Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions

Otoni, Caio G.; Avena‐Bustillos, Roberto J.; Olsen, Carl W.; Bilbao‐Sainz, Cristina; McHugh, Tara H.

doi:10.1016/j.foodhyd.2016.01.012

Cited by 152 publications

(70 citation statements)

References 44 publications

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“…After integrating the surface functionalized PDCNTs, the SPI/G/PDCNTs film exhibited the highest WCA of 52.78°, suggesting its less hydrophilic surface. This remarkable increase in the WCA value could be explained by the compact structure of the nanocomposite film originated from the hydrogen bonding interactions between the PDCNTs and SPI matrix and the interfacial cross‐linking of PDA in the system . In addition, a certain amount of polar amine acids might be consumed by the surface functionalized PDCNTs and there were less hydrophilic surfaces, therefore the nanocomposite film could effectively prevent the moisture permeation into the SPI matrix .…”

Section: Resultsmentioning

confidence: 99%

“…10a. It is noteworthy that the composite film containing graphene and PDCNTs showed the lowest MC value, which was attributable to the compact structure of the film and the multiple physicochemical cross-linking between the PDCNTs and SPI molecules [62]. As shown in Fig.…”

Section: Water Resistance Of Spi-based Hybrid Filmsmentioning

confidence: 91%

“…This result was likely due to the functionalization with PDA, which allowed a better dispersion of PDCNTs in the polymeric matrix, thereby increasing the tortuosity of the film and resulting in a slower diffusion of water molecules through the hybrid film [61]. The water molecule path might be altered from the rapid diffusion into the SPI matrix to a more tortuous path for water molecules to pass through, thus decreasing the overall water uptake [62]. These results demonstrated that the combination of graphene and PDCNTs in the SPI matrix could have a significant enhancement in the water resistance of the SPI-based hybrid films.…”

Section: Water Resistance Of Spi-based Hybrid Filmsmentioning

confidence: 99%

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Effect of Mussel‐Inspired Poly(Dopamine)‐Functionalized Carbon Nanotubes/Graphene Nanohybrids on Interfacial Adhesion of Soy Protein‐Based Nanocomposites

Kuang

Jin

et al. 2018

Polymer Composites

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The demands for strong integrated biopolymer materials have substantially increased across various industries. In this study, a biomimic strategy was proposed to prepare the poly(dopamine)‐functionalized carbon nanotubes (PDCNTs) via mussel‐inspired chemistry. The graphene dispersion was prepared in aqueous bovine serum albumin solution by ultrasonic treatment through a facile and green approach. Inspired by the excellent integration of mechanical properties and hierarchical nano/microscale structure of natural nacre, we fabricated soy isolate protein (SPI)‐based nanocomposite film with 2D graphene nanosheets and 1D surface‐functionalized PDCNTs through a layer‐by‐layer assembly process. The morphology and thickness of graphene nanosheets were analyzed by atomic force microscopy. The successful surface modification of PDCNTs was confirmed by X‐ray photoelectron spectroscopy and transmission electron microscopy. The cross‐linking hierarchical structure of the SPI hybrid film was observed in scanning electron microscopy images. A combination of multiple interfacial interactions and enhanced adhesion between the PDCNTs‐graphene conjugation and SPI matrix resulted in a remarkable improvement in the mechanical properties of the SPI‐based nanocomposites. When compared with the unmodified film, the tensile strength and elongation at break of the hybrid film were simultaneously increased by 158.93 and 78.67%, respectively. As a result of the enhanced tortuosity effect, the water vapor permeability was significantly reduced by 33.65%. In addition, the resultant film also possessed favorable water resistance, thermal stability, and ultraviolet–visible light barrier behavior. This work provided a novel bio‐inspired interfacial toughening strategy for constructing high performance biopolymer nanocomposites. POLYM. COMPOS., 40:E1649–E1661, 2019. © 2018 Society of Plastics Engineers

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Section: Resultsmentioning

confidence: 99%

Section: Water Resistance Of Spi-based Hybrid Filmsmentioning

confidence: 91%

Section: Water Resistance Of Spi-based Hybrid Filmsmentioning

confidence: 99%

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Effect of Mussel‐Inspired Poly(Dopamine)‐Functionalized Carbon Nanotubes/Graphene Nanohybrids on Interfacial Adhesion of Soy Protein‐Based Nanocomposites

Kuang

Jin

et al. 2018

Polymer Composites

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“…This has been typically achieved by directly incorporating film‐forming matrixes (Table ) into the nanoemulsion continuous phase prior to solvent removal. In this regard, Otoni, Avena‐Bustillos, Olsen, Bilbao‐Sáinz, and McHugh () indicated the possibility of developing multilayer films by casting a lipid layer over a previously formed protein‐based film. Although practical, this strategy might result in layer delamination.…”

Section: Nanoemulsion‐containing Food Packaging Materialsmentioning

confidence: 99%

Nanoemulsions: Synthesis, Characterization, and Application in Bio‐Based Active Food Packaging

Espitia

Fuenmayor²,

Otoni

2018

Comp Rev Food Sci Food Safe

Self Cite

158

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The increasing demands for foods with fresh‐like characteristics, lower synthetic additive and preservative contents, and low environmental footprint, but still safe to consume, have guided researchers and industries toward the development of milder processing technologies and more eco‐friendly packaging solutions. As sustainability acquires an increasingly critical relevance in food packaging, bio‐based and/or biodegradable materials stand out as suitable alternatives to their synthetic counterparts. In this context, the use of nanoemulsions has represented a step forward for improving the performance of sustainable food packaging devices, especially for the successful incorporation of new compounds and functionalities into conventional films and coatings. This class of emulsions, featuring unique optical stability and rheological properties, has been developed to protect, encapsulate, and deliver hydrophobic bioactive and functional compounds, including natural preservatives (such as essential oils from plants), nutraceuticals, vitamins, colors, and flavors. This article presents the surfactants (including naturally occurring proteins and carbohydrates), dispersants, and oil‐soluble functional compounds used for designing food‐grade nanoemulsions intended for packaging applications. The improved kinetic stability, bioavailability, and optical transparency of nanoemulsions over conventional emulsions are discussed considering theoretical concepts and real experiments. Bottom‐up and top‐down approaches of nanoemulsion fabrication are described, including high‐energy (such as high‐pressure homogenizers, microfluidics, ultrasound, and high‐speed devices) and low‐energy methods (for instance, phase inversion and spontaneous emulsification). Finally, incorporation of nanoemulsions in biopolymer matrixes intended for food packaging applications is also addressed, considering current characterization techniques as well as their potential antimicrobial activity against foodborne pathogens.

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“…Sorption balances have existed for a very long time (McBain and Bakr 1926;Gregg and Wintle 1946;Gregg 1955;Gleeson 1962;Tamburini 1970) however now, there are reliable models available from numerous suppliers (Keller and Robens 2003). They are especially and commonly used in various scientific fields: pharmaceuticals, the food industry or the study of materials (Cazacu et al 2009;Lyn et al 2010;Ayadi and Dole 2011;Maeda et al 2011;Wicklein et al 2011;Argyropoulos et al 2012;Carter and Schmidt 2012;Pei and Zhang 2012;Volkova et al 2012;Zhang et al 2012;Besbes et al 2013;Jung et al 2014;Pons et al 2015;Mette et al 2014;Guicheret-Retel et al 2015;Otoni et al 2016). In these areas it has been proven that the use of sorption balance is able to obtain similar results to other common techniques (Johannesson and Janz 2002;Arlabosse et al 2003;Fei et al 2006).…”

Section: Introductionmentioning

confidence: 99%

The Use of Sorption Balance for the Characterization of the Water Retention Curve of Cement-Based Materials

Poyet

Trentin

Amblard

2016

ACT

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Among the necessary data in the description of the transport of water, the retention curve is a vital piece of information whose characterization can turn out to be long and fastidious. Within this framework, sorption balance is being put to use more and more often in laboratories. These experimental devices enable a faster onset for water balance using small amounts of substances previously reduced to powder. This approach proves to be particularly adapted to homogenous materials (cement pastes generally) but not to concrete because of the presence of aggregate. This article, first of all, clarifies in a summarized manner the working of sorption balance based on the results obtained with cement pastes. Secondly, a simplified method is proposed to test concrete.

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Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions

Cited by 152 publications

References 44 publications

Effect of Mussel‐Inspired Poly(Dopamine)‐Functionalized Carbon Nanotubes/Graphene Nanohybrids on Interfacial Adhesion of Soy Protein‐Based Nanocomposites

Effect of Mussel‐Inspired Poly(Dopamine)‐Functionalized Carbon Nanotubes/Graphene Nanohybrids on Interfacial Adhesion of Soy Protein‐Based Nanocomposites

Nanoemulsions: Synthesis, Characterization, and Application in Bio‐Based Active Food Packaging

The Use of Sorption Balance for the Characterization of the Water Retention Curve of Cement-Based Materials

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