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Rawat R, Saini CS. A novel biopolymeric composite edible film based on sunnhemp protein isolate and potato starch incorporated with clove oil: Fabrication, characterization, and amino acid composition. Int J Biol Macromol 2024; 268:131940. [PMID: 38692554 DOI: 10.1016/j.ijbiomac.2024.131940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 04/16/2024] [Accepted: 04/26/2024] [Indexed: 05/03/2024]
Abstract
Composite edible films were developed by casting method using sunnhemp protein isolate (SHPI) and potato starch (PS) at various proportions (100:0, 90:10, 80:20; 70:30, 60:40, and 50:50) containing glycerol as a plasticizer and clove oil. All the edible films were evaluated for thickness, moisture content, solubility, swelling ratio, water activity. Further characterization of edible films was done on the basis of mechanical, optical, thermal and structural attributes along with morphology. Among all the films, composite film containing 50 % SHPI, 50 % PS and 1 % clove oil were having better characteristics. The solubility and WVP decreased, while the tensile strength and elongation at break of composite film increased with the inclusion of potato starch and clove oil. Intermolecular interactions in the composite film matrix were confirmed by FTIR and XRD analysis. SEM images confirmed the structural compactness and integrity of all the developed films. The amino acid composition of edible films indicated presence of most of the essential amino acids. The present finding of this research work shows that the utilization of sunnhemp protein in the development of biocomposite edible films represents an alternative opportunity of sustainable edible food packaging.
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Affiliation(s)
- Rashmi Rawat
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Charanjiv Singh Saini
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India.
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2
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Günal-Köroğlu D, Capanoglu E. Plant protein-based edible films and the effect of phenolic additives. Crit Rev Food Sci Nutr 2024:1-21. [PMID: 38504491 DOI: 10.1080/10408398.2024.2328181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/21/2024]
Abstract
The use of protein-based films in food preservation has been investigated as an alternative to synthetic plastics in recent years. Being biodegradable, edible, natural, and upcycling from food waste/by-products are the benefits of protein-based edible films. Their use ensures food safety as an alternative to synthetic plastics, and their film-forming properties can be improved with the addition of bioactive compounds. This review summarizes the studies on the changes in certain quality parameters of plant protein-based films, including mechanical, physicochemical, or morphological properties with the use of different forms of phenolic additives (pure phenolics, phenolic extracts, essential oils) and their application in foods during storage. Phenolics affect protein film matrix formation by acting as plasticizers or cross-linking agents and confer additional health benefits by providing bioactive properties to protein films. On the other hand, the effects were more pronounced with the use of their oxidized forms or higher concentrations. Consequently, phenolic additives have great potential to improve protein films, but further studies are still required to investigate the effects and mechanisms of phenolic addition to the protein-based films.
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Affiliation(s)
- Deniz Günal-Köroğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Türkiye
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Türkiye
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3
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Naidu G, Nagar N, Poluri KM. Mechanistic Insights into Cellular and Molecular Basis of Protein-Nanoplastic Interactions. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2024; 20:e2305094. [PMID: 37786309 DOI: 10.1002/smll.202305094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 09/07/2023] [Indexed: 10/04/2023]
Abstract
Plastic waste is ubiquitously present across the world, and its nano/sub-micron analogues (plastic nanoparticles, PNPs), raise severe environmental concerns affecting organisms' health. Considering the direct and indirect toxic implications of PNPs, their biological impacts are actively being studied; lately, with special emphasis on cellular and molecular mechanistic intricacies. Combinatorial OMICS studies identified proteins as major regulators of PNP mediated cellular toxicity via activation of oxidative enzymes and generation of ROS. Alteration of protein function by PNPs results in DNA damage, organellar dysfunction, and autophagy, thus resulting in inflammation/cell death. The molecular mechanistic basis of these cellular toxic endeavors is fine-tuned at the level of structural alterations in proteins of physiological relevance. Detailed biophysical studies on such protein-PNP interactions evidenced prominent modifications in their structural architecture and conformational energy landscape. Another essential aspect of the protein-PNP interactions includes bioenzymatic plastic degradation perspective, as the interactive units of plastics are essentially nano-sized. Combining all these attributes of protein-PNP interactions, the current review comprehensively documented the contemporary understanding of the concerned interactions in the light of cellular, molecular, kinetic/thermodynamic details. Additionally, the applicatory, economical facet of these interactions, PNP biogeochemical cycle and enzymatic advances pertaining to plastic degradation has also been discussed.
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Affiliation(s)
- Goutami Naidu
- Department of Biosciences and Bioengineering, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247667, India
| | - Nupur Nagar
- Department of Biosciences and Bioengineering, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247667, India
| | - Krishna Mohan Poluri
- Department of Biosciences and Bioengineering, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247667, India
- Centre for Nanotechnology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247667, India
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4
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Qin Q, Zhang X, Gao B, Liu W, Han L, Sing SL, Liu X. Insight into the effect of different nanocellulose types on protein-based bionanocomposite film properties. Int J Biol Macromol 2024; 257:127944. [PMID: 37951448 DOI: 10.1016/j.ijbiomac.2023.127944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 10/23/2023] [Accepted: 10/30/2023] [Indexed: 11/14/2023]
Abstract
This paper investigates the effect of five different types of nanocellulose on the properties of protein-based bionanocomposite films (PBBFs) and the mechanism of action. The results show that TEMPO-oxidized nanocellulose (TNC) PBBFs have the smoothest surface structure. This is because some hydroxyl groups in TNC are converted to carboxyl groups, increasing hydrogen bonding and cross-linking with proteins. Bacterial nanocellulose (BNC) PBBFs have the highest crystallinity. Filamentous BNC can form an interlocking network with protein, promoting effective stress transfer in the PBBFs with maximum tensile strength. The PBBFs of lignin nanocellulose (LNC) have superior elasticity due to the presence of lignin, which gives them the greatest creep properties. The PBBFs of cellulose nanocrystals (CNCs) have the largest water contact angle. This is because the small particle size of CNC can be uniformly distributed in the protein matrix. The different types of nanocellulose differ in their microscopic morphology and the number of hydroxyl groups and hydrogen bonding sites on their surfaces. Therefore, there are differences in the spatial distribution and the degree of intermolecular cross-linking of different types of nanocellulose in the protein matrix. This is the main reason for the differences in the material properties of PBBFs.
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Affiliation(s)
- Qingyu Qin
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China; Department of Mechanical Engineering, College of Design and Engineering, National University of Singapore, Singapore.
| | - Xinyan Zhang
- National Engineering Laboratory for Reducing Emissions from Coal Combustion, School of Energy and Power Engineering, Shandong University, Jinan, Shandong 250061, China.
| | - Bing Gao
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Wenying Liu
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China
| | - Lujia Han
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Swee Leong Sing
- Department of Mechanical Engineering, College of Design and Engineering, National University of Singapore, Singapore.
| | - Xian Liu
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China.
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5
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Petaloti AI, Makri S, Achilias DS. Bioactive Edible Gel Films Based on Wheat Flour and Glucose for Food Packaging Applications. Gels 2024; 10:105. [PMID: 38391435 PMCID: PMC10887972 DOI: 10.3390/gels10020105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 01/24/2024] [Accepted: 01/24/2024] [Indexed: 02/24/2024] Open
Abstract
In order to prepare bioactive edible gel films with enhanced properties, the feasibility of using wheat flour as a raw material with glucose added at several concentrations was studied in this investigation. Films were prepared with glucose concentrations of 0.5, 0.7 and 1 g/g of flour and characterized for their physicochemical properties, including water content, solubility, degree of swelling, chemical structure by FT-IR (ATR) spectroscopy, morphology by SEM microscopy, thermal properties by DSC, gas and water vapor permeability and antioxidant activity. Biodegradation studies were also carried out in soil for 27 days and evaluated by weight loss measurements. It was found that the gel film with the higher glucose concentration exhibits a homogeneous and continuous structure with no cracks and no fragility, accompanied by an increased thickness and solubility and a decreased degree of swelling compared to those with lower concentrations. The chemical structure of all films was verified. Moreover, the increase in glucose content leads to better gas barrier properties with lower oxygen, CO2 and water vapor transmission rates and increased water vapor permeability. A slightly elevated melting temperature was observed in the films with higher glucose content. Higher antioxidant activity was also associated with higher percentage of glucose. Finally, the biodegradation of the films ranged from 13 to nearly 70%. Therefore, it can be concluded that the addition of glucose to wheat flour in concentration up to 1 g/g could result in edible gel films with excellent properties to be used in food packaging applications.
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Affiliation(s)
- Argyri-Ioanna Petaloti
- Laboratory of Polymer and Colors Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Styliani Makri
- Laboratory of Polymer and Colors Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Dimitris S Achilias
- Laboratory of Polymer and Colors Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
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6
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Zhang W, Hedayati S, Tarahi M, Can Karaca A, Hadidi M, Assadpour E, Jafari SM. Advances in transglutaminase cross-linked protein-based food packaging films; a review. Int J Biol Macromol 2023; 253:127399. [PMID: 37827415 DOI: 10.1016/j.ijbiomac.2023.127399] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 09/20/2023] [Accepted: 10/09/2023] [Indexed: 10/14/2023]
Abstract
Pushed by the environmental pollution and health hazards of plastic packaging, the development of biodegradable food packaging films (FPFs) is a necessary and sustainable trend for social development. Most protein molecules have excellent film-forming properties as natural polymer matrices, and the assembled films have excellent barrier properties, but show defects such as low water resistance and poor mechanical properties. In order to improve the performance of protein-based films, transglutaminase (TG) is used as a safe and green cross-linking (CL) agent. This work covers recent developments on TG cross-linked protein-based FPFs, mainly comprising proteins of animal and plant origin, including gelatin, whey protein, zein, soy proteins, bitter vetch protein, etc. The chemical properties and reaction mechanism of TG are briefly introduced, focusing on the effects of TG CL on the physicochemical properties of different protein-based FPFs, including barrier properties, water resistance, mechanical properties and thermal stability. It is concluded that the addition of TG can significantly improve the physical and mechanical properties of protein-based films, mainly improving their water resistance, barrier, mechanical and thermal properties. It is worth noting that the effect of TG on the properties of protein-based films is not only related to the concentration of TG added, but also related to CL temperature and other factors. Moreover, TG can also be used in combination with other strategies to improve the properties of protein-based films.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohammad Tarahi
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Asli Can Karaca
- Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Milad Hadidi
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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7
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Fu Q, Zhao J, Rong S, Han Y, Liu F, Chu Q, Wang S, Chen S. Research Advances in Plant Protein-Based Products: Protein Sources, Processing Technology, and Food Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15429-15444. [PMID: 37824166 DOI: 10.1021/acs.jafc.3c02224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/13/2023]
Abstract
Plant proteins are high-quality dietary components of food products. With the growing interest in sustainable and healthy food alternatives, plant proteins have gained significant attention as viable substitutes for animal-based proteins. Understanding the diversity of protein sources derived from plants, novel processing technology, and multiple applications is crucial for developing nutritious and sustainable plant protein-based products. This Review summarizes the natural sources of traditional and emerging plant proteins. The classifications, processing technologies, and applications of plant protein-based products in the food industry are explicitly elucidated. Moreover, the advantages and disadvantages of plant protein-based food products are revealed. Strategies such as protein fortification and complementation to overcome these shortcomings are critically discussed. We also demonstrate several issues that need to be addressed in future development.
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Affiliation(s)
- Qi Fu
- School of Public Health, Wuhan University, 430071, Wuhan, China
| | - Jikai Zhao
- School of Earth, Environmental, and Marine Sciences, University of Texas Rio Grande Valley, Edinburg, Texas 78542, United States
- Department of Biology, University of Texas Rio Grande Valley, Edinburg, Texas 78542, United States
| | - Shuang Rong
- School of Public Health, Wuhan University, 430071, Wuhan, China
| | - Yahong Han
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest Agriculture & Forestry University, Yangling 712199, China
| | - Qianmei Chu
- Xiangyang Academy of Agricultural Sciences, Xiangyang 441057, Hubei, China
| | - Suqing Wang
- School of Nursing, Wuhan University, Wuhan 430071, China
| | - Shuai Chen
- School of Public Health, Wuhan University, 430071, Wuhan, China
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8
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Manikandan NA, Lens PNL. Sustainable biorefining and bioprocessing of green seaweed (Ulva spp.) for the production of edible (ulvan) and non-edible (polyhydroxyalkanoate) biopolymeric films. Microb Cell Fact 2023; 22:140. [PMID: 37525181 PMCID: PMC10388562 DOI: 10.1186/s12934-023-02154-7] [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: 05/15/2023] [Accepted: 07/18/2023] [Indexed: 08/02/2023] Open
Abstract
A sustainable biorefining and bioprocessing strategy was developed to produce edible-ulvan films and non-edible polyhydroxybutyrate films. The preparation of edible-ulvan films by crosslinking and plasticisation of ulvan with citric acid and xylitol was investigated using Fourier transform infrared (FTIR) spectroscopy and differential scanning calorimetry (DSC) analysis. The edible ulvan film was tested for its gut-friendliness using Lactobacillus and Bifidobacterium spp. (yoghurt) and was shown to improve these gut-friendly microbiome's growth and simultaneously retarding the activity of pathogens like Escherchia coli and Staphylococcus aureus. Green macroalgal biomass refused after the extraction of ulvan was biologically processed by dark fermentation to produce a maximum of 3.48 (± 0.14) g/L of volatile fatty acids (VFAs). Aerobic processing of these VFAs using Cupriavidus necator cells produced 1.59 (± 0.12) g/L of biomass with 18.2 wt% polyhydroxybutyrate. The present study demonstrated the possibility of producing edible and non-edible packaging films using green macroalgal biomass as the sustainable feedstock.
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Affiliation(s)
- N Arul Manikandan
- National University of Ireland Galway, Galway, H91 TK33, Ireland.
- DCU Glasnevin Campus, Dublin City University, Dublin 9, Ireland.
| | - Piet N L Lens
- National University of Ireland Galway, Galway, H91 TK33, Ireland
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9
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Peydayesh M, Bagnani M, Soon WL, Mezzenga R. Turning Food Protein Waste into Sustainable Technologies. Chem Rev 2023; 123:2112-2154. [PMID: 35772093 PMCID: PMC9999431 DOI: 10.1021/acs.chemrev.2c00236] [Citation(s) in RCA: 33] [Impact Index Per Article: 33.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the atmosphere. With this alarming carbon footprint, food protein waste not only contributes to climate change but also significantly impacts other environmental boundaries, such as nitrogen and phosphorus cycles, global freshwater use, change in land composition, chemical pollution, and biodiversity loss. This contrasts sharply with both the high nutritional value of proteins, as well as their unique chemical and physical versatility, which enable their use in new materials and innovative technologies. In this review, we discuss how food protein waste can be efficiently valorized not only by reintroduction into the food chain supply but also as a template for the development of sustainable technologies by allowing it to exit the food-value chain, thus alleviating some of the most urgent global challenges. We showcase three technologies of immediate significance and environmental impact: biodegradable plastics, water purification, and renewable energy. We discuss, by carefully reviewing the current state of the art, how proteins extracted from food waste can be valorized into key players to facilitate these technologies. We furthermore support analysis of the extant literature by original life cycle assessment (LCA) examples run ad hoc on both plant and animal waste proteins in the context of the technologies considered, and against realistic benchmarks, to quantitatively demonstrate their efficacy and potential. We finally conclude the review with an outlook on how such a comprehensive management of food protein waste is anticipated to transform its carbon footprint from positive to negative and, more generally, have a favorable impact on several other important planetary boundaries.
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Affiliation(s)
- Mohammad Peydayesh
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland
| | - Massimo Bagnani
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland
| | - Wei Long Soon
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland.,Center for Sustainable Materials (SusMat), School of Materials Science and Engineering, Nanyang Technological University, 639798 Singapore
| | - Raffaele Mezzenga
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland.,Department of Materials, ETH Zurich, 8093 Zurich, Switzerland
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10
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Eissenberger K, Ballesteros A, De Bisschop R, Bugnicourt E, Cinelli P, Defoin M, Demeyer E, Fürtauer S, Gioia C, Gómez L, Hornberger R, Ißbrücker C, Mennella M, von Pogrell H, Rodriguez-Turienzo L, Romano A, Rosato A, Saile N, Schulz C, Schwede K, Sisti L, Spinelli D, Sturm M, Uyttendaele W, Verstichel S, Schmid M. Approaches in Sustainable, Biobased Multilayer Packaging Solutions. Polymers (Basel) 2023; 15:polym15051184. [PMID: 36904425 PMCID: PMC10007551 DOI: 10.3390/polym15051184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 02/07/2023] [Accepted: 02/10/2023] [Indexed: 03/03/2023] Open
Abstract
The depletion of fossil resources and the growing demand for plastic waste reduction has put industries and academic researchers under pressure to develop increasingly sustainable packaging solutions that are both functional and circularly designed. In this review, we provide an overview of the fundamentals and recent advances in biobased packaging materials, including new materials and techniques for their modification as well as their end-of-life scenarios. We also discuss the composition and modification of biobased films and multilayer structures, with particular attention to readily available drop-in solutions, as well as coating techniques. Moreover, we discuss end-of-life factors, including sorting systems, detection methods, composting options, and recycling and upcycling possibilities. Finally, regulatory aspects are pointed out for each application scenario and end-of-life option. Moreover, we discuss the human factor in terms of consumer perception and acceptance of upcycling.
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Affiliation(s)
- Kristina Eissenberger
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Str. 51, 72488 Sigmaringen, Germany
- Correspondence: (K.E.); (M.S.)
| | - Arantxa Ballesteros
- Centro Tecnológico ITENE, Parque Tecnológico, Carrer d’Albert Einstein 1, 46980 Paterna, Spain
| | - Robbe De Bisschop
- Centexbel, Textile Competence Centre, Etienne Sabbelaan 49, 8500 Kortrijk, Belgium
| | - Elodie Bugnicourt
- Graphic Packaging International, Fountain Plaza, Belgicastraat 7, 1930 Zaventem, Belgium
| | - Patrizia Cinelli
- Planet Bioplastics S.r.l., Via San Giovanni Bosco 23, 56127 Pisa, Italy
| | - Marc Defoin
- Bostik SA, 420 rue d’Estienne d’Orves, 92700 Colombes, France
| | - Elke Demeyer
- Centexbel, Textile Competence Centre, Etienne Sabbelaan 49, 8500 Kortrijk, Belgium
| | - Siegfried Fürtauer
- Fraunhofer Institute for Process Engineering and Packaging, Materials Development, Giggenhauser Str. 35, 85354 Freising, Germany
| | - Claudio Gioia
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy
| | - Lola Gómez
- AIMPLAS, Plastics Technology Center, Valencia Parc Tecnologic, Carrer de Gustave Eiffel 4, 46980 Paterna, Spain
| | - Ramona Hornberger
- Fraunhofer Institute for Process Engineering and Packaging, Materials Development, Giggenhauser Str. 35, 85354 Freising, Germany
| | | | - Mara Mennella
- KNEIA S.L., Carrer d’Aribau 168-170, 08036 Barcelona, Spain
| | - Hasso von Pogrell
- AIMPLAS, Plastics Technology Center, Valencia Parc Tecnologic, Carrer de Gustave Eiffel 4, 46980 Paterna, Spain
| | | | - Angela Romano
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy
| | - Antonella Rosato
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy
| | - Nadja Saile
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Str. 51, 72488 Sigmaringen, Germany
| | - Christian Schulz
- European Bioplastics e.V. (EUBP), Marienstr. 19/20, 10117 Berlin, Germany
| | - Katrin Schwede
- European Bioplastics e.V. (EUBP), Marienstr. 19/20, 10117 Berlin, Germany
| | - Laura Sisti
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy
| | - Daniele Spinelli
- Next Technology Tecnotessile, Chemical Division, Via del Gelso 13, 59100 Prato, Italy
| | - Max Sturm
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Str. 51, 72488 Sigmaringen, Germany
| | - Willem Uyttendaele
- Centexbel, Textile Competence Centre, Etienne Sabbelaan 49, 8500 Kortrijk, Belgium
| | | | - Markus Schmid
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Str. 51, 72488 Sigmaringen, Germany
- Correspondence: (K.E.); (M.S.)
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11
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Xu J, Li Y. Wheat gluten-based coatings and films: Preparation, properties, and applications. J Food Sci 2023; 88:582-594. [PMID: 36628945 DOI: 10.1111/1750-3841.16454] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 12/06/2022] [Accepted: 12/21/2022] [Indexed: 01/12/2023]
Abstract
Effective food packaging that can protect foodstuffs from physical, chemical, and biological damage and maintain freshness and quality is essential to the food industry. Wheat gluten shows promise as food packaging materials due to its edibility, biodegradability, wide availability, low cost, film-forming potential, and high resistance to oxygen. The low mechanical properties and poor water permeability of wheat gluten coatings and films limit their wide applications; however, some inferior properties can be improved through various solutions. This work presents a comprehensive review about wheat gluten-based coatings and films, including their formulation, processing methods, properties, functions, and applications. The mechanical and water resistance properties of coatings and films can be reinforced through wheat gluten modification, combinations of different processing methods, and the incorporation of reinforcing macromolecules, antioxidants, and nanofillers. Antioxidants and antimicrobial agents added to wheat gluten can inhibit microbial growth on foodstuffs, maintain food quality, and extend shelf life. Performances of wheat gluten-based coatings and films can be further improved to expand their applications in food packaging. Current research gaps are identified. Future research is needed to examine the optimal formulation and processing of wheat gluten-based coatings and films and their performance.
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Affiliation(s)
- Jingwen Xu
- College of Food Science, Shanghai Ocean University, Shanghai, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas
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12
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Nan X, Zhou Q, Ji W, Chen X, Li J, Wang H, Dong L, Meng X, Sheng G. Development of a pea protein/chitosan based bioactive film using Aronia Melanocarpa polyphenols as a bioactive ingredient. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Xijun Nan
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Quancheng Zhou
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Wei Ji
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Xuanhong Chen
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Jiayi Li
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Honglei Wang
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Leichao Dong
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Xue Meng
- Zibo forestry protection and Development Center, 255080
| | - Guihua Sheng
- Department of Food Science, School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
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13
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Tian X, Zhao K, Teng A, Li Y, Wang W. A rethinking of collagen as tough biomaterials in meat packaging: assembly from native to synthetic. Crit Rev Food Sci Nutr 2022; 64:957-977. [PMID: 35997287 DOI: 10.1080/10408398.2022.2111401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Due to the high moisture-associated typical rheology and the changeable and harsh processing conditions in the production process, packaging materials for meat products have higher requirements including a sufficient mechanical strength and proper ductility. Collagen, a highly conserved structural protein consisting of a triple helix of Gly-X-Y repeats, has been proved to be suitable packaging material for meat products. The treated animal digestive tract (i.e. the casing) is the perfect natural packaging material for wrapping meat into sausage. Its thin walls, strong toughness and impact resistance make it the oldest and best edible meat packaging. Collagen casing is another wisdom of meat packaging, which is made by collagen fibers from hide skin, presenting a rapid growth in casing market. To strengthen mechanical strength and barrier behaviors of collagen-based packaging materials, different physical, chemical, and biological cross-linking methods are springing up exuberantly, as well as a variety of reinforcement approaches including nanotechnology. In addition, the rapid development of biomimetic technology also provides a good research idea and means for the promotion of collagen's assembly and relevant mechanical properties. This review can offer some reference on fundamental theory and practical application of collagenous materials in meat products.
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Affiliation(s)
- Xiaojing Tian
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - KaiXuan Zhao
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Anguo Teng
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Yu Li
- College of Biotechnology, Tianjin University of Science & Technology, Tianjin, China
| | - Wenhang Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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14
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Yazdi MK, Zare M, Khodadadi A, Seidi F, Sajadi SM, Zarrintaj P, Arefi A, Saeb MR, Mozafari M. Polydopamine Biomaterials for Skin Regeneration. ACS Biomater Sci Eng 2022; 8:2196-2219. [PMID: 35649119 DOI: 10.1021/acsbiomaterials.1c01436] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Designing biomaterials capable of biomimicking wound healing and skin regeneration has been receiving increasing attention recently. Some biopolymers behave similarly to the extracellular matrix (ECM), supporting biointerfacial adhesion and intrinsic cellular interactions. Polydopamine (PDA) is a natural bioadhesive and bioactive polymer that endows high chemical versatility, making it an exciting candidate for a wide range of biomedical applications. Moreover, biomaterials based on PDA and its derivatives have near-infrared (NIR) absorption, excellent biocompatibility, intrinsic antioxidative activity, antibacterial activity, and cell affinity. PDA can regulate cell behavior by controlling signal transduction pathways. It governs the focal adhesion behavior of cells at the biomaterials interface. These features make melanin-like PDA a fascinating biomaterial for wound healing and skin regeneration. This paper overviews PDA-based biomaterials' synthesis, properties, and interactions with biological entities. Furthermore, the utilization of PDA nano- and microstructures as a constituent of wound-dressing formulations is highlighted.
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Affiliation(s)
- Mohsen Khodadadi Yazdi
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources and Joint International Research Lab of Lignocellulosic Functional Materials, Nanjing Forestry University, Nanjing 210037, China
| | - Mehrak Zare
- Skin and Stem Cell Research Center, Tehran University of Medical Sciences, Tehran 141663-4793, Iran
| | - Ali Khodadadi
- Department of Internal Medicine, School of Medicine, Gonabad University of Medical Sciences, Gonabad 96914, Iran
| | - Farzad Seidi
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources and Joint International Research Lab of Lignocellulosic Functional Materials, Nanjing Forestry University, Nanjing 210037, China
| | - S Mohammad Sajadi
- Department of Nutrition, Cihan University─Erbil, Erbil, Kurdistan Region 44001, Iraq.,Department of Phytochemistry, SRC, Soran University, Soran, Kurdistan Regional Government 44008, Iraq
| | - Payam Zarrintaj
- School of Chemical Engineering, Oklahoma State University, 420 Engineering North, Stillwater, Oklahoma 74078, United States
| | - Ahmad Arefi
- Department of Chemical Engineering, McMaster University, Hamilton, Ontario L8S 4L8, Canada
| | - Mohammad Reza Saeb
- Department of Polymer Technology, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, Gdańsk 80-233, Poland
| | - Masoud Mozafari
- Department of Tissue Engineering & Regenerative Medicine, Iran University of Medical Sciences,Tehran 144961-4535, Iran
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15
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Improvement in properties of edible film through non-thermal treatments and nanocomposite materials: A review. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100843] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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16
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A spotlight on analytical prospects in food allergens: From emerging allergens and novel foods to bioplastics and plant-based sustainable food contact materials. Food Chem 2022; 388:132951. [PMID: 35447585 DOI: 10.1016/j.foodchem.2022.132951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 04/06/2022] [Accepted: 04/09/2022] [Indexed: 11/21/2022]
Abstract
The present review throws a spotlight on new and emerging food safety concerns in view of a well-established food allergen risk arising from global socio-economic changes, international trade, circular economy, environmental sustainability, and upcycling. Food culture globalization needs harmonization of regulations, technical specifications, and reference materials towards mutually recognised results. In parallel, routine laboratories require high-throughput reliable analytical strategies, even in-situ testing devices, to test both food products and food contact surfaces for residual allergens. Finally, the currently neglected safety issues associated to possible allergen exposure due to the newly proposed bio- and plant-based sustainable food contact materials require an in-depth investigation.
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17
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Plastic Waste Management in India: Challenges, Opportunities, and Roadmap for Circular Economy. SUSTAINABILITY 2022. [DOI: 10.3390/su14084425] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Plastic waste (PW) is one of the most rapid-growing waste streams in municipal solid waste all over the world. India has become a global player in the plastic value chain. Despite low consumption, domestic generation and imports create a significant burden on the overall waste management system, which requires in-depth understanding of the scenario and pathways that can mitigate the crisis. Although Indian researchers have widely researched technology-related issues in academic papers, a substantial knowledge gap exists in understanding the problem’s depth and possible solutions. This review article focuses on current plastic production, consumption, and waste generation in India. This review article mainly analyzes data and information regarding Indian PW management and highlights some critical issues such as reverse supply chain, effective PW management, source-specific recovery, and PW rules in India. Comprehensively, this review will help to identify implementable strategies for policymakers and research opportunities for future researchers in holistic PW management and recycling in India, focusing on the circular economy and sustainable development goals.
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18
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Hajirostamloo B, Mortazavi SA, Molaveisi M, Dehnad D. Improvement of soy protein isolate-Alyssum homolocarpum seed gum blend film through intermolecular bonds induced by the mixture of plant extracts. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01359-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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19
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Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.013] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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20
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Zhao M, He H, Ma A, Hou T. Sources, chemical synthesis, functional improvement and applications of food-derived protein/peptide-saccharide covalent conjugates: a review. Crit Rev Food Sci Nutr 2022; 63:5985-6004. [PMID: 35089848 DOI: 10.1080/10408398.2022.2026872] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Proteins/peptides and saccharides are two kinds of bioactive substances in nature. Recently, increasing attention has been paid in understanding and utilizing covalent interactions between proteins/peptides and saccharides. The products obtained through covalent conjugation of proteins/peptides to saccharides are shown to have enhanced functional attributes, such as better gelling property, thermostability, and water-holding capacity. Additionally, food-derived protein/peptide-saccharide covalent conjugates (PSCCs) also have biological activities, such as antibacterial, antidiabetic, anti-osteoporosis, anti-inflammatory, anti-cancer, immune regulatory, and other activities that are widely used in the functional food industry. Moreover, PSCCs can be used as packaging or delivery materials to improve the bioavailability of bioactive substances, which expands the development of food-derived protein and saccharide resources. Thus, this review was aimed to first summarize the current status of sources, classification structures of natural PSCCs. Second, the methods of chemical synthesis, reaction conditions, characterization and reagent formulations that improve the desired functional characteristics of food-derived PSCCs were introduced. Third, functional properties such as emulsion, edible films/coatings, and delivery of active substance, bio-activities such as antioxidant, anti-osteoporosis, antidiabetic, antimicrobial of food-derived PSCCs were extensively discussed.
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Affiliation(s)
- Mengge Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, China
| | - Hui He
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, China
| | - Aimin Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, China
| | - Tao Hou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, China
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21
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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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22
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Natural Polymers Used in Edible Food Packaging—History, Function and Application Trends as a Sustainable Alternative to Synthetic Plastic. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides3010002] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
In this review, a historical perspective, functional and application trends of natural polymers used to the development of edible food packaging were presented and discussed. Polysaccharides and proteins, i.e., alginate; carrageenan; chitosan; starch; pea protein, were considered. These natural polymers are important materials obtained from renewable plant, algae and animal sources, as well as from agroindustrial residues. Historically, some of them have been widely used by ancient populations for food packaging until these were replaced by petroleum-based plastic materials after World War II. Nowadays, biobased materials for food packaging have attracted attention. Their use was boosted especially because of the environmental pollution caused by inappropriate disposal of plastic packaging. Biobased materials are welcome to the design of food packaging because they possess many advantages, such as biodegradability, biocompatibility and low toxicity. Depending on the formulation, certain biopolymer-based packaging may present good barrier properties, antimicrobial and antioxidant activities Thus, polysaccharides and proteins can be combined to form diverse composite films with improved mechanical and biological behaviors, making them suitable for packaging of different food products.
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23
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Gomes A, Sobral PJDA. Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds. Molecules 2021; 27:60. [PMID: 35011292 PMCID: PMC8746547 DOI: 10.3390/molecules27010060] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/17/2021] [Accepted: 12/20/2021] [Indexed: 12/17/2022] Open
Abstract
The development of plant protein-based delivery systems to protect and control lipophilic bioactive compound delivery (such as vitamins, polyphenols, carotenoids, polyunsaturated fatty acids) has increased interest in food, nutraceutical, and pharmaceutical fields. The quite significant ascension of plant proteins from legumes, oil/edible seeds, nuts, tuber, and cereals is motivated by their eco-friendly, sustainable, and healthy profile compared with other sources. However, many challenges need to be overcome before their widespread use as raw material for carriers. Thus, modification approaches have been used to improve their techno-functionality and address their limitations, aiming to produce a new generation of plant-based carriers (hydrogels, emulsions, self-assembled structures, films). This paper addresses the advantages and challenges of using plant proteins and the effects of modification methods on their nutritional quality, bioactivity, and techno-functionalities. Furthermore, we review the recent progress in designing plant protein-based delivery systems, their main applications as carriers for lipophilic bioactive compounds, and the contribution of protein-bioactive compound interactions to the dynamics and structure of delivery systems. Expressive advances have been made in the plant protein area; however, new extraction/purification technologies and protein sources need to be found Their functional properties must also be deeply studied for the rational development of effective delivery platforms.
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Affiliation(s)
- Andresa Gomes
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, Brazil
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, Brazil
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, Brazil
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, Brazil
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24
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Morinval A, Averous L. Systems Based on Biobased Thermoplastics: From Bioresources to Biodegradable Packaging Applications. POLYM REV 2021. [DOI: 10.1080/15583724.2021.2012802] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Alexis Morinval
- BioTeam/ICPEES-ECPM, UMR CNRS 7515, Université de Strasbourg, Strasbourg, Cedex 2, France
| | - Luc Averous
- BioTeam/ICPEES-ECPM, UMR CNRS 7515, Université de Strasbourg, Strasbourg, Cedex 2, France
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25
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Electrohydrodynamic processing for the production of zein-based microstructures and nanostructures. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101504] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Effects and interaction mechanism of soybean 7S and 11S globulins on anthocyanin stability and antioxidant activity during in vitro simulated digestion. Curr Res Food Sci 2021; 4:543-550. [PMID: 34458860 PMCID: PMC8379378 DOI: 10.1016/j.crfs.2021.08.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/04/2021] [Accepted: 08/10/2021] [Indexed: 12/13/2022] Open
Abstract
The objective of this study was to investigate the effects of soybean 7S and 11S globulins on the stability and antioxidant capacity of cyanidin-3-O-glucoside (C3G) in the simulated gastrointestinal environment, and further to elucidate their interaction mechanism. The stability and total content of anthocyanins (ACNs) before and after simulated digestion were determined by Ultraviolet–visible (UV–Vis) spectroscopic and pH differential methods, respectively, and free radical scavenging activity of C3G after simulated digestion were measured using ABTS and DPPH assays. The interaction mechanism was further investigated using molecular docking and molecular dynamics simulation. The analysis results showed that soybean 7S and 11S globulins had a protective effect on the stability of C3G during simulated digestion and improved the antioxidant capacity of C3G after simulated digestion. Soybean 11S globulin had a better effect than soybean 7S globulin in protecting the stability and antioxidant capacity of C3G against simulated gastrointestinal environment. In silico results showed that the binding interactions between C3G and 7S and 11S globulins were mainly hydrogen bonds and van der Waals forces, followed by hydrophobic interactions. Among them, ASN69 and THR101 are the key amino acid residues for 7S–C3G binding, and THR82 and PRO86 are the key amino acid residues for 11S–C3G binding. The results suggested that it may be helpful to use soybean 7S and 11S globulins as carriers to improve the stability and antioxidant activity of ACNs. 7S and 11S improved the stability of C3G during simulated digestion. 7S and 11S improved the antioxidant capacity of C3G after simulated digestion. ASN69 and THR101 are the key amino acid residues for 7S–C3G binding. THR82 and PRO86 are the key amino acid residues for 11S–C3G binding.
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