Development of Soybean Protein-Isolate Edible Films Incorporated with Beeswax, Span 20, and Glycerol

Unveiling the Potential of Protein-Based Sustainable Antibacterial Materials

The surge in bacterial growth and the escalating resistance against a multitude of antibiotic drugs have burgeoned into an alarming global threat, necessitating urgent and innovative interventions. In response to this peril, scientists have embarked on the development of advanced biocompatible antibacterial materials, aiming to counteract not only bacterial infections but also the pervasive issue of food spoilage resulting from microbial proliferation. Protein-based biopolymers and their meticulously engineered composites are at the forefront of this endeavor. Their potential in combating this severe global concern presents an approach that intersects the domains of biomedicine and environmental science. The present review article delves into the intricate extraction processes employed to derive various proteins from their natural sources, unraveling the complex biochemical pathways that underpin their antibacterial properties. Expanding on the foundational knowledge, the review also provides a comprehensive synthesis of functionalized proteins modified to enhance their antibacterial efficacy, unveiling a realm of possibilities for tailoring solutions to specific biomedical and environmental applications. The present review navigates through their antibacterial applications; from wound dressings to packaging materials with inherent antibacterial properties, the potential applications underscore the versatility and adaptability of these materials. Moreover, this comprehensive review serves as a valuable roadmap, guiding future research endeavors in reshaping the landscape of natural antibacterial materials on a global scale.

A Soy Protein-Based Film Based on Chemical Treatment and Microcrystalline Cellulose Reinforcement Obtained from Corn Husk Byproducts

Developing an environmentally friendly soy protein-based film that offers excellent performance has garnered considerable interest while also posing a significant challenge. Herein, we propose the strategy of covalent and noncovalent cross-linking to improve the mechanical properties of the films. First, chemical denaturation was carried out under the combined action of sodium sulfite, sodium dodecyl sulfate, sodium hydroxide, and urea to reshape the structure of the protein to improve the solubility of protein and release active groups. Then, microcrystalline cellulose (MCC) derived from low-cost agro-industrial byproducts (corn husk) was employed to balance the covalent cross-linking reaction between proteins and the noncovalent reaction between MCC and protein. The results indicate that the structure and properties of the soy protein-based films were modified and improved through chemical treatment in conjunction with biomass enhancement. It is concluded that the addition of 1% MCC improves the tensile strength, elastic modulus, water solubility, and water vapor permeability of "MCC-1%" by 64.7, 75.9, 22.7, and 12.9%, respectively. Additionally, the resulting film of "MCC-1%" exhibits better resistance to thermal degradation and improved thermo-stability. However, the elongation at break decreased by increasing the addition of MCC. Thus, this work may provide a simple and affordable approach to preparing a high-performing soy protein-based film.

Beeswax: A review on the recent progress in the development of superhydrophobic films/coatings and their applications in fruits preservation

Recently, the design and fabrication of bio-inspired superhydrophobic materials using natural lipid additives such as beeswax (BW) have aroused great attention in food packaging as they can minimize the transfer rate of water molecules and have effective moisture barriers. This review discusses the recent progress in the design and fabrication of BW-containing edible films/coatings (e.g., emulsion and blend films, bilayer materials, bionanocomposites, and antimicrobial materials) and their potential applications on the postharvest life and quality attributes of various fruits. Incorporation of BW into polysaccharides- and proteins-based emulsion films effectively improved their hydrophobicity, water vapor, and UV/visible light barrier properties, as well as the film tensile properties. The addition of nanoparticles to BW-based polymeric matrices often results in improved physico-mechanical properties. BW coatings have been also applied to prolong the shelf-life of various climacteric fruits, however, optimization of the wax concentration can be further investigated to develop targeted food storage systems.

Development of soy-based nanocomposite film: Modeling for barrier and mechanical properties and its application as cheese slice separator

In the current study, soybean aqueous extract (SAE)-based nanocomposite film was developed by incorporating cellulose nanofiber (CNF) at various concentrations (0-10%). Effect of nanoreinforcement on essential properties of the nanocomposite film such as barrier, mechanical, water affinity, and optical properties were evaluated. Homogeneous films with improved barrier and mechanical properties were observed until 6% CNF, beyond which considerable reduction in desirable properties was noticed due to nanoparticle's agglomeration effect. Furthermore, the prediction of the mechanical and barrier properties of nanocomposite film was performed with mathematical models such as modified Halpin-Tsai and modified Nielsen equations, respectively. The model-fitting results reveal that the theoretically predicted values were in close agreement with the experimental values. Hence, these models were well suited for predicting respective properties. Model prediction also implies that the increase in the aspect ratio of fillers can considerably cause a reduction in water vapor permeability and improvement in mechanical properties. Suitability of developed film as cheese slice separator was evaluated: they had equivalent outcomes in terms of easiness in slice separation and wholeness of slices after separation compared to the commercial material.

Protein-based natural antibacterial materials and their applications in food preservation

Plastics materials used for food packaging are recalcitrant, leading to a growing global environmental problem, which arouses the attention of environmental protection departments in many countries. Therefore, to meet the increasing demand for sustainable and environment-friendly consumer products, it is necessary for the food industry to develop natural antibacterial materials for food preservation. This review summarizes the common biodegradable natural antimicrobial agents and their applications in food preservation; as well as an overview of five commonly used biodegradable protein-based polymers, such as zein, soy protein isolate, gelatin and whey protein, with special emphasis on the advantages of protein-based biopolymers and their applications in food packaging industry.

Disposable Food Packaging and Serving Materials-Trends and Biodegradability

Food is an integral part of everyone’s life. Disposable food serving utensils and tableware are a very convenient solution, especially when the possibility of the use of traditional dishes and cutlery is limited (e.g., takeaway meals). As a result, a whole range of products is available on the market: plates, trays, spoons, forks, knives, cups, straws, and more. Both the form of the product (adapted to the distribution and sales system) as well as its ecological aspect (biodegradability and life cycle) should be of interest to producers and consumers, especially considering the clearly growing trend of “eco-awareness”. This is particularly important in the case of single-use products. The aim of the study was to present the current trends regarding disposable utensils intended for contact with food in the context of their biodegradability. This paper has summarized not only conventional polymers but also their modern alternatives gaining the attention of manufacturers and consumers of single-use products (SUPs).

Hydroxypropyl methylcellulose or soy protein isolate-based edible, water-soluble, and antioxidant films for safflower oil packaging

Edible, water-soluble, heat-sealable, and antioxidant films were developed from hydroxypropyl methylcellulose (HPMC) or soy protein isolate (SPI) and applied as safflower oil packaging. A 0.1 or 0.2% DL-α-tocopherol acetate (VE) and 0 or 0.25% oleic acid were added into film formulations to provide antioxidant and hydrophobic properties, respectively, using a 2³ factorial design. Films were analyzed for appearance, microstructure, water and oil sensitivity, mechanical properties, and antioxidant functionality. Subsequently, a completely randomized design was implemented for incorporating 2, 4, or 6% cellulose nanocrystals (CNCs, w/w dry weight polymer) for improving film mechanical and barrier properties. HPMC-based films achieved full dissolution in water at <55 °C under 5 min, while SPI-based films disintegrated in water up to 90 °C. Oleic acid significantly increased (P < 0.05) heat sealability of SPI film from 78 to 143 N/m and elongation at break from 36% to 88%, but decreased tensile strength and heat sealability of HPMC films by 55% and 41%, respectively. As safflower oil packaging, after 60 days of storage at 35 °C, oil contained in SPI-based pouch had the lowest peroxide values, 8.1 ± 0.9 mEq/kg. Based on barrier, mechanical, and antioxidant capacity evaluations, HPMC film with 0.1% VE and SPI film with 0.25% oleic acid and 0.1% VE were incorporated with CNC. SPI/CNC films did not show observable trends, but HPMC/2% CNC film exhibited significantly improved mechanical and barrier properties, with oxygen permeability of 5.0 mL mm/m² day kPa. The developed films are a promising packaging alternative to decrease plastic waste, extend shelf life of lipid-based foods, and increase consumer convenience. PRACTICAL APPLICATION: Individually packaged, single-use pouches of sauce or oil are common for seasoning instant and frozen foods, creating unnecessary plastic waste. Edible, water-soluble packaging with antioxidant functionality would reduce plastic waste, extend shelf life by preventing oxidation, and increase consumer convenience. The biopolymeric films and pouches developed in this study have unique properties from water solubility across a wide range of temperatures, resistance to oil, high oxygen barrier, and good heat sealability, providing a variety of potential applications for promoting sustainable food packaging.

Cellulose Nanocrystals Derived from Textile Waste through Acid Hydrolysis and Oxidation as Reinforcing Agent of Soy Protein Film

More than 10 million tons of textile waste are disposed through landfill every year in North America. The disposal of textile waste via landfill or incineration causes environmental problems and represents a waste of useful resources. In this work, we explored the possibility to directly extract cellulose nanocrystals (CNCs) from untreated textile waste through two methods, namely sulfuric acid hydrolysis and three-step oxidization. CNCs with cellulose I_β crystalline structure and rod-like shape were successfully obtained. The aspect ratios of CNCs prepared from acid hydrolysis and oxidization were 10.00 ± 3.39 and 17.10 ± 12.85, respectively. Their application as reinforcing agent of soybean protein isolate (SPI) film was evaluated. With the addition of 20% CNCs, the composite film maintained the high transparency, while their water vapor barrier property, tensile strength, and Young’s modulus were significantly improved. This research demonstrates a promising approach to recycle textile waste, and more value-added applications based on the derived CNCs could be expected.

Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review

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.

Interfacial tension of oil/water emulsions with mixed non-ionic surfactants: comparison between experiments and molecular simulations

Smaller Span molecules occupy the free spaces between bulkier Tween molecules thus lowering interfacial tension as compared to those obtained for single surfactant systems.

Ferulic Acid and its Oxide Enhance Performance of Soy Protein-Isolate/Chitosan Composite Films

The effect of FA and OFA on performances of the soybean protein-isolate/chitosan composite films was evaluated. The FA and OFA enhanced the tensile strength and thermal stability of the composite films significantly, while they reduced the water vapor permeability to 60.3 % and 72.8 % of the control respectively. Moreover, the OFA was more effective to enhance the tensile strength of the composite films than the FA.