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Cited by 82Nanocomposite Films for Food PackagingProteins in Food SystemsMicroencapsulation and Drying Processes

The DOI matches its Crossref record; 241 of the 242 references it cites were found in a registry or an index.

Pea protein and starch: Functional properties and applications in edible films

Open access
Farshi, Parastou, Mirmohammadali, Seyedeh Nooshan, Rajpurohit, Bipin, Smith, J Scott, Li, Yonghui·2024·Journal of Agriculture and Food Research
DOI 10.1016/j.jafr.2023.100927
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Abstract

Edible films and coatings, composed of biological components such as proteins, lipids, and polysaccharides, play a pivotal role in various applications. While proteins from diverse plant sources, including maize, soy, and wheat, have been extensively explored for their film-forming capabilities, soybean protein remains predominant in edible films. Nonetheless, researchers have increasingly investigated alternative legume proteins, such as those derived from various beans, peanuts, and field peas, as potential candidates for edible film applications. Pea, ranked fourth globally in food legume production after soybean, peanuts, and dry beans, emerges as a promising source for edible film production. Pea protein, valued for its low cost, high protein content, and absence of genetic modifications, along with pea starch, a by-product of pea protein extraction, has become the focal point of numerous studies in edible film development. This comprehensive review focuses on the examination of pea protein isolate, pea starch, and the edible films derived from these compounds. Functional properties of both pea protein and pea starch are systematically discussed. Subsequently, we delve into the extraction methods of these components, progressing to the creation of edible films from these materials. It then delves into various characteristics of edible films produced from pea protein and pea starch, encompassing mechanical properties, water vapor permeability, transparency, and solubility. Additionally, the review explores the influence of factors such as pH, heating, plasticizers, and other treatments on these film properties. Studies highlighted in this review demonstrate that modified edible film solutions based on pea protein and pea starch exhibit considerable potential for diverse applications in both food and non-food sectors. The promising outcomes suggest that these compounds could be utilized to produce edible films tailored to specific requirements, offering new possibilities for advancements in various industries.

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Citations

Cites

Research works printed but not linked: 19

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Metadata

Authors
Farshi, P., Mirmohammadali, S. N., Rajpurohit, B., Smith, J. S., & Li, Y.
Affiliations
Kansas State University (US)
Corresponding author
Li, Yonghui
ORCID
Venue
Journal of Agriculture and Food Research
Publisher
Elsevier BV
Published
2024-03
Volume
15
Pages
100927
ISSN
2666-1543 (ISSN-L)
DOI
10.1016/j.jafr.2023.100927
OpenAlex
W4389743661
Cited by
78
References
242
Citations by year
2026: 25 · 2025: 36 · 2024: 17
FWCI
5.00
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Agriculture and Food Research (publishedVersion, cc-by-nc-nd)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
Funders
National Institute of Food and Agriculture (7003330)
Topics
  • Physical Sciences › Materials Science › Biomaterials › Nanocomposite Films for Food Packaging
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
Keywords
pea protein, pea starch, edible films, edible coatings, functional properties, legume protein, protein extraction, mechanical properties, water vapor permeability, film transparency, plasticizers, pH effect, thermal effects, food packaging, non-food applications

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