Effects of pea protein on properties of cassava starch edible films produced by blown-film extrusion for oil packaging

Huntrakul, Kedpraveen; Yoksan, Rangrong; Sane, Amporn; Harnkarnsujarit, Nathdanai

doi:10.1016/j.fpsl.2020.100480

Cited by 110 publications

(34 citation statements)

References 39 publications

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“…In addition, edible coatings can incorporate food additives, such as flavours, antimicrobials, antioxidants, among others, and this allows for expansion of its applications [ 12 , 13 ]. Among the most common biopolymers for film formation are polysaccharides (starch, pectin, chitosan), proteins (gelatine, casein, gluten, whey protein, soy protein), and lipids (waxes), which are used alone or in blends [ 14 , 15 , 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Development and evaluation of edible films based on cassava starch, whey protein, and bees wax

Cortés

Yépez

González

et al. 2020

Heliyon

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Films and edible coatings based on biopolymers have been developed as a packaging, which can be obtained from biodegradable materials and have properties similar to common plastics. These edible materials have many applications in the food industry, preventing mass transfer between the product and the surrounding environment. The objective of this study was to develop and evaluate the physicochemical and mechanical properties of edible films based on cassava starch (CS), whey protein (WP), and beeswax (BW). Response surface methodology has been used and the experiments were carried out based on face-centred composite design. On the other hand, three CS-based controls were formulated to evaluate the effect of the inclusion of WP and BW. The optimization of multiple responses established the optimal formulation: CS (3.17 %), WP (1.30 %), BW (0.50 %), presenting the following response variables: tensile stress (1.92 MPa), elongation (40.4 %), Young's modulus (42.1 MPa), water vapor permeability 1.79 × 10 −11 (g mm/s cm 2 Pa), swelling capacity (300.3 %), thickness (0.128 mm), moisture content (6.74 %), and colour: lightness (89.9), chromaticity a∗ (-1.8), chromaticity b∗ (7.7), saturation (9.9), tone (101.1°), and yellowness index (17.7). The selection and evaluation of this optimal formulation are essential because it is the material that shows the best possible mechanical and physicochemical properties using the studied components. The results, especially its good mechanical properties and low permeability to water vapour, would allow its application as a coating for fruits, vegetables, among others, effectively delaying its weight loss due to dehydration.

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Section: Introductionmentioning

confidence: 99%

Development and evaluation of edible films based on cassava starch, whey protein, and bees wax

Cortés

Yépez

González

et al. 2020

Heliyon

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“…The XRD patterns of the control film (G-CP) showed a broad peak at 2θ of 24°, typical of protein materials which illustrate its amorphous structure (Fig. 3.B-a) [42]. As can be seen in Fig.…”

Section: Xrdmentioning

confidence: 85%

Development of antimicrobial/antioxidant nanocomposite film based on fish skin gelatin and chickpea protein isolated containing Microencapsulated Nigella sativa essential oil and copper sulfide nanoparticles for extending minced meat shelf life

Sani¹,

Rasul²,

Asdagh³

et al. 2021

Preprint

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Fish skin gelatin and chickpea protein isolated (G-CP) edible blend films incorporated with 0.25 and 0.5% copper sulfide nanoparticle (CuSNP) and Nigella sativa essential oil (MEO) (0.015 and 0.03%, w/w of protein) were prepared and optimized by the response surface methodology based on the central composite design (RSM-CCD). Antimicrobial activity, infrared spectroscopy (FTIR), X-ray diffraction (XRD), morphological characteristics and thermal attributes of composite films were examined. In general, the effect of CuSNPs and MEO on the properties of blended films, besides their inherent nature, is related to their interactions with the protein matrix and the synergistic effect on each other. As authenticated by the FTIR and XRD, the simultaneous use of CuSNPs and MEO because of the synergistic effect of CuSNPs on the antibacterial attributes of MEO and raising the content of antimicrobial components in the blend film expressed the highest antimicrobial functionality against E. coli. and S. aureus. Also, the results of microbiological and chemical tests of packaged minced meat revealed that the simultaneous use of MEO and CuSNP in the film has a positive synergistic effect in increasing the storage life of minced meat, as compared to the other samples.

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“…Acetylated cassava starch and pea protein isolate were used in the production of blown film. The applied isolate increased the thermal stability, tensile strength, hydrophobicity, and barrier to oxygen and water vapor [ 244 ]. Extrusion blow molding has also turned out to be a good method to obtain nanocomposite starch films.…”

Section: Starch-based Materials For the Packaging Industrymentioning

confidence: 99%

Review of the Most Important Methods of Improving the Processing Properties of Starch toward Non-Food Applications

2021

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Starch is the second most abundantly available natural polymer in the world, after cellulose. If we add its biodegradability and non-toxicity to the natural environment, it becomes a raw material very attractive for the food and non-food industries. However, in the latter case, mainly due to the high hydrophilicity of starch, it is necessary to carry out many more or less complex operations and processes. One of the fastest growing industries in the last decade is the processing of biodegradable materials for packaging purposes. This is mainly due to awareness of producers and consumers about the dangers of unlimited production and the use of non-degradable petroleum polymers. Therefore, in the present review, an attempt was made to show the possibilities and limitations of using starch as a packaging material. The most important physicochemical features of this biopolymer are discussed, and special attention is paid to more or less environmentally friendly methods of improving its processing properties.

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Effects of pea protein on properties of cassava starch edible films produced by blown-film extrusion for oil packaging

Cited by 110 publications

References 39 publications

Development and evaluation of edible films based on cassava starch, whey protein, and bees wax

Development and evaluation of edible films based on cassava starch, whey protein, and bees wax

Development of antimicrobial/antioxidant nanocomposite film based on fish skin gelatin and chickpea protein isolated containing Microencapsulated Nigella sativa essential oil and copper sulfide nanoparticles for extending minced meat shelf life

Review of the Most Important Methods of Improving the Processing Properties of Starch toward Non-Food Applications

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