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Effects of glycerol (Gly) (3–7% w/w) and sorbitol (Sor) (4–8% w/w) concentration, pH (7.0, 9.0, 11.0) and heating (90C, 20 min) of film-forming solutions (FFS) on the tensile strength (σ_max), elongation at break (ε_b), elastic modulus (EM) and puncture strength (PS) of pea protein isolate (PPI) films were investigated in this study. The films plasticized with Sor exhibited significantly higher σ_max, EM, PS and lower ε_b, in comparison with Gly-plasticized films. Incorporation of higher Gly and Sor amounts in the films led to decreases in σ_max, EM and PS but did not affect ε_b. An increase of pH value from 7.0 to 11.0 resulted in improved σ_max of Gly-plasticized films, while for films with Sor, this effect was not observed. In turn, ε_b and PS of the films were significantly increased by alkalization of FFS, regardless of the plasticizer type. Generally, an improvement in mechanical strength of PPI films produced from heated FFS was observed. X-ray diffraction analyses of Gly- and Sor-plasticized PPI films did not show any differences in their internal structure. Practical Applications Edible films may be used as selective barriers to gasses, carriers of antimicrobial agents or agents improving appearance and handling of many different food groups. Most studies suggest their application as edible coatings that may prolong the shelf life of unprocessed plant and animal products. Other possible uses include wraps and separation layers; pouches, bags, food casings, and labels; drug coatings, capsules and microcapsules; paper coatings. The Sor-plasticized PPI films can be promising materials for the applications, e.g., in the fields of fruit and vegetables quality preservation. Because of Sor recrystallization, these films are not suitable for low-water activity food, especially if stored for a long duration at ambient conditions.

Pickling is one of the methods for preserving food. However, this term may refer to both types of products, that is, to those subjected to lactic acid fermentation and to marinated ones (acidified) that are usually produced by the addition of acetic acid. Various raw materials are subjected to lactic acid fermentation (vegetable and animal origin), which yields food products with high nutritional and dietary value. In many regions of the world, the process of lactic fermentation is also traditionally used to preserve fruiting bodies of edible mushrooms. Mushrooms are appreciated for their organoleptic qualities as well as the presence of many different bioactive substances exhibiting healing and health‐promoting properties. This article reviews the literature related to the use of lactic fermentation in the process of mushroom preservation. Particular attention has been paid to the aspects of the technological process and its impact on the quality and suitability of the final products. Moreover, research results concerning the influence of lactic fermentation on chemical and physical changes in fruiting bodies of edible fungi are also presented.