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dc.creatorÁlvarez-Castillo, Estefaníaes
dc.creatorFélix Ángel, Manueles
dc.creatorBengoechea Ruiz, Carloses
dc.creatorGuerrero Conejo, Antonio Franciscoes
dc.date.accessioned2021-06-17T11:22:59Z
dc.date.available2021-06-17T11:22:59Z
dc.date.issued2021-02
dc.identifier.citationÁlvarez-Castillo, E., Félix Ángel, M., Bengoechea Ruiz, C. y Guerrero Conejo, A.F. (2021). Proteins from Agri-Food Industrial Biowastes or Co-Products and Their Applications as Green Materials. Foods, 10 (5), 981-.
dc.identifier.issn2304-8158es
dc.identifier.urihttps://hdl.handle.net/11441/111867
dc.description.abstractA great amount of biowastes, comprising byproducts and biomass wastes, is originated yearly from the agri-food industry. These biowastes are commonly rich in proteins and polysaccharides and are mainly discarded or used for animal feeding. As regulations aim to shift from a fossil-based to a bio-based circular economy model, biowastes are also being employed for producing bio-based materials. This may involve their use in high-value applications and therefore a remarkable revalorization of those resources. The present review summarizes the main sources of protein from biowastes and co-products of the agri-food industry (i.e., wheat gluten, potato, zein, soy, rapeseed, sunflower, protein, casein, whey, blood, gelatin, collagen, keratin, and algae protein concentrates), assessing the bioplastic application (i.e., food packaging and coating, controlled release of active agents, absorbent and superabsorbent materials, agriculture, and scaffolds) for which they have been more extensively produced. The most common wet and dry processes to produce protein-based materials are also described (i.e., compression molding, injection molding, extrusion, 3D-printing, casting, and electrospinning), as well as the main characterization techniques (i.e., mechanical and rheological properties, tensile strength tests, rheological tests, thermal characterization, and optical properties). In this sense, the strategy of producing materials from biowastes to be used in agricultural applications, which converge with the zero-waste approach, seems to be remarkably attractive from a sustainability prospect (including environmental, economic, and social angles). This approach allows envisioning a reduction of some of the impacts along the product life cycle, contributing to tackling the transition toward a circular economy.es
dc.description.sponsorshipSpanish Ministerio de Ciencia e Innovación –Agencia Estatal de Investigación (MICINN) and FEDER program RTI2018-097100-B-C21es
dc.description.sponsorshipSpanish Ministerio de Universidades PRE2019-089815es
dc.description.sponsorshipUniversidad de Sevilla (Spain) VPPI USes
dc.formatapplication/pdfes
dc.format.extent33 p.es
dc.language.isoenges
dc.publisherMDPIes
dc.relation.ispartofFoods, 10 (5), 981-.
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectBioplastices
dc.subjectProteines
dc.subjectBiowastees
dc.subjectValorizationes
dc.titleProteins from Agri-Food Industrial Biowastes or Co-Products and Their Applications as Green Materialses
dc.typeinfo:eu-repo/semantics/articlees
dc.type.versioninfo:eu-repo/semantics/publishedVersiones
dc.rights.accessrightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Ingeniería Químicaes
dc.relation.projectIDRTI2018-097100-B-C21es
dc.relation.projectIDPRE2019-089815es
dc.relation.projectIDVPPI USes
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/10/5/981es
dc.identifier.doi10.3390/foods10050981es
dc.contributor.groupUniversidad de Sevilla. TEP229: Tecnología y Diseño de Productos Multicomponenteses
idus.validador.notaThis article belongs to the Special Issue Development of Biodegradable Materials in Food Byproductses
dc.journaltitleFoodses
dc.publication.volumen10es
dc.publication.issue5es
dc.publication.initialPage981es

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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as: Attribution-NonCommercial-NoDerivatives 4.0 Internacional