scholarly journals Banana Peel Cellulose Nanofibers (CNFs) as Retrofitting Material to Soy-Protein in Manufacturing Biodegradable Food Packaging

2020 ◽  
Vol 1 (1) ◽  
pp. 10-29
Author(s):  
Vandon T. Borela ◽  
Dhian Ashley DS. Apolinar
Keyword(s):  
Tensile Strength ◽  
Soy Protein ◽  
Dimensional Stability ◽  
Food Packaging ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Strength Test ◽  
Banana Peel ◽  
Tensile Strength Test ◽  
Sem Imaging

Purpose: The aim of this study is to examine the potential of Cellulose Nanofiber(CNF) isolated from the banana peel through chemical treatment(Alkaline Treatment, Bleaching and Acid Hydrolysis) as reinforcing agent in Soy Protein Isolate films. It also aims to find an application for this agro-industrial residue as a biodegradable material for food packaging. Study Design: Experimental Design. Materials and Methods: Chemicals such as Sodium metabisulfite, Ethanol, Potassium hydroxide, Sodium hypochlorite, Acetic Acid, Sulfuric acid, Glycerol, Sodium Hydroxide, and Hydrochloric Acid were bought from a chemical depot. FTIR Spectroscopy, SEM Imaging, Tensile Strength Test, Dimensional Stability to Heat Test were performed. Results: The results of the tests conducted(FTIR Spectroscopy, SEM Imaging, Tensile Strength Test, Dimensional Stability to Heat Test and Stability in Acidic and Alkaline Conditions Test) showed that CNFs isolated from the banana effectively reinforced the properties of Soy Protein Isolate films. Furthermore, the films fabricated are still biodegradable, displaying that the addition of the CNF does not have any significant effect on the biodegradability of the films. Conclusion: It is concluded that the addition of Banana Peel CNFs as retrofitting material to the Soy Protein Films materially strengthen the mechanical properties of the films and makes it more suitable for food packaging applications.

Characterisation of composite films fabricated from collagen/chitosan and collagen/soy protein isolate for food packaging applications

RSC Advances ◽  
2016 ◽  
Vol 6 (85) ◽  
pp. 82191-82204 ◽  
Author(s):  
Mehraj Ahmad ◽  
Nilesh Prakash Nirmal ◽  
Mohammed Danish ◽  
Julalak Chuprom ◽  
Shima Jafarzedeh
Keyword(s):  
Soy Protein ◽  
Food Packaging ◽  
Soy Protein Isolate ◽  
Composite Films ◽  
Protein Isolate

Composite films fabricated from collagen/chitosan and collagen/soy protein isolate for food packaging applications.

scholarly journals Karakteristik Bioplastik Kitosan-Onggok Aren (Arenga pinnata) dengan Penambahan Serbuk Kunyit

2021 ◽  
Vol 4 (2) ◽  
Author(s):  
Suwardi Suwardi ◽  
Nur Hidayati
Keyword(s):  
Tensile Strength ◽  
Water Absorption ◽  
Food Packaging ◽  
Packaging Material ◽  
Strength Test ◽  
Tensile Strength Test ◽  
Palm Sugar ◽  
Physical Tests ◽  
Water Absorption Test ◽  
Biodegradation Test

<p>Bioplastics are organic plastics which one of their functions can be used as food packaging. Bioplastics are known to be environmentally friendly because they are easily degraded by nature. Chitosan can be modified with onggok palm starch in making bioplastics to increase the strength of the bioplastics. The addition of turmeric to the chitosan-onggok bioplastic is expected to increase resistance to microbes so that the bioplastic can be used as a food packaging material. This study aims to determine the bioplastic characteristics of chitosan-onggok palm sugar added with turmeric with a variation of 0.3-1.2%. Physical tests carried out include water absorption test, tensile strength test, elongicity test and biodegradation test. The increase in the amount of turmeric in water increases its water absorption, tensile strength and biodegradation properties, while the decrease in plastic elongation decreases with the increase in the amount of turmeric in the plastic.</p>

scholarly journals High-Performance Soy Protein Isolate-Based Film Synergistically Enhanced by Waterborne Epoxy and Mussel-Inspired Poly(dopamine)-Decorated Silk Fiber

Polymers ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 1536
Author(s):  
Pang ◽  
Zhao ◽  
Qin ◽  
Zhang ◽  
Li
Keyword(s):  
Soy Protein ◽  
High Performance ◽  
Food Packaging ◽  
Water Resistance ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Food Preservation ◽  
Silk Fiber ◽  
13C Nuclear Magnetic Resonance ◽  
Waterborne Epoxy

It remains a great challenge to fabricate bio-based soy protein isolate (SPI) composite film with both favorable water resistance and excellent mechanical performance. In this study, waterborne epoxy emulsions (WEU), which are low-cost epoxy crosslinkers, together with mussel-inspired dopamine-decorated silk fiber (PSF), were used to synergistically improve the water resistance and mechanical properties of SPI-based film. A stable crosslinking network was generated in SPI-based films via multiple physical and chemical combinations of WEU, PSF, and soy protein matrixes, and was confirmed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy, X-ray diffraction (XRD), and solid state 13C nuclear magnetic resonance (13C NMR). As expected, remarkable improvement in both water resistance and Young’s modulus (up to 370%) was simultaneously achieved in SPI-based film. The fabricated SPI-based film also exhibited favorable thermostability. This study could provide a simple and environmentally friendly approach to fabricate high-performance SPI-based film composites in food packaging, food preservation, and additive carrier fields.

Mechanical Properties of Soy Protein Isolate and Whey Protein Concentrate-Based Films

2012 ◽  
Vol 573-574 ◽  
pp. 181-184
Author(s):  
Yu Peng Gao ◽  
Zhe Wang ◽  
Yan Qing Niu ◽  
Zhong Su Ma
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Whey Protein ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Elongation At Break ◽  
Better Than

The mechanical properties difference between soy protein isolate-based film and whey protein-based film was researched. The elongation at break, tensile strength of the pure soy protein isolate film both are better than that of the pure whey protein concentrate film, which is respectively 10 times and 25 times. After compounding the property of the whey protein concentrate film ameliorates. The elongation at break, tensile strength of the whey protein concentrate film increases respectively by 9 times and 16 times after the glutin is mixed. The elongation at break, tensile strength of the whey protein concentrate film increases by 1.1 times and 12 times after the chitosan is added.

scholarly journals High-Performance Microcrystalline Cellulose/Soy Protein Isolate-Based Nanocomposite Film via Cu and Zn Nanoclusters Modification

2017 ◽  
Author(s):  
Kuang Li ◽  
Shicun Jin ◽  
Hui Chen ◽  
Jing He ◽  
Jianzhang Li
Keyword(s):  
Tensile Strength ◽  
Microcrystalline Cellulose ◽  
Soy Protein ◽  
High Performance ◽  
Soy Protein Isolate ◽  
Composite Films ◽  
Protein Isolate ◽  
Strong Interactions ◽  
Metal Nanoclusters ◽  
Water Contact

Soy protein isolate (SPI) based materials are abundant, biocompatible, renewable, and biodegradable. In order to improve the tensile strength (TS) of SPI films, we prepared a novel composite film modified with microcrystalline cellulose (MCC) and metal nanoclusters (NCs) in this research. The effects of the modification of MCC on the properties of SPI-Cu NCs and Zn NCs films were investigated. Attenuated total reflectance-Fourier transformed infrared spectroscopy analyses and X-ray diffraction patterns characterized the strong interactions and reduction of the crystalline structure of the composite films. Scanning electron microscope showed the enhanced cross-linked and entangled structure of modified films. Compared with untreated SPI film, the tensile strength of the SPI-MCC-Cu and SPI-MCC-Zn films increased from 2.91 MPa to 13.95 and 6.52 MPa, respectively. Moreover, the results also indicated their favorable water resistance with higher water contact angle. Meanwhile, the composite films exhibited increased initial degradation temperatures, demonstrating their higher thermostability. The results suggested that MCC could effectively improve the performance of SPI-NCs films, which would provide a novel preparation method for environmentally friendly SPI-based films in the applications of packaging materials.

Effect of Phthalic Anhydride Content on Properties of Soy Protein Isolate/Kapok Husk Biofilm

2015 ◽  
Vol 754-755 ◽  
pp. 176-180 ◽  
Author(s):  
Ramyah Kalai Chelvie Pani Sellivam ◽  
Salmah Husseinsyah ◽  
Teh Pei Leng ◽  
Marliza Mosthapa Zakaria ◽  
Hanafi Ismail
Keyword(s):  
Tensile Strength ◽  
Tensile Properties ◽  
Phthalic Anhydride ◽  
Soy Protein ◽  
Modulus Of Elasticity ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Interfacial Interaction ◽  
Casting Method ◽  
Elongation At Break

Soy protein isolate (SPI)/kapok husk (KH) based biofilms were prepared by casting method. The effect of phthalic anhydride (PA) content on tensile properties and morphology were studied. The PA was use as a crosslink agent. It was found that the increasing PA content have increased the tensile strength and modulus of elasticity of biofilms, whereas the elongation at break decreased. At 1.5 % of PA showed the highest tensile strength and modulus of elasticity of crosslink biofilms. The morphology study indicates the crosslinking with PA improved the interfacial interaction between KH and SPI matrix.

Physical Properties and Antimicrobial Activities of Soy Protein Isolate Edible Films Incorporated with Essential Oil Monomers

2012 ◽  
Vol 560-561 ◽  
pp. 361-367 ◽  
Author(s):  
Yun Bin Zhang ◽  
Juang Jiang
Keyword(s):  
Tensile Strength ◽  
Essential Oil ◽  
Physical Properties ◽  
Soy Protein ◽  
Water Solubility ◽  
Soy Protein Isolate ◽  
Antibacterial Activities ◽  
Edible Films ◽  
Protein Isolate ◽  
Vapor Permeability

In this study, physical properties and antimicrobial activity of soy protein isolate edible films incorporated with essential oil monomers were tested. Adding amount of essential oil monomers could significantly change the physical properties of the films. Water-solubility of soy protein isolate edible films could be significantly reduced when adding essential oil monomers. With the essential oil monomers’ content increasing, the water vapor permeability increased at the beginning and then decreased. Tensile strength reduced with cinnamicaldehyde and eugenol content increasing, but the tensile strength of cinnamaldehyde-eugenol (1:1) compound films reduced at first and then increased. The breaking elongation of cinnamaldehyde-eugenol (1:1) compound edible films was the highest. Using cinnamaldehyde, eugenol and cinnamaldehyde-eugenol (1:1) compound as the antibacterial agent respectively, antibacterial activities of soy protein isolate edible films incorporated with1, 2, 3, 4, 5and6% essential oil monomer were evaluated against Escherichia coli, we found that antibacterial activities of soy protein isolate edible films incorporated with essential oil monomers were significant, film containing cinnamaldehyde was the most effective.

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