Development of Pea Protein Bioplastics by a Thermomoulding Process: Effect of the Mixing Stage

Carvajal-Piñero, J. M.; Ramos, María; Jiménez‐Rosado, Mercedes; Perez‐Puyana, Víctor; Romero, Alberto

doi:10.1007/s10924-019-01404-3

Cited by 32 publications

(15 citation statements)

References 39 publications

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“…Table 11 shows that solvent casting, injection molding, and electrospinning are now main technologies used to prepare pea protein-based films. The film-forming properties of PPI alone are influenced by plasticizer type, protein/plasticizer ratio, pH, heat treatment, and injection parameters (Carvajal-Pinero et al, 2019;Kowalczyk & Baraniak, 2011;Kowalczyk, Gustaw, Swieca, & Baraniak, 2013;. All PPI films showed excellent barrier properties to UV light, which could contribute to prevent the degradation of UV-sensitive food ingredients (Kowalczyk et al, 2011(Kowalczyk et al, , 2013.…”

Section: Use Of Pea Protein-based In Filmsmentioning

confidence: 99%

“…Nowadays, different applications of pea protein in foodrelated products have been widely studied, such as encapsulation for bioactive ingredients (Jansen-Alves, Jansen-Alves, Maia, et al, 2019), edible films (Carvajal-Pinero, Ramos, Jimenez-Rosado, Perez-Puyana, & Romero, 2019;, extruded foods (Osen, Toelstede, Wild, Eisner, & Schweiggert-Weisz, 2014;Philipp, Emin, Buckow, Silcock, & Oey, 2018), substitution for cereal flours, fats and animal proteins (Ben-Harb et al, 2018, 2019Liu et al, 2020;Muneer et al, 2018;Song & Yoo, 2017), and other products (Feng, Wang, Li, Zhou, & Meng, 2018;Tan, Siow, Peh, & Henry, 2018).…”

Section: Introductionmentioning

confidence: 99%

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The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives

Sun

Corke

et al. 2020

Comp Rev Food Sci Food Safe

191

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In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high-quality vegetable protein in the human diet. Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein. Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water-and oil-holding capacities, and emulsifying, foaming, and gelling properties. However, the application of pea protein in the food system is limited due to its poor functional performances. Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications. To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins. This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry.

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Section: Use Of Pea Protein-based In Filmsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives

Sun

Corke

et al. 2020

Comp Rev Food Sci Food Safe

191

View full text Add to dashboard Cite

show abstract

“…Considering the increasing global shift towards sustainable biomaterials, there is a knowledge gap on the properties and utilisation of pulse proteins in fabricating protein films for packaging applications. Recent studies have demonstrated that pea protein isolates are suitable precursors for protein film formation using dry ( Carvajal-Piñero et al., 2019 , Perez et al., 2016 , Perez-Puyana et al., 2016 ) or wet processing techniques ( Kowalczyk et al., 2014 ). Additionally, some studies have investigated the use of protein blends in the formation of edible and biodegradable plastics ( Cao et al., 2007 , Song et al., 2014 , Ghanbarzadeh and Oromiehi, 2008 ).…”

Section: Introductionmentioning

confidence: 99%

Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applications

Acquah

Zhang

Dubé

et al. 2020

Current Research in Food Science

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This study investigated the properties of films or bioplastics fabricated using a wet processing method from yellow pea protein isolate (YPI) and protein concentrate (YPC) for potential application in food packaging. The wet processing method included mixing the protein with water and glycerol followed by casting and drying the films in a humidity- and temperature-controlled chamber. Whey protein isolate (WPI) and a film from a blend of equal amounts of YPI and WPI, labelled as YPI + WPI, were also studied. Fourier transform-infra red analysis revealed that films from YPI, YPC, WPI and YPI + WPI were formed by protein polymerisation with the plasticiser, glycerol, via hydrophobic and hydrophilic interactions. The protein films had contact angles of <90° demonstrating that they had a hydrophilic surface, with YPC < YPI < YPI + WPI < WPI. The pattern of ultraviolent light transmission of the films was WPI > YPC > YPI + WPI > YPI, whereas the mechanical and thermal resilience of films formulated from YPI, YPC and the protein blend were comparable to the properties of WPI-based films. The findings demonstrate that yellow pea proteins can be used as biomaterials to develop protein and protein-blend films or bioplastics for food packaging and edible applications.

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“…The characteristics of pea protein have extensively been studied [ 12 , 13 , 14 , 15 , 16 ]. Hence, pea proteins have been utilized as rich bases in many food applications [ 17 , 18 ], and served as potential candidates for industrial products [ 19 , 20 ]. Unfortunately, pea protein’s low solubility is an obstacle that reduces its use as vehicles for the delivery of nutrients in foods [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Pea Protein Nanoemulsion Effectively Stabilizes Vitamin D in Food Products: A Potential Supplementation during the COVID-19 Pandemic

et al. 2021

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Vitamin D deficiency is a global issue which has been exacerbated by the COVID-19 pandemic-related lockdowns. Fortification of food staples with vitamin D provides a solution to alleviate this problem. This research explored the use of pea protein nanoemulsion (PPN) to improve the stability of vitamin D in various food products. PPN was created using a pH-shifting and ultrasonication combined method. The physicochemical properties were studied, including particle size, foaming ability, water holding capacity, antioxidant activity, and total phenolic contents. The fortification of several food formulations (non-fat cow milk, canned orange juice, orange juice powder, banana milk, and infant formula) with vitamin D–PPN was investigated and compared to raw untreated pea protein (UPP) regarding their color, viscosity, moisture content, chemical composition, vitamin D stability, antioxidant activity, and morphology. Finally, a sensory evaluation (quantitative descriptive analysis, and consumer testing) was conducted. The results show that PPN with a size of 21.8 nm protected the vitamin D in all tested products. PPN may serve as a potential carrier and stabilizer of vitamin D in food products with minimum effects on the taste and color. Hence, PPN may serve as a green and safe method for food fortification during the COVID-19 pandemic.

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Development of Pea Protein Bioplastics by a Thermomoulding Process: Effect of the Mixing Stage

Cited by 32 publications

References 39 publications

The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives

The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives

Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applications

Pea Protein Nanoemulsion Effectively Stabilizes Vitamin D in Food Products: A Potential Supplementation during the COVID-19 Pandemic

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