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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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2
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Zhang D, Jiang K, Luo H, Zhao X, Yu P, Gan Y. Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs? Compr Rev Food Sci Food Saf 2024; 23:e13262. [PMID: 38284577 DOI: 10.1111/1541-4337.13262] [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: 05/16/2023] [Revised: 09/27/2023] [Accepted: 10/14/2023] [Indexed: 01/30/2024]
Abstract
The growing emphasis on dietary health has facilitated the development of plant-based foods. Plant proteins have excellent functional attributes and health-enhancing effects and are also environmentally conscientious and animal-friendly protein sources on a global scale. The addition of plant proteins (including soy protein, pea protein, zein, nut protein, and gluten protein) to diverse cheese varieties and cheese analogs holds the promise of manufacturing symbiotic products that not only have reduced fat content but also exhibit improved protein diversity and overall quality. In this review, we summarized the utilization and importance of various plant proteins in the production of hybrid cheeses and cheese analogs. Meanwhile, classification and processing methods related to these cheese products were reviewed. Furthermore, the impact of different plant proteins on the microstructure, textural properties, physicochemical attributes, rheological behavior, functional aspects, microbiological aspects, and sensory characteristics of both hybrid cheeses and cheese analogs were discussed and compared. Our study explores the potential for the development of cheeses made from full/semi-plant protein ingredients with greater sustainability and health benefits. Additionally, it further emphasizes the substantial chances for scholars and developers to investigate the optimal processing methods and applications of plant proteins in cheeses, thereby improving the market penetration of plant protein hybrid cheeses and cheese analogs.
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Affiliation(s)
- Deju Zhang
- Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, Pok Fu Lam, Hong Kong
| | - Kai Jiang
- School of Resources and Civil Engineering, No, rtheastern University, Shenyang, Liaoning, China
| | - Hui Luo
- Laboratory of Oncology, Affiliated Tumor Hospital of Zhengzhou University, Zhengzhou, China
| | - Xiaorui Zhao
- Differentiated & Biofunctional Food, Department of Food Science, Aarhus University, Aarhus, Denmark
| | - Peng Yu
- Department of Endocrinology and Metabolism, Second Affiliated Hospital of Nanchang University, Nanchang, China
| | - Yiming Gan
- Plant Sciences, School of Biological Sciences, The University of Hong Kong, Pok Fu Lam, Hong Kong
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3
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Han Y, Yan W, Hou Y, Wang D, Yu M. Xanthoceras sorbifolia Husk Extract Incorporation for the Improvement in Physical and Antioxidant Properties of Soy Protein Isolate Films. Foods 2023; 12:2842. [PMID: 37569111 PMCID: PMC10416942 DOI: 10.3390/foods12152842] [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: 07/05/2023] [Revised: 07/18/2023] [Accepted: 07/21/2023] [Indexed: 08/13/2023] Open
Abstract
With the increasing awareness of ecological and environmental protection, the research on eco-friendly materials has experienced a considerable increase. The objective of our study was to explore a novel soy protein isolate (SPI) film functionalized with antioxidants extracted from Xanthoceras sorbifolia husk (XSHE) as bio-based active packaging films. The films were evaluated in light of their structure, physical machinery, and antioxidant performance using advanced characterization techniques. The FTIR and microscopy results revealed the hydrogen-bond interaction between the SPI and XSHE and their good compatibility, which contributed to the improvement in various properties of the composite films, such as tensile strength (TS), UV blocking, and the water barrier property. As the XSHE content increased to 5%, the TS of the films dramatically increased up to 7.37 MPa with 47.7% and the water vapor permeability decreased to 1.13 × 10-10 g m m-2 s-1 Pa-1 with 22.1%. Meanwhile, the introduction of XSHE caused further improvement in the antioxidant capacity of films, and the release of active agents from films was faster and higher in 10% ethanol than it was in a 50% ethanol food simulant. Overall, SPI-based films functionalized with XSHE demonstrated promising potential applications in food packaging.
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Affiliation(s)
- Yingying Han
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling 712100, China;
| | - Wentao Yan
- College of Forestry, Northwest A&F University, Yangling 712100, China; (W.Y.); (Y.H.); (D.W.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, China
| | - Yuping Hou
- College of Forestry, Northwest A&F University, Yangling 712100, China; (W.Y.); (Y.H.); (D.W.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, China
| | - Dongmei Wang
- College of Forestry, Northwest A&F University, Yangling 712100, China; (W.Y.); (Y.H.); (D.W.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, China
| | - Miao Yu
- College of Forestry, Northwest A&F University, Yangling 712100, China; (W.Y.); (Y.H.); (D.W.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, China
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Fazal T, Murtaza BN, Shah M, Iqbal S, Rehman MU, Jaber F, Dera AA, Awwad NS, Ibrahium HA. Recent developments in natural biopolymer based drug delivery systems. RSC Adv 2023; 13:23087-23121. [PMID: 37529365 PMCID: PMC10388836 DOI: 10.1039/d3ra03369d] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Accepted: 07/24/2023] [Indexed: 08/03/2023] Open
Abstract
Targeted delivery of drug molecules to diseased sites is a great challenge in pharmaceutical and biomedical sciences. Fabrication of drug delivery systems (DDS) to target and/or diagnose sick cells is an effective means to achieve good therapeutic results along with a minimal toxicological impact on healthy cells. Biopolymers are becoming an important class of materials owing to their biodegradability, good compatibility, non-toxicity, non-immunogenicity, and long blood circulation time and high drug loading ratio for both macros as well as micro-sized drug molecules. This review summarizes the recent trends in biopolymer-based DDS, forecasting their broad future clinical applications. Cellulose chitosan, starch, silk fibroins, collagen, albumin, gelatin, alginate, agar, proteins and peptides have shown potential applications in DDS. A range of synthetic techniques have been reported to design the DDS and are discussed in the current study which is being successfully employed in ocular, dental, transdermal and intranasal delivery systems. Different formulations of DDS are also overviewed in this review article along with synthesis techniques employed for designing the DDS. The possibility of these biopolymer applications points to a new route for creating unique DDS with enhanced therapeutic qualities for scaling up creative formulations up to the clinical level.
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Affiliation(s)
- Tanzeela Fazal
- Department of Chemistry, Abbottabad University of Science and Technology Pakistan
| | - Bibi Nazia Murtaza
- Department of Zoology, Abbottabad University of Science and Technology Pakistan
| | - Mazloom Shah
- Department of Chemistry, Faculty of Science, Grand Asian University Sialkot Pakistan
| | - Shahid Iqbal
- Department of Chemistry, School of Natural Sciences (SNS), National University of Science and Technology (NUST) H-12 Islamabad 46000 Pakistan
| | - Mujaddad-Ur Rehman
- Department of Microbiology, Abbottabad University of Science & Technology Pakistan
| | - Fadi Jaber
- Department of Biomedical Engineering, Ajman University Ajman UAE
- Center of Medical and Bio-Allied Health Sciences Research, Ajman University Ajman UAE
| | - Ayed A Dera
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, King Khalid University Abha Saudi Arabia
| | - Nasser S Awwad
- Chemistry Department, Faculty of Science, King Khalid University P.O. Box 9004 Abha 61413 Saudi Arabia
| | - Hala A Ibrahium
- Biology Department, Faculty of Science, King Khalid University P.O. Box 9004 Abha 61413 Saudi Arabia
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5
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Kian-Pour N. Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears. Foods 2023; 12:2466. [PMID: 37444204 DOI: 10.3390/foods12132466] [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: 04/14/2023] [Revised: 06/09/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
This research was conducted to determine the influences of biopolymer dip-coating pretreatments as a non-thermal green technology on the drying behavior, retention of bioactive compounds, and quality properties of pears. The fresh pears were washed, peeled, and diced into cubes of 5 × 5 mm with a 2 mm thickness and were dipped into 0.3% (w/v) solutions of sodium alginate (SA), pectin (PC), xanthan gum (XG), Arabic gum (AG), and gelatin (GE) before hot air drying (70 °C, 2.0 m/s). The weight loss of samples during drying was recorded online, and the moisture ratio (MR) and drying rate were plotted against drying time. Biopolymers significantly decreased the drying time (maximum 33.33% by SA) compared with uncoated samples except for XG. Moisture diffusion coefficients were determined according to Fick's second law of diffusion by plotting LnMR against drying time, and a linear regression analysis was applied to the data for the determination of moisture diffusion coefficients which ranged from 2.332 to 3.256 × 10-9 m2/s. The molecular transport of momentum, heat, and mass were determined from Newton's law of viscosity, Fourier's law, and Fick's law, respectively. The results indicated that the friction drag force, convective heat, and mass transfer coefficients were 6.104 × 10-6 N, 76.55 W/m2·K, and 0.0636 m/s, respectively. Mathematical modeling showed the suitability of the Midilli and Kucuk and the Peleg models for the prediction of drying and rehydration processes, respectively. Thermal conductivity, specific heat, and density of coated samples ranged from 0.559-0.579 (W/m·K), 3735-3859 (J/kg·K), and 850.90-883.26 (Kg/m3), respectively. The porosity was reduced due to the penetration of biopolymers into the cellular matrix of samples. The highest total polyphenol content and antioxidant activity belonged to the AG samples. The biopolymers covering the surface of samples produced a protection layer against the loss of bioactive compounds. Biopolymers can be successfully used as a non-thermal green process for improving the drying and quality characteristics of pears at the industrial level.
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Affiliation(s)
- Nasim Kian-Pour
- Gastronomy and Culinary Arts Department, Faculty of Fine Arts, Istanbul Aydin University, 34295 Istanbul, Turkey
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6
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Gallic Acid Crosslinked Gelatin and Casein Based Composite Films for Food Packaging Applications. Polymers (Basel) 2022; 14:polym14194065. [PMID: 36236013 PMCID: PMC9572812 DOI: 10.3390/polym14194065] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 09/05/2022] [Accepted: 09/13/2022] [Indexed: 11/26/2022] Open
Abstract
In the current work, we fabricated gelatin–casein-based edible films (GC-EFs) crosslinked with gallic acid (GA). We analyzed the physiochemical characteristics, crystallinity, thermal stability, and surface properties of the EFs using Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). It was found that the edible films possessed a semi-crystalline structure. Addition of GA enhanced the thermal stability of the edible films as well as the surface properties of the films. It was found that a higher concentration of GA (4–5% w/v) significantly improved the surface properties, observed in the surface and cross-sectional examination of SEM micrographs. EFs containing higher amounts of GA showed more compact and denser structures with smoother and more homogeneous surfaces than the control samples. In addition, swelling degree (SD), thickness, water solubility (WS), moisture content (MC), and water vapor permeability (WVP) were found to be low in EFs containing more GA concentration. Mechanical parameters revealed that the Young modulus (Ym) and tensile strength (TS) increased with a rise in GA concentration, and elongation at break (EB) reduced with a rise in GA concentration. In transparency and color analysis, it was observed that GA positively affected the transparency of the edible films.
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7
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Preparation and characterization of the protein edible film extracted from the migratory locust (Locusta migratoria). Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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8
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Developing active and intelligent films through the incorporation of grape skin and seed tannin extracts into gelatin. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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9
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Hu D, Liu X, Qin Y, Yan J, Li J, Yang Q. A novel edible packaging film based on chitosan incorporated with persimmon peel extract for the postharvest preservation of banana. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Abstract
This study aimed to develop a novel edible packaging film for the postharvest preservation of banana based on chitosan (CS) and persimmon peel extract (PPE). Scanning electron microscopy (SEM) analysis showed PPE was evenly distributed in the CS matrix and Fourier transform infrared (FT-IR) spectroscopy analysis showed CS and PPE interacted to form hydrogen bonds, demonstrating good compatibility. Simultaneously, the addition of PPE also significantly improved CS film's physical properties and antioxidant activity. Among them, the CS film containing 10% PPE (CS-PPE 10) showed the optimal mechanical properties, water vapor barrier properties and oxygen barrier properties. The CS film containing 15% PPE (CS-PPE 15) exhibited the best thermal stability, UV-Vis barrier properties and antioxidant activity. In the experiment of banana preservation, CS-PPE 10 film obtained optimal performance on decreasing senescence spots, weight loss, fruit softening, cell wall degradation, inhibiting the activities of polyphenol oxidase and cell wall degrading enzymes and maintaining the content of total soluble sugar and ascorbic acid during the storage period. Consequently, CS-PPE 10 film was expected to be a novel edible packaging material to maintain banana quality and prolong shelf life.
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10
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Morais NDS, Passos TS, Ramos GR, Ferreira VAF, Moreira SMG, Chaves Filho GP, Barreto APG, Leite PIP, de Almeida RS, Paulo CLR, Fernandes R, da Silva SÂD, Nascimento SSDC, de Sousa Júnior FC, de Assis CF. Nanoencapsulation of buriti oil (Mauritia flexuosa L.f.) in porcine gelatin enhances the antioxidant potential and improves the effect on the antibiotic activity modulation. PLoS One 2022; 17:e0265649. [PMID: 35303021 PMCID: PMC8932573 DOI: 10.1371/journal.pone.0265649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Accepted: 03/05/2022] [Indexed: 11/23/2022] Open
Abstract
The present study evaluated the cytotoxicity, antioxidant potential, and antimicrobial effect on the antibiotic activity modulation of gelatin nanoparticles containing buriti oil (OPG). The cytotoxicity analysis was performed on Chinese Hamster Ovary Cells (CHO) using a MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide] test. The antioxidant potential of buriti oil and OPG was determined by total antioxidant capacity, reducing power, and the ABTS (2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid) test. The modulating antimicrobial activity was evaluated by determining the minimum inhibitory concentration (MIC) concentration against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, gentamicin and norflaxacillin. The nanoformulation of OPG did not show a cytotoxic effect on CHO cells and had a higher antioxidant potential than free buriti oil (p<0.05). The combination of antibiotics with free buriti oil and OPG was more efficient in inhibiting E. coli and P. aeruginosa than isolated norfloxacillin and gentamicin (p<0.05). Regarding the inhibition of S. aureus, OPG in combination with norfloxacillin reduced MIC by 50%. Nanoencapsulation was a viable alternative to enhance functionality and adding commercial value to buriti oil.
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Affiliation(s)
- Neyna de Santos Morais
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Thaís Souza Passos
- Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Gabriela Rocha Ramos
- Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Susana Margarida Gomes Moreira
- Department of Cellular and Molecular Biology, Biosciences Center, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Gildácio Pereira Chaves Filho
- Department of Cellular and Molecular Biology, Biosciences Center, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Ana Paula Gomes Barreto
- Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Ray Silva de Almeida
- Department of Chemical Biology, Regional University of Cariri, Crato, CE, Brasil
| | | | - Rafael Fernandes
- Chemical Intitute, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Sara Sayonara da Cruz Nascimento
- Postgraduate Program in Biotechnology—RENORBIO, Biosciences Center, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Francisco Canindé de Sousa Júnior
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
- Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Cristiane Fernandes de Assis
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
- Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
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Hosseini SF, Ghaderi J, Gómez-Guillén MC. Tailoring physico-mechanical and antimicrobial/antioxidant properties of biopolymeric films by cinnamaldehyde-loaded chitosan nanoparticles and their application in packaging of fresh rainbow trout fillets. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107249] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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12
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Patnode K, Rasulev B, Voronov A. Synergistic Behavior of Plant Proteins and Biobased Latexes in Bioplastic Food Packaging Materials: Experimental and Machine Learning Study. ACS APPLIED MATERIALS & INTERFACES 2022; 14:8384-8393. [PMID: 35119263 DOI: 10.1021/acsami.1c21650] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Plant-based proteins are attractive components which may serve as sustainable alternatives to current petrochemical products. Both soy protein and major corn protein, zein, are of interest in food packaging applications due to their sustainability, biodegradation properties, and inherent physicochemical properties. This study discusses the development of bioplastic materials, where it explores the effects of combining zein, soy protein, and plasticizing latexes derived from plant oil-based monomers (POBMs) on properties of resulting bioplastic films. By looking for synergistic effects of soy protein's inherent film formation ability and zein's higher strength, we prepare strong yet flexible soy-zein films as materials, called proteoposites. Incorporation of natural additive POBM-latexes helps to plasticize and hydrophobize the bioplastic films and thus to improve mechanical and barrier properties. Variation of the POBM-latexes' particle size further aims to enhance the performance of resulting bioplastic films. As a result, modified soy-zein proteoposite films with improved moisture resistance, enhanced mechanical behavior, and greater barrier properties were developed. Machine learning-based computational models were utilized in order to find main structural factors affecting the bioplastic's properties and develop a quantitative structure-property relationship model between the physicochemical properties of the film components and the resulted bioplastics' properties and performance. The developed model effectively predicts experimental outcomes with >85% (R2: 0.85) accuracy. The newly synthesized proteoposites confirmed the machine learning model predictions. As a result, proteoposite films made of two plant proteins and modified with POBM-latexes can be considered as an attractive and viable replacement for petrochemical food packaging products.
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Affiliation(s)
- Kristen Patnode
- Department of Coatings and Polymeric Materials, North Dakota State University, Fargo, North Dakota 58102-6050, United States
| | - Bakhtiyor Rasulev
- Department of Coatings and Polymeric Materials, North Dakota State University, Fargo, North Dakota 58102-6050, United States
| | - Andriy Voronov
- Department of Coatings and Polymeric Materials, North Dakota State University, Fargo, North Dakota 58102-6050, United States
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13
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Etxabide A, Kilmartin PA, Maté JI, Gómez-Estaca J. Characterization of glucose-crosslinked gelatin films reinforced with chitin nanowhiskers for active packaging development. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112833] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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14
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15
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Plant protein in material extrusion 3D printing: Formation, plasticization, prospects, and challenges. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110623] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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M. Rangaraj V, Rambabu K, Banat F, Mittal V. Natural antioxidants-based edible active food packaging: An overview of current advancements. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101251] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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Lisitsyn A, Semenova A, Nasonova V, Polishchuk E, Revutskaya N, Kozyrev I, Kotenkova E. Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation. Polymers (Basel) 2021; 13:1592. [PMID: 34063360 PMCID: PMC8156411 DOI: 10.3390/polym13101592] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/12/2021] [Accepted: 05/13/2021] [Indexed: 12/13/2022] Open
Abstract
Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.
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Affiliation(s)
- Andrey Lisitsyn
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Anastasia Semenova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Viktoria Nasonova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ekaterina Polishchuk
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
| | - Natalia Revutskaya
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ivan Kozyrev
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Elena Kotenkova
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
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18
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Feng X, Dai H, Ma L, Fu Y, Yu Y, Zhu H, Wang H, Sun Y, Tan H, Zhang Y. Effect of drying methods on the solubility and amphiphilicity of room temperature soluble gelatin extracted by microwave-rapid freezing-thawing coupling. Food Chem 2021; 351:129226. [PMID: 33639430 DOI: 10.1016/j.foodchem.2021.129226] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 01/22/2021] [Accepted: 01/26/2021] [Indexed: 01/16/2023]
Abstract
The effect of three drying methods (hot air, freeze and spray drying) on the solubility and amphiphilicity of gelatin were investigated and compared. Results showed spray drying gelatin (SDG) and hot air drying gelatin (HDG) showed the lowest and best solubility, respectively. This phenomenon was attributed to the degree of subunits degradation and hydrophobicity. The HDG showed an obvious degradation during the hot air drying and displayed the strongest hydrophilicity, while SDG showed a slight degradation and strongest hydrophobicity. The results of wettability showed that SDG had a better amphiphilicity (92.48°) in comparison with HDG (57.7°) and freeze drying gelatin (VDG, 77.53°), which can effectively reduce the interfacial tension of gelatin, thus significantly improving the stability of foam and emulsion (p < 0.05). These results suggested the drying methods can adjust the amphiphilicity of gelatin, and the SDG displayed a better amphiphilicity, showing good potential applications in foam and emulsion.
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Affiliation(s)
- Xin Feng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China; Biological Science Research Center, Southwest University, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yong Yu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hankun Zhu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yi Sun
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Tan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China; Biological Science Research Center, Southwest University, Chongqing 400715, China.
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Gutiérrez TJ, Mendieta JR, Ortega-Toro R. In-depth study from gluten/PCL-based food packaging films obtained under reactive extrusion conditions using chrome octanoate as a potential food grade catalyst. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106255] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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20
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Evaluation of Interactions Between Carboxymethylcellulose and Soy Protein Isolate and their Effects on the Preparation and Characterization of Composite Edible Films. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-020-09659-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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21
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Rodrigues GDM, Filgueiras CT, Garcia VADS, de Carvalho RA, Velasco JI, Fakhouri FM. Antimicrobial Activity and GC-MS Profile of Copaiba Oil for Incorporation into Xanthosoma mafaffa Schott Starch-Based Films. Polymers (Basel) 2020; 12:E2883. [PMID: 33271855 PMCID: PMC7760987 DOI: 10.3390/polym12122883] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 11/28/2020] [Accepted: 11/29/2020] [Indexed: 11/21/2022] Open
Abstract
The present study evaluated the effect of the incorporation of copaiba oil, in direct and in microencapsulated form, into films based on Xanthosoma mafaffa Schott starch. Initially, the characterization of copaiba oil by gas chromatograph coupled with mass spectrometry (GC-MS) and its antimicrobial activity against gram-positive and gram-negative bacteria was performed. The films were produced by the casting technique and characterized in relation to physical, chemical, structural, and antimicrobial activity. Sesquiterpenes, mainly β-caryophyllene, were the predominant compounds in copaiba oil, showing antimicrobial activity against B. subtilis and S. aureus. The films showed forming capacity, however, was observed a decrease in solubility and revealed an increase in hydrophobic characteristics. However, the oil reduced the tensile strength and elongation, while the microcapsules did not influence the mechanical properties in comparison to the control film. From microstructure analysis, changes in the films roughness and surface were observed after the addition of oil both directly and in microencapsulated form. Films incorporated with microparticles were able to inhibit the gram-positive bacteria tested, forming inhibition zones, indicating that the encapsulation of copaiba oil was more efficient for protecting bioactive compounds from the oil, suggesting the possible application of mangarito starch-based films incorporated with copaiba oil as biodegradable packaging.
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Affiliation(s)
- Giovana de Menezes Rodrigues
- Faculty of Engineering, Federal University of Grande Dourados, Dourados 79804-970, MS, Brazil; (G.d.M.R.); (C.T.F.); (V.A.d.S.G.)
| | - Cristina Tostes Filgueiras
- Faculty of Engineering, Federal University of Grande Dourados, Dourados 79804-970, MS, Brazil; (G.d.M.R.); (C.T.F.); (V.A.d.S.G.)
| | - Vitor Augusto dos Santos Garcia
- Faculty of Engineering, Federal University of Grande Dourados, Dourados 79804-970, MS, Brazil; (G.d.M.R.); (C.T.F.); (V.A.d.S.G.)
- Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil;
| | - Rosemary Aparecida de Carvalho
- Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil;
| | - José Ignacio Velasco
- Poly 2 Group, Department of Materials Science and Engineering, Universitat Politècnica de Catalunya (UPC BarcelonaTech), ESEIAAT, Carrer de Colom, 11, 08222 Terrassa, Spain;
| | - Farayde Matta Fakhouri
- Faculty of Engineering, Federal University of Grande Dourados, Dourados 79804-970, MS, Brazil; (G.d.M.R.); (C.T.F.); (V.A.d.S.G.)
- Poly 2 Group, Department of Materials Science and Engineering, Universitat Politècnica de Catalunya (UPC BarcelonaTech), ESEIAAT, Carrer de Colom, 11, 08222 Terrassa, Spain;
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Basumatary IB, Mukherjee A, Katiyar V, Kumar S. Biopolymer-based nanocomposite films and coatings: recent advances in shelf-life improvement of fruits and vegetables. Crit Rev Food Sci Nutr 2020; 62:1912-1935. [DOI: 10.1080/10408398.2020.1848789] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Indra Bhusan Basumatary
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam, India
| | - Avik Mukherjee
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam, India
| | - Vimal Katiyar
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, Assam, India
| | - Santosh Kumar
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam, India
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Castro GMMA, Passos TS, Nascimento SSDC, Medeiros I, Araújo NK, Maciel BLL, Padilha CE, Ramalho AMZ, Sousa Júnior FC, de Assis CF. Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil. BMC Biotechnol 2020; 20:55. [PMID: 33066751 PMCID: PMC7566068 DOI: 10.1186/s12896-020-00649-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Accepted: 09/21/2020] [Indexed: 11/17/2022] Open
Abstract
Background Buriti oil presents numerous health benefits, but due to its lipophilic nature and high oxidation, it is impossible to incorporate it into aqueous food matrices. Thus, the present study evaluated whether powder nanoparticles based on porcine gelatin (OPG) and in combination with sodium alginate (OAG) containing buriti oil obtained by O/W emulsification followed by freeze-drying enabled water dispersibility and preserved or increased the antimicrobial activity of the oil. Results OPG presented spherical shape, smooth surface, smaller particle size and polydispersity index [51.0 (6.07) nm and 0.40 (0.05)], and better chemical interaction between the nonpolar amino acids and the hydrophobic oil chain. OPG also presented a higher dispersibility percentage [85.62% (7.82)] than OAG [50.19% (7.24)] (p < 0.05), and significantly increased the antimicrobial activity of the oil by 59, 62, and 43% for Pseudomonas aeruginosa, Klebsiella pneumonia, and Staphylococcus aureus, respectively. Conclusions Thus, nanoencapsulation in gelatin is a promising strategy to increase the potential to use buriti oil in foods.
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Affiliation(s)
| | - Thais Souza Passos
- Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Isaiane Medeiros
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Nathália Kelly Araújo
- Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, 59078-970, Brazil.,Federal Institute of Education, Science and Technology of Rio Grande do Norte, Pau dos Ferros, RN, Brazil
| | - Bruna Leal Lima Maciel
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil.,Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Carlos Eduardo Padilha
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Francisco Canidé Sousa Júnior
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil.,Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, 59078-970, Brazil
| | - Cristiane Fernandes de Assis
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil. .,Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, 59078-970, Brazil.
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Characterization of insect chitosan films from Tenebrio molitor and Brachystola magna and its comparison with commercial chitosan of different molecular weights. Int J Biol Macromol 2020; 160:953-963. [DOI: 10.1016/j.ijbiomac.2020.05.255] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 05/25/2020] [Accepted: 05/28/2020] [Indexed: 12/25/2022]
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25
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A Gelatin-Based Film Reinforced by Covalent Interaction with Oxidized Guar Gum Containing Green Tea Extract as an Active Food Packaging System. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02509-7] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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26
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Mohamed SA, El-Sakhawy M, El-Sakhawy MAM. Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review. Carbohydr Polym 2020; 238:116178. [DOI: 10.1016/j.carbpol.2020.116178] [Citation(s) in RCA: 246] [Impact Index Per Article: 61.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2020] [Revised: 03/11/2020] [Accepted: 03/13/2020] [Indexed: 01/21/2023]
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27
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Jain Pancholi N, Sonker N, Bajpai J, Bajpai AK. Predictions of Drug-Protein Interactions and Study of Magnetically Assisted Release Dynamics of 5-Fluorouracil from Soya Protein-Coated Iron Oxide Core-Shell Nanoparticles. ACS APPLIED BIO MATERIALS 2020; 3:3170-3186. [PMID: 35025360 DOI: 10.1021/acsabm.0c00178] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
In silico studies were performed using 5-fluorouracil (5-FU) to explore the efficacy of template docking and facilitate designing of drug nanocarrier systems. The binding of human uridine phosphorylase (huPP1) with 5-FU was found to show the following interactions: (1) hydrogen bonds were alleviated by a network of GLN217 and ARG219, (2) hydrophobic interactions were shown by PHE213, THR141, LEU272, and ILE281 (3) positive electrostatic interactions were shown by PHE213, THR141, LEU272, SER142, GLU248, and GLY143. As an experimental supplementation and validation to the adopted computational approach, 5- FU-loaded soya protein-coated iron oxide (SPCIO) core-shell nanoparticles were prepared following microemulsion and co-precipitation techniques and subsequently characterized by FTIR, particle size and zeta potential studies, TEM, XRD, and DSC techniques. Whereas the FTIR spectra confirm the presence of the soya protein and drug 5-FU in the nanoparticles, the zeta potential was found to be suppressed due to the loading of 5-FU. The XRD study confirmed the crystalline nature of the drug-loaded nanoparticles. TEM analysis suggested that the nanoparticles have sizes up to 200 nm and the morphology and size remain almost the same even after loading of the drug 5-FU onto nanoparticles. The soya protein-coated iron oxide nanoparticles demonstrated zero cytotoxicity against fibroblast cells. The controlled release of 5-FU was studied in vitro, and the effects of pH, chemical composition of nanoparticles, extent of drug loading, and simulated biofluids on the controlled release of 5-FU were studied. The swelling of nanoparticles and release of 5-FU were found to increase with increasing strength of the externally applied magnetic field.
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Affiliation(s)
- Nilanjana Jain Pancholi
- Bose Memorial Research Lab Department of Chemistry Government Autonomous Science College, Jabalpur, M.P. 482001, India
| | - Neha Sonker
- Bose Memorial Research Lab Department of Chemistry Government Autonomous Science College, Jabalpur, M.P. 482001, India
| | - Jaya Bajpai
- Bose Memorial Research Lab Department of Chemistry Government Autonomous Science College, Jabalpur, M.P. 482001, India
| | - Anil Kumar Bajpai
- Bose Memorial Research Lab Department of Chemistry Government Autonomous Science College, Jabalpur, M.P. 482001, India
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28
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Jesus GL, Baldasso C, Marcílio NR, Tessaro IC. Demineralized whey–gelatin composite films: Effects of composition on film formation, mechanical, and physical properties. J Appl Polym Sci 2020. [DOI: 10.1002/app.49282] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Gabriela Leticia Jesus
- Laboratory of Packaging Technology and Membrane Development – LATEM Department of Chemical EngineeringFederal University of Rio Grande do Sul (UFRGS) Rua Ramiro Barcellos Porto Alegre Rio Grande do Sul Brazil
| | - Camila Baldasso
- EXATAS ‐ Area of Knowledge of Exact Sciences and EngineeringUniversity of Caxias do Sul (UCS) Caxias do Sul Rio Grande do Sul Brazil
| | - Nilson Romeu Marcílio
- Laboratory of Packaging Technology and Membrane Development – LATEM Department of Chemical EngineeringFederal University of Rio Grande do Sul (UFRGS) Rua Ramiro Barcellos Porto Alegre Rio Grande do Sul Brazil
| | - Isabel Cristina Tessaro
- Laboratory of Packaging Technology and Membrane Development – LATEM Department of Chemical EngineeringFederal University of Rio Grande do Sul (UFRGS) Rua Ramiro Barcellos Porto Alegre Rio Grande do Sul Brazil
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29
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Zhang K, Huang TS, Yan H, Hu X, Ren T. Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration. Int J Biol Macromol 2020; 145:768-776. [DOI: 10.1016/j.ijbiomac.2019.12.159] [Citation(s) in RCA: 104] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2019] [Revised: 12/17/2019] [Accepted: 12/18/2019] [Indexed: 11/25/2022]
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Weiss J, Salminen H, Moll P, Schmitt C. Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures. Adv Colloid Interface Sci 2019; 271:101987. [PMID: 31325651 DOI: 10.1016/j.cis.2019.07.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 07/07/2019] [Accepted: 07/07/2019] [Indexed: 12/12/2022]
Abstract
Mixed protein-polysaccharide structures have found widespread applications in various fields, such as in foods, pharmaceuticals or personal care products. A better understanding and a more precise control over the molecular interactions between the two types of macromolecules leading to an engineering of nanoscale and colloidal building blocks have fueled the design of novel structures with improved functional properties. However, these building blocks often do not constitute the final matrix. Rather, further process operations are used to transform the initially formed structural entities into bulk matrices. Systematic knowledge on the relation between molecular structure design and subsequent mesoscopic scale transitions induced by processing is scarce. This article aims at establishing a connection between these two approaches. Therefore, it reviews not only studies on the underlying molecular interaction phenomena leading to either a segregative or associative phase behavior and nanoscale or colloidal structures, but also looks at the less systematically studied approach of using macroscopic processing operations such as shearing, heating, crosslinking, and concentrating/drying to transform the initially generated structures into bulk matrices. Thereby, a more comprehensive look is taken at the relationship between different influencing factors, namely solvent conditions (i.e. pH, ionic strength), biopolymer characteristics (i.e. type, charge density, mixing ratio, biopolymer concentration), and processing parameters (i.e. temperature, mechanical stresses, pressure) to generate bulk protein-polysaccharide matrices with different morphological features. The need for a combinatorial approach is then demonstrated by reviewing in detail current mixed protein-polysaccharide applications that increasingly make use of this. In the process, open scientific questions that will need to be addressed in the future are highlighted.
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Affiliation(s)
- Jochen Weiss
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Hanna Salminen
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Pascal Moll
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Christophe Schmitt
- Nestec Research, Nestlé Institute of Material Sciences, Department of Chemistry, Vers-chez-les-Blanc, CH-1000, Lausanne 26, Switzerland.
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31
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Nagarajan S, Radhakrishnan S, Kalkura SN, Balme S, Miele P, Bechelany M. Overview of Protein‐Based Biopolymers for Biomedical Application. MACROMOL CHEM PHYS 2019. [DOI: 10.1002/macp.201900126] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Sakthivel Nagarajan
- Institut Européen des Membranes, IEM–UMR 5635ENSCM, CNRS, University of Montpellier Montpellier 34090 France
| | | | | | - Sebastien Balme
- Institut Européen des Membranes, IEM–UMR 5635ENSCM, CNRS, University of Montpellier Montpellier 34090 France
| | - Philippe Miele
- Institut Européen des Membranes, IEM–UMR 5635ENSCM, CNRS, University of Montpellier Montpellier 34090 France
- Institut Universitaire de France MESRI, 1 rue Descartes, 75231 Paris cedex 05 France
| | - Mikhael Bechelany
- Institut Européen des Membranes, IEM–UMR 5635ENSCM, CNRS, University of Montpellier Montpellier 34090 France
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32
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Li Y, Cao C, Pei Y, Liu X, Tang K. Preparation and properties of microfibrillated chitin/gelatin composites. Int J Biol Macromol 2019; 130:715-719. [PMID: 30840866 DOI: 10.1016/j.ijbiomac.2019.03.014] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 02/22/2019] [Accepted: 03/02/2019] [Indexed: 12/20/2022]
Abstract
Microfibrillated chitin/gelatin composite films were prepared by solvent casting method, and the nano-sized microfibrillated chitin as reinforce phase to improve oxygen resistance, water-resistant and mechanical performance in this system. The morphologies were analyzed by scanning electron microscope (SEM), and the mechanical properties were investigated by texture analyzer. Oxygen permeability property, optical property and swelling property were investigated. The results indicated that the elastic modulus and tensile strength of microfibrillated chitin/gelatin composite film reached 2.2 GPa and 74.5 MPa respectively when the content of microfibrillated chitin is 8 wt%. The swelling ratio decreased to 11.63 with the 6 wt% content of microfibrillated chitin. In addition, chitin microfibrils effectively enhanced the oxygen resistance of composite film without obvious loss of transmittance. This work expects to provide a pathway to improve gelatin performance.
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Affiliation(s)
- Yifan Li
- School of Materials Science and Engineering, Zhengzhou University, Zhengzhou 450001, PR China
| | - Caixin Cao
- School of Materials Science and Engineering, Zhengzhou University, Zhengzhou 450001, PR China
| | - Ying Pei
- School of Materials Science and Engineering, Zhengzhou University, Zhengzhou 450001, PR China.
| | - Xueying Liu
- School of Materials Science and Engineering, Zhengzhou University, Zhengzhou 450001, PR China
| | - Keyong Tang
- School of Materials Science and Engineering, Zhengzhou University, Zhengzhou 450001, PR China.
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33
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Adeyeye OA, Sadiku ER, Babu Reddy A, Ndamase AS, Makgatho G, Sellamuthu PS, Perumal AB, Nambiar RB, Fasiku VO, Ibrahim ID, Agboola O, Kupolati WK, Daramola OO, Machane MJ, Jamiru T. The Use of Biopolymers in Food Packaging. MATERIALS HORIZONS: FROM NATURE TO NANOMATERIALS 2019. [DOI: 10.1007/978-981-13-8063-1_6] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Fu X, Wang Y, Fan X, Scudiero L, Zhong WH. Core-Shell Hybrid Nanowires with Protein Enabling Fast Ion Conduction for High-Performance Composite Polymer Electrolytes. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2018; 14:e1803564. [PMID: 30369068 DOI: 10.1002/smll.201803564] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 09/27/2018] [Indexed: 06/08/2023]
Abstract
Incorporating nanofillers is one of the promising approaches for simultaneously boosting the ionic conductivity and mechanical properties of solid polymer electrolytes (SPEs). However, effectively creating faster ion-conduction pathways via nanofillers still remains a big challenge. Herein, core-shell protein-ceramic nanowires for more efficiently building fast ion-conduction networks in SPEs are reported. The core-shell protein-ceramic nanowires are fabricated via in situ growth of protein coating on the electrospun TiO2 nanowires in a subtly controlled protein-denaturation process. It is demonstrated that the core-shell protein@TiO2 nanowires effectively facilitate ion-conduction. As a result, the ionic conductivity, mechanical properties, electrochemical stability, and even Li+ transference number of the SPEs with core-shell protein@TiO2 nanowires are significantly enhanced. The contributions from the 1D morphology of the protein@TiO2 nanowires, and more importantly, the favorable protein structure for further promoting ion-conduction at the polymer-filler interfaces are analyzed. It is believed that the protein plays a pivotal role in dissociating lithium salts, which benefits from the strong interactions between protein and ions, making the protein serve as a unique "natural channel" for rapidly conducting Li+ . This study initiates an effective method of promoting ionic conductivity and constructing faster ion-conduction networks in SPEs via combining bio- and nanotechnology.
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Affiliation(s)
- Xuewei Fu
- School of Mechanical and Materials Engineering, Washington State University, Pullman, WA, 99164, USA
| | - Yu Wang
- School of Mechanical and Materials Engineering, Washington State University, Pullman, WA, 99164, USA
| | - Xin Fan
- College of Food Science and Technology and Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, No. 1 Shizishan Road, Wuhan, Hubei, 430070, P. R. China
| | - Louis Scudiero
- Department of Chemistry, Washington State University, Pullman, WA, 99164, USA
| | - Wei-Hong Zhong
- School of Mechanical and Materials Engineering, Washington State University, Pullman, WA, 99164, USA
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35
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Xu Q, Cao W, Xu L, Liu Y, Zhang H, Yin T, Li T. Mechanical property stability of soy protein isolate films plasticized by a biological glycerol‐based polyester and application in the preservation of fresh‐cut apples. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13829] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Qin Xu
- College of Food Science Northeast Agricultural University Harbin China
| | - Wenhui Cao
- College of Food Science Northeast Agricultural University Harbin China
| | - Lina Xu
- College of Food Science Northeast Agricultural University Harbin China
| | - Yuanyuan Liu
- College of Food Science Northeast Agricultural University Harbin China
| | - Huajiang Zhang
- College of Food Science Northeast Agricultural University Harbin China
| | - Tongtong Yin
- College of Food Science Northeast Agricultural University Harbin China
| | - Tong Li
- College of Food Science Northeast Agricultural University Harbin China
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36
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Tian H, Guo G, Fu X, Yao Y, Yuan L, Xiang A. Fabrication, properties and applications of soy-protein-based materials: A review. Int J Biol Macromol 2018; 120:475-490. [PMID: 30145158 DOI: 10.1016/j.ijbiomac.2018.08.110] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2018] [Revised: 08/15/2018] [Accepted: 08/21/2018] [Indexed: 11/18/2022]
Abstract
The environmental crisis caused by the use of petroleum-based nondegradable polymers and the impending petroleum finite resources have directly threatened human being's sustainable development. Therefore, ecofriendly polymers based on natural renewable resources are attracting more and more attention. As the byproducts of soy oil industries, soy protein, is regarded as a viable alternative for petroleum-based polymeric products. In order to improve the physical properties, especially the mechanical properties and water resistance that limit their extensive applications, different modifications were adopted. Among these efforts, incorporating nanoparticles and blending with other polymers are proved to be effective ways. The properties of the resulting materials are highly dependent on the processing methods, nature of the components, dispersion status and the compatibility. This review intends to provide a clear overview on preparation, properties, and applications of soy-protein-based materials. These biodegradable materials will find more and more potential applications in biodegradable foams, edible films, packaging materials, biomedical materials, etc.
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Affiliation(s)
- Huafeng Tian
- School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China.
| | - Gaiping Guo
- Department of Chemical Engineering, Tsinghua University, Beijing 100084, China
| | - Xuewei Fu
- School of Mechanical and Materials Engineering, Washington State University, Pullman, WA 99164, USA.
| | - Yuanyuan Yao
- School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Li Yuan
- School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Aimin Xiang
- School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
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Ciannamea EM, Espinosa JP, Stefani PM, Ruseckaite RA. Long-term stability of compression-molded soybean protein concentrate films stored under specific conditions. Food Chem 2018; 243:448-452. [DOI: 10.1016/j.foodchem.2017.08.069] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2016] [Revised: 05/11/2017] [Accepted: 08/20/2017] [Indexed: 10/19/2022]
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38
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Maryam Adilah Z, Jamilah B, Nur Hanani Z. Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.017] [Citation(s) in RCA: 126] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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39
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Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgaris L.). J FOOD QUALITY 2018. [DOI: 10.1155/2018/9782591] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Bean protein concentrate (BPC) as a protein source from seven varieties of Mexican common beans (alubia, flor de mayo, garbancillo, peruano, pinto, mantequilla, and negro) was utilized for formulating edible films (EF). EF were prepared with BPC (3% w/w) and glycerol as a plasticizer by the casting method; their thickness, water content, soluble matter, protein solubility, color, puncture strength, elongation, water vapor permeability (WVP), and chemical properties (Fourier transform infrared, FTIR, and spectroscopy) were evaluated. Tested EF had an average thickness of 0.045±0.001 mm. Good stability was observed since the studied polymers did not exceed 35% of the total soluble matter while protein solubilities were not greater than 3%. EF made from peruano bean protein presented a lower value of total matter solubility (25.38±2.24%) than the other tested EF. A low value of WVP (2.06±0.25×10-10 g m/Pa s m2) was observed in films from negro bean protein, while EF from flor de mayo bean protein exhibited the highest values of puncture strength (17.35±0.82 MPa) and elongation (38.21±0.64%). Most bean protein EF had reddish or brownish color; however, films from alubia and peruano bean proteins displayed light yellowish colors. FTIR spectra of EF revealed that glycerol did not react with the studied bean proteins through covalent bonds.
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Tosati JV, Messias VC, Carvalho PIN, Rodrigues Pollonio MA, Meireles MAA, Monteiro AR. Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1985-1] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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41
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Luchese CL, Garrido T, Spada JC, Tessaro IC, de la Caba K. Development and characterization of cassava starch films incorporated with blueberry pomace. Int J Biol Macromol 2017; 106:834-839. [PMID: 28823702 DOI: 10.1016/j.ijbiomac.2017.08.083] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2017] [Revised: 07/11/2017] [Accepted: 08/13/2017] [Indexed: 11/30/2022]
Abstract
This work is focused on the development of renewable and biodegradable films by the valorisation of wastes from food processing industries, with the aim of contributing to the development of more sustainable films. In this context, different contents of blueberry pomace (BP) were incorporated into cassava starch (CS) film forming solutions and the functional properties of the films prepared by solution casting were investigated, specifically, thermal, optical and physicochemical properties. BP-incorporated films showed good barrier properties against light, indicating their beneficial effect to prevent food deterioration caused by UV radiation when these films are used for food packaging applications. These results were related to the presence of aromatic compounds in BP, which can absorb light at wavelengths below 300nm. Furthermore, all films maintained their structural integrity after immersion in water (24h) and the maximum swelling displayed was lower than 300%. Additionally, the release of active compounds from BP into food simulants (after 10days) showed higher migration into the acetic acid medium in comparison with the ethanol medium. Therefore, the incorporation of BP into CS film forming solution resulted in the improvement of film performance, suggesting the potential application of these films as active packaging.
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Affiliation(s)
- Cláudia Leites Luchese
- Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2777, Anexo I Campus Saúde, ZC: 90035-007, Porto Alegre, RS, Brazil
| | - Tania Garrido
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain
| | - Jordana Corralo Spada
- Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2777, Anexo I Campus Saúde, ZC: 90035-007, Porto Alegre, RS, Brazil
| | - Isabel Cristina Tessaro
- Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2777, Anexo I Campus Saúde, ZC: 90035-007, Porto Alegre, RS, Brazil
| | - Koro de la Caba
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain.
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42
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Li K, Jin S, Liu X, Chen H, He J, Li J. Preparation and Characterization of Chitosan/Soy Protein Isolate Nanocomposite Film Reinforced by Cu Nanoclusters. Polymers (Basel) 2017; 9:E247. [PMID: 30970924 PMCID: PMC6432471 DOI: 10.3390/polym9070247] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Revised: 06/17/2017] [Accepted: 06/23/2017] [Indexed: 12/24/2022] Open
Abstract
Soy protein isolate (SPI) based films have received considerable attention for use in packaging materials. However, SPI-based films exhibit relatively poor mechanical properties and water resistance ability. To tackle these challenges, chitosan (CS) and endogenous Cu nanoclusters (NCs) capped with protein were proposed and designed to modify SPI-based films. Attenuated total reflectance-Fourier transform infrared spectroscopy and X-ray diffraction patterns of composite films demonstrated that interactions, such as hydrogen bonds in the film forming process, promoted the cross-linking of composite films. The surface microstructure of CS/SPI films modified with Cu NCs was more uniform and transmission electron microscopy (TEM) showed that uniform and discrete clusters were formed. Compared with untreated SPI films, the tensile strength and elongation at break of composite films were simultaneously improved by 118.78% and 74.93%, respectively. Moreover, these composite films also exhibited higher water contact angle and degradation temperature than that of pure SPI film. The water vapor permeation of the modified film also decreased. These improved properties of functional bio-polymers show great potential as food packaging materials.
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Affiliation(s)
- Kuang Li
- Key Laboratory of Wood Materials Science and Utilization, Beijing Forestry University, Ministry of Education, Beijing 100083, China.
- Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China.
- College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China.
| | - Shicun Jin
- Key Laboratory of Wood Materials Science and Utilization, Beijing Forestry University, Ministry of Education, Beijing 100083, China.
- Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China.
- College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China.
| | - Xiaorong Liu
- Key Laboratory of Wood Materials Science and Utilization, Beijing Forestry University, Ministry of Education, Beijing 100083, China.
- Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China.
- College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China.
| | - Hui Chen
- Key Laboratory of Wood Materials Science and Utilization, Beijing Forestry University, Ministry of Education, Beijing 100083, China.
- Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China.
- College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China.
| | - Jing He
- Key Laboratory of Wood Materials Science and Utilization, Beijing Forestry University, Ministry of Education, Beijing 100083, China.
- Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China.
- College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China.
| | - Jianzhang Li
- Key Laboratory of Wood Materials Science and Utilization, Beijing Forestry University, Ministry of Education, Beijing 100083, China.
- Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China.
- College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China.
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43
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Nilsuwan K, Benjakul S, Prodpran T. Properties, Microstructure and Heat Seal Ability of Bilayer Films Based on Fish Gelatin and Emulsified Gelatin Films. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9479-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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44
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Meira SMM, Zehetmeyer G, Werner JO, Brandelli A. A novel active packaging material based on starch-halloysite nanocomposites incorporating antimicrobial peptides. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.013] [Citation(s) in RCA: 82] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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45
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Tulamandi S, Rangarajan V, Rizvi SS, Singhal RS, Chattopadhyay SK, Saha NC. A biodegradable and edible packaging film based on papaya puree, gelatin, and defatted soy protein. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.10.007] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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46
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Etxabide A, de la Caba K, Guerrero P. A novel approach to manufacture porous biocomposites using extrusion and injection moulding. Eur Polym J 2016. [DOI: 10.1016/j.eurpolymj.2016.04.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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47
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Zink J, Wyrobnik T, Prinz T, Schmid M. Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review. Int J Mol Sci 2016; 17:E1376. [PMID: 27563881 PMCID: PMC5037656 DOI: 10.3390/ijms17091376] [Citation(s) in RCA: 119] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 07/17/2016] [Accepted: 08/15/2016] [Indexed: 12/03/2022] Open
Abstract
Protein-based films and coatings are an interesting alternative to traditional petroleum-based materials. However, their mechanical and barrier properties need to be enhanced in order to match those of the latter. Physical, chemical, and biochemical methods can be used for this purpose. The aim of this article is to provide an overview of the effects of various treatments on whey, soy, and wheat gluten protein-based films and coatings. These three protein sources have been chosen since they are among the most abundantly used and are well described in the literature. Similar behavior might be expected for other protein sources. Most of the modifications are still not fully understood at a fundamental level, but all the methods discussed change the properties of the proteins and resulting products. Mastering these modifications is an important step towards the industrial implementation of protein-based films.
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Affiliation(s)
- Joël Zink
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Tom Wyrobnik
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Tobias Prinz
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Markus Schmid
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
- Chair of Food Packaging Technology, Technische Universität München, Weihenstephaner Steig 22, Freising 85354, Germany.
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48
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Zhang WH, Jiang BJ, Yang P. Proteins as functional interlayer in organic field-effect transistor. CHINESE CHEM LETT 2016. [DOI: 10.1016/j.cclet.2016.06.044] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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49
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Klanwan Y, Kunanopparat T, Menut P, Siriwattanayotin S. Valorization of industrial by-products through bioplastic production: defatted rice bran and kraft lignin utilization. JOURNAL OF POLYMER ENGINEERING 2016. [DOI: 10.1515/polyeng-2015-0301] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The objective of this study was to develop a bioplastic from industrial by-products. Commercial defatted rice bran (DRB) was extruded with 0–30% kraft lignin (KL) as a filler and 30% glycerol as a plasticizer. Firstly, the effect of extrusion temperature on the plasticized DRB’s processability was determined. Increasing the die extrusion temperature from 100°C to 150°C improved the extrudability by decreasing the die pressure and motor current. Subsequently, the effect of KL on plasticized DRB was studied. The addition of 10–30% KL improved DRB processability. The addition of 30% KL markedly lowered the die pressure in comparison to using a 150°C extrusion temperature. Moreover, KL addition decreased DRB viscosity determined by a capillary rheometer. These results were coherent with a decreased storage modulus in a rubber state and an increased tan δ height determined by a dynamic mechanical thermal analyzer (DMA). However, n values of DRB with 10–30% KL could not be explained by a simple mixing rule. This may be attributed to the interaction between DRB and KL, as shown by Fourier transform infrared (FTIR) spectra. KL addition increased Young’s modulus and the glass transition temperature (Tg) of plasticized DRB. Therefore, blending DRB with KL is an effective way to improve polymer flowability at the processing temperature and mechanical properties at ambient temperature.
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50
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Uranga J, Leceta I, Etxabide A, Guerrero P, de la Caba K. Cross-linking of fish gelatins to develop sustainable films with enhanced properties. Eur Polym J 2016. [DOI: 10.1016/j.eurpolymj.2016.03.017] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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