scholarly journals Use of Whey Proteins as Films and Coating Materials in Food Packaging

2020 ◽  
pp. 1042-1052
Author(s):  
Nergiz YÜKSEL ◽  
Merve MUTİ İSTEK ◽  
Selda BULCA
Keyword(s):  
Food Packaging ◽  
Whey Proteins ◽  
Coating Materials

scholarly journals Silver Nanocluster-Embedded Zein Films as Antimicrobial Coating Materials for Food Packaging

2017 ◽  
Vol 9 (40) ◽  
pp. 35297-35304 ◽  
Author(s):  
Lei Mei ◽  
Zi Teng ◽  
Guizhi Zhu ◽  
Yijing Liu ◽  
Fuwu Zhang ◽  
...  
Keyword(s):  
Food Packaging ◽  
Coating Materials ◽  
Silver Nanocluster ◽  
Antimicrobial Coating

Sustainable coatings on paper for enhancing barrier properties based on hemicellulose

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Yanan Li ◽  
Rina Wu ◽  
Jiahui Shi ◽  
Gaosheng Wang
Keyword(s):  
Self Assembly ◽  
Food Packaging ◽  
Polymer Network ◽  
Barrier Properties ◽  
Coated Paper ◽  
Coating Materials ◽  
Water Contact ◽  
Assembly Method ◽  
Thin Polymer ◽  
Packaging Paper

Abstract Coated paper with enhanced barrier properties was prepared via a simple layered self-assembly method using hemicellulose and starch as biobased coatings. Effect of the coating on properties of cellulose paper was investigated. Barrier properties of the paper was increasingly strengthened as the coating amount of hemicellulose rose. When the paper was coated with starch (10.7±0.3  g / m 2 \text{g}/{\text{m}^{2}} ) and hemicellulose (6.9±0.2  g / m 2 \text{g}/{\text{m}^{2}} ) successively, the oil resistance of the paper was increased from 0 to grade 7. Air permeability and water vapor transmittance was decreased by 93.8 % and 39.7 %, respectively. The water contact angle of the coated paper reached 91.7° when the amount of hemicellulose was 1.5±0.2  g / m 2 \text{g}/{\text{m}^{2}} . The hydrophobicity of the coated paper was superior to the original paper although it was negatively influenced by the increasing amount of hemicellulose. The improvement of barrier properties of the coated paper was mainly ascribed to the formation of a thin polymer network on paper surface through intermolecular interaction via hydrogen bonds as demonstrated in SEM and FTIR-ATR results. Moreover, tensile strength and rupture resistance of the coated paper was improved. The results offered an environmentally friendly and economical strategy for preparation of food packaging paper with good barrier properties using biobased coating materials.

scholarly journals Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis

2019 ◽  
Vol 20 (9) ◽  
pp. 2220 ◽  
Author(s):  
Ewelina Basiak ◽  
Martin Geyer ◽  
Frédéric Debeaufort ◽  
Andrzej Lenart ◽  
Manfred Linke
Keyword(s):  
Whey Proteins ◽  
Protein Isolate ◽  
Epicuticular Wax ◽  
Wheat Starch ◽  
Properties Of Coatings ◽  
Dispersive Component ◽  
Coating Materials ◽  
Solubility In Water ◽  
Water Glycerol ◽  
Epicuticular Wax Layer

In order to extend the shelf life of the fruit, improve appearance, and to keep all nutrition properties of the plum from diminishing, edible coatings comprised of wheat starch and wheat starch–whey protein isolate (in ratio 80/20) were created. Stand-alone films were produced to assess properties which helped to understand the phenomena occurring on the surface level of coated plums. The properties of coatings based on starch are similar to starch coatings containing oil because the natural epicuticular wax layer of plums merges with coating materials. Adding oil doubled the contact angle value and the dispersive component of the surface tension. The workings of adhesion and cohesion, spreading coefficient, water absorption, water content, and solubility in water of the films decreased. Similar processes were observed on the fruits’ surface. In appearance, the coating process is similar to polishing the plum surface for removing crystalline wax. The color parameters of coated fruits did not significantly change. Newly formed bonds or interactions established between starch, whey proteins, water, glycerol, and oil are displayed by Fourier transform infrared (FTIR) analysis. This work revealed how the interactions between the epicuticular wax on the fruit’s surface and the hydrocolloid-based coatings affect the efficiency of the coatings.

Role of Whey Proteins in Food Packaging

2019 ◽  
Author(s):  
Theeranun Janjarasskul ◽  
Kanitha Tananuwong
Keyword(s):  
Food Packaging ◽  
Whey Proteins

SAFETY OF PAPER PACKAGING MATERIALS WITH POLYMER COATINGS

2021 ◽  
Vol 40 (4) ◽  
pp. 59-67
Author(s):  
OSYKA Victor ◽  
KOMAKHA Olha ◽  
KOMAKHA Volodymyr
Keyword(s):  
Vinyl Acetate ◽  
Food Packaging ◽  
Polymer Coatings ◽  
Packaging Materials ◽  
Coating Materials ◽  
Base Paper ◽  
Organoleptic Characteristics ◽  
Packaging Paper ◽  
Moisture Resistant ◽  
Microbiological Indicators

Background. Packaging materials that are intended for contact with food are subject to the strictest requirements for their safety. When choosing packaging material for such products, first of all it is necessary to ensure the required level of sanitary and hygienic characteristics. The aim of the study is to assess the safety of moisture-resistant waterproof and moisture-resistant and water-resistant waterproof PPM (paper packaging materials) with a polymer coating. Materials and methods.The object of the study is PPM, made by processing the base paper with coatings based on PVA (polyvinyl alcohol) and PAAEX (polyamidamine-pichlorohydrin). The safety of the developed packaging materials was assessed by organoleptic and physicochemical methods for the presence of foreign tastes and odors, the level of migration of vinyl acetate and epichlorohydrin, the content of zinc, lead, cadmium and microbiological indicators by standard methods. Results. Packaging paper must meet the requirements of current regulations in terms of quality, and its use is allowed subject to compliance with state sanitary norms. Studies of organoleptic characteristics of extracts of paper packaging materials did not reveal the presence of foreign tastes and odors. Determination of the amount of migration of harmful substances, namely vinyl acetate and epichlorohydrin, showed that the transition of the components of the solutions, which are impregnated with paper materials is within acceptable limits. The content of zinc and lead was 25 and 3 times less than the maximum allowed by regulations. The microbiological parameters of the developed paper packaging materials meet the regulatory requirements and allow their use for food packaging. Conclusion. Developed new types of paper packaging materials on the level of migration of toxic compounds (vinyl acetate, epichlorohydrin), heavy metal content and microbiological indicators meet the requirements for packaging both food and non-food products of pharmaceutical, medical, cosmetic and other industries.

scholarly journals Liquid and Solid Functional Bio-Based Coatings

Polymers ◽  
2021 ◽  
Vol 13 (21) ◽  
pp. 3640
Author(s):  
Vito Gigante ◽  
Luca Panariello ◽  
Maria-Beatrice Coltelli ◽  
Serena Danti ◽  
Kudirat Abidemi Obisesan ◽  
...  
Keyword(s):  
Food Waste ◽  
Food Packaging ◽  
Raw Materials ◽  
Functional Materials ◽  
Functional Coatings ◽  
Waste Streams ◽  
Coating Materials ◽  
Gas Barrier ◽  
Life Options ◽  
Materials Used

The development of new bio-based coating materials to be applied on cellulosic and plastic based substrates, with improved performances compared to currently available products and at the same time with improved sustainable end of life options, is a challenge of our times. Enabling cellulose or bioplastics with proper functional coatings, based on biopolymer and functional materials deriving from agro-food waste streams, will improve their performance, allowing them to effectively replace fossil products in the personal care, tableware and food packaging sectors. To achieve these challenging objectives some molecules can be used in wet or solid coating formulations, e.g., cutin as a hydrophobic water- and grease-repellent coating, polysaccharides such as chitosan-chitin as an antimicrobial coating, and proteins as a gas barrier. This review collects the available knowledge on functional coatings with a focus on the raw materials used and methods of dispersion/application. It considers, in addition, the correlation with the desired final properties of the applied coatings, thus discussing their potential.

scholarly journals Use of Alginates as Food Packaging Materials

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1440
Author(s):  
Michael G. Kontominas
Keyword(s):  
Food Packaging ◽  
Fruits And Vegetables ◽  
Water Solubility ◽  
Negative Impact ◽  
Whey Proteins ◽  
Mechanical Damage ◽  
Food Product ◽  
Packaging Materials ◽  
Renewable Materials ◽  
Wide Range

Packaging mainly functions by protecting and preserving its contents. In the case of food packaging, the package protects the contained food product from (i) physical/mechanical damage; (ii) physico-chemical changes due to the effect of light, oxygen, moisture and odors; and (iii) biological changes due to the presence of microorganisms and pests; all the above parameters result in the reduction in product quality and safety. Due to the negative impact of synthetic packaging materials on the environment, research organizations as well as the food industry are currently exploring the possibility of using biodegradable and renewable materials deriving from natural sources. Such biopolymers include: proteins (whey proteins, wheat, corn and soy proteins, gelatin), lipid derivatives (waxes, acetylated triglycerides) and carbohydrates (starch, cellulose and its derivatives, carrageenan, pectin, chitosan, alginates) used in food packaging applications. Alginates are natural hydrophilic polysaccharide biopolymers mainly extracted from marine brown algae. In the form of films or coatings, they exhibit: good film-forming properties, low permeability to O2 and vapors, flexibility, water solubility and gloss while being tasteless and odorless. When combined with additives such as organic acids, essential oils, plant extracts, bacteriocins and nanomaterials, they contribute to the retention of moisture, reduction in shrinkage, retardation of oxidation, inhibition of color and texture degradation, reduction in microbial load, enhancement of sensory acceptability and minimization of cooking losses. Alginates were initially used as a coating for perishable fresh fruits and vegetables to control respiration rate, but can be applied to a wide range of foods, such as meat, poultry, seafood and cheese products, resulting in the extension of product shelf life. When used as part of the principle of active, intelligent and green packaging technologies, alginates can work synergistically to yield a multi-function food packaging system comprising the ultimate goal of food packaging technology.

scholarly journals Physicochemical and Antimicrobial Properties of Whey Protein-Based Films Functionalized with Palestinian Satureja capitata Essential Oil

Coatings ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1364
Author(s):  
Manar Abdalrazeq ◽  
Nidal Jaradat ◽  
Mohammad Qadi ◽  
C. Valeria L. Giosafatto ◽  
Eliana Dell’Olmo ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Food Packaging ◽  
Pathogenic Bacteria ◽  
Whey Proteins ◽  
Antimicrobial Properties ◽  
Wild Plants ◽  
Gram Negative Bacteria ◽  
Elongation At Break ◽  
Film Forming

The present study aimed to produce bio-active packaging materials made of whey proteins (WPs) and essential oil (EO) extracted from Thymbra (Satureja capitata, L.), one of the most popular Palestinian wild plants. In this study, two different Thymbra leaves from Nablus and Qabatiya in Palestine were collected and analyzed for EOs by gas chromatography and mass spectrometry. Based on the analysis, two EOs, namely, TEO1 and TEO2, were extracted, and it was found that both samples primarily contain γ-terpinene and carvacrol, whereas p-cymene was detected only in TEO1. The antimicrobial activity of TEO1 and TEO2 was evaluated by microbroth microdilution assays against pathogenic bacteria and yeast. Based on the results, TEO1 exhibited potent antimicrobial activity against the test strains. Besides, TEO1 was chosen to functionalize WP-based films at different concentrations (0.1%, 0.4%, and 0.8% v/v of Film Forming Solutions). Film mechanical property investigation showed a marked reduction in the tensile strength and Young’s modulus at 0.8% TEO1. In contrast, its elongation at break value was significantly (p < 0.05) increased due to the plasticizing effect of the EO. Moreover, the film transparency was found to be significantly (p < 0.05) reduced by increasing TEO1 concentrations. Finally, microbiological investigations indicated that film antimicrobial activity against both gram-positive and gram-negative bacteria increased dose-dependently. The overall results open interesting perspectives for employing these films as preservative materials in food packaging.

scholarly journals Whey Proteins–Zinc Oxide Bionanocomposite as Antibacterial Films

Pharmaceutics ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 1426
Author(s):  
Paolo Pino ◽  
Silvia Ronchetti ◽  
Chiara Mollea ◽  
Marco Sangermano ◽  
Barbara Onida ◽  
...  
Keyword(s):  
Zinc Oxide ◽  
Antibacterial Activity ◽  
Zno Nanoparticles ◽  
Food Packaging ◽  
Whey Proteins ◽  
Composite Films ◽  
Chemical Precipitation ◽  
Casting Technique ◽  
Bionanocomposite Films ◽  
Average Size

The use of toxic crosslinking agents and reagents in the fabrication of hydrogels is a frequent issue which is particularly concerning for biomedical or food packaging applications. In this study, novel antibacterial bionanocomposite films were obtained through a simple solvent casting technique without using any crosslinking substance. Films were made from a flexible and transparent whey protein matrix containing zinc oxide nanoparticles synthesised via a wet chemical precipitation route. The physicochemical and functional properties of the ZnO nanoparticles and of the composite films were characterised, and their antibacterial activity was tested against S. epidermidis and E. coli. The synthesised ZnO nanoparticles had an average size of about 30 nm and a specific surface area of 49.5 m2/g. The swelling ratio of the bionanocomposite films increased at basic pH, which is an appealing feature in relation to the absorption of chronic wound exudate. A n-ZnO concentration-dependent antibacterial effect was observed for composite films. In particular, marked antibacterial activity was observed against S. epidermidis. Overall, these findings suggest that this novel material can be a promising and sustainable alternative in the design of advanced solutions for wound dressing or food packaging.

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