Characterization of<i>Jatropha curcas</i>L. Protein Cast Films with respect to Packaging Relevant Properties

Gofferjé, Gabriele; Schmid, Markus; Stäbler, Andreas

doi:10.1155/2015/630585

Cited by 14 publications

(9 citation statements)

References 45 publications

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“…However, the light transmission in visible ranges of WPC films was lower than 80% for the entire visible range. This result is consistent with Gofferje et al ., who reported that the protein films prepared from Jatropha curcas L. appeared brownish and not transparent to the human eye. However, this result is in contrast with Schmid et al ., who reported that whey protein isolate films showed to be highly transparent, and the films sample reached a transmittance over 80%.…”

Section: Resultssupporting

confidence: 93%

Biodegradable Protein‐based Films and Their Properties: A Comparative Study

et al. 2015

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Biodegradable protein-based films prepared from different protein sources [commercial bovine gelatine (CG), giant catfish skin gelatine (GG), soy protein isolates (SPI), fish myofibrillar protein (FMP) and whey protein concentrate (WPC)] were all investigated for their mechanical, physical, chemical, thermal and barrier properties. The properties of the resulting films were then compared with those of commercial wrap films [polyvinyl chloride (PVC)]. The film forming solution containing 7% (w/v) protein and 50% (w/w) glycerol was used to produce the films through a casting method. Of the protein-based films, the GG film had the highest tensile strength and elongation, while the WPC film exhibited the lowest film solubility, water vapour permeability, light transmission in UV-Vis range (200-800 nm) and film transparency. However, the colour of the FMP film and the thickness were closer to that of the PVC film, particularly the L* and b* values. The appearances of the protein-based films were similar to the PVC film, and they were uniformly transparent. Therefore, biodegradable films produced from different types of protein sources exhibited differences in their properties. These results are consistent with data from FTIR and protein pattern analyses. Based on these findings, different sources of protein-based films can be used as an alternative for food packaging applications.

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Section: Resultssupporting

confidence: 93%

Biodegradable Protein‐based Films and Their Properties: A Comparative Study

et al. 2015

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“…Gofferje et al . found a TS of 2 Mpa for jatropha protein (61.2%) films containing 30% glycerol . In this study, the JC film had a TS of 2.32 Mpa, which was 16% greater than that reported by the above mentioned work.…”

Section: Resultscontrasting

confidence: 61%

“…Gofferje et al . reported that the lipid content affected the smooth appearance of jatropha films plasticized with glycerol . Ogale et al .…”

Section: Resultsmentioning

confidence: 99%

Effect of montmorillonite clay addition on the morphological and physical properties of Jatropha curcas L. and Glycine max L. protein concentrate films

Osorio-Ruiz

Solorza‐Feria

Chiou

et al. 2016

J of Applied Polymer Sci

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Protein concentrates from jatropha (JPC) and soy seeds (SPC) were obtained by solubilization and acid precipitation of proteins. JPC and SPC films were prepared by the casting method, using two different montmorillonite (MMT) clay concentrations and plasticized with glycerol. Film properties were evaluated by scanning electron microscopy, transmission electron microscopy, Xray diffraction (XRD), Fourier transform infrared spectroscopy, thermogravimetric analysis, tensile properties, water retention, and water vapor transmission rate (WVRT). Typical tactoid microcomposite structures were found to be heterogeneously dispersed in the films containing MMT. A small XRD peak was found in films with MMT. Slight improvements in thermal stability and tensile strength were observed in the films with MMT. Reductions in water retention and WVRT were obtained when MMT was added into the films.

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“…Bioplastics or edible films are commonly produced using proteins (Blanco-Pascual et al 2014;Chang and Nickerson 2014;Hammann and Schmid 2014;Gofferje et al 2014), lipids (Chiumarelli and Hubinger 2014), polysaccharides (Antoniou et al 2014;Jost et al 2014;Pan et al 2014a), or mixed composite blends (Kowalczyk and Baraniak 2014;Marquez et al 2014;Pan et al 2014b;Winkler et al 2015). In general, polysaccharides and proteins provide mechanical stability and good gas barrier properties, while fats are used to minimize water transmission (Pavlath and Orts 2009).…”

Section: Introductionmentioning

confidence: 99%

Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

Carpiné

Dagostin

Bertan³

et al. 2015

Food Bioprocess Technol

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Emulsion-based edible films made of soy protein isolate (SPI), virgin coconut oil (VCO), and soy lecithin (SL) and plasticized with glycerol were prepared using the casting method. The effect of VCO and SL concentrations in SPI films and their in-between interaction were studied through the evaluation of physical (moisture and opacity), mechanical (elongation and tensile strength), water vapor permeability, and thermal properties. The response surface methodology was used to identify the most significant factors in the properties studied. The applicability of SPI emulsion-based films was evaluated as a package for olive oil to be used in small portions. The oxidative stability of the packaged olive oil was monitored by peroxide analyses during 28 days. The incorporation of VCO and SL decreased the moisture content and increased the elongation of the SPI emulsion-based films when compared to the SPI film without these components (control). The opacity of the films increased with the addition of VCO into the protein-based films, but not with the addition of SL or a combination of both constituents. By the other hand, the water vapor permeability was not improved by the incorporation of VCO, SL, or a combination of both. The peroxide value of the olive oil stored in SPI emulsion-based film sachets increased rapidly during the seven first days of storage. After this period, the peroxides increased relatively slow up to 28 days of storage. The peroxide values of the packaged olive oil did not reach the maximum limit recommended by the Codex Alimentarius. Based on these results, this work may be useful for the technological enhancement of emulsion-based films or for food packaging applications.

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Characterization ofJatropha curcasL. Protein Cast Films with respect to Packaging Relevant Properties

Cited by 14 publications

References 45 publications

Biodegradable Protein‐based Films and Their Properties: A Comparative Study

Biodegradable Protein‐based Films and Their Properties: A Comparative Study

Effect of montmorillonite clay addition on the morphological and physical properties of Jatropha curcas L. and Glycine max L. protein concentrate films

Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

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