High-performance soy protein-based films from cellulose nanofibers and graphene oxide constructed synergistically via hydrogen and chemical bonding

Chemically tailored graphite oxide nanoparticles for improving material properties of canola protein-based films

Canola protein obtained from canola meal, a byproduct of the canola industry, is an economical biopolymer with promising film-forming properties. It has significant potential for use as a food packaging material, though it possesses some functional limitations that need improvement. Incorporating nanomaterials is an option to enhance functional properties. This study aims to produce canola protein films by integrating GO exfoliated at several oxidation times and weight ratios to optimize mechanical, thermal, and barrier properties. Oxidation alters the C/O ratio and adds functional groups that bond with the amino/carboxyl groups of protein, enhancing the film properties. Significant improvement was obtained in GO at 60 and 120 min oxidation time and 3% addition level. Tensile strength and elastic modulus increased 200% and 481.72%, respectively, compared to control. Control films showed a 37.57 × 10-3 cm3m/m2/day/Pa oxygen permeability, and it was significantly reduced to 5.65 × 10-3 cm3m/m2/day/Pa representing a 665% reduction.

Influence of silylated nano cellulose reinforcement on the mechanical, water resistance, thermal, morphological and antibacterial properties of soy protein isolate (SPI)-based composite films

The aim of this research work is to improve the mechanical and water-resistance properties of soy protein isolate (SPI) biofilm. In this work, 3-aminopropyltriethoxysilane (APTES) coupling agent modified nanocellulose was introduced into the SPI matrix in the presence of citric acid cross-linker. The presence of amino groups in APTES facilitated to form cross-linked structures with soy protein. The incorporation of a citric acid cross-linker made the cross-linking process more productive, and the surface smoothness of the film was confirmed by a Scanning Electron Microscope (FE-SEM). From the study of the mechanical and thermal properties and water resistance of the film, it was confirmed that the results were highly satisfactory for the modified nanocellulose incorporated film compared to the non-modified one. Additionally, coating of citral essential oil onto SPI nanocomposite film displayed antimicrobial properties due to the presence of various phenolic groups in the citral oil. The Tensile Strength and Young's Modulus of silane-modified nanocellulose containing film were enhanced by ~119 % and ~ 112 %, respectively on incorporation of 1 % APTES-modified nanocellulose. Consequently, this work is expected to offer an effective way for silylated nano-cellulose reinforcing soy protein isolate (SPI) based bio nanocomposite films for packaging applications. As an example, we have demonstrated one of the application as wrapping films for packing black grapes.

Effect of Nutritional Protein Food on Metabolism and Physical Fitness of Wushu Athletes

In order to greatly improve the physical function of martial arts athletes, this topic studies the effect of high-protein food on the physical function of martial arts athletes. Forty-five athletes in martial arts events took 5 g of high-protein food every day, 6 times a week for 4weeks, and the left and right forearm, calcaneus bone mineral density, and venous blood was drawn to detect bone metabolism and biochemical indicators related to physical function. The experimental results showed that the bone mineral density of the right calcaneus of male martial arts athletes increased significantly after taking high-protein food, and the bone mineral density of left and right forearms and calcaneus of female martial arts athletes increased significantly. After taking high-protein food, the serum calcium and phosphorus of female athletes and the serum calcium of male athletes were significantly increased. Sex decreased, female athletes significantly decreased serum creatine kinase, and male athletes significantly increased IgM. It can be seen that taking high-protein food for 4 weeks has a certain improvement effect on the bone mineral density of female athletes’ forearm and calcaneus, but has little effect on the bone mineral density of male athletes’ forearm and calcaneus. It can be concluded that high-protein food has no adverse effect on athletes’ bone metabolism, blood biochemical indexes, and immune globulin, and can better maintain the physical function level of martial arts athletes.

Plant protein-based nanocomposite films: A review on the used nanomaterials, characteristics, and food packaging applications

Consumer demands to utilize environmentally friendly packaging have led researchers to develop packaging materials from naturally derived resources. In recent years, plant protein-based films as a replacement for synthetic plastics have attracted the attention of the global food packaging industry due to their biodegradability and unique properties. Biopolymer-based films need a filler to show improved packaging properties. One of the latest strategies introduced to food packaging technology is the production of nanocomposite films which are multiphase materials containing a filler with at least one dimension less than 100 nm. This review provides the recent findings on plant-based protein films as biodegradable materials that can be combined with nanoparticles that are applicable to food packaging. Moreover, it investigates the characterization of nanocomposite plant-based protein films/edible coatings. It also briefly describes the application of plant-based protein nanocomposite films/coating on fruits/vegetables, meat and seafood products, and some other foods. The results indicate that the functional performance, barrier, mechanical, optical, thermal and antimicrobial properties of plant protein-based materials can be extended by incorporating nanomaterials. Recent reports provide a better understanding of how incorporating nanomaterials into plant protein-based biopolymers leads to an increase in the shelf life of food products during storage time.