scholarly journals Characterization and Optimization of Persian Gum/Whey Protein Bionanocomposite Films Containing Betanin Nanoliposomes for Food Packaging Utilization

2021 ◽  
Author(s):  
Zahra Ghasempour ◽  
Sepideh Khodaivandi ◽  
Hossein Ahangari ◽  
Hamed Hamishehkar ◽  
Sajed Amjadi ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Whey Protein ◽  
Food Packaging ◽  
Antioxidative Activity ◽  
Antioxidant Properties ◽  
Xrd Analysis ◽  
Protein Isolate ◽  
Life Extension ◽  
Bionanocomposite Films ◽  
Central Composite

Abstract In this study, composite packaging films were produced from relatively inexpensive materials including whey protein isolate (WPI) and Persian gum (PG), supplemented with betanin nanoliposomes (NLPs). Using response surface methodology (central composite design), we investigated the effects of two variables (PG [0–2% w/v] and betanin NLPs’ [0–10% w/v] content) on the physico-mechanical and antioxidant properties of the film treatments. Afterward, the optimal treatment was evaluated for structural and antimicrobial characteristics. The film samples' permeability to water vapor decreased with the addition of NLP (from 7.38 to 5.46 g/Pa.s.m) but increased with PG incorporation; decreased solubility was observed when either substance was added. Mechanical properties like Young’s modulus and tensile strength were weakened by PG addition, but the incorporation of NLPs led to pronounced tensile strength. XRD analysis revealed improved crystallinity through NLPs’ addition. The presence of NLPs in the nanocomposite film resulted in an elevated level of antibacterial activity against Staphylococcus aureus, while the addition of both PG and betanin NLPs led to improved antioxidative activity (63.45%). Considering the results, PG/WPI films loaded with betanin NLPs could be introduced in active packaging applications for the shelf life extension of perishable food products.

scholarly journals Properties of Biocomposite Film Based on Whey Protein Isolate Filled with Nanocrystalline Cellulose from Pineapple Crown Leaf

Polymers ◽  
2021 ◽  
Vol 13 (24) ◽  
pp. 4278
Author(s):  
Fitriani Fitriani ◽  
Sri Aprilia ◽  
Nasrul Arahman ◽  
Muhammad Roil Bilad ◽  
Hazwani Suhaimi ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Whey Protein ◽  
Food Packaging ◽  
Water Solubility ◽  
Moisture Absorption ◽  
Principal Component ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Nanocrystalline Cellulose ◽  
Casting Technique

Among the main bio-based polymer for food packaging materials, whey protein isolate (WPI) is one of the biopolymers that have excellent film-forming properties and are environmentally friendly. This study was performed to analyse the effect of various concentrations of bio-based nanocrystalline cellulose (NCC) extracted from pineapple crown leaf (PCL) on the properties of whey protein isolate (WPI) films using the solution casting technique. Six WPI films were fabricated with different loadings of NCC from 0 to 10 % w/v. The resulting films were characterised based on their mechanical, physical, chemical, and thermal properties. The results show that NCC loadings increased the thickness of the resulting films. The transparency of the films decreased at higher NCC loadings. The moisture content and moisture absorption of the films decreased with the presence of the NCC, being lower at higher NCC loadings. The water solubility of the films decreased from 92.2% for the pure WPI to 65.5% for the one containing 10 % w/v of NCC. The tensile strength of the films peaked at 7% NCC loading with the value of 5.1 MPa. Conversely, the trend of the elongation at break data was the opposite of the tensile strength. Moreover, the addition of NCC produced a slight effect of NCC in FTIR spectra of the WPI films using principal component analysis. NCC loading enhanced the thermal stability of the WPI films, as shown by an increase in the glass transition temperature at higher NCC loadings. Moreover, the morphology of the films turned rougher and more heterogeneous with small particle aggregates in the presence of the NCC. Overall, the addition of NCC enhanced the water barrier and mechanical properties of the WPI films by incorporating the PCL-based NCC as the filler.

scholarly journals Physical and Antioxidant Properties of Cassava Starch–Carboxymethyl Cellulose Incorporated with Quercetin and TBHQ as Active Food Packaging

Polymers ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 366 ◽  
Author(s):  
Wirongrong Tongdeesoontorn ◽  
Lisa J. Mauer ◽  
Sasitorn Wongruong ◽  
Pensiri Sriburi ◽  
Pornchai Rachtanapun
Keyword(s):  
Tensile Strength ◽  
Carboxymethyl Cellulose ◽  
Food Packaging ◽  
Water Solubility ◽  
Antioxidative Activity ◽  
Antioxidant Properties ◽  
Cassava Starch ◽  
Total Phenolic ◽  
Elongation At Break ◽  
Active Food Packaging

Antioxidant integration has been advocated for in polymer films, to exert their antioxidative effects in active packaging. In this study, the new antioxidant food packaging made from cassava starch–carboxymethyl cellulose (CMC), which is biodegradable, edible and inexpensive, was developed. Their properties were determined and applied in food models for application. Antioxidants (quercetin and tertiary butylhydroquinone (TBHQ)) were added at various concentrations into cassava starch–carboxymethyl cellulose (CMC) (7:3 w/w) films containing glycerol (30 g/100 g starch–CMC) as a plasticizer. The effects of quercetin and TBHQ concentrations on the mechanical properties, solubility, antioxidative activity, and applications of the films were investigated. Addition of antioxidant improved tensile strength, but reduced elongation at break of the cassava starch–CMC film. Cassava starch–CMC films containing quercetin showed higher tensile strength, but lower elongation at break, compared to films with TBHQ. Increases in quercetin and TBHQ content decreased water solubility in the films. Both the total phenolic content and antioxidative activity (DPPH scavenging assay) still remained in films during storage time (30 days). In application, cassava starch–CMC film containing quercetin and TBHQ can retard the oxidation of lard (35–70 days) and delay the discoloration of pork.

scholarly journals Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat

Coatings ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 229 ◽  
Author(s):  
Mariana A. Andrade ◽  
Cássia H. Barbosa ◽  
Victor G. L. Souza ◽  
Isabel M. Coelhoso ◽  
João Reboleira ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Poultry Meat ◽  
Whey Protein Concentrate ◽  
Protein Film ◽  
Active Food Packaging ◽  
Freeze Dried

Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and β-carotene bleaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.

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

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.

Extraction and characterisation of bioactive proteins from Pongamia pinnata and their conversion into bioproducts for food packaging applications

2021 ◽  
pp. 088391152110432
Author(s):  
Divya Nataraj ◽  
Vijaykumar Guna ◽  
Prajwal Battampara ◽  
Nagananda Govinahalli Shivashankara ◽  
Paola Rizzarelli ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Citric Acid ◽  
Food Packaging ◽  
Low Cost ◽  
Antioxidant Properties ◽  
Pongamia Pinnata ◽  
Good Activity ◽  
Protein Films ◽  
Bioactive Proteins ◽  
Sustainable Materials

In this research, proteins were obtained from Pongamia pinnata oil meal and subsequently converted into films and compression molded into various packaging products. Films with a maximum tensile strength of 1.9 MPa were obtained when 15% citric acid was used as the crosslinker. Minimum swelling of 120% was seen in 20% citric acid crosslinked film whereas the uncrosslinked films readily disintegrated in water. The protein films had excellent antioxidant properties with an IC50 value of 14.6 µg/ml compared to 26.9 µg/ml for the standard ascorbic acid. The pongamia protein-based bioproducts showed good activity against Bacillus cereus and Aspergillus niger. Unique properties, low cost, and large availability make pongamia proteins an ideal biopolymer for the development of green and sustainable materials and bioproducts.

Analysis of Packaging Properties of Composite Antibacterial Films by Response Surface Model

2015 ◽  
Vol 799-800 ◽  
pp. 8-15
Author(s):  
Yu Ting Zhang ◽  
Qiao Lei ◽  
Yi Ni Zhao ◽  
Jian Qiang Bao
Keyword(s):  
Tensile Strength ◽  
Response Surface ◽  
Whey Protein ◽  
Water Solubility ◽  
Sodium Caseinate ◽  
Protein Isolate ◽  
Light Transmittance ◽  
Potassium Sorbate ◽  
Elongation At Break ◽  
Film Forming

Four factors with three level Box-Behnken response surface design was employed to investigate the influence of whey protein isolate, sodium caseinate, glycerol and potassium sorbate concentrations in antibacterial films on mechanical properties, optical properties and water solubility. Analysis of variance and regression coefficients of models for responses showed that quadratic models were significant to predict tensile strength, light transmittance, haze and water solubility of the films, whereas elongation at break could be fitted by linear models. Among all the film-forming components, glycerol and sodium caseinate were important factors to affect these packaging properties. Sodium caseinate and glycerol contributed to increasing the elongation at break and light transmittance. With the addition of glycerol, tensile strength decreased, while sodium caseinate increased tensile strength and water solubility of films and decreased haze. Whey protein isolate=6.84g, sodium caseinate=5.11g, glycerol=35.00% and potassium sorbate=1.50g in 200ml film-forming solution would yield the film with tensile strength=9.45MPa, elongation at break=49.44%, light transmittance=65.61%, haze=15.13% and water solubility =56.02% through the optimization study.

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