Application of soy protein-based films and coatings on the shelf life of food products: a mini-review of recent publications with emphasis on nanotechnology.

There is a rising demand for packaged food in the twenty-first century. Fresh food products are prone to spoilage, moisture loss, physical damage, microbial decay, and biochemical changes. These are the principal reasons for the quality loss and decreased shelf-life, necessitating the usage of packing films. The packaging films are currently made from different synthetic polymers including polypropylene, polyethylene, and other types of artificial polymers. However, it would be better to use soy protein as a justifiable antibacterial film in packaging. Soy Protein Isolate (SPI) is cheap and widely available for different uses in the food industry. Soy-based films made from renewable resources are a better option than synthetic-based films. They have strong mechanical characteristics and they are transparent in the presence of other additions like acids, nanoparticles, and natural substances. Furthermore, the production technique (compression molding and solution casting) for SPI film in the absence or presence of additives is simple and economically beneficial. Chemicals derived from plants such as essential oils and plant extracts are also useful to add antioxidant and antibacterial properties to films and coatings resulting in SPI. This paper was focused on the application of soy protein-based coatings and films, as well as coatings incorporated with nano-materials (nano-bioactive chemicals or essential oils), in food models to extend shelf life, as reported in recent years. [ABSTRACT FROM AUTHOR]