Barley β-glucan-protein based bioplastic film with enhanced physicochemical properties for packaging

Razzaq, Hussam; Pezzuto, Marilena; Santagata, Gabriella; Silvestre, Clara; Cimmino, Sossio; Larsen, Nigel G.; Duraccio, Donatella

doi:10.1016/j.foodhyd.2016.03.003

Cited by 47 publications

(12 citation statements)

References 44 publications

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“…The major drawback of using β-glucans in the food packaging industry is high cost of extraction and purification processes, as well as low water vapor barrier. Use of all natural polymer components, i.e., proteins and other cell wall derived polysaccharides such as arabinoxylans as blends with β-glucans, from the same endogenous source or other grains, can improve mechanical properties and water vapor barrier, but are more cost-effective [103][104][105]. Various modifications of β-glucan i.e., carboxymethylation, ion-mediated oxidation, and esterification have also been reported to have positive effect on the structural properties of β-glucan as well as physical properties of β-glucan-based composite materials.…”

Section: Starchmentioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

227

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The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.

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Section: Starchmentioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

227

View full text Add to dashboard Cite

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“…Food packaging is associated with food quality, and NMR has the potential to play an important role in this area. Although there are several studies related to food packaging where NMR is used for the chemical characterization of packaging materials (Aytac et al, ; Papadimitriou et al., ; Razzaq et al., ; Šešlija et al., ; Wang et al., ), the real challenge from a food science perspective will be the application of NMR on studying the effects of different packaging materials on the composition, quality, safety, shelf life, and sensory perception of foods. Studies involve the monitoring of cheese degradation under various packaging conditions using 1 H‐NMR (Lamanna et al., ), the effect of gamma irradiation of food packaging materials (Pentimalli et al., ), determination of whether or not plastic food packaging materials comply with governmental agency regulations (Métois, Scholler, Bouquant, & Feigenbaum, ), and the identification of the additives in extracts of packaging plastics (Ehret‐Henry, Bouquant, Scholler, & Klinck, ).…”

Section: Fundamentals Of Nmr Spectroscopy‐relevance To Food Sciencementioning

confidence: 99%

Section: Nmr In Food Authenticationmentioning

confidence: 99%

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Hatzakis

2018

Comp Rev Food Sci Food Safe

280

126

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Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science. Despite its increasing popularity among food scientists, NMR is still an underutilized methodology in this area, mainly due to its high cost, relatively low sensitivity, and the lack of NMR expertise by many food scientists. The aim of this review is to help bridge the knowledge gap that may exist when attempting to apply NMR methodologies to the field of food science. We begin by covering the basic principles required to apply NMR to the study of foods and nutrients. A description of the discipline of chemometrics is provided, as the combination of NMR with multivariate statistical analysis is a powerful approach for addressing modern challenges in food science. Furthermore, a comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided. In addition to standard NMR techniques, more sophisticated NMR applications are also presented, although limitations, gaps, and potentials are discussed. We hope this review will help scientists gain some of the knowledge required to apply the powerful methodology of NMR to the rich and diverse field of food science.

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“…Due to the search for and necessity of application of sustainable products, biopolymers appear for proposed use in several innovative fields, such as packaging [1][2] , biomedicine 3 and agriculture [4][5] . When evaluating different sources of biomass, flaxseed gum shows potential for these applications.…”

Section: Introductionmentioning

confidence: 99%

Nanocomposite Films Based on Flaxseed Gum and Cellulose Nanocrystals

Prado

Silva

et al. 2018

Mat. Res.

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Flaxseed gum (FG)-based films were developed with the addition of glycerol as a plasticizer and glutaraldehyde as a crosslinking agent. HCl was added to improve crosslinking and decrease the hydrophilicity of the matrix. Different cellulose nanocrystal (CN) amounts were used as reinforcements in the optimum FG formulation. The crosslinking process at pH 3.5 led to a lower solubility of FG in water (from 100% to 53%) and an increase in thermal stability (from 160 ºC to 209 ºC). FTIR analysis confirmed a reduction in the-OH band due to crosslinking between the hydroxyl groups of FG. A diffuse diffraction pattern was observed for all FG films. The addition of 4% w/w of CN contributed to reduction of water solubility (from 53% to 20.8%) and absorption (from 21.9% to 6.8%). Finally, an improvement was observed in the tensile mechanical properties in the nanocomposites, showing satisfactory results for the proposed formulations, mainly with 8% w/w of CN added to the matrix. Overall, this study demonstrated that FG/CN nanocomposites are promising materials to be use as a sustainable biopolymer for application as bioplastics.

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Barley β-glucan-protein based bioplastic film with enhanced physicochemical properties for packaging

Cited by 47 publications

References 44 publications

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Nanocomposite Films Based on Flaxseed Gum and Cellulose Nanocrystals

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