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Bettelli MA, Hu Q, Capezza AJ, Johansson E, Olsson RT, Hedenqvist MS. Effects of multi-functional additives during foam extrusion of wheat gluten materials. Commun Chem 2024; 7:75. [PMID: 38570707 PMCID: PMC10991538 DOI: 10.1038/s42004-024-01150-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Accepted: 03/13/2024] [Indexed: 04/05/2024] Open
Abstract
To broaden the range in structures and properties, and therefore the applicability of sustainable foams based on wheat gluten expanded with ammonium-bicarbonate, we show here how three naturally ocurring multifunctional additives affect their properties. Citric acid yields foams with the lowest density (porosity of ~50%) with mainly closed cells. Gallic acid acts as a radical scavenger, yielding the least crosslinked/ aggregated foam. The use of a low amount of this acid yields foams with the highest uptake of the body-fluid model substance (saline, ~130% after 24 hours). However, foams with genipin show a large and rapid capillary uptake (50% in one second), due to their high content of open cells. The most dense and stiff foam is obtained with one weight percent genipin, which is also the most crosslinked. Overall, the foams show a high energy loss-rate under cyclic compression (84-92% at 50% strain), indicating promising cushioning behaviour. They also show a low compression set, indicating promising sealability. Overall, the work here provides a step towards using protein biofoams as a sustainable alternative to fossil-based plastic/rubber foams in applications where absorbent and/or mechanical properties play a key role.
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Affiliation(s)
- Mercedes A Bettelli
- Department of Fibre and Polymer Technology, Polymeric Materials Division, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm, 10044, Sweden
| | - Qisong Hu
- Department of Fibre and Polymer Technology, Polymeric Materials Division, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm, 10044, Sweden
| | - Antonio J Capezza
- Department of Fibre and Polymer Technology, Polymeric Materials Division, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm, 10044, Sweden
| | - Eva Johansson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 190, SE-234 22, Lomma, Sweden
| | - Richard T Olsson
- Department of Fibre and Polymer Technology, Polymeric Materials Division, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm, 10044, Sweden
| | - Mikael S Hedenqvist
- Department of Fibre and Polymer Technology, Polymeric Materials Division, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm, 10044, Sweden.
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2
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Hoque M, McDonagh C, Tiwari BK, Kerry JP, Pathania S. Effect of High-Pressure Processing on the Packaging Properties of Biopolymer-Based Films: A Review. Polymers (Basel) 2022; 14:polym14153009. [PMID: 35893971 PMCID: PMC9331499 DOI: 10.3390/polym14153009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 07/10/2022] [Accepted: 07/22/2022] [Indexed: 11/16/2022] Open
Abstract
Suitable packaging material in combination with high-pressure processing (HPP) can retain nutritional and organoleptic qualities besides extending the product’s shelf life of food products. However, the selection of appropriate packaging materials suitable for HPP is tremendously important because harsh environments like high pressure and high temperature during the processing can result in deviation in the visual and functional properties of the packaging materials. Traditionally, fossil-based plastic packaging is preferred for the HPP of food products, but these materials are of serious concern to the environment. Therefore, bio-based packaging systems are proposed to be a promising alternative to fossil-based plastic packaging. Some studies have scrutinized the impact of HPP on the functional properties of biopolymer-based packaging materials. This review summarizes the HPP application on biopolymer-based film-forming solutions and pre-formed biopolymer-based films. The impact of HPP on the key packaging properties such as structural, mechanical, thermal, and barrier properties in addition to the migration of additives from the packaging material into food products were systemically analyzed. HPP can be applied either to the film-forming solution or preformed packages. Structural, mechanical, hydrophobic, barrier, and thermal characteristics of the films are enhanced when the film-forming solution is exposed to HPP overcoming the shortcomings of the native biopolymers-based film. Also, biopolymer-based packaging mostly PLA based when exposed to HPP at low temperature showed no significant deviation in packaging properties indicating the suitability of their applications. HPP may induce the migration of packaging additives and thus should be thoroughly studied. Overall, HPP can be one way to enhance the properties of biopolymer-based films and can also be used for packaging food materials intended for HPP.
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Affiliation(s)
- Monjurul Hoque
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland; (M.H.); (C.M.)
- School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland;
| | - Ciara McDonagh
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland; (M.H.); (C.M.)
| | - Brijesh K. Tiwari
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;
| | - Joseph P. Kerry
- School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland;
| | - Shivani Pathania
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland; (M.H.); (C.M.)
- Correspondence:
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3
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Liu X, Xie Y, Li C, Xue F. Comparative studies on physicochemical properties of gluten‐ And glutenin‐based films functionalized by polyphenols. Cereal Chem 2022. [DOI: 10.1002/cche.10525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Xinye Liu
- School of Pharmacy Nanjing University of Chinese Medicine Nanjing China
- School of Science RMIT University Melbourne Australia
| | - Yuran Xie
- School of Pharmacy Nanjing University of Chinese Medicine Nanjing China
| | - Chen Li
- College of Food Science and Light Industry Nanjing Tech University Nanjing China
| | - Feng Xue
- School of Pharmacy Nanjing University of Chinese Medicine Nanjing China
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Nilsen‐Nygaard J, Fernández EN, Radusin T, Rotabakk BT, Sarfraz J, Sharmin N, Sivertsvik M, Sone I, Pettersen MK. Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies. Compr Rev Food Sci Food Saf 2021; 20:1333-1380. [DOI: 10.1111/1541-4337.12715] [Citation(s) in RCA: 64] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 12/17/2020] [Accepted: 01/04/2021] [Indexed: 12/15/2022]
Affiliation(s)
- Julie Nilsen‐Nygaard
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | | | - Tanja Radusin
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Bjørn Tore Rotabakk
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Jawad Sarfraz
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Nusrat Sharmin
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Morten Sivertsvik
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Izumi Sone
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Marit Kvalvåg Pettersen
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
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5
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Li T, Zhao L, Wang Y, Wu X, Liao X. Effect of High Pressure Processing on the Preparation and Characteristic Changes of Biopolymer-Based Films in Food Packaging Applications. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09265-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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6
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Jablonski J, Yu L, Malik S, Sharma A, Bajaj A, Balasubramaniam SL, Bleher R, Weiner RG, Duncan TV. Migration of Quaternary Ammonium Cations from Exfoliated Clay/Low-Density Polyethylene Nanocomposites into Food Simulants. ACS OMEGA 2019; 4:13349-13359. [PMID: 31460463 PMCID: PMC6705235 DOI: 10.1021/acsomega.9b01529] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Accepted: 07/25/2019] [Indexed: 06/10/2023]
Abstract
Clay/polymer nanocomposites (CPNs) are polymers incorporating refined clay particles that are frequently functionalized with quaternary ammonium cations (QACs) as dispersion aids. There is interest in commercializing CPNs for food contact applications because they have improved strength and barrier properties, but there are few studies on the potential for QACs in CPNs to transfer to foods under conditions of intended use. In this study, we manufactured low-density poly(ethylene) (LDPE)-based CPNs and assessed whether QACs can migrate into several food simulants under accelerated storage conditions. QACs were found to migrate to a fatty food simulant (ethanol) at levels of ∼1.1 μg mg-1 CPN mass after 10 days at 40 °C, constituting about 4% total migration (proportion of the initial QAC content in the CPN that migrated to the simulant). QAC migration into ethanol was ∼16× higher from LDPE containing approximately the same concentration of QACs but no clay, suggesting that most QACs in the CPN are tightly bound to clay particles and are immobile. Negligible QACs were found to migrate into aqueous, alcoholic, or acidic simulants from CPNs, and the amount of migrated QACs was also found to scale with the temperature and the initial clay concentration. The migration data were compared to a theoretical diffusion model, and it was found that the diffusion constant for QACs in the CPN was several orders of magnitude slower than predicted, which we attributed to the potential for QACs to migrate as dimers or other aggregates rather than as individual ions. Nevertheless, the use of the migration model resulted in a conservative estimate of the mass transfer of QAC from the CPN test specimens.
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Affiliation(s)
- Joseph
E. Jablonski
- Center
for Food Safety and Applied Nutrition, U.S.
Food and Drug Administration, Bedford
Park, Illinois 60501, United States
| | - Longjiao Yu
- Department
of Food Science and Nutrition, Illinois
Institute of Technology, Bedford
Park, Illinois 60501, United States
| | - Sargun Malik
- Department
of Food Science and Nutrition, Illinois
Institute of Technology, Bedford
Park, Illinois 60501, United States
| | - Ashutosh Sharma
- Department
of Food Science and Nutrition, Illinois
Institute of Technology, Bedford
Park, Illinois 60501, United States
| | - Akhil Bajaj
- Department
of Food Science and Nutrition, Illinois
Institute of Technology, Bedford
Park, Illinois 60501, United States
| | | | - Reiner Bleher
- Northwestern
University Atomic and Nanoscale Characterization Experimental (NUANCE)
Center, Northwestern University, Evanston, Illinois 60208, United States
| | - Rebecca G. Weiner
- Center
for Food Safety and Applied Nutrition, U.S.
Food and Drug Administration, Bedford
Park, Illinois 60501, United States
| | - Timothy V. Duncan
- Center
for Food Safety and Applied Nutrition, U.S.
Food and Drug Administration, Bedford
Park, Illinois 60501, United States
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7
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Gray PJ, Hornick JE, Sharma A, Weiner RG, Koontz JL, Duncan TV. Influence of Different Acids on the Transport of CdSe Quantum Dots from Polymer Nanocomposites to Food Simulants. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2018; 52:9468-9477. [PMID: 30004222 DOI: 10.1021/acs.est.8b02585] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
We fabricated polymer nanocomposites (PNCs) from low-density polyethylene and CdSe quantum dots (QDs) and used these materials to explore potential exposure after long-term storage in different acidic media that could be encountered in food contact applications. While the low-level release of QD-associated mass into all the food simulants was observed, exposure to dilute acetic acid resulted in more than double the mass transfer compared to that which occurred during exposure to dilute hydrochloric acid at the same pH. Conversely, exposure to citric acid resulted in a suppression of QD release. Permeation experiments and confocal microscopy were used to reveal mechanistic details underlying these mass-transfer phenomena. From this work, we conclude that the permeation of undissociated acid molecules into the polymer, limited by partitioning of the acids into the hydrophobic polymer, plays a larger role than pH in determining exposure to nanoparticles embedded in plastics. Although caution must be exercised when extrapolating these results to PNCs incorporating other nanofillers, these findings are significant because they undermine current thinking about the influence of pH on nanofiller release phenomena. From a regulatory standpoint, these results also support current guidance that 3% acetic acid is an acceptable acidic food simulant for PNCs fabricated from hydrophobic polymers because the other acids investigated resulted in significantly less exposure.
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Affiliation(s)
- Patrick J Gray
- Center for Food Safety and Applied Nutrition , U.S. Food and Drug Administration , Bedford Park , Illinois 60501 , United States
| | - Jessica E Hornick
- Biological Imaging Facility , Northwestern University , Evanston , Illinois 60208 , United States
| | - Ashutosh Sharma
- Department of Food Science and Nutrition , Illinois Institute of Technology , Bedford Park , Illinois 60501 , United States
| | - Rebecca G Weiner
- Center for Food Safety and Applied Nutrition , U.S. Food and Drug Administration , Bedford Park , Illinois 60501 , United States
| | - John L Koontz
- Center for Food Safety and Applied Nutrition , U.S. Food and Drug Administration , Bedford Park , Illinois 60501 , United States
| | - Timothy V Duncan
- Center for Food Safety and Applied Nutrition , U.S. Food and Drug Administration , Bedford Park , Illinois 60501 , United States
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8
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GONTARD N, GUILBERT S. Mass Transfer in Novel “Food Contact Materials” : Scales and Stakes. ACTA ACUST UNITED AC 2010. [DOI: 10.11301/jsfe.11.153] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Nathalie GONTARD
- Joint Research Unit “Agropolymers Engineering and Emerging Technologies”
| | - Stéphane GUILBERT
- Joint Research Unit “Agropolymers Engineering and Emerging Technologies”
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