Mechanical Properties and Water Vapor Permeability of Edible Films from Whey Protein Isolate and Sodium Dodecyl Sulfate

Edible films based on whey protein isolate and sodium caseinate were prepared by uniform design method. Glycerol has been incorporated into the edible films as a plasticizer. For all types of films, the influences of components and forming temperature on film properties, such as mechanical properties, water solubility, optical properties, gas and water vapor permeability were investigated. The results suggested that glycerol was the most important factor influencing all the properties of edible composite protein films. However, both increases of sodium caseinate concentration and glycerol content contributed to decrease the barrier properties of gas and water vapor. Among the films studied, group D (prepared with 5% whey protein isolate, 2% sodium caseinate, 50% glycerol at the temperature of 50 °C) showed moderate mechanical properties, optical properties, water solubility and maximum barrier properties of gas and water vapor, with tensile strength=5.85MPa, elongation=101.20%, transparency=91.4%, gas permeability rate=49.92cm3m-2d-10.1MPa-1and water vapor permeability of 0.128×10-11g m-1s-1Pa-1, 0.260×10-11g m-1s-1Pa-1, 0.513×10-11g m-1s-1Pa-1, 1.252×10-11g m-1s-1Pa-1at the RH gradient of 10-40%, 10-50%, 10-60%, 10-70%, respectively.

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Water Vapor Permeability and Mechanical Properties of Soy Protein Isolate Edible Films Composed of Different Plasticizer Combinations

Journal of Food Science ◽

10.1111/j.1365-2621.2005.tb11443.x ◽

2006 ◽

Vol 70 (6) ◽

pp. e387-e391 ◽

Cited By ~ 49

Author(s):

Vicki Cheuk-Hang Wan ◽

Moon Sook Kim ◽

Soo-Yeun Lee

Keyword(s):

Mechanical Properties ◽

Water Vapor ◽

Soy Protein ◽

Soy Protein Isolate ◽

Water Vapor Permeability ◽

Edible Films ◽

Protein Isolate ◽

Vapor Permeability

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Morphological and physical properties of kefiran-whey protein isolate bionanocomposite films reinforced with Al2O3 nanoparticles

Food Science and Technology International ◽

10.1177/1082013220921599 ◽

2020 ◽

Vol 26 (8) ◽

pp. 666-675

Author(s):

Zahra Moradi

Keyword(s):

Mechanical Properties ◽

Whey Protein ◽

Water Solubility ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Alumina Nanoparticles ◽

Vapor Permeability ◽

Al2o3 Nanoparticles ◽

Bionanocomposite Films ◽

The Impact

Considering environmental pollution caused by the non-biodegradable polymers used in food packaging, developing and enhancing the properties of biodegradable films seem to be necessary. For this aim, in the present study, kefiran-whey protein isolate bionanocomposite films were prepared and the impact of different concentrations (1, 3 and 5% w/w) of Al2O3 (alumina) nanoparticles on their physical, morphological, thermal and mechanical properties was studied. Based on the obtained results, an increase in the nanoparticles content led to a significant decrease (p < 0.05) in the water vapor permeability, moisture absorption, moisture content, and water solubility. Scanning electron microscope images showed a homogeneous structure, confirming the good dispersion of alumina nanoparticles with smooth surface up to concentration of 3%. In addition, both thermal stability and mechanical properties of the films were improved by the increased concentrations of alumina. The results of X-ray diffraction indicated that the intensity of the crystalline peaks of film increased with the addition of Al2O3 to kefiran-whey protein isolate matrix. By considering all results, the concentration of 3% was proposed as the appropriate concentration of Al2O3 for the nano-reinforcement of kefiran-whey protein isolate bionanocomposites.

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Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum

Food Science and Technology International ◽

10.1177/1082013217695170 ◽

2017 ◽

Vol 23 (4) ◽

pp. 371-381 ◽

Cited By ~ 12

Author(s):

Juan Pablo Cecchini ◽

María J Spotti ◽

Andrea M Piagentini ◽

Viviana G Milt ◽

Carlos R Carrara

Keyword(s):

Mechanical Properties ◽

Water Vapor ◽

Zeta Potential ◽

Whey Protein ◽

Droplet Size ◽

Lipid Fraction ◽

Edible Films ◽

Whey Protein Concentrate ◽

Vapor Permeability ◽

Protein Concentrate

Edible films with whey protein concentrate (WPC) with a lipid component, sunflower oil (O) or beeswax (W), to enhance barrier to water vapor were obtained. Brea gum was used as emulsifier and also as matrix component. In order to achieve emulsion with small and homogeneous droplet size, an ultrasonicator equipment was used after obtaining a pre-emulsion using a blender. The films were made by casting. Effects of lipid fraction on droplet size, zeta potential, mechanical properties, water vapor permeability (WVP), solubility, and optical properties were determined. The droplet size of emulsions with BG decreased when decreasing the lipid content in the formulation. The zeta potential was negative for all the formulations, since the pH was close to 6 for all of them and pI of BG is close to 2.5, and pI of ß-lactoglobulin and α-lactalbumin (main proteins in WPC) are 5.2 and 4.1, respectively. Increasing W or SO content in blended films reduced the tensile strength and puncture resistance significantly. BG and WPC films without lipid presented better mechanical properties. The presence of lipids decreased the WVP, as expected, and those films having BG improved this property. BG films were slightly amber as a result of the natural color of the gum. BG has shown to be a good polysaccharide for emulsifying the lipid fraction and improving the homogeneity and mechanical properties of the films with WPC and beeswax or oil.

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Development and characterization of a novel soy protein isolate based composite film enriched with glycyrrhizin nanogel particles.

10.31220/agrirxiv.2021.00080 ◽

2021 ◽

Author(s):

Aritra Sinha

Keyword(s):

Antioxidant Activity ◽

Water Vapor ◽

Soy Protein ◽

Soy Protein Isolate ◽

Water Vapor Permeability ◽

Edible Films ◽

Protein Isolate ◽

Vapor Permeability ◽

Barrier Performance

Abstract This study focuses on the development and characterization of a novel biodegradable edible film made from soy protein isolate enriched with alginate-glycyrrhizin nanogel(GL-ALG NGP). Nanoparticles of particle sizes below 100 nm were synthesized using glycyrrhizin(GL), calcium chloride and, sodium alginate(SA) through the reverse micro-emulsion/internal gelation method. Soy protein isolate (SPI) based films were prepared by a simple casting procedure by incorporating GL-ALG NGPs in SPI solution in different ratios of (SPI: GL-ALG NGPs) 5:0, 5:1, 2:1, 1:1, and 1:1.5. Glycerol was used as a plasticizer in the film-forming solution. The effects of the proportions of GL-ALG NGPs addition on the thickness, mechanical properties, water vapor permeability, UV barrier performance, antioxidant activity, and antimicrobial property of the obtained films were studied. The GL-ALG NGPs were analyzed using Dynamic Light Scattering. Microstructural studies of obtained films were performed using Scanning Electron microscopy. Results show incorporation of GL-ALG NGPs in soy protein-alginate complex produced smoother, compact, and more continuous matrices as compared to pure SPI films. The test results indicated that blending of SPI with GL-ALG NGPs in the ratio 1:1 increased tensile strength of obtained films by 185%, reduced water solubility to 23.59%, and water vapor permeability to 0.3087 g-mm/m2-d-kPa. Obtained films exhibited good UV barrier performance, antioxidant activity and inhibited the growth of E. coli, S. aureus, Enterobacter sakazakii, and A. niger. So, soy protein isolate-based films enriched with GL-ALG NGPs are active biodegradable edible films that can be used to extend the shelf life of food products.

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