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Karydis-Messinis A, Kyriakaki C, Triantafyllou E, Tsirka K, Gioti C, Gkikas D, Nesseris K, Exarchos DA, Farmaki S, Giannakas AE, Salmas CE, Matikas TE, Moschovas D, Avgeropoulos A. Development and Physicochemical Characterization of Edible Chitosan-Casein Hydrogel Membranes for Potential Use in Food Packaging. Gels 2024; 10:254. [PMID: 38667673 PMCID: PMC11049393 DOI: 10.3390/gels10040254] [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: 02/28/2024] [Revised: 04/04/2024] [Accepted: 04/05/2024] [Indexed: 04/28/2024] Open
Abstract
The increasing global concern over plastic waste and its environmental impact has led to a growing interest in the development of sustainable packaging alternatives. This study focuses on the innovative use of expired dairy products as a potential resource for producing edible packaging materials. Expired milk and yogurt were selected as the primary raw materials due to their protein and carbohydrate content. The extracted casein was combined with various concentrations of chitosan, glycerol, and squid ink, leading to the studied samples. Chitosan was chosen due to its appealing characteristics, including biodegradability, and film-forming properties, and casein was utilized for its superior barrier and film-forming properties, as well as its biodegradability and non-toxic nature. Glycerol was used to further improve the flexibility of the materials. The prepared hydrogels were characterized using various instrumental methods, and the findings reveal that the expired dairy-based edible packaging materials exhibited promising mechanical properties comparable to conventional plastic packaging and improved barrier properties with zero-oxygen permeability of the hydrogel membranes, indicating that these materials have the potential to effectively protect food products from external factors that could compromise quality and shelf life.
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Affiliation(s)
- Andreas Karydis-Messinis
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Christina Kyriakaki
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Eleni Triantafyllou
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Kyriaki Tsirka
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Christina Gioti
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Dimitris Gkikas
- DODONI SA, 1 Tagmatarchi Kostaki, Eleousa, 45500 Ioannina, Greece; (D.G.); (K.N.)
| | | | - Dimitrios A. Exarchos
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
- Hellenic Institute for Packaging and Agrifood Safety, 45445 Ioannina, Greece
| | - Spyridoula Farmaki
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
- Hellenic Institute for Packaging and Agrifood Safety, 45445 Ioannina, Greece
| | - Aris E. Giannakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece;
| | - Constantinos E. Salmas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Theodore E. Matikas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
- Hellenic Institute for Packaging and Agrifood Safety, 45445 Ioannina, Greece
| | - Dimitrios Moschovas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Apostolos Avgeropoulos
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
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Viora L, Tichané T, Nottelet B, Mouton J, Garric X, Van Den Berghe H, Coudane J. Casein-based conjugates and graft copolymers. Synthesis, properties, and applications. Compr Rev Food Sci Food Saf 2024; 23:e13306. [PMID: 38369928 DOI: 10.1111/1541-4337.13306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 01/15/2024] [Accepted: 01/22/2024] [Indexed: 02/20/2024]
Abstract
Biobased natural polymers, including polymers of natural origin such as casein, are growing rapidly in the light of the environmental pollution caused by many mass-produced commercial synthetic polymers. Although casein has interesting intrinsic properties, especially for the food industry, numerous chemical reactions have been carried out to broaden the range of its properties, most of them preserving casein's nontoxicity and biodegradability. New conjugates and graft copolymers have been developed especially by Maillard reaction of the amine functions of the casein backbone with the aldehyde functions of sugars, polysaccharides, or other molecules. Carried out with dialdehydes, these reactions lead to the cross-linking of casein giving three-dimensional polymers. Acylation and polymerization of various monomers initiated by amine functions are also described. Other reactions, far less numerous, involve alcohol and carboxylic acid functions in casein. This review provides an overview of casein-based conjugates and graft copolymers, their properties, and potential applications.
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Affiliation(s)
- Laurianne Viora
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Teddy Tichané
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Benjamin Nottelet
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Julia Mouton
- Polymers Composites and Hybrids (PPCH), IMT Mines d'Alès, Alès, France
- EPF Graduate School of Engineering, Montpellier, France
| | - Xavier Garric
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
- Department of Pharmacy, Nîmes University Hospital, Nimes, France
| | - Hélène Van Den Berghe
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Jean Coudane
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
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3
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Chaudhari AK, Das S, Dwivedi A, Dubey NK. Application of chitosan and other biopolymers based edible coatings containing essential oils as green and innovative strategy for preservation of perishable food products: A review. Int J Biol Macromol 2023; 253:127688. [PMID: 37890742 DOI: 10.1016/j.ijbiomac.2023.127688] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 10/16/2023] [Accepted: 10/24/2023] [Indexed: 10/29/2023]
Abstract
Deterioration of perishable foods due to fungal contamination and lipid peroxidation are the most threatened concern to food industry. Different chemical preservatives have been used to overcome these constrains; however their repetitive use has been cautioned owing to their negative impact after consumption. Therefore, attention has been paid to essential oils (EOs) because of their natural origin and proven antifungal and antioxidant activities. Many EO-based formulations have been in use but their industrial-scale application is still limited, possibly due to its poor solubility, vulnerability towards oxidation, and aroma effect on treated foods. In this sense, active food packaging using biopolymers could be considered as promising approach. The biopolymers can enhance the stability and effectiveness of EOs through controlled release, thus minimizes the deterioration of foods caused by fungal pathogens and oxidation without compromising their sensory properties. This review gives a concise appraisal on latest advances in active food packaging, particularly developed from natural polymers (chitosan, cellulose, cyclodextrins etc.), characteristics of biopolymers, and current status of EOs. Then, different packaging and their effectiveness against fungal pathogens, lipid-oxidation, and sensory properties with recent previous works has been discussed. Finally, effort was made to highlights their safety and commercialization aspects towards market solutions.
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Affiliation(s)
- Anand Kumar Chaudhari
- Department of Botany, Rajkiya Mahila Snatkottar Mahavidyalaya, Ghazipur, Uttar Pradesh 233001, India.
| | - Somenath Das
- Department of Botany, Burdwan Raj College, Purba Bardhaman, West Bengal 713104, India
| | - Awanindra Dwivedi
- National Centre for Disease Control, Ministry of Health and Family Welfare, New Delhi 110054, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India.
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Zhang M, Arunachalam A, Perrin H, Polat S, Groenewold J, Mendes E, Eral HB. An Edible Humidity Indicator That Responds to Changes in Humidity Mechanically. ACS APPLIED POLYMER MATERIALS 2023; 5:4780-4788. [PMID: 37469883 PMCID: PMC10353009 DOI: 10.1021/acsapm.3c00344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Accepted: 04/24/2023] [Indexed: 07/21/2023]
Abstract
Elevated humidity levels in medical, food, and pharmaceutical products may reduce the products' shelf life, trigger bacterial growth, and even lead to complete spoilage. In this study, we report a humidity indicator that mechanically bends and rolls itself irreversibly upon exposure to high humidity conditions. The indicator is made of two food-grade polymer films with distinct ratios of a milk protein, casein, and a plasticizer, glycerol, that are physically attached to each other. Based on the thermogravimetric analysis and microstructural characterization, we hypothesize that the bending mechanism is a result of hygroscopic swelling and consequent counter diffusion of water and glycerol. Guided by this mechanism, we demonstrate that the rolling behavior, including response time and final curvature, can be tuned by the geometric dimensions of the indicator. As the proposed indicator is made of food-grade ingredients, it can be placed directly in contact with perishable products to report exposure to undesirable humidity inside the package, without the risk of contaminating the product or causing oral toxicity in case of accidental digestion, features that commercial inedible electronic and chemo-chromatic sensors cannot provide presently.
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Affiliation(s)
- Mengmeng Zhang
- Process
& Energy Department, Delft University
of Technology, Leeghwaterstraat 39, 2628 CB Delft, The Netherlands
| | - Abinaya Arunachalam
- Process
& Energy Department, Delft University
of Technology, Leeghwaterstraat 39, 2628 CB Delft, The Netherlands
- Polymer
Science, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4, Groningen 9747 AG, The Netherlands
| | - Hugo Perrin
- Process
& Energy Department, Delft University
of Technology, Leeghwaterstraat 39, 2628 CB Delft, The Netherlands
| | - Sevgi Polat
- Process
& Energy Department, Delft University
of Technology, Leeghwaterstraat 39, 2628 CB Delft, The Netherlands
- Chemical
Engineering Department, Faculty of Engineering, Marmara University, 34854 İstanbul, Turkey
| | - Jan Groenewold
- Van’t
Hoff Laboratory, Physical Chemistry, University
of Utrecht, Padualaan 8, 3584 CH Utrecht, The Netherlands
- Guangdong
Provincial Key Laboratory of Optical Information Materials and Technology,
Institute of Electronic Paper Displays South China Academy of Advanced
Optoelectronics, South China Normal University, Guangzhou 510006, P. R. China
| | - Eduardo Mendes
- Chemical
Engineering, Faculty of Applied Sciences, Delft University of Technology, Van der Maasweg 9, Delft, South Holland 2629 HZ, The Netherlands
| | - Hüseyin Burak Eral
- Process
& Energy Department, Delft University
of Technology, Leeghwaterstraat 39, 2628 CB Delft, The Netherlands
- Van’t
Hoff Laboratory, Physical Chemistry, University
of Utrecht, Padualaan
8, 3584 CH Utrecht, The Netherlands
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Tichané T, Viora L, Garric X, Klem-Robin E, Coudane J, Van Den Berghe H. Chemical modification of edible sodium caseinate: A new grafting method of oleic acid. Characterization and thermal properties of the conjugate. Food Chem 2023; 408:135140. [PMID: 36549158 DOI: 10.1016/j.foodchem.2022.135140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/21/2022] [Accepted: 11/30/2022] [Indexed: 12/14/2022]
Abstract
Sodium caseinate is a well-known amphiphilic protein derived from natural products currently used for the preparation of edible films. To improve some properties, especially to decrease the hydrophilicity and water solubility of the caseinate, the covalent grafting of a hydrophobic edible fatty acid, namely oleic acid, onto caseinate, appears to be a solution. We describe a new synthesis method for the chemical modification of sodium caseinate involving the synthesis of an acid chloride derivative from oleic acid and a phase transfer catalysis reaction in a biphasic medium. Under these conditions, free amine and alcohol groups of the caseinate are likely to be grafted with a fairly high (>50 %) substitution degree. The caseinate derivative is finely characterized, in particular by DOSY NMR, to assess the formation of a casein/oleic acid grafted compound as well as the absence of residual oleic acid.
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Affiliation(s)
- Teddy Tichané
- Department of Polymers for Health and Biomaterials, Institute of Biomolecules Max Mousseron (IBMM), Univ. Montpellier, CNRS, ENSCM, Montpellier, France.
| | - Laurianne Viora
- Department of Polymers for Health and Biomaterials, Institute of Biomolecules Max Mousseron (IBMM), Univ. Montpellier, CNRS, ENSCM, Montpellier, France.
| | - Xavier Garric
- Department of Polymers for Health and Biomaterials, Institute of Biomolecules Max Mousseron (IBMM), Univ. Montpellier, CNRS, ENSCM, Montpellier, France; Department of Pharmacy, Nîmes University Hospital, 30900 Nimes, France.
| | - Emmanuel Klem-Robin
- Department of Polymers for Health and Biomaterials, Institute of Biomolecules Max Mousseron (IBMM), Univ. Montpellier, CNRS, ENSCM, Montpellier, France.
| | - Jean Coudane
- Department of Polymers for Health and Biomaterials, Institute of Biomolecules Max Mousseron (IBMM), Univ. Montpellier, CNRS, ENSCM, Montpellier, France.
| | - Hélène Van Den Berghe
- Department of Polymers for Health and Biomaterials, Institute of Biomolecules Max Mousseron (IBMM), Univ. Montpellier, CNRS, ENSCM, Montpellier, France.
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Gerna S, D’Incecco P, Limbo S, Sindaco M, Pellegrino L. Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review. Foods 2023; 12:foods12061271. [PMID: 36981197 PMCID: PMC10048563 DOI: 10.3390/foods12061271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/12/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023] Open
Abstract
Biopolymers of different natures (carbohydrates, proteins, etc.) recovered from by-products of industrial processes are increasingly being studied to obtain biomaterials as alternatives to conventional plastics, thus contributing to the implementation of a circular economy. The food industry generates huge amounts of by-products and waste, including unsold food products that reach the end of their shelf life and are no longer usable in the food chain. Milk proteins can be easily separated from dairy waste and adapted into effective bio-based polymeric materials. Firstly, this review describes the relevant properties of milk proteins and the approaches to modifying them for subsequent use. Then, we provide an overview of recent studies on the development of films and coatings based on milk proteins and, where available, their applications in food packaging. Comparisons among published studies were made based on the formulation as well as production conditions and technologies. The role of different additives and modifiers tested for the performances of films and coatings, such as water vapor permeability, tensile strength, and elongation at break, were reviewed. This review also outlines the limitations of milk-protein-based materials, such as moisture sensitivity and brittleness. Overall, milk proteins hold great potential as a sustainable alternative to petroleum-based polymers. However, their use in food packaging materials at an industrial level remains problematic.
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Khan MR, Volpe S, Salucci E, Sadiq MB, Torrieri E. Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111190] [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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Nian L, Wang M, Sun X, Zeng Y, Xie Y, Cheng S, Cao C. Biodegradable active packaging: Components, preparation, and applications in the preservation of postharvest perishable fruits and vegetables. Crit Rev Food Sci Nutr 2022; 64:2304-2339. [PMID: 36123805 DOI: 10.1080/10408398.2022.2122924] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The consumption of fresh fruits and vegetables is restricted by the susceptibility of fresh produce to deterioration caused by postharvest physiological and metabolic activities. Developing efficient preservation strategies is thus among the most important scientific issues to be urgently addressed in the field of food science. The incorporation of active agents into a polymer matrix to prepare biodegradable active packaging is being increasingly explored to mitigate the postharvest spoilage of fruits and vegetables during storage. This paper reviews the composition of biodegradable polymers and the methods used to prepare biodegradable active packaging. In addition, the interactions between bioactive ingredients and biodegradable polymers that can lead to plasticizing or cross-linking effects are summarized. Furthermore, the applications of biodegradable active (i.e., antibacterial, antioxidant, ethylene removing, barrier, and modified atmosphere) packaging in the preservation of fruits and vegetables are illustrated. These films may increase sensory acceptability, improve quality, and prolong the shelf life of postharvest products. Finally, the challenges and trends of biodegradable active packaging in the preservation of fruits and vegetables are discussed. This review aims to provide new ideas and insights for developing novel biodegradable active packaging materials and their practical application in the preservation of postharvest fruits and vegetables.
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Affiliation(s)
- Linyu Nian
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Mengjun Wang
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Xiaoyang Sun
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yan Zeng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yao Xie
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Shujie Cheng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Chongjiang Cao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
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Miele NA, Volpe S, Torrieri E, Cavella S. Improving physical properties of sodium caseinate based coating with the optimal formulation: Effect on strawberries’ respiration and transpiration rates. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Effect of Cold Plasma Treatment on the Packaging Properties of Biopolymer-Based Films: A Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031346] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Biopolymers, like polysaccharides and proteins, are sustainable and green materials with excellent film-forming potential. Bio-based films have gained a lot of attention and are believed to be an alternative to plastics in next-generation food packaging. Compared to conventional plastics, biopolymers inherently have certain limitations like hydrophilicity, poor thermo-mechanical, and barrier properties. Therefore, the modification of biopolymers or their films provide an opportunity to develop packaging materials with desired characteristics. Among different modification approaches, the application of cold plasma has been a very efficient technology to enhance the functionality and interfacial characteristics of biopolymers. Cold plasma is biocompatible, shows uniformity in treatment, and is suitable for heat-sensitive components. This review provides information on different plasma generating equipment used for the modification of films and critically analyses the impact of cold plasma on packaging properties of films prepared from protein, polysaccharides, and their combinations. Most studies to date have shown that plasma treatment effectively enhances surface characteristics, mechanical, and thermal properties, while its impact on the improvement of barrier properties is limited. Plasma treatment increases surface roughness that enables surface adhesion, ink printability, and reduces the contact angle. Plasma-treated films loaded with antimicrobial compounds demonstrate strong antimicrobial efficacy, mainly due to the increase in their diffusion rate and the non-thermal nature of cold plasma that protects the functionality of bioactive compounds. This review also elaborates on the existing challenges and future needs. Overall, it can be concluded that the application of cold plasma is an effective strategy to modify the inherent limitations of biopolymer-based packaging materials for food packaging applications.
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Magnetic casein aggregates as an innovative support platform for laccase immobilization and bioremoval of crystal violet. Int J Biol Macromol 2022; 202:150-160. [PMID: 35031314 DOI: 10.1016/j.ijbiomac.2021.12.099] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 12/10/2021] [Accepted: 12/17/2021] [Indexed: 12/17/2022]
Abstract
In this study, casein@CoFe2O4 was fabricated through a green synthesis methodology and applied to immobilize laccase. The constructed casein@CoFe2O4 exhibited porous structures with distinct cavities and suitable magnetic properties. The abundance of aromatic functional groups on the surface renneted casein and possible π-type interaction between laccase and para-κ-casein resulted in a successful immobilization. The biocatalyst retained 50% of its initial activity after 24 reusability cycles, indicating stable immobilization of laccase onto the casein microstructures. The stability of laccase after immobilization was improved by 300% in comparison with the free enzyme, especially in basic pH values. The constructed laccase@casein@CoFe2O4 was then incorporated to remove crystal violet (CV) as an environmentally harmful synthetic tri-phenylmethane dye. The prepared heterogeneous biocatalyst effectively diminished the antimicrobial activity of CV up to 81.3% in 40 min against some bacterial strains, resulting from the formation of more minor toxic metabolites identified by liquid chromatography coupled with mass spectroscopy after degradation procedure. The proposed green and feasible method for the preparation of magnetic casein aggregates has not been previously reported. The incorporation of casein, which acted as a molecular chaperon, resulted in a significant improvement in the enzymatic stability and exhibited appropriate reusability for the constructed biocatalytic system.
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