Improved water barrier and mechanical properties of soy protein isolate films by incorporation of SiO<sub>2</sub> nanoparticles

Han, Yingying; Wang, Lijuan

doi:10.1039/c6ra23461e

Cited by 35 publications

(26 citation statements)

References 39 publications

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“…Compared to the SPI film, the half peak width of the SPI/nano‐SiO 2 films widened and the intensity decreased with the increase in the nano‐SiO 2 percentage due to the weak peaks of nano‐SiO 2 (Xu, Zhang, Chen, et al, ), which decreased the crystalline degree. This was similar to the conclusions of Ai et al () and Han and Wang () who found that the ordered structure in the SPI matrix was destroyed, resulting in a nonlinear decrease of crystalline degree. In the films, the ordered structure was slightly destroyed due to the interaction between the nano‐SiO 2 , glycerol, and SPI molecules, which caused the molecular motion and stretching.…”

Section: Resultssupporting

confidence: 91%

“…Meanwhile, the intensity of absorption peak at 1,153 cm −1 (C–O stretching vibration) enhanced and its wave number moved to a low frequency with higher contents of nano‐SiO 2 . This may be attributed to the effect of hydrogen bonds among the SiO 2 , glycerol, and SPI molecules, which made the density of the electron cloud average (Han, & Wang, ). It could be seen that the C=O stretching vibration (amide I band) and N–H bending vibration (amide II band) of films moved to a high frequency due to the electron‐induced effect, which made the protein chain further extended.…”

Section: Resultsmentioning

confidence: 99%

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Properties of soy protein isolate/nano‐silica films and their applications in the preservation of Flammulina velutipes

Cao

et al. 2019

J Food Process Preserv

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This work evaluated the properties of soy protein isolate (SPI)/nano‐silica (nano‐SiO2) films. The particle size distribution of the film solutions and the Fourier‐transform infrared spectroscopy, X‐ray diffraction, and X‐ray photoelectron spectroscopy of films indicated that there were hydrogen bonds and coordinate bonds between the SPI and nano‐SiO2. Scanning electron microscopy images indicated that an appropriate increase in the nano‐SiO2 content improved the morphology of the films. Finally, the effect of SPI‐based nanocomposite films on the preservation of Flammulina velutipes at 4 ± 1°C was investigated. After 10 days of storage, the weight loss and browning degree of F. velutipes in SPI films with 6% nano‐SiO2 were significantly lower (p < .05), and the use of SPI/nano‐SiO2 films could mitigate the losses of the total soluble solids and soluble protein contents. Therefore, SPI/nano‐SiO2 films can prolong the shelf life and optimize the production of F. velutipes. Practical applications Fresh F. velutipes is nutritious and contains essential amino acids, vitamins, minerals, proteins, and fats. However, F. velutipes quickly undergoes browning, aging, and decomposition. Therefore, research in the F. velutipes preservation technology has important practical significance. In food packaging, the application of nanotechnology is gradually replacing traditional food packaging. However, no studies have reported the effects of SPI‐based nanocomposite materials on the shelf life of F. velutipes. Therefore, the present study aimed to evaluate the properties of films and applications with F. velutipes.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Properties of soy protein isolate/nano‐silica films and their applications in the preservation of Flammulina velutipes

Cao

et al. 2019

J Food Process Preserv

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“…The FTIR spectra of films were obtained by using a Fourier transform infrared (FTIR) spectrometer (Nicolet AntarisII, Thermo Fisher Scientific Co., Ltd., China) at room temperature. Scanning was performed in a range of 4,000–400 cm −1 , and a TGS (tri‐glycine sulfate) detector with a resolution of 4 cm −1 was used (Han & Wang, ). The contents of the secondary structures in films were determined using the methods of Guo et al () with the PeakFit v4.12.…”

Section: Methodsmentioning

confidence: 99%

Properties of soy protein isolate/nano‐silica bilayer films during storage

Liu

Yang

et al. 2018

J Food Process Engineering

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The development of bionanocomposite materials for packages has received increasing attention due to environmental pollution issues. However, storage results in many undesirable properties in films. This study evaluated the effects of storage on simple layer and bilayer soy protein isolate/nano-silica (SPI/nano-SiO 2 ) films, which may reduce the migration of nanoparticles, and on the properties (mechanical, barrier, and optical) and parameters (moisture content, sulfhydryl content, and glycerol migration rate) of the films. Compared to SPI films, SPI/nano-SiO 2 films had a higher moisture content, higher sulfhydryl content, lower glycerol migration rate and better properties after storage. Fourier transform infrared spectroscopy showed that hydrogen bonding existed between SPI and nano-SiO 2 and that α-helix, β-sheet, β-turn, and random coil structures transformed due to bond breaking and formation during storage. Scanning electron microscopy indicated that SS-3-2 film had better morphologies after storage. In conclusion, bilayer films are safer and may replace simple layer films in food packaging. Practical applicationsBased on an EFSA (European Food Safety Authority) scientific opinion, SiO 2 is approved in the European Union. However, nanoparticles have been reported to process certain characteristics that pose a health hazard. To reduce the migration of nano-SiO 2 , the contact area between the food and films with nano-SiO 2 must be reduced. SPI film is a biodegradable packaging material and has been widely studied due to its biodegradable properties, which are attributed to the lack of repeating units in peptides compared to petroleum synthetic polymers. However, the properties of SPI film change during storage, which limits its application. Therefore, the present study aimed to evaluate the effects of storage on the properties of simple layer and bilayer SPI/nano-SiO 2 films.

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“…The apple fruits then became to rot and the peel firmness dramatically decreased after the occurrence of respiration climacteric. In comparison with the control, the peel firmness of groups with coating was lower before the onset of the climacteric, which might be attributed to the SPI nanocomposite coatings had relatively low WVP (Han & Wang, ). Further, the downward trend of the coating groups appeared later and it is related to the control of metabolic changes and water content (Garcia et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Using soy protein SiOx nanocomposite film coating to extend the shelf life of apple fruit

Liu

et al. 2017

Int J of Food Sci Tech

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Preservation properties of soy protein isolate (SPI)/nano‐SiOx composite coatings to apple fruits were investigated. The sodium dodecyl sulfonate‐modified nano‐SiOx (SNS) particles were prepared by the ultrasonic method and the counter‐ion activation method, which products were designated as USNS and CSNS, respectively. The incorporation of CSNS particles was better than USNS to improve the preservation quality of the SPI film. The best conditions for the synthesis of the composite film were as follows: 10% SPI concentration, 0.3% nano‐SiOx dosage and coating time of 60 s. Under these conditions, the climacteric peak of apples was delayed to the fifth week. The apples also had better physiological indices than the control group. Nano‐SiOx particles were inlaid and evenly dispersed into the SPI film coatings. This work provides a simple CaCl2 pre‐activation method to produce SPI film coatings with good dispersion of nano‐SiOx particles for further preservation application of fresh fruits.

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Improved water barrier and mechanical properties of soy protein isolate films by incorporation of SiO₂ nanoparticles

Abstract: SiO2 nanoparticles with different sizes were prepared under ultrasonic irradiation and incorporated with soy protein isolate (SPI) films.

Cited by 35 publications

References 39 publications

Properties of soy protein isolate/nano‐silica films and their applications in the preservation of Flammulina velutipes

Properties of soy protein isolate/nano‐silica films and their applications in the preservation of Flammulina velutipes

Properties of soy protein isolate/nano‐silica bilayer films during storage

Using soy protein SiOx nanocomposite film coating to extend the shelf life of apple fruit

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Improved water barrier and mechanical properties of soy protein isolate films by incorporation of SiO2 nanoparticles

Abstract: SiO2 nanoparticles with different sizes were prepared under ultrasonic irradiation and incorporated with soy protein isolate (SPI) films.

Cited by 35 publications

References 39 publications

Properties of soy protein isolate/nano‐silica films and their applications in the preservation of Flammulina velutipes

Properties of soy protein isolate/nano‐silica films and their applications in the preservation of Flammulina velutipes

Properties of soy protein isolate/nano‐silica bilayer films during storage

Using soy protein SiOx nanocomposite film coating to extend the shelf life of apple fruit

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Product

Resources

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Improved water barrier and mechanical properties of soy protein isolate films by incorporation of SiO₂ nanoparticles