Development of whey protein isolate bio-nanocomposites: Effect of montmorillonite and citric acid on structural, thermal, morphological and mechanical properties

Azevedo, Viviane Machado; Dias, Marali Vilela; Borges, Soraia Vilela; Costa, Ana Letícia Rodrigues; Silva, Eric Keven; Medeiros, Éber Antônio Alves; Soares, Nilda de Fátima Ferreira

doi:10.1016/j.foodhyd.2015.02.014

Cited by 77 publications

(57 citation statements)

References 45 publications

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“…On the basis of these findings, and, as mentioned earlier, the continuously increasing tensile values (YM and TS) found during this study, we assume that the nanofiller particles used in this study are sufficiently dispersed and well exfoliated. Comparable results were also found by Azevedo et al (2015) and Hassannia-Kolaee et al (2016b) for denatured WPI/MMT films, and Zolfi et al (2014) for kefiran-WPI/MMT films.…”

Section: Effect Of Nanofiller Concentrationsupporting

confidence: 64%

“…Hence, among other biopolymers (Park et al, 2002;Petersson and Oksman, 2006;Almasi et al, 2010), whey protein-based nanocomposites have become a promising field of interest in recent years (Hedenqvist et al, 2006;Zhou et al, 2009;Sothornvit et al, 2010;Li et al, 2011;Kadam et al, 2013;Zolfi et al, 2014;Azevedo et al, 2015;Wakai and Almenar, 2015;Hassannia-Kolaee et al, 2016a,b;Oymaci and Altinkaya, 2016). Previous research on whey protein isolate (WPI) nanocomposites demonstrated that the barrier and mechanical properties of these materials improved with increasing nanofiller loadings (Sothornvit et al, 2010;Zolfi et al, 2014;Azevedo et al, 2015;Hassannia-Kolaee et al, 2016a;Oymaci and Altinkaya, 2016;Zink et al, 2016).…”

mentioning

confidence: 99%

“…Previous research on whey protein isolate (WPI) nanocomposites demonstrated that the barrier and mechanical properties of these materials improved with increasing nanofiller loadings (Sothornvit et al, 2010;Zolfi et al, 2014;Azevedo et al, 2015;Hassannia-Kolaee et al, 2016a;Oymaci and Altinkaya, 2016;Zink et al, 2016). However, the addition of the nanofillers also caused considerably increased viscosities of the respective nanodispersions, which led to limitations in film processing due to insufficient mixing, foaming, and enclosed air.…”

mentioning

confidence: 99%

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Improvement of Food Packaging-Related Properties of Whey Protein Isolate-Based Nanocomposite Films and Coatings by Addition of Montmorillonite Nanoplatelets

et al. 2017

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In this study, the effects of the addition of montmorillonite (MMT) nanoplatelets on whey protein isolate (WPI)-based nanocomposite films and coatings were investigated. The main objective was the development of WPI-based MMT nanocomposites with enhanced barrier and mechanical properties. WPI-based nanocomposite cast films and coatings were prepared by dispersing 0% (reference sample), 3, 6, 9% (w/w protein) MMT, or, depending on the protein concentration, also 12 and 15% (w/w protein) MMT into native WPI-based dispersions, followed by subsequent denaturation during the drying and curing process. The natural MMT nanofillers could be randomly dispersed into film-forming WPI-based nanodispersions, displaying good compatibility with the hydrophilic biopolymer matrix. As a result, by addition of 15% (w/w protein) MMT into 10% (w/w dispersion) WPI-based cast films or coatings, the oxygen permeability (OP) was reduced by 91% for glycerol-plasticized and 84% for sorbitol-plasticized coatings, water vapor transmission rate was reduced by 58% for sorbitol-plasticized cast films. Due to the addition of MMT nanofillers, the Young's modulus and tensile strength improved by 315 and 129%, respectively, whereas elongation at break declined by 77% for glycerol-plasticized cast films. In addition, comparison of plasticizer type revealed that sorbitol-plasticized cast films were generally stiffer and stronger, but less flexible compared glycerol-plasticized cast films. Viscosity measurements demonstrated good processability and suitability for up-scaled industrial processes of native WPI-based nanocomposite dispersions, even at high-nanofiller loadings. These results suggest that the addition of natural MMT nanofillers into native WPI-based matrices to form nanocomposite films and coatings holds great potential to replace well-established, fossil-based packaging materials for at least certain applications such as oxygen barriers as part of multilayer flexible packaging films.

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Section: Effect Of Nanofiller Concentrationsupporting

confidence: 64%

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confidence: 99%

mentioning

confidence: 99%

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Improvement of Food Packaging-Related Properties of Whey Protein Isolate-Based Nanocomposite Films and Coatings by Addition of Montmorillonite Nanoplatelets

et al. 2017

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“…The tensile strength and Young modulus values increased significantly while elongation at break values and water vapor permeability of the films decreased with the increased clay content. Azevedo et al (2015) observed an increase not only in tensile strength and elastic modulus but also in elongation at break values by adding 3% Cloisite Na þ into WPI films. Zhou, Wang, and Gunasekaran (2009) reported that small amounts of TiO 2 (<1%) addition significantly improved the tensile properties of WPI film, on the other hand had a negative effect on the moisture barrier properties.…”

Section: Introductionmentioning

confidence: 89%

“…To achieve a homogeneous distribution of the nanoparticles, Kadam et al (2013) coated titania with silica, however, they observed only a slight increase in tensile strength from 1.03 to 1.18 MPa (15% increment). Zolfi et al (2014), Wakai and Almenar (2015) and Azevedo et al (2015) measured maximum tensile strengths of~11 MPa (57% increment with respect to pure WPI film), 2.3 MPa (16% increment) and 5.42 MPa (49% increment), respectively. Zein nanoparticle addition caused much higher improvement (303%) in the maximum strength of the WPI films compared to the TiO 2 or clay loading.…”

Section: Mechanical Properties Of the Filmsmentioning

confidence: 99%

Improvement of barrier and mechanical properties of whey protein isolate based food packaging films by incorporation of zein nanoparticles as a novel bionanocomposite

2016

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a b s t r a c tIn this study, whey protein isolate (WPI) based bio-nanocomposite films embedded with zein nanoparticles (ZNP) were prepared by solution casting. Nanoparticles were coated with sodium caseinate to obtain a uniform distribution in the films. The mechanical, water vapor barrier, surface wetting, morphological and viscoelastic properties of the films were investigated. The addition of ZNP significantly improved the water vapor barrier and mechanical properties of the WPI without adversely affecting the elongation of the films. Dynamical mechanical analysis and contact angle measurements revealed that upon addition of the nanoparticles, the fractional free volume and hydrophilicity of the WPI films decreased. Sodium caseinate containing both hydrophilic and hydrophobic groups created an efficient interface between the hydrophobic ZNP and hydrophilic WPI matrix, allowing for a homogeneous distribution of nanoparticles even at very high loading levels as evidenced by the scanning electron microscope (SEM) and atomic force microscopy (AFM) images. The WPI/ZNP nanocomposite films can potentially become effective food packaging materials.

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Development of whey protein isolate/polyaniline smart packaging: Morphological, structural, thermal, and electrical properties

Oliveira

Ugucioni

Rocha

et al. 2018

J of Applied Polymer Sci

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Development of smart packaging from biodegradable polymers that allow monitoring food exposure conditions is important to reduce food and material packaging waste. The objective of this article is to evaluate the conductivity of polyaniline (PANI) in its doped form with dodecylbenzene sulfonic acid on morphological, structure, thermal, and electrical (Hall effect) properties of whey protein isolate (films. Films show immiscible with 10−3 S cm−1 conductivity and semiconductor behavior due to a phase separation that is observed (scanning electron microscopy and thermogravimetric analysis). Fourier transform infrared and Raman spectra do not present changes in relation to control samples, suggesting no chemical interaction with polymers. This result is probably due to deprotonation of PANI. No significant differences are observed for conductivity of film made above 60 mg mL−1 of PANI. Films showed semiconducting properties that allow a new application on smart packaging to help monitor electrical properties of foods in processes of degradable. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 136, 47316.

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Development of whey protein isolate bio-nanocomposites: Effect of montmorillonite and citric acid on structural, thermal, morphological and mechanical properties

Cited by 77 publications

References 45 publications

Improvement of Food Packaging-Related Properties of Whey Protein Isolate-Based Nanocomposite Films and Coatings by Addition of Montmorillonite Nanoplatelets

Improvement of Food Packaging-Related Properties of Whey Protein Isolate-Based Nanocomposite Films and Coatings by Addition of Montmorillonite Nanoplatelets

Improvement of barrier and mechanical properties of whey protein isolate based food packaging films by incorporation of zein nanoparticles as a novel bionanocomposite

Development of whey protein isolate/polyaniline smart packaging: Morphological, structural, thermal, and electrical properties

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