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

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