Values are expressed as mean ± standard deviation. Values with the same superscript along the same column indicate no significant difference at p < 0.05. BF: Bambara groundnut formaldehyde treated film; BN: Bambara groundnut untreated film; BUV: Bambara groundnut ultraviolet treated film; SN: soybean film (yuba).
Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.
References
Makanjuola SA, Enujiugha VN. How consumers estimate the size and appeal of flexible packaging.Food Qual Prefer. 2015;39:236–40. [DOI]
Enujiugha VN. Biotechnology for healthy nutrition and productive lifestyle. In: Proceedings of the inaugural lecture series 120; 2020 Mar 10; Akure, Nigeria. Akure: the Federal University of Technology; 2020. pp. 1–91.
Rostamzad H, Paighambari SY, Shabanpour B, Ojagh SM. Characteristics of a biodegradable protein based films from Silver carp (Hypophthalmichthys molitrix) and their application in Silver carp fillets.Int Food Res J. 2022;6:2318–26.
Enujiugha VN, Oyinloye AM. Protein-Lipid Interactions and the Formation of Edible Films and Coatings. In: Melton L, Shahidi F, Varelis P, editors. Encyclopedia of Food Chemistry. Oxford: Academic Press; 2019. pp. 478–82. [DOI]
Sabzevari S, Farrokhzad H, Poorkhalil A. Synthesis and characterization of a hydrogel film based on chitosan/carboxymethyl cellulose for food packaging applications.Carbohydr Polym Technol Appl. 2025;11:100983. [DOI]
Sabu Mathew S, Jaiswal AK, Jaiswal S. A comprehensive review on hydrophobic modification of biopolymer composites for food packaging applications.Food Packag Shelf Life. 2025;48:101464. [DOI]
Ruan C, Zhang X, Quan Y, Zhang T, Zhao X. Green Wraps, Healthy Bites: How Eco-Friendly Packaging Shapes Food Perceived Healthiness and Purchase Intentions.Foods. 2026;15:165. [DOI] [PubMed] [PMC]
Olowolafe MO, Enujiugha VN, Oyinloye AM, Olowolafe ST. Effect of chitosan inclusion on the properties of xanthan gum-based edible films.Fudma J Sci. 2024;8:319–23. [DOI]
Rather JA, Majid D, Sharma S, Bhat ZF, Makroo HA, Dar BN. Multifunctional Biobased Poultry Gelatin Films: The Role of Chili Seed Oil Nanoemulsions in Enhancing Performance and Sustainability.ACS Food Sci Technol. 2024;4:1680–9. [DOI]
Paidari S, Nafchi AM, Vahedi S, Beigi M, Al-Hilifi SA, Zamindar N, et al. Recent advances in protein-based coatings for food packaging: a review.J Food Meas Charact. 2024;18:5171–85. [DOI]
Arshad MT, Naveed F, Rasheed A, Ikram A, Maqsood S, Hossain MS, et al. Biopolymer-based edible films and coatings: toward eco-friendly and safe food packaging.Int J Food Sci Technol. 2025;60:e60. [DOI]
Enujiugha VN, Ayodele RO, Seidu KT. Protein-lipid films: applications in food systems.IJAFS. 2013;4:583–604.
Qiu L, Zhu Y, Zhu X, Liu L, Lv M, Huang Y, et al. Effect of freeze-thaw cycles on the quality of Yuba with different protein-lipid ratios on its protein-lipid network system.Food Chem. 2025;465:142096. [DOI] [PubMed]
Li W, Zhan S, Sun K, Song C, Ren J. Microwave Pretreatment of Soybeans Prior to Soaking Enhances Mechanical and Rehydration Properties of Yuba.Foods. 2026;15:1094. [DOI] [PubMed] [PMC]
Kong X, Li J, Ma X, Zhang C, Hua Y, Chen Y, et al. Tracking the variation of soy protein composition during yuba preparation and cooking process.J Food Compos Anal. 2023;119:105278. [DOI]
Elhelaly S. The effectiveness of the bacteria Rhizobium leguminosarum against bean yellow mosaic (BYMV) potyvirus infecting faba bean (Vicia faba L.) Plants.Ann Agric Sci Moshtohor. 2022;60:181–90. [DOI]
Padhi SR, Ferrari L, Jain A, Kondal V, Yadav R, Joshi T, et al. Exploring the biochemical potential of Bambara bean (Vigna subterranean (L.) Verdc) from chad, Niger and Tanzania: A multivariate approach.Appl Food Res. 2026;6:101968. [DOI]
Talabi JY, Origbemisoye BA, Ifesan BO, Enujuigha VN. Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour.Asian Food Sci J. 2019;12:1–12. [DOI]
Ariwaodo CA, Obasi NE. Utilization of Bambara (Vigna subterranea) Milk in Cheese Production:An Evaluation of the Product Quality and Sensory Attributes.J Food Innov Nutr Environ Sci. 2025;2:51–62. [DOI]
Babatuyi CY, Akinyede AT, Enujiugha VN. Physicochemical, Microbiological and Sensory Qualities of Milk Extract from Three Varieties of Tigernut during Storage.Food Sci Qual Manag. 44–51.
Taqi A, Askar K, Nagy K, Mutihac L, Stamatin L. Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films.Afr J Biotechnol. 2011;10:12963–72. [DOI]
Zuo G, Song X, Chen F, Shen Z. Physical and structural characterization of edible bilayer films made with zein and corn-wheat starch.J Saudi Soc Agric Sci. 2019;18:324–31. [DOI]
Zhang P, Zhao Y, Shi Q. Characterization of a novel edible film based on gum ghatti: Effect of plasticizer type and concentration.Carbohydr Polym. 2016;153:345–55. [DOI] [PubMed]
Cai WQ, Zheng XH, Zou BW, Na XK, Ren C, Xu XB, et al. Directional control of the formation rate, and structural and mechanical properties of yuba films via disulfide bond‐ or ionic interaction‐mediated soy protein aggregation.J Sci Food Agric. 2025;105:5823–32. [DOI] [PubMed]
Shen Q, Zhang X, Han Z, Li Z, Saito M. Productivity Properties of Protein-lipid Film (Yuba) Prepared from Different Soybean Cultivars in China.Jpn Agric Res Q: JARQ. 2009;43:25–31. [DOI]
Kumar VA, Pravitha M, Pare A. Optimization of Composite Protein- Lipid Film by Ohmic Heating using Mixture Design.Int J Curr Microbiol Appl Sci. 2019;8:230–41. [DOI]
García MA, Pinotti A, Martino MN, Zaritzky NE. Characterization of Starch and Composite Edible Films and Coatings. In: Huber KC, Embuscado M, editors. Edible Films and Coatings for Food Applications. New York: Springer; 2009. pp. 169–209. [DOI]
Hamaguchi PY, WuYin W, Tanaka M. Effect of pH on the formation of edible films made from the muscle proteins of Blue marlin (Makaira mazara).Food Chem. 2007;100:914–20. [DOI]
Mundi S, Aluko R. Physicochemical and functional properties of kidney bean albumin and globulin protein fractions.Food Res Int. 2012;48:299–306. [DOI]
Montalvo-Paquini C, Avila-Sosa R, López-Malo A, Palou E. Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgarisL.).J Food Qual. 2018;2018:1–8. [DOI]
Bonilla J, Atarés L, Vargas M, Chiralt A. Effect of essential oils and homogenization conditions on properties of chitosan-based films.Food Hydrocoll. 2012;26:9–16. [DOI]
Tapia-Blácido D, Mauri AN, Menegalli FC, Sobral PJ, Añón MC. Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth ( Amaranthus caudatus ) Flour Films.J Food Sci. 2007;72:E293–300. [DOI] [PubMed]
Ayranci E, Tunc S. A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods.Food Chem. 2003;80:423–31. [DOI]
Olivas GII, Barbosa-Cánovas G. Edible Films and Coatings for Fruits and Vegetables. In: Huber KC, Embuscado M, editors. Edible Films and Coatings for Food Applications. New York: Springer; 2009. pp. 211–44. [DOI]
Yoshida CMP, Antunes AJ. Characterization of whey protein emulsion films.Braz J Chem Eng. 2004;21:247–52. [DOI]
Ji R, Guo H, Yang X, Wang L, Zhang X, Zhang H. Chitosan/gelatin-based film activated by Pickering emulsion of citrus essential oil stabilized by esterified starch/whey protein isolate fibrils: Application in preserving freshness of blueberry.Food Chem. 2026;503:147848. [DOI] [PubMed]
Kowalczyk D, Kazimierczak W, Zięba E, Lis M, Wawrzkiewicz M. Structural and Physicochemical Properties of Glycerol-Plasticized Edible Films Made from Pea Protein-Based Emulsions Containing Increasing Concentrations of Candelilla Wax or Oleic Acid.Molecules. 2024;29:5998. [DOI] [PubMed] [PMC]
González A, Strumia MC, Alvarez Igarzabal CI. Cross-linked soy protein as material for biodegradable films: Synthesis, characterization and biodegradation.J Food Eng. 2011;106:331–8. [DOI]
Razavi SMA, Mohammad Amini A, Zahedi Y. Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration.Food Hydrocoll. 2015;43:290–8. [DOI]
Siracusa V, Romani S, Gigli M, Mannozzi C, Cecchini JP, Tylewicz U, et al. Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin.Materials. 2018;11:1980. [DOI] [PubMed] [PMC]
Atarés L, Chiralt A. Essential oils as additives in biodegradable films and coatings for active food packaging.Trends Food Sci Technol. 2016;48:51–62. [DOI]