| Issue |
BIO Web Conf.
Volume 236, 2026
72nd International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2025”
|
|
|---|---|---|
| Article Number | 02007 | |
| Number of page(s) | 6 | |
| Section | Food Chemistry, Microbiology and Biotechnology | |
| DOI | https://doi.org/10.1051/bioconf/202623602007 | |
| Published online | 25 May 2026 | |
Protein-phenolic interactions: Effects on the properties of biopolymer films
Department of Cryobiology and Biologically Active Substances, Institute of Cryobiology and Food Technologies, Agricultural Academy 1407 Sofia, Bulgaria
* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
Abstract
The targeted search for sustainable and safe packaging materials increases the interest in biopolymer films derived from natural ingredients. This study analyses the potential of protein-phenolic complexes as a material for the creation of multifunctional and environmentally friendly biopolymer films. The protein-phenolic complexes used in the study are of soy protein isolate and pomegranate peel polyphenol extract in three different ratios of the constituent components. The resulting films were analysed for physicochemical and mechanical properties and bioactive functionality. The results show that the protein-phenolic complexes can be used as a basis for obtaining biopolymer films, consistent with the goals of sustainable development of biodegradable and functional packaging and systems for the needs of the food and pharmaceutical industries.
© The Authors, published by EDP Sciences, 2026
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