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

Oliveira, Ana Carolina Salgado de; Ugucioni, Júlio César; Rocha, Roney Alves da; Borges, Soraia Vilela

doi:10.1002/app.47316

Cited by 28 publications

(30 citation statements)

References 36 publications

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“…The main absorption peaks of WPI were between 500 and 750 cm −1 and related to the absorption of glycerol bonds; peaks between 900 and 1,150 cm −1 corresponded to the N H bonds and C H stretching (type III amide); peaks between 1,400 and 1,550 cm −1 corresponded to the N H stretching (type II amide); peaks between 1,600 and 1,700 cm −1 were related to the C O and C N stretching vibrations (type I amide), which showed a decrease in the band intensity with the increase in LMP concentration (R.A. Carvalho et al, 2019;de Oliveira et al, 2018;Hammann & Schmid, 2014;Núñez-Flores et al, 2013). This region is related to the presence of secondary proteins that lose their conformation during heating of the film-forming solutions, forming other interactions with the constituents, thus leading to a decrease in the bands characteristic of the initial structure.…”

Section: Ftir Analysismentioning

confidence: 99%

“…Whey protein isolate (WPI) has the ability to form films, it is transparent and it has excellent oxygen permeability. These factors are one of several make possible studies with WPI for the replacement of conventional plastics (de Oliveira, Ugucioni, da Rocha, & Borges, 2018;Galus & Lenart, 2019;Hammam, 2019;Semenova et al, 2020;Solghi, Emam-Djomeh, Fathi, & Farahani, 2020;Zhan, Dai, Zhang, & Gao, 2020). Besides that, the WPI is a by-product of the cheese industry composed mainly of β-lactoglobulin, α-lactoalbumin, serum albumin, and immunoglobulin, and its composition can vary according to the coagulation method used in the cheese-making process.…”

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confidence: 99%

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Biopolymeric films based on whey protein isolate/lignin microparticles for waste recovery

Gomide

Oliveira

Luvizaro

et al. 2020

J Food Process Engineering

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Lignin is a source of phenolic compounds. It can be an excellent raw material for the production of films with whey protein isolate (WPI). The present study investigates WPI films with lignin microparticles (LMP). The structural, morphological, physical (thermal and mechanical analysis, water vapor barrier, color parameters, and transparency) properties, and the antioxidant properties were determined. The concentration of LMP were 0, 0.25, 0.50, and 0.75% (w/w). Structural analysis showed the addition of LMP to WPI‐based films did not change the film structure. A good dispersion of the microparticles is observed for the treatments containing 0.25 and 0.50% (w/w) LMP. In the concentrations of WPI and LMP used, an improvement in the thermal (increase of 13.46°C in Tg) and mechanical properties (35% more resistant) were observed, as well as higher temperatures of degradation and lower water vapor barrier (12 and 16% for 0.25 and 0.50%, w/w, LMP). The films containing LMP showed antioxidant potential, with higher values for 0.75% (w/w) of LMP.Practical ApplicationsThe Whey Protein Isolate is by‐product of the cheese industry and Lignin is a by‐product of the cellulose, paper, and ethanol biorefineries. The lignin improved the resistance of packaging to handling, providing longer use time for the packaging. These two polymers combined interesting characteristics for the development of new active packaging, with antioxidant action, capable of reducing food degradation and expanding the shelf life of foods.

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Section: Ftir Analysismentioning

confidence: 99%

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confidence: 99%

Biopolymeric films based on whey protein isolate/lignin microparticles for waste recovery

Gomide

Oliveira

Luvizaro

et al. 2020

J Food Process Engineering

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“…In addition, there is a growing use of these biopolymers in the development of packaging biodegradable as an alternative to the use of polymers from non-renewable sources for application in food packaging. The most widely studied polymers for this purpose are chitosan, pectin, starch, polylactic acid, whey protein isolate and cellulose (Assis et al, 2020;Carvalho et al, 2019; Cerqueira et a., 2011; de Castro e Silva et al, 2019;de Oliveira et al, 2018;de Oliveira et al, 2019;Porta et al, 2011;Silva et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Essential Oils of Garlic and Oregano Incorporated in Cellulose Acetate Films: Antimicrobial Activity and Physical Properties

Costa

Oliveira

Azevedo

et al. 2020

RSD

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Polymers of natural origin and their derivatives are currently used as biomaterials because they are easily available and their properties can be tailored to meet specific requirements. The essential oils are widely used as antimicrobials. The objective of this study was to evaluate the in-vitro antimicrobial efficiency of cellulose acetate (CA) films incorporated with the essential oils of garlic (GR) and oregano (OR) on the microorganisms Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella choleraesuis and Pseudomonas aeruginosa and characterize the films as to their mechanical, optical and structural properties. Four treatments were evaluated, Control, Film 1 (50 ml OR.100 g-1 CA) Film 2 (50 ml OR + 30 ml GR.100 g-1 CA) and Film 3 (50 ml OR + 50 ml GR.100 g-1 CA). The concentration of oils influenced the mechanical parameters of maximum load, relative deformation at maximum load and elastic modulus, resulting in weaker, less rigid and more flexible films. There was an increase in L* and b* in films incorporated with garlic and oregano essential oil. The films incorporated with a mixture of oregano and garlic essential oils exhibited inhibition against all organisms tested.

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“…7−10 Kaur et al 2018 synthesized nanoreinforced green bionanomaterials from chicken feather keratin proteins and suggested for multiple commercial applications. 10 Another study is reported by de Oliveira and co-workers in 2019 prepared biopolymer films from a by-product of cheese industry. That is, whey protein isolates as a smart packaging to prevent the changes in conductivity of the food.…”

Section: Introductionmentioning

confidence: 99%

“…That is, whey protein isolates as a smart packaging to prevent the changes in conductivity of the food. 10…”

Section: Introductionmentioning

confidence: 99%

Hybrid Bionanocomposites from Spent Hen Proteins

Zubair

Ullah

2019

ACS Omega

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Spent hens, a poultry by-product, have little economic value for processing and mostly end up in landfills. However, there are concerns over disposal of spent hens; therefore, it is pertinent to find out alternative uses that are environmentally sound. On the other hand, single-use plastic packaging is leading to a global environmental crisis. In this study, proteins were extracted from spent hen, plasticized, and processed into films by compression molding. The hybrid bionanocomposite films were successfully prepared using glycerol as a plasticizer, chitosan as a cross-linker, and varying concentrations of nanoclay as a nanoreinforcement. The effects of nanoreinforcements, plasticization, and cross-linking were then evaluated on thermal, mechanical, and barrier properties of the prepared bionanocomposite films. Various concentrations of nanoclay and chitosan were dispersed in the protein matrix. However, with the same plasticizer loading, the optimum addition of chitosan and nanoclay led to almost twofold increase in the mechanical strength, compared to neat protein films. The results indicated that at optimal conditions, a good intercalation and/or exfoliation of the protein biopolymers into clay interlayer galleries was observed leading to improved thermal, thermomechanical, and barrier properties. These hybrid bionanocomposite films have great future potential to be used in packaging and other applications.

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

Cited by 28 publications

References 36 publications

Biopolymeric films based on whey protein isolate/lignin microparticles for waste recovery

Biopolymeric films based on whey protein isolate/lignin microparticles for waste recovery

Essential Oils of Garlic and Oregano Incorporated in Cellulose Acetate Films: Antimicrobial Activity and Physical Properties

Hybrid Bionanocomposites from Spent Hen Proteins

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