Effect of lipid incorporation on functional properties of wheat gluten based edible films

Rocca-Smith, Jeancarlo R.; Marcuzzo, Eva; Karbowiak, Thomas; Centa, Jessica; Giacometti, Marco; Scapin, Francesco; Venir, Elena; Sensidoni, Alessandro; Debeaufort, Frédéric

doi:10.1016/j.jcs.2016.04.001

Cited by 82 publications

(37 citation statements)

References 22 publications

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“…Although protein films have low permeability of water vapor and low tensile strength compared with other polymers used in packaging, many studies have done to improve the functional properties of these films by using chemical, enzymatic, and physical methods, or by combining them with water-soluble substances or some polymers [2,20]. Many protein sources were used in the manufacture of films, such as casein and whey proteins in cheese packaging [21], corn zein and wheat gluten in egg packaging [22], gelatin in cheese and cake packaging [23], and wheat gluten in cheese packaging [24].…”

Section: Protein Filmsmentioning

confidence: 99%

Technological, applications, and characteristics of edible films and coatings: a review

Hammam

2019

SN Appl. Sci.

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In the last 2 decades, food packaging and packaging industry have received considerable attention from those who interested in manufacturing edible films and biodegradable packaging materials. The interest in whey proteins has increased because of their environmental benefits, availability in large quantities as residues, non-toxicity, low price, high nutritional values, and suitability for the packaging and protecting foods from damage. The purpose of this work is to highlight and review the importance of using edible films and coatings. This work also emphasizes the benefits of using edible films in the packaging industry. Finally, this work presents the most popular varieties of edible films, such as whey protein films and lipid films and their characteristics.

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Section: Protein Filmsmentioning

confidence: 99%

Technological, applications, and characteristics of edible films and coatings: a review

Hammam

2019

SN Appl. Sci.

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“…One strategy considered for reducing water sorption and water transfer through films is to incorporate a hydrophobic phase constituted by lipids into the protein or polysaccharide matrix. Lipid incorporation is expected to increase the hydrophobicity of these films, to reduce the water vapour permeability (Kowalczyk & Baraniak, 2014;Rocca-Smith et al, 2016).…”

Section: Effect Of Added Lipids On Film Propertiesmentioning

confidence: 99%

Biopolymer films and the effects of added lipids, nanoparticles and antimicrobials on their mechanical and barrier properties: a review

Castro-Rosas

Cruz-Gálvez

Aldapa

et al. 2016

Int J of Food Sci Tech

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Summary Packaging made from biodegradable biopolymers such as proteins, polysaccharides and lipids is a promising alternative to synthetic polymers. Films made from these biopolymers exhibit certain disadvantages in terms of their mechanical, barrier and physicochemical properties. Plasticisers, nanoparticles, lipids and antimicrobial compounds can be added to them to improve these properties. The tendency of biopolymer films to brittleness can be mitigated by adding plasticisers and/or nanoparticles. These films also tend to have high water vapour permeability, which can be reduced by adding lipids and/or nanoparticles. Incorporating natural compounds with antimicrobial activity into biopolymer films can provide them the advantages of maintaining food safety and extending shelf life. Addition of plasticisers, nanoparticles, lipids and/or antimicrobial compounds to biopolymer films can help to make them comparable to conventional synthetic films with the advantages that they reduce pollution and are biodegradable.

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“…The bilayer films could improve the properties of individual films being more useful in the market. 1 Films can be made from proteins, such as wheat gluten, [2][3][4][5] corn zein, [6][7][8] fish, [9][10][11][12] and also from polysaccharides such as rice starch, 13 potato starch, cassava, and rice starch. 14 The appropriate combination of these matrices may lead to improvement in the properties of those films.…”

Section: Introductionmentioning

confidence: 99%

“…28 However, the low water vapor resistance of protein films and their lower mechanical resistance compared to the synthetic polymers limit their application in food packaging. 4,10 Thus, several studies have been conducted in an attempt to improve the performance of protein films. [29][30][31][32] The preparation of bilayer films is a technique that produces a single structure consisting of two or more individual polymers, with the aim to combine the properties of these materials and thus, improve their general characteristics.…”

Section: Introductionmentioning

confidence: 99%

Biodegradable bilayer films prepared from individual films of different proteins

Nogueira

Martins

2018

J of Applied Polymer Sci

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Bilayer films propose to combine the characteristics of different individual polymer sources in a single structure, aiming to improve the properties of the films obtained. The objective of this study was to develop and characterize bilayer films prepared from individual films of zein, wheat gluten, and protein isolate from hake (Cynoscion guatacupa), and evaluate the biodegradability of these polymers. Through the casting technique, individual films and bilayers were prepared. The hake proteins isolate films, as well as the bilayers hake protein isolate/zein and hake protein isolate/wheat gluten (BI PI/WG) showed higher tensile strength, while wheat gluten films presented greater elongation at rupture and lower solubility. In addition to having good tensile strength, BI PI/WG presented the best elongation. All films and bilayers reached melting and glass transition temperatures above 100°C. Electromicrographs of the films presented an irregular surface with pores and grooves, being less pronounced in BI PI/WG. In the bilayers, it was not necessary to use any type of adhesive to form a single structure. Films and bilayers showed total biodegradability in 40 days, with the exception of the individual zein film. BI PI/WG proved to be the most suitable for the development of food packaging materials. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46721.

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Effect of lipid incorporation on functional properties of wheat gluten based edible films

Cited by 82 publications

References 22 publications

Technological, applications, and characteristics of edible films and coatings: a review

Technological, applications, and characteristics of edible films and coatings: a review

Biopolymer films and the effects of added lipids, nanoparticles and antimicrobials on their mechanical and barrier properties: a review

Biodegradable bilayer films prepared from individual films of different proteins

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