Dispersion and Performance of a Nanoclay/Whey Protein Isolate Coating upon its Upscaling as a Novel Ready-to-Use Formulation for Packaging Converters

Studies on composition optimisation showed that the mixing of nanoclays to whey protein-isolate (WPI)-based coating formulations offers an effective strategy to reduce the oxygen permeability of coated polymer films. The scaling up of the various processing stages of these formulations was undertaken to prove their industrial feasibility. The aim was to investigate the effect of various preparation methods at different production scales (pilot- and semi-industrial scale) on the barrier performance and morphological properties of the applied nanocomposites. A nano-enhanced composition was converted into a so-called “ready-to-use” formulation by means of a solid-state pre-dispersion process using ball-milling. The process yielded a nearly dust-free, free-flowing powder containing agglomerated particles, which can easily be mixed with water. The preparation of a coating formulation using the ready-to-use granules and its upscaling for roll-to-roll converting at pilot- and semi-industrial scale was also successfully implemented. The effects of both the production at various scales and ultrasound treatment on the morphology and barrier performance of the nanocomposites were characterized by transmission electron microscopy, scanning electron microscopy, as well as oxygen permeability measurements. Results have shown that the addition of nanoclays to WPI-based coating formulations ultimately led to significantly reduced oxygen permeabilities to 0.59 cm3, 100 µm·m−2·d−1·bar−1 (barrier improvement factor, BIF of 5.4) and 0.62 cm3, 100 µm·m−2·d−1·bar−1 (BIF of 5.1) in cases of pilot- and semi-industrial-processed coatings, respectively, compared to a reference without nanoclay. In both cases, a similar degree of nanoparticle orientation was achieved. It was concluded that the solid state pre-dispersion of the nanoplatelets during the production of the ready-to-use formulation is the predominant process determining the ultimate degree of nanoparticle orientation and dispersion state.

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Whey protein isolate coating material for high oxygen barrier properties: A scale-up study from laboratory to industrial scale and its application to food packaging

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2021.100765 ◽

2022 ◽

Vol 31 ◽

pp. 100765

Author(s):

Hong-geon Song ◽

Inyoung Choi ◽

Jung-Soo Lee ◽

Yoonjee Chang ◽

Chan Suk Yoon ◽

...

Keyword(s):

Whey Protein ◽

Food Packaging ◽

Scale Up ◽

Barrier Properties ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Coating Material ◽

Industrial Scale ◽

Oxygen Barrier ◽

Scale Up Study

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Modification of Functional Properties of Whey Protein Isolate Nanocomposite Films and Coatings with Nanoclays

Journal of Nanomaterials ◽

10.1155/2017/6039192 ◽

2017 ◽

Vol 2017 ◽

pp. 1-10 ◽

Cited By ~ 12

Author(s):

Kerstin Müller ◽

Marius Jesdinszki ◽

Markus Schmid

Keyword(s):

Water Vapor ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Nanocomposite Films ◽

Environment Friendly ◽

Promising Alternative ◽

Elongation At Break ◽

Cast Films ◽

Barrier Performance

Whey protein based films have received considerable attention to be used for environment friendly packaging applications. However, such biopolymers are prevented for use in commercial packaging due to their limited mechanical and barrier performance. The addition of nanofillers is a common method to overcome those drawbacks of biopolymers. Whey protein isolate (WPI) based nanocomposite cast films and coatings were produced using montmorillonite and vermiculite clay as nanofiller in different concentrations. Uniform distribution of filler within the polymeric matrix was confirmed by scanning electron microscopy. Mechanical properties such as tensile strength as well as Young’s modulus were increased after increasing the filler content, while elongation at break values decreased. All samples showed weak barrier potential against water vapor. Nanoclay incorporation, however, reduced water vapor transmission rates by approximately 50%. The oxygen barrier performance was improved for all nanocomposites. Results also indicated proportionality with the filler ratio according to applied models. The highest barrier improvement factors (BIF) were greater than five for the cast films and even greater than sixteen for the coatings. Developed WPI-based composites depicted nanoenhanced material properties representing a promising alternative to fossil-based packaging films.

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Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

Coatings ◽

10.3390/coatings8020058 ◽

2018 ◽

Vol 8 (2) ◽

pp. 58 ◽

Cited By ~ 1

Author(s):

David Schäfer ◽

Matthias Reinelt ◽

Andreas Stäbler ◽

Markus Schmid

Keyword(s):

Whey Protein ◽

Functional Properties ◽

Barrier Properties ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Cross Linking ◽

Potato Protein ◽

Water Sorption Isotherm ◽

Barrier Performance ◽

Cross Links

Potato protein isolate (PPI) was studied as a source for bio-based polymer films. The objective of this study was the determination of the packaging-relevant properties, including the mechanical properties and barrier performance, of casted potato protein films. Furthermore, the films were analyzed for cross-linking properties depending on the plasticizer concentration, and compared with whey protein isolate (WPI)-based films. Swelling tests and water sorption isotherm measurements were performed to determine the degree of swelling, the degree of cross-linking, and the cross-linking density using the Flory–Rehner approach. The effects of different plasticizer types and contents on compatibility with potato protein were studied. Glycerol was the most compatible plasticizer, as it was the only plasticizer providing flexible standalone films in the investigated concentration range after three weeks of storage. Results indicated that increasing glycerol content led to decreasing cross-linking, which correlated in an inversely proportional manner to the swelling behavior. A correlation between cross-linking and functional properties was also reflected in mechanical and barrier characterization. An increasing number of cross-links resulted in higher tensile strength and Young’s modulus, whereas elongation was unexpectedly not affected. Similarly, barrier performance was significantly improved with increasing cross-linking. The overall superior functional properties of whey protein-based films were mainly ascribed to their higher percentage of cross-links. This was primarily attributed to a lower total cysteine content of PPI (1.6 g/16 g·N) compared to WPI (2.8 g/16 g·N), and the significant lower solubility of potato protein isolate in water at pH 7.0 (48.1%), which was half that of whey protein isolate (96%). Comparing on an identical glycerol level (66.7% (w/w protein)), the performance of potato protein isolate was about 80% that of whey protein isolate regarding cross-linking, as well as mechanical and barrier properties.

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Whey protein isolate-lignin complexes as encapsulating agents for enhanced survival during spray drying, storage, and in vitro gastrointestinal passage of Lactobacillus reuteri KUB-AC5

LWT ◽

10.1016/j.lwt.2021.111725 ◽

2021 ◽

pp. 111725

Author(s):

Phùng Diệp Huy Vũ ◽

Akkaratch Rodklongtan ◽

Pakamon Chitprasert

Keyword(s):

Whey Protein ◽

Spray Drying ◽

Lactobacillus Reuteri ◽

Whey Protein Isolate ◽

Protein Isolate

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Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Foods ◽

10.3390/foods10040705 ◽

2021 ◽

Vol 10 (4) ◽

pp. 705

Author(s):

Yejun Zhong ◽

Jincheng Zhao ◽

Taotao Dai ◽

Jiangping Ye ◽

Jianyong Wu ◽

...

Keyword(s):

Interfacial Tension ◽

Whey Protein ◽

Surface Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Environmental Stability ◽

Dependent Manner ◽

Emulsifying Properties ◽

Interfacial Behavior ◽

Concentration Dependent Manner

Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions. We found that forming composites with PUE improves the emulsifying properties of WPI in a concentration-dependent manner. The optimal concentration is 0.5%, which is the highest PUE concentration that can be solubilized in water. The PUE not only decreased the droplet size of the emulsions, but also increased the surface charge by forming composites with the WPI. A 21 day storage test also showed that the maximum PUE concentration improved the emulsion stability the most. A PUE concentration of 0.5% improved the stability of the WPI emulsions against environmental stress, especially thermal treatment. Surface protein loads indicated more protein was adsorbed to the oil droplets, resulting in less interfacial WPI concentration due to an increase in specific surface areas. The use of PUE also decreased the interfacial tension of WPI at the oil–water interface. To conclude, PUE improves the emulsifying activity, storage, and environmental stability of WPI emulsions. This result might be related to the decreased interfacial tension of WPI–PUE composites.

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Effect of thermally induced denaturation on molecular interaction-response relationships of whey protein isolate based films and coatings

Progress in Organic Coatings ◽

10.1016/j.porgcoat.2016.11.032 ◽

2017 ◽

Vol 104 ◽

pp. 161-172 ◽

Cited By ~ 13

Author(s):

Markus Schmid ◽

Sandra Pröls ◽

Daniel M. Kainz ◽

Felicia Hammann ◽

Uwe Grupa

Keyword(s):

Whey Protein ◽

Molecular Interaction ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Thermally Induced

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Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions

Foods ◽

10.3390/foods10061296 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1296

Author(s):

Jéssica Thaís do Prado Silva ◽

João Vitor Munari Benetti ◽

Taís Téo de Barros Alexandrino ◽

Odilio Benedito Garrido Assis ◽

Jolet de Ruiter ◽

...

Keyword(s):

Contact Angle ◽

Organic Acids ◽

Whey Protein ◽

Physical Stability ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Pickering Emulsions ◽

Food Grade ◽

Oil Water ◽

Coffee Oil

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60°. This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other food-grade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.

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