Egg white-based bioplastics developed by thermomechanical processing

Jerez, Abel; Partal, P.; Martínez, Inmaculada José Martínez; Gallegos, C.; Guerrero, Antonio

doi:10.1016/j.jfoodeng.2007.03.020

Cited by 83 publications

(44 citation statements)

References 27 publications

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“…Chicken egg white has often been used as the ingredient in food processing for their unique functional properties, such as gelling, foaming, heat setting, and binding adhesion (26). Ovalbumin constitutes over half of the egg white albumen.…”

Section: Peo11mentioning

confidence: 99%

Solubility of Drugs in Aqueous Polymeric Solution: Effect of Ovalbumin on Microencapsulation Process

2011

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Abstract. Microencapsulation of water-soluble drugs using coacervation-phase separation method is very challenging, as these drugs partitioned into the aqueous polymeric solution, resulting in poor drug entrapment. For evaluating the effect of ovalbumin on the microencapsulation of drugs with different solubility, pseudoephedrine HCl, verapamil HCl, propranolol HCl, paracetamol, and curcuminoid were used. In addition, drug mixtures comprising of paracetamol and pseudoephedrine HCl were also studied. The morphology, encapsulation efficiency, particle size, and in vitro release profile were investigated. The results showed that the solubility of the drug determined the ratio of ovalbumin to be used for successful microencapsulation. The optimum ratios of drug, ovalbumin, and gelatin for water-soluble (pseudoephedrine HCl, verapamil HCl, and propranolol HCl), sparingly water-soluble (paracetamol), and waterinsoluble (curcuminoid) drugs were found to be 1:1:2, 2:3:5, and 1:3:4. As for the drug mixture, the optimum ratio of drug, ovalbumin, and gelatin was 2:3:5. Encapsulated particles prepared at the optimum ratios showed high yield, drug loading, entrapment efficiency, and sustained release profiles. The solubility of drug affected the particle size of the encapsulated particle. Highly soluble drugs resulted in smaller particle size. In conclusion, addition of ovalbumin circumvented the partitioning effect, leading to the successful microencapsulation of water-soluble drugs.

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Section: Peo11mentioning

confidence: 99%

Solubility of Drugs in Aqueous Polymeric Solution: Effect of Ovalbumin on Microencapsulation Process

2011

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“…Plasticisers, such as water, glycerol, sorbitol, etc., have been used to reduce the glass transition temperature of wheat gluten proteins (Pouplin et al, 1999;Irissin-Mangata et al, 2001;Matveev et al, 2000;Gennadios, 2002;Jerez et al, 2007;Gómez-Martínez et al, 2009;Gonzalez-Gutierrez et al, 2010). Small plasticisers molecules have high mobility and would dissociate some of linkages within protein chains promoting hydrogen bonds between the plasticiser and the protein .…”

Section: Introductionmentioning

confidence: 99%

Modelling of pyrolysis and combustion of gluten–glycerol-based bioplastics

Gómez-Martínez

Barneto

Martínez

et al. 2011

Bioresource Technology

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“…Other important constituents that participate in film formation are ovomucin fibres, conalbumin, ovomucoid, lysozyme and globulins. Jerez et al (2007) have reported that egg white based films can be better processed at low temperatures which can be formed by moulding process.…”

Section: D) Egg White Proteinsmentioning

confidence: 99%

Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach

Umaraw

Verma

2015

Critical Reviews in Food Science and Nutrition

165

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The functions of packaging materials are to prevent moisture loss, drip, reduce lipid oxidation, improve some of their sensorial properties (color, taste and smell) and provide microbial stability of foods. Edible films can be made from protein, polysaccharides and lipids or by combination of any of these to form a composite film. Nanocomposites are composite films made by incorporation of nanoparticles. Edible packaging and coating of the meat and meat products enhances the self-life by the incorporation of the active compound (such as antimicrobial and antioxidant compound) in to the packaging matrix. Incorporation of the some ingredients in the matrix may also improve the nutritional as well as sensory attributes of the packed products. Edible packaging material also reduces environmental pollution by overcoming the burden degradation as edible films are biodegradable and thus eco-friendly.

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Egg white-based bioplastics developed by thermomechanical processing

Cited by 83 publications

References 27 publications

Solubility of Drugs in Aqueous Polymeric Solution: Effect of Ovalbumin on Microencapsulation Process

Solubility of Drugs in Aqueous Polymeric Solution: Effect of Ovalbumin on Microencapsulation Process

Modelling of pyrolysis and combustion of gluten–glycerol-based bioplastics

Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach

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