Effect of ultrasound treatment on properties of gluten-based film

Marcuzzo, Eva; Peressini, Donatella; Debeaufort, Frédéric; Sensidoni, Alessandro

doi:10.1016/j.ifset.2010.03.002

Cited by 55 publications

(42 citation statements)

References 15 publications

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“…A droplet of distilled water (4 μL) was deposited on the leveled film surface to determine the contact angle of water on the biopolymer films. All films were pre-conditioned in a humidity chamber at 50% ± 2% relative humidity to avoid interference due to competing moisture exchange at the surface around the droplet (Marcuzzo et al, 2010).…”

Section: Film Surface Wettability/contact Anglementioning

confidence: 99%

Preparation and characterization of whey protein isolate films reinforced with porous silica coated titania nanoparticles

Kadam

Thunga

Wang

et al. 2013

Journal of Food Engineering

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Whey protein isolate (WPI) films embedded with TiO2@@SiO2 (porous silica (SiO2) coated titania (TiO2)) nanoparticles for improved mechanical properties were prepared by solution casting. A WPI solution of 1.5 wt% TiO2@@SiO2 nanoparticles was subjected to sonication at amplitudes of 0, 16, 80 and 160 μm prior to casting in order to improve the film forming properties of protein and to obtain a uniform distribution of nanoparticles in the WPI films. The physical and mechanical properties of the films were determined by dynamic mechanical analysis (DMA), thermogravimetric analysis (TGA), and tensile testing. Water vapor permeability (WVP) measurements revealed that the water vapor transmission rates are slightly influenced by sonication conditions and nanoparticle loading. The DMA results showed that, at high sonication levels, addition of nanoparticles prevented protein agglomeration. The thermal stability of the materials revealed the presence of 3-4 degradation stages in oxidizing the protein films. The addition of nanoparticles strengthens the WPI film, as evidenced by tensile stress analysis. Sonication improved nanoparticle distribution in film matrix; such films can potentially become effective packaging materials to enhance food quality and safety. AbstractWhey protein isolate (WPI) films embedded with TiO 2 @@SiO 2 (porous silica (SiO 2 ) coated titania (TiO 2 )) nanoparticles for improved mechanical properties were prepared by solution casting. A WPI solution of 1.5 wt% TiO 2 @@SiO 2 nanoparticles was subjected to sonication at amplitudes of 0, 16, 80 and 160 μm prior to casting in order to improve the film forming properties of protein and to obtain a uniform distribution of nanoparticles in the WPI films. The physical and mechanical properties of the films were determined by dynamic mechanical analysis (DMA), thermogravimetric analysis (TGA), and tensile testing. Water vapor permeability (WVP) measurements revealed that the water vapor transmission rates are slightly influenced by sonication conditions and nanoparticle loading. The DMA results showed that, at high sonication levels, addition of nanoparticles prevented protein agglomeration. The thermal stability of the materials revealed the presence of 3-4 degradation stages in oxidizing the protein films. The addition of nanoparticles strengthens the WPI film, as evidenced by tensile stress analysis. Sonication improved nanoparticle distribution in film matrix; such films can potentially become effective packaging materials to enhance food quality and safety.

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Section: Film Surface Wettability/contact Anglementioning

confidence: 99%

Preparation and characterization of whey protein isolate films reinforced with porous silica coated titania nanoparticles

Kadam

Thunga

Wang

et al. 2013

Journal of Food Engineering

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“…Liu, Tellez-Garay, and Castell-Perez (2004) investigated the effect of US on the characteristics of peanut protein-based films and observed that the mechanical properties varied depending on the treatment duration. Marcuzzo et al (2010) found that US improved protein dispersion and final appearance of gluten-based films; sonication also promoted hydrophilic surface properties. Nevertheless, there is no information about the application of ultrasound-treated protein edible coatings to a real food product.…”

Section: Introductionmentioning

confidence: 96%

“…They are used in the extraction of enzymes and proteins, induction of oxidation/reduction reactions, emulsification, meat tenderization, sterilisation, etc. (Marcuzzo, Perssini, Debeaufort, & Sensidoni, 2010). Cavitation (formation and violent collapse of bubbles) is the main process responsible for the effects of ultrasound on food components, although other mechanical, physical and chemical effects are detected, such as heating, shear stress, turbulence and generation of radicals (Chandrapala, Zisu, Palmer, Kentish, & Ashokkumar, 2011;Villamiel & de Jong, 2000).…”

Section: Introductionmentioning

confidence: 99%

Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon (Salmo salar)

Rodríguez-Turienzo

Cobos

Dı́az

2012

Innovative Food Science & Emerging Technologies

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“…If sonication time and intensity had more increase, the polymer and its chemical bonds would be probably decomposed and adversely affect mechanical properties, like what was seen at 75 min of sonication time. Several researchers have evaluated the effect of ultrasound radiation on different film properties and observed that tensile strength is improved, while different results are obtained about elongation [14,15,31].…”

Section: Mechanical Propertiesmentioning

confidence: 99%

Effects of ultrasound time on the properties of methylcellulose-montmorillonite films

et al. 2017

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Methylcellulose-montmorillonite films were prepared via solvent casting method. The effects of different ultrasound times (0,15,30, 45, 60, and 75 min) on the properties of methylcellulose-montmorillonite films were evaluated. Fourier transform infrared and X-ray diffraction were applied to investigate and prove the effects of ultrasound time. The films were characterized by mechanical properties, opacity, water vapor permeability, yellowness index, and color. Ultrasound time significantly affected the characteristics of the films, except for elongation. Maximum tensile strength, opacity, YI, and b* as well as minimum L* and water vapor permeability were related to 60 min. The results from X-ray diffraction and Fourier transform infrared verified the effects of sonication time on the films properties, especially for 60 min. The Fourier transform infrared spectrum related to 60 min had more new and sharper peaks. The maximum compactness and strength of methylcellulose-montmorillonite films and the highest X-ray diffraction peak were also attributed to 60 min. Using ultrasound radiation for the production of such films is strongly recommended. To obtain the best quality and reach the required properties, considering the aim of the films, optimization of sonication time is mandatory.

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Effect of ultrasound treatment on properties of gluten-based film

Cited by 55 publications

References 15 publications

Preparation and characterization of whey protein isolate films reinforced with porous silica coated titania nanoparticles

Preparation and characterization of whey protein isolate films reinforced with porous silica coated titania nanoparticles

Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon (Salmo salar)

Effects of ultrasound time on the properties of methylcellulose-montmorillonite films

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