Protein Edible Coatings: Recent Developments and Applications. In: Nedović, V., Raspor, P., Lević, J., Tumbas Šaponjac, V., Barbosa-Cánovas, G. (eds) Emerging and Traditional Technologies for Safe, Healthy and Quality Food. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-24040-4_10

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