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Rasheed S, Amin A, Sarwar A, Saleem HGM, Hassan A. Evaluation of Antimicrobial Effect of Silver Nanoparticle Based Whey Emulsions and Edible Films for the Extension of Shelf Life of Fruits and Vegetables. Curr Microbiol 2023; 80:158. [PMID: 37002374 DOI: 10.1007/s00284-023-03275-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Accepted: 03/19/2023] [Indexed: 04/04/2023]
Abstract
The purpose of this study was to develop and assess the antimicrobial properties of silver nanoparticles (AgNPs)-based whey emulsions and edible films for extending the shelf life of fruits and vegetables. The AgNPs were synthesized using a biological method, and their morphological and topographical characteristics were evaluated using scanning electron microscopy (SEM). The AgNPs were incorporated into the emulsions and films to increase their antimicrobial efficacy. Bacterial and fungal strains were identified by DNA regions, including 16S and 18S rRNA, TEF-1α, and RPB2 to evaluate antimicrobial activity. AgNPs-based emulsions and films were used to extend the shelf life of fruits and vegetables for up to 15 days. The results showed that the use of AgNPs in the coated samples significantly increased their effectiveness against bacterial and fungal strains. SEM analysis revealed the presence of AgNPs of varying sizes, ranging from 21 to 62 nm. The zones of inhibition were measured against Staphylococcus aureus, Escherichia coli, Salmonella enterica, Aspergillus flavus, Aspergillus tamari, and Aspergillus niger. The total viable count (log cfu/ml) decreased from 6.423 in the control group to 3.301 in the treated samples. The antioxidant activity of the treated fruits and vegetables was also significantly improved, with values of 56.12, 23.36, 26.10, 7.6, 36.04, and 33.81% for strawberry, taro root, guava, peas, green chili, and carrot, respectively (p < 0.05). The AgNPs-based whey protein emulsions were found to exhibit the highest antimicrobial activity and are therefore a promising approach to extend the shelf life of fruits and vegetables.
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Affiliation(s)
- Sunbul Rasheed
- Department of Microbiology, Faculty of Science and Technology, University of Central Punjab, Lahore, 54000, Pakistan
| | - Aatif Amin
- Department of Microbiology, Faculty of Science and Technology, University of Central Punjab, Lahore, 54000, Pakistan.
| | - Arslan Sarwar
- Department of Plant Pathology, North Dakota State University, Fargo, ND, USA
| | - Hafiz Ghulam Murtaza Saleem
- Department of Medical Laboratory Technology, College of Rehabilitation and Allied Health Sciences, Riphah International University, 28-M Quaid-e-Azam, Industrial Estate Kot Lakhpat, Lahore, 54000, Pakistan
| | - Ammara Hassan
- Food and Biotechnology Research Centre, Laboratories Complex, Pakistan Council of Scientific and Industrial Research (PCSIR), Ferozepur Road, Lahore, 54600, Pakistan
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Hellebois T, Canuel R, Addiego F, Audinot JN, Gaiani C, Shaplov AS, Soukoulis C. Milk protein-based cryogel monoliths as novel encapsulants of probiotic bacteria. Part I: Microstructural, physicochemical, and mechanical characterisation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
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3
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Wang X, Huang X, Zhang F, Hou F, Yi F, Sun X, Yang Q, Han X, Liu Z. Characterization of chitosan/zein composite film combined with tea polyphenol and its application on postharvest quality improvement of mushroom (Lyophyllum decastes Sing.). Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100869] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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4
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Shams R, Singh J, Dash KK, Dar AH, Nayik GA, Ansari MJ, Hemeg HA, Ahmed AEM, Shaikh AM, Kovács B. Effect of Maltodextrin and Soy Protein Isolate on the Physicochemical and Flow Properties of Button Mushroom Powder. Front Nutr 2022; 9:908570. [PMID: 35774545 PMCID: PMC9238412 DOI: 10.3389/fnut.2022.908570] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Accepted: 04/25/2022] [Indexed: 11/13/2022] Open
Abstract
In this investigation, the effect of different drying techniques, such as freeze-drying and cabinet drying, with two different carrier agents, such as maltodextrin (MD) and soy protein isolate (SPI), at different levels (10, 15, and 20%) on button mushrooms has been revealed. The results showed that the button mushroom powders (BMPs) formulated with SPI as a carrier agent had significantly higher powder yield, hygroscopicity, L *, a *, and b * values, whereas BMP formulated with MD had significantly higher water activity, solubility index, tapped density, bulk density, and flowability. The highest retention of bioactive compounds was reported in freeze-dried mushroom powder compared to cabinet dried powder using SPI as a carrier agent. Fourier transform infrared (FTIR) analysis confirmed that certain additional peaks were produced in the mushroom button powder-containing SPI (1,035-3,271 cm-1) and MD (930-3,220 cm-1). Thus, the results revealed that SPI showed promising results for formulating the BMP using the freeze-drying technique.
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Affiliation(s)
- Rafeeya Shams
- Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, India
| | - Jagmohan Singh
- Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, India
| | - Kshirod K. Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Maligram, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College Shopian, Srinagar, India
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad, Mahatma Jyotiba Phule Rohilkhand University, Bareilly, India
| | - Hassan A. Hemeg
- Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Medina, Saudi Arabia
| | - Abdelhakam Esmaeil Mohamed Ahmed
- Institute of Food Science, University of Debrecen, Debrecen, Hungary
- Faculty of Forestry, University of Khartoum, Khartoum North, Sudan
| | | | - Béla Kovács
- Institute of Food Science, University of Debrecen, Debrecen, Hungary
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5
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Tao R, Sedman J, Ismail A. Characterization and in vitro antimicrobial study of soy protein isolate films incorporating carvacrol. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107091] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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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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7
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Bayram B, Ozkan G, Kostka T, Capanoglu E, Esatbeyoglu T. Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials. Molecules 2021; 26:4031. [PMID: 34279371 PMCID: PMC8271709 DOI: 10.3390/molecules26134031] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 06/27/2021] [Accepted: 06/28/2021] [Indexed: 11/16/2022] Open
Abstract
The important roles of food packaging are food protection and preservation during processing, transportation, and storage. Food can be altered biologically, chemically, and physically if the packaging is unsuitable or mechanically damaged. Furthermore, packaging is an important marketing and communication tool to consumers. Due to the worldwide problem of environmental pollution by microplastics and the large amounts of unused food wastes and by-products from the food industry, it is important to find more environmentally friendly alternatives. Edible and functional food packaging may be a suitable alternative to reduce food waste and avoid the use of non-degradable plastics. In the present review, the production and assessment of edible food packaging from food waste as well as fruit and vegetable by-products and their applications are demonstrated. Innovative food packaging made of biopolymers and biocomposites, as well as active packaging, intelligent packaging, edible films, and coatings are covered.
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Affiliation(s)
- Banu Bayram
- Department of Nutrition and Dietetics, University of Health Sciences, Uskudar, 34668 Istanbul, Turkey
| | - Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Tina Kostka
- Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Tuba Esatbeyoglu
- Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
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Xiao J, Gu C, Zhu D, Huang Y, Luo Y, Zhou Q. Development and characterization of an edible chitosan/zein-cinnamaldehyde nano-cellulose composite film and its effects on mango quality during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110809] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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9
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Wei Y, Wang C, Liu X, Liao W, Zhang L, Chen S, Liu J, Mao L, Yuan F, Gao Y. Effects of microfluidization and thermal treatment on the characterization and digestion of curcumin loaded protein–polysaccharide–tea saponin complex nanoparticles. Food Funct 2021; 12:1192-1206. [DOI: 10.1039/d0fo02283g] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Microfluidization (50–150 MPa) and thermal treatment (45–85 °C) were applied to modulate the stability, molecular interaction and microstructure of zein–proplyene glycol alginate (PGA)–tea saponin (TS) complex nanoparticles for delivery of curcumin.
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Affiliation(s)
- Yang Wei
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
- Food Colloids and Processing Group
| | - Chao Wang
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Xin Liu
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Wenyan Liao
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Liang Zhang
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Shuai Chen
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Jinfang Liu
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Like Mao
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Fang Yuan
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Yanxiang Gao
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
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10
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Impact of microfluidization and thermal treatment on the structure, stability and in vitro digestion of curcumin loaded zein-propylene glycol alginate complex nanoparticles. Food Res Int 2020; 138:109817. [DOI: 10.1016/j.foodres.2020.109817] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 10/12/2020] [Accepted: 10/13/2020] [Indexed: 01/22/2023]
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11
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Janjarasskul T, Tananuwong K, Phupoksakul T, Thaiphanit S. Fast dissolving, hermetically sealable, edible whey protein isolate-based films for instant food and/or dry ingredient pouches. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110102] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Sogut E. Fabrication of κ‐carrageenan and whey protein isolate‐based films reinforced with nanocellulose: optimization via RSM. J Appl Polym Sci 2020. [DOI: 10.1002/app.48902] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ece Sogut
- Food Engineering DepartmentSuleyman Demirel University Isparta 32260 Turkey
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13
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Sogut E. Active whey protein isolate films including bergamot oil emulsion stabilized by nanocellulose. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2019.100430] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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14
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Zottig X, Al-Halifa S, Babych M, Quittot N, Archambault D, Bourgault S. Guiding the Morphology of Amyloid Assemblies by Electrostatic Capping: from Polymorphic Twisted Fibrils to Uniform Nanorods. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2019; 15:e1901806. [PMID: 31268238 DOI: 10.1002/smll.201901806] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 05/31/2019] [Indexed: 06/09/2023]
Abstract
Peptides that self-assemble into cross-β-sheet amyloid structures constitute promising building blocks to construct highly ordered proteinaceous materials and nanoparticles. Nevertheless, the intrinsic polymorphism of amyloids and the difficulty of controlling self-assembly currently limit their usage. In this study, the effect of electrostatic interactions on the supramolecular organization of peptide assemblies is investigated to gain insights into the structural basis of the morphological diversities of amyloids. Different charged capping units are introduced at the N-terminus of a potent β-sheet-forming sequence derived from the 20-29 segment of islet amyloid polypeptide, known to self-assemble into polymorphic fibrils. By tuning the charge and the electrostatic strength, different mesoscopic morphologies are obtained, including nanorods, rope-like fibrils, and twisted ribbons. Particularly, the addition of positive capping units leads to the formation of uniform rod-like assemblies, with lengths that can be modulated by the charge number. It is proposed that electrostatic repulsions between N-terminal positive charges hinder β-sheet tape twisting, leading to a unique control over the size of these cytocompatible nanorods by protofilament growth frustration. This study reveals the high susceptibility of amyloid formation to subtle chemical modifications and opens to promising strategies to control the final architecture of proteinaceous assemblies from the peptide sequence.
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Affiliation(s)
- Ximena Zottig
- Chemistry Department, Université du Québec à Montréal, Montreal, Québec, H2L 2C4, Canada
- Quebec Network for Research on Protein Function, Engineering and Applications PROTEO, Québec, G1V 0A6, Canada
| | - Soultan Al-Halifa
- Chemistry Department, Université du Québec à Montréal, Montreal, Québec, H2L 2C4, Canada
- Quebec Network for Research on Protein Function, Engineering and Applications PROTEO, Québec, G1V 0A6, Canada
| | - Margaryta Babych
- Chemistry Department, Université du Québec à Montréal, Montreal, Québec, H2L 2C4, Canada
- Quebec Network for Research on Protein Function, Engineering and Applications PROTEO, Québec, G1V 0A6, Canada
| | - Noé Quittot
- Chemistry Department, Université du Québec à Montréal, Montreal, Québec, H2L 2C4, Canada
- Quebec Network for Research on Protein Function, Engineering and Applications PROTEO, Québec, G1V 0A6, Canada
| | - Denis Archambault
- Department of Biological Sciences, Université du Québec à Montréal, Montreal, Québec, H2X 1Y4, Canada
- Swine and Poultry Infectious Diseases Research Center, CRIPA, Québec, J2S 2M2, Canada
| | - Steve Bourgault
- Chemistry Department, Université du Québec à Montréal, Montreal, Québec, H2L 2C4, Canada
- Quebec Network for Research on Protein Function, Engineering and Applications PROTEO, Québec, G1V 0A6, Canada
- Swine and Poultry Infectious Diseases Research Center, CRIPA, Québec, J2S 2M2, Canada
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15
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Iahnke AOES, Vargas CG, Mercali GD, Rios ADO, Rahier H, Flôres SH. Effect of moderate electric field on the properties of gelatin capsule residue-based films. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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16
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Saricaoglu FT, Tural S, Gul O, Turhan S. High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.058] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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17
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Quan W, Zhang C, Zheng M, Lu Z, Lu F. Whey protein isolate with improved film properties through cross-linking catalyzed by small laccase from Streptomyces coelicolor. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3843-3850. [PMID: 29363791 DOI: 10.1002/jsfa.8900] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 01/11/2018] [Accepted: 01/16/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND The effects of small laccase (SLAC) from Streptomyces coelicolor on the properties of whey protein isolate (WPI) films were studied. RESULTS WPI was catalyze by SLAC without phenolic acid assistance. Particle size distribution results showed that some complexes with higher relative molecular weight formed in WPI samples treated with SLAC. The content of α-helixes decreased while those of β-sheets and random coils increased following SLAC treatment according to circular dichroism results. Fourier transform infrared spectral analysis suggested that some conformational changes occurred in WPI following SLAC treatment. Analysis of WPI films prepared by casting after SLAC treatment indicated that their film properties were all improved, including mechanical properties, solubility, water vapor, oxygen and carbon dioxide barrier properties, film color, light transmission, transparency and thermal properties. Compared with that of the control film, some obvious differences in the morphology of the WPI films were observed following SLAC treatment. This report demonstrates that laccase can directly catalyze protein cross-linking, which may be useful to improve the performance of protein films. CONCLUSION In this study, SLAC was applied to WPI edible film during the film-making process. The results showed that SLAC can catalyze WPI cross-linking without phenolic acid assistance, and WPI film properties were improved after SLAC treatment. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Wei Quan
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Chong Zhang
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Meixia Zheng
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Zhaoxin Lu
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Fengxia Lu
- Laboratory of Enzyme Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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18
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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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19
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Effects of Hasten Drying and Storage Conditions on Properties and Microstructure of Konjac Glucomannan-Whey Protein Isolate Blend Films. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9510-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Edible films developed from carboxylic acid cross-linked sesame protein isolate: barrier, mechanical, thermal, crystalline and morphological properties. Journal of Food Science and Technology 2017; 55:532-539. [PMID: 29391617 DOI: 10.1007/s13197-017-2962-4] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/25/2017] [Accepted: 10/26/2017] [Indexed: 10/18/2022]
Abstract
Films were developed from sesame protein crosslinked with three different carboxylic acids (malic acid, citric acid and succinic acid) at 1, 3 and 5% (w/w, on protein isolate basis). The effect of crosslinking on physical, mechanical, thermal and morphological properties was studied. Succinic acid crosslinked films exhibited least water vapor permeability the highest tensile strength and overall showed superlative properties among other films. X-ray diffraction showed single main crystalline reflection at 20° indicating amorphous structure of films. DSC curves of films indicated single melting peak in the range of 103-161 °C. All films exhibited weight loss in three stages. FTIR exhibited peak at 1700 cm-1 confirming crosslinking reaction between carboxylic acids and protein. Crosslinked films were compact, nonporous and smooth as compared to film from native sesame protein isolate.
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21
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Yan Z, Li Q, Zhang P. Soy Protein Isolate and Glycerol Hydrogen Bonding Using Two-Dimensional Correlation (2D-COS) Attenuated Total Reflection Fourier Transform Infrared (ATR FT-IR) Spectroscopy. APPLIED SPECTROSCOPY 2017; 71:2437-2445. [PMID: 28485640 DOI: 10.1177/0003702817710249] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
It is a trend to substitute bioplastics for petroleum-based plastics in food packaging. Glycerol-plasticized soy protein isolate (SPI) is promising as a replacement for traditional petroleum-based plastics. Hydrogen bonding (H-bonding) plays a key role in plasticization of SPI film. However, few publications are concerned with the interactions of SPI and glycerol at the molecular level. In this paper, attenuated total reflection Fourier transform infrared (ATR FT-IR) spectroscopy was applied to investigate the effect of H-bonding on the secondary structures of glycerol-plasticized SPI films and thus on the plasticization. An "S" profile of the H-bonding between SPI and glycerol with an abrupt jump in the glycerol range of 10-30% was achieved. For more in-depth investigation of the H-bonding, two-dimensional correlation spectroscopy (2D-COS) and perturbation-correlation moving-window two-dimensional (PCMW2D) analyses were applied to the amide I and II bands of SPI films spectra series. The conformation change sequences under the effect of H-bonding were revealed. When glycerol was involved, it entered into the β-sheet and the H-bonds of the SPI peptide backbone (C = O···H-N-) were replaced by the new H-bonds between SPI and glycerol (C = O···H-O-). The transformations of parallel β-sheet to β-turn in the range of 0-20% and anti-parallel β-sheet to β-turn in the range of 20-35% were obtained. In the 35-60% concentration range, the β-sheet was first changed to a transition state conformation, then together with the β-turn, to the random coil. The 2D-COS results clearly suggest that the conformations of SPI gradually change from the ordered to the less ordered and disordered, which significantly improve the plasticity of SPI film.
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Affiliation(s)
- Zhiwei Yan
- State Key Laboratory of Chemical Resource Engineering, Analysis and Test Center, Beijing University of Chemical Technology, Beijing, China
| | - Qian Li
- State Key Laboratory of Chemical Resource Engineering, Analysis and Test Center, Beijing University of Chemical Technology, Beijing, China
| | - Pudun Zhang
- State Key Laboratory of Chemical Resource Engineering, Analysis and Test Center, Beijing University of Chemical Technology, Beijing, China
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22
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Siddique MAB, Maresca P, Pataro G, Ferrari G. Influence of pulsed light treatment on the aggregation of whey protein isolate. Food Res Int 2017; 99:419-425. [DOI: 10.1016/j.foodres.2017.06.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2017] [Revised: 05/18/2017] [Accepted: 06/02/2017] [Indexed: 12/22/2022]
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23
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Atomization of denatured whey proteins as a novel and simple way to improve oral drug delivery system properties. Int J Biol Macromol 2017; 105:801-809. [PMID: 28732731 DOI: 10.1016/j.ijbiomac.2017.07.114] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 06/14/2017] [Accepted: 07/17/2017] [Indexed: 01/17/2023]
Abstract
In the sphere of drug delivery, denatured whey protein (DWP) has in recent times gained press. However, to date, no scalable and affordable dosage form has been developed. The objective of our study was to evaluate the potential use of spray-dried DWP as a ready to use excipient for oral drug delivery. Therefore, solid state, FTIR spectra and wettability were studied. Dissolution, mucoadhesion and the effect on paracellular permeability were also evaluated. The spray-dried DWP particles were spherical with 4μm mean diameter. Further, relative to native WP, the spray-dried DWP particles bore reduced wettability, and their structure was characterized by the exposure of a high amount of free thiol and by the formation of intermolecular β-sheets. The DWP powders were mucoadhesive, enzymatic inhibitors, biocompatible and they induced the opening of tight junctions. Our study shows great potential for the use of spray-drying as a technique to modify the dissolution rate of drugs and enhance the oral bioavailability of molecules. That is, the use of spray drying as a single step ready to use DWP excipient.
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24
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Ciannamea EM, Stefani PM, Ruseckaite RA. Properties and antioxidant activity of soy protein concentrate films incorporated with red grape extract processed by casting and compression molding. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.073] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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25
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Structural and thermo-rheological analysis of solutions and gels of a β-lactoglobulin fraction isolated from bovine whey. Food Chem 2016; 198:45-53. [DOI: 10.1016/j.foodchem.2015.11.090] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2015] [Revised: 10/01/2015] [Accepted: 11/16/2015] [Indexed: 11/20/2022]
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26
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Díaz O, Candia D, Cobos Á. Effects of ultraviolet radiation on properties of films from whey protein concentrate treated before or after film formation. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.019] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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27
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Yang H, Wen XL, Guo SG, Chen MT, Jiang AM, Lai LS. Physical, antioxidant and structural characterization of blend films based on hsian-tsao gum (HG) and casein (CAS). Carbohydr Polym 2015; 134:222-9. [DOI: 10.1016/j.carbpol.2015.07.021] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2014] [Revised: 07/01/2015] [Accepted: 07/02/2015] [Indexed: 01/04/2023]
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28
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29
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Etxabide A, Uranga J, Guerrero P, de la Caba K. Improvement of barrier properties of fish gelatin films promoted by gelatin glycation with lactose at high temperatures. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.079] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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30
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Storage-induced changes in functional properties of glycerol plasticized – Soybean protein concentrate films produced by casting. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.11.012] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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31
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Rodrigues RM, Martins AJ, Ramos OL, Malcata FX, Teixeira JA, Vicente AA, Pereira RN. Influence of moderate electric fields on gelation of whey protein isolate. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.06.002] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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32
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Lu R, Li WW, Katzir A, Raichlin Y, Yu HQ, Mizaikoff B. Probing the secondary structure of bovine serum albumin during heat-induced denaturation using mid-infrared fiberoptic sensors. Analyst 2015; 140:765-70. [DOI: 10.1039/c4an01495b] [Citation(s) in RCA: 103] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Planar silver halide fiberoptic sensors were used for the first time for studying the mechanism of heating induced bovine serum albumin (BSA) denaturation by deconvoluted infrared attenuated total reflection (IR-ATR) spectra, and two-dimensional correlation spectroscopy (2D-CoS).
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Affiliation(s)
- Rui Lu
- Department of Chemistry
- University of Science and Technology of China
- Hefei 230026
- P.R. China
| | - Wen-Wei Li
- Department of Chemistry
- University of Science and Technology of China
- Hefei 230026
- P.R. China
| | - Abraham Katzir
- School of Physics
- Tel-Aviv University
- Tel-Aviv 69978
- Israel
| | - Yosef Raichlin
- Department of Applied Physics
- Ariel University Center of Samaria
- Ariel
- Israel
| | - Han-Qing Yu
- Department of Chemistry
- University of Science and Technology of China
- Hefei 230026
- P.R. China
| | - Boris Mizaikoff
- Institute of Analytical and Bioanalytical Chemistry
- University of Ulm
- 89081 Ulm
- Germany
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33
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Hammann F, Schmid M. Determination and Quantification of Molecular Interactions in Protein Films: A Review. MATERIALS (BASEL, SWITZERLAND) 2014; 7:7975-7996. [PMID: 28788285 PMCID: PMC5456426 DOI: 10.3390/ma7127975] [Citation(s) in RCA: 91] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/15/2014] [Revised: 11/06/2014] [Accepted: 11/27/2014] [Indexed: 11/21/2022]
Abstract
Protein based films are nowadays also prepared with the aim of replacing expensive, crude oil-based polymers as environmentally friendly and renewable alternatives. The protein structure determines the ability of protein chains to form intra- and intermolecular bonds, whereas the degree of cross-linking depends on the amino acid composition and molecular weight of the protein, besides the conditions used in film preparation and processing. The functionality varies significantly depending on the type of protein and affects the resulting film quality and properties. This paper reviews the methods used in examination of molecular interactions in protein films and discusses how these intermolecular interactions can be quantified. The qualitative determination methods can be distinguished by structural analysis of solutions (electrophoretic analysis, size exclusion chromatography) and analysis of solid films (spectroscopy techniques, X-ray scattering methods). To quantify molecular interactions involved, two methods were found to be the most suitable: protein film swelling and solubility. The importance of non-covalent and covalent interactions in protein films can be investigated using different solvents. The research was focused on whey protein, whereas soy protein and wheat gluten were included as further examples of proteins.
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Affiliation(s)
- Felicia Hammann
- 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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34
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Poole AJ, Church JS. The effects of physical and chemical treatments on Na2S produced feather keratin films. Int J Biol Macromol 2014; 73:99-108. [PMID: 25445691 DOI: 10.1016/j.ijbiomac.2014.11.003] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2014] [Revised: 10/07/2014] [Accepted: 11/03/2014] [Indexed: 11/18/2022]
Abstract
The industrial utilisation of feather keratin as a biopolymer has proven difficult due to the lack of a viable extraction technique and the poor mechanical properties of the regenerated products. Here, pure keratin films were produced from chicken feathers using sodium sulphide as sole extraction reagent in a scheme that allows films to be formed without residual chemicals. In a comparison to other films, those produced using Na2S extraction were found to be superior to other regenerated protein films and were similar to un-oriented commercial polymers. However, there was considerable variation in tensile properties between twenty repetitions of extracting and casting films which was attributed to variations in chain entanglement caused by the drying conditions. Chemical and physical treatments including crosslinking, dehydration and addition of nano-particles were investigated as means to enhance these properties. Significant increases were achieved by soaking films in isopropyl alcohol or weak acid (13 to 50% increases) or by formaldehyde or glutaraldehyde crosslinking (24 to 40% increases). The wide range of values across the pure keratin films indicates that the best route to further strength improvement may be from optimising self-assembly via controlling drying conditions, rather than from chemical treatment.
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Affiliation(s)
- Andrew J Poole
- CSIRO Manufacturing Flagship, PO Box 21, Belmont 3216, VIC, Australia.
| | - Jeffrey S Church
- CSIRO Manufacturing Flagship, PO Box 21, Belmont 3216, VIC, Australia
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35
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Guerrero P, Kerry JP, de la Caba K. FTIR characterization of protein-polysaccharide interactions in extruded blends. Carbohydr Polym 2014; 111:598-605. [PMID: 25037393 DOI: 10.1016/j.carbpol.2014.05.005] [Citation(s) in RCA: 149] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2014] [Revised: 04/30/2014] [Accepted: 05/05/2014] [Indexed: 10/25/2022]
Abstract
Soy protein-based blends were processed by double screw extrusion and the effects of different types and contents of polysaccharides were analyzed. Although extrusion has not been widely used for this type of blends, in this study it was observed that the increase in polysaccharide content in blends caused a decrease in specific mechanical energy (SME), facilitating extrusion process and showing the potential of this process, which is more cost effective at industrial scale. In order to explain this behavior, infrared spectroscopy analysis was carried out, mainly in the amide I and II regions. Moreover, curve fitting analysis showed the conformational changes produced in the blends due to the addition of polysaccharides, which affected protein denaturation. These changes also affected properties such as moisture content (MC) and total solubility matter (TSM). However, conformational changes did not show significant effects with respect to piece density (PD) or in the expansion ratio (ER) of the pellets. The quantitative analysis of the changes in the amide I and II regions provided novel information about the modifications produced in protein-based blends modified with polysaccharides. In this context, infrared spectroscopy provided a convenient and powerful means to monitor interactions between all ingredients used in the blend formulation, which is of great importance in order to explain changes in the functional properties of biodegradable materials used for industrial applications in food and pharmaceutical industries.
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Affiliation(s)
- Pedro Guerrero
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Department of Chemical and Environmental Engineering, Polytechnic School, Donostia-San Sebastián, Spain
| | - Joe P Kerry
- Food Packaging Group, School of Food & Nutritional Sciences, University College Cork (UCC), Cork, Ireland
| | - Koro de la Caba
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Department of Chemical and Environmental Engineering, Polytechnic School, Donostia-San Sebastián, Spain.
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36
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Ciannamea EM, Stefani PM, Ruseckaite RA. Physical and mechanical properties of compression molded and solution casting soybean protein concentrate based films. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.12.013] [Citation(s) in RCA: 86] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Balaguer MP, Borne M, Chalier P, Gontard N, Morel MH, Peyron S, Gavara R, Hernandez-Munoz P. Retention and Release of Cinnamaldehyde from Wheat Protein Matrices. Biomacromolecules 2013; 14:1493-502. [DOI: 10.1021/bm400158t] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mari Pau Balaguer
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Grupo
de Envases, Avenida Agustín Escardino, 7, 46980 Paterna, Valencia,
Spain
| | - Mathilde Borne
- UMR 1208 Ingénierie
des
Agropolymères et Technologies Emergentes, CIRAD, INRA, Montpellier
SupAgro, Université Montpellier 2, cc 023, place Eugène Bataillon, 34095 Montpellier, Cedex,
France
| | - Pascale Chalier
- UMR 1208 Ingénierie
des
Agropolymères et Technologies Emergentes, CIRAD, INRA, Montpellier
SupAgro, Université Montpellier 2, cc 023, place Eugène Bataillon, 34095 Montpellier, Cedex,
France
| | - Nathalie Gontard
- UMR 1208 Ingénierie
des
Agropolymères et Technologies Emergentes, CIRAD, INRA, Montpellier
SupAgro, Université Montpellier 2, cc 023, place Eugène Bataillon, 34095 Montpellier, Cedex,
France
| | - Marie-Helene Morel
- UMR 1208 Ingénierie
des
Agropolymères et Technologies Emergentes, CIRAD, INRA, Montpellier
SupAgro, Université Montpellier 2, cc 023, place Eugène Bataillon, 34095 Montpellier, Cedex,
France
| | - Stephane Peyron
- UMR 1208 Ingénierie
des
Agropolymères et Technologies Emergentes, CIRAD, INRA, Montpellier
SupAgro, Université Montpellier 2, cc 023, place Eugène Bataillon, 34095 Montpellier, Cedex,
France
| | - Rafael Gavara
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Grupo
de Envases, Avenida Agustín Escardino, 7, 46980 Paterna, Valencia,
Spain
| | - Pilar Hernandez-Munoz
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Grupo
de Envases, Avenida Agustín Escardino, 7, 46980 Paterna, Valencia,
Spain
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38
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Ramos ÓL, Reinas I, Silva SI, Fernandes JC, Cerqueira MA, Pereira RN, Vicente AA, Poças MF, Pintado ME, Malcata FX. Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.05.001] [Citation(s) in RCA: 225] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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39
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Pau Balaguer M, Gavara R, Hernández-Muñoz P. Food aroma mass transport properties in renewable hydrophilic polymers. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.052] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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40
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Pereira RN, Teixeira JA, Vicente AA. Exploring the denaturation of whey proteins upon application of moderate electric fields: a kinetic and thermodynamic study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:11589-11597. [PMID: 21932854 DOI: 10.1021/jf201727s] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Thermal processing often results in disruption of the native conformation of whey proteins, thus affecting functional properties. The aim of this work was to evaluate the effects of moderate electric fields on denaturation kinetics and thermodynamic properties of whey protein dispersions at temperatures ranging from 75 to 90 °C. Application of electric fields led to a lower denaturation of whey proteins, kinetically traduced by lower values of reaction order (n) and rate constant (k) (p < 0.05), when compared to those from conventional heating under equivalent heating rates and holding times. Furthermore, the application of electric fields combined with short come-up times has reduced considerably the denaturation of proteins during early stages of heating (>30% of native soluble protein than conventional heating) and has determined also considerable changes in calculated thermodynamic properties (such as E(a), ΔH(‡), ΔS(‡)). In general, denaturation reactions during moderate electric fields processing were less dependent on temperature increase.
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Affiliation(s)
- Ricardo N Pereira
- Institute for Biotechnology and Bioengineering, Centre for Biological Engineering, University of Minho Campus de Gualtar, 4700-035 Braga, Portugal.
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41
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de la Caba K, Peña C, Ciannamea EM, Stefani PM, Mondragon I, Ruseckaite RA. Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films. J Appl Polym Sci 2011. [DOI: 10.1002/app.35188] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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42
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Balaguer MP, Gómez-Estaca J, Gavara R, Hernandez-Munoz P. Functional properties of bioplastics made from wheat gliadins modified with cinnamaldehyde. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:6689-6695. [PMID: 21598964 DOI: 10.1021/jf200477a] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Cinnamaldehyde is a naturally occurring α,β-unsaturated aldehyde. Its potential as a natural cross-linker to improve the physical performance of cast wheat gliadin films was evaluated. The cross-linking reaction was found to be dependent on the pH of the reaction medium, with pH 2 as the optimum. The water resistance (weight loss after immersion), mechanical properties (Young's modulus, tensile strength and elongation at break), thermal properties (T(g) and decomposition behavior), optical properties and morphology of films were evaluated. Cross-linked films showed high transparency, maintained their integrity after immersion, and displayed significant improvements in tensile strength and Young's modulus without impairment of their elongation properties. These effects, which were proportional to the amount of cinnamaldehyde added, highlight the possible formation of intermolecular covalent bonds between "monomeric" gliadins, leading to a polymerized network. Thus, this treatment could provide a new alternative to the toxic cross-linkers commonly employed and so extend the use of gliadin films.
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Affiliation(s)
- M Pau Balaguer
- Institute of Agrochemistry and Food Technology (IATA), CSIC, Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
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43
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Pereira RN, Souza BWS, Cerqueira MA, Teixeira JA, Vicente AA. Effects of electric fields on protein unfolding and aggregation: influence on edible films formation. Biomacromolecules 2010; 11:2912-8. [PMID: 20873858 DOI: 10.1021/bm100681a] [Citation(s) in RCA: 112] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Electric fields application is receiving increased attention because of its uniform heating of liquids. The mechanisms of unfolding and aggregation of whey proteins during ohmic heating may influence properties of edible films made thereof. The aim of this work was to evaluate the effects of ohmic heating on physical and structural properties of whey protein edible films and compare them with those obtained by conventional heating. The results showed that ohmic heating determined less aggregation and lower concentration of free sulphydryls in film-forming solutions. Ohmic films were thinner, less permeable to water vapor and presented nearly the same mechanical properties of conventional films. Ohmic heating induced protein conformational changes by increasing the contents of β-sheet structures in the film network. This work emphasized the effects of ohmic heating in unfolding and aggregation mechanisms of whey proteins during heat denaturation, which determined the production of protein edible films with distinctive properties.
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Affiliation(s)
- Ricardo N Pereira
- IBB-Institute for Biotechnology and Bioengineering, Centre for Biological Engineering, Universidade do Minho Campus de Gualtar, 4700-035 Braga, Portugal
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44
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Juvonen H, Smolander M, Boer H, Pere J, Buchert J, Peltonen J. Film formation and surface properties of enzymatically crosslinked casein films. J Appl Polym Sci 2010. [DOI: 10.1002/app.32943] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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45
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Jiang Y, Li Y, Chai Z, Leng X. Study of the physical properties of whey protein isolate and gelatin composite films. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:5100-5108. [PMID: 20356044 DOI: 10.1021/jf9040904] [Citation(s) in RCA: 90] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The relationships between the microstructural and physical properties of the whey protein isolate and gelatin (WPI/gelatin) composite films were investigated in the present work. Through the electrostatic effects at pH 8, WPI and gelatin molecules could form compact aggregates in solution, where a remarkable shrinkage of the gelatin molecules was observed, when the WPI/gelatin mass ratio was close to 50W:50G. FT-IR analysis indicated that hydrogen bonding also involved the aggregation and film-forming process. The melting temperature of the 50W:50G composite film increased by 9 degrees C compared with the single component films. However, this aggregation process also made the film network microstructure discontinuous, and led to a decline of the puncture strength of the film near 50W:50G; in contrast, the deformation and water vapor permeability of the composite films increased with the gelatin content, while the moisture content and solubility did not show significant variations.
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Affiliation(s)
- Yanfeng Jiang
- CAU & ACC Joint-Laboratory of Space Food, Key Laboratory of Functional Dairy Science of Beijing and Ministry of Education, College of Food Science & Nutritional Engineering, China Agricultural University, Haidian, Beijing 100083, China
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46
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Zhou J, Wang S, Gunasekaran S. Preparation and Characterization of Whey Protein Film Incorporated with TiO2Nanoparticles. J Food Sci 2009; 74:N50-6. [DOI: 10.1111/j.1750-3841.2009.01270.x] [Citation(s) in RCA: 161] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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