Pea protein and starch: Functional properties and applications in edible films

Farshi, Parastou; Mirmohammadali, Seyedeh Nooshan; Rajpurohit, Bipin; Smith, J Scott; Li, Yonghui

doi:10.1016/j.jafr.2023.100927

Cited by 12 publications

(6 citation statements)

References 211 publications

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“…The transformation of starch into biodegradable plastics can be carried out in two different ways, namely casting (wet way) and melt or thermoplastic processing (dry way) [28][29][30][31][32][33][34][35][36][37][38][39][40][41]. Both techniques breakdown the semi-crystalline structure of the granules and use plasticizers in order to increase the flexibility of bioplastics by reducing the retrogradation of starch over time.…”

Section: Starch-based Bioplastics Manufacturing Methodsmentioning

confidence: 99%

“…However, when heated to 65-90 • C in the presence of excess water or other solvents able to form hydrogen bonding (i.e., liquid ammonia, formamide, formic acid, chloroacetic acid, and dimethyl sulfoxide), starch granules soak up, promoting a break in the amylopectin matrix and a leaching of amylose through the intergranular space to the aqueous medium. Subsequently, the semicrystalline structure is disrupted, causing the swelling, loss of birefringence and molecular order, and solubilization of starch granules until an irreversible stage known as gelatinization [28,32]. In addition to the molecular characteristics of starch granules, gelatinization is dependent on processing conditions such as water availability, time, and temperature [27].…”

Section: Starch Physicochemical Characteristicsmentioning

confidence: 99%

“…According to Wani et al [34] and Farshi et al [32], starch extraction methods are classified into wet milling and dry milling. The wet process is generally applied on a laboratory scale to obtain high-purity starch and involves milling or grating, fiber separation, starch suspension in water, separation by decantation or centrifugation, and flour drying.…”

Section: Starch Isolation From the Matrixmentioning

confidence: 99%

See 2 more Smart Citations

From Fields to Films: Exploring Starch from Agriculture Raw Materials for Biopolymers in Sustainable Food Packaging

Gonçalves,

Silva,

Andrade

et al. 2024

Agriculture

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In the wake of escalating global concerns over the environmental impact of plastic pollution, there has been an unprecedented call for sustainable alternatives. The food-packaging industry, responsible for a staggering 40% of global plastic consumption, faces mounting challenges driven by environmental degradation and concerns about fossil fuel depletion. Motivated by these challenges, there is a growing interest in reducing reliance on traditional packaging and exploring eco-friendly solutions derived from renewable resources. Eco-efficient packaging, specifically derived from agricultural raw materials, emerges as a promising solution that aligns with ecological, economic, and social sustainability principles. Starch, abundant and versatile, emerges as a frontrunner among agricultural raw materials for biopolymers. Its inherent properties, including low cost, availability, biodegradability, and biocompatibility, make it a compelling choice. Starch-based bioplastics, with their potential to replace synthetic primary packaging materials, have gained traction due to their satisfactory mechanical and barrier properties. This review delves into the realm of starch-based films and coatings for food applications. It explores fundamental properties, advantages, and limitations, offering insights into potential improvements through various treatments or additive combinations. As technological advances drive the popularity of biodegradable starch-based packaging, this review aims to contribute to the ongoing discourse, providing a comprehensive overview and paving the way for more functional and widely applicable products in the ever-evolving landscape of sustainable packaging.

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Section: Starch-based Bioplastics Manufacturing Methodsmentioning

confidence: 99%

Section: Starch Physicochemical Characteristicsmentioning

confidence: 99%

Section: Starch Isolation From the Matrixmentioning

confidence: 99%

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From Fields to Films: Exploring Starch from Agriculture Raw Materials for Biopolymers in Sustainable Food Packaging

Gonçalves,

Silva,

Andrade

et al. 2024

Agriculture

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“…Peas are rich in essential amino acids, and 20% of peas are protein. Globulins constitute 65%–80% of pea protein, while albumins constitute 10%–20% [ 21 ]. It exhibits functional properties similar to soy proteins and does not cause allergies like rice proteins [ 22 ].…”

Section: Vegetable Protein Sources and Development Technologymentioning

confidence: 99%

Advancements in Sustainable Plant-Based Alternatives: Exploring Proteins, Fats, and Manufacturing Challenges in Alternative Meat Production

Jung,

Lee,

Han

et al. 2024

J. Microbiol. Biotechnol.

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The rise in plant-based food consumption is propelled by concerns for sustainability, personal beliefs, and a focus on healthy dietary habits. This trend, particularly in alternative meat, has attracted attention from specialized brands and eco-friendly food companies, leading to increased interest in plant-based alternatives. The dominant plant-based proteins, derived mainly from legumes, include soy protein isolates, which significantly impact sensory factors. In the realm of plant-based fats, substitutes are categorized into fat substitutes based on fats and fat mimetics based on proteins and carbohydrates. The production of these fats, utilizing gums, emulsions, gels, and additives, explores characteristics influencing the appearance, texture, flavor, and storage stability of final plant-based products. Analysis of plant-based proteins and fats in hamburger patties provides insights into manufacturing methods and raw materials used by leading alternative meat companies. However, challenges persist, such as replicating meat's marbling characteristic and addressing safety considerations in terms of potential allergy induction and nutritional supplementation. To enhance functionality and develop customized plant-based foods, it is essential to explore optimal combinations of various raw materials and develop new plant-based proteins and fat separation.

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“…These five cultivars are the most common edible peas found in the market, representing wide ranges of nutritional and chemical compositions (proteins, dietary fibers, starch/sugar/carbohydrates, vitamins, polyphenolic compounds, antioxidants/bioactive compounds, etc.) [45][46][47]. Bacterial microbiome analysis on these cultivars would generate a comprehensive blueprint of endophytic bacteria distributions in pea embryos.…”

Section: Plant Materials and Samplingmentioning

confidence: 99%

Species Diversity, Nitrogen Fixation, and Nutrient Solubilization Activities of Endophytic Bacteria in Pea Embryos

Hao,

Zhang,

Qiu

et al. 2024

Applied Sciences

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Endophytic bacteria, especially those that participate in nitrogen fixation, play critical roles in supplying essential nutrients for legume plant growth. Despite that there have been numerous investigations targeting bacterial microbiomes in legume roots and nodules, little is known about embryonic bacteria that facilitate plant nutrient utilization after seed germination. Here, we collected and investigated endophytic bacterial microbiome in edible pea (Pisum sativum) embryos using five representative cultivars and a pea sprout (shoot of pea [SHP]) control. Twenty-six nitrogen-fixing bacteria (NFB) were isolated from pea embryos, with three strains found in fresh grain pea (FGP) and snow pea (SP) exhibiting the strongest nitrogenase activity of above 85 nmol C2H4/mL/h. Some NFB isolates are also potassium-solubilizing bacteria (KSB) or phosphorus-solubilizing bacteria (PSB) utilizing inorganic and/or organic phosphorus. All 26 NFB showed variable levels (0.41 to 7.10 μg/mL) of indole-3-acetic acid (IAA) secretion. The nutrient-solubilizing NFB identified in our research are potential targets for biofertilizer development. They could be useful in converting nitrogen, potassium, and/or phosphorus into usable forms for the plants. At the microbiome level, high-throughput 16S ribosomal RNA (rRNA) sequencing of 40 bacterial collections from pea embryos generated 4234 operational taxonomic units (OTUs) using 97% identity as the threshold for clustering high-quality effective reads (valid tags). Analysis of OTU annotation results revealed similar species community structures, abundance, and diversity in most samples. Our embryo-derived endophytic bacterial pool provides a microbiome platform for seed dormancy and germination research of edible peas, as well as for digging new biofertilizer resources in general.

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Pea protein and starch: Functional properties and applications in edible films

Cited by 12 publications

References 211 publications

From Fields to Films: Exploring Starch from Agriculture Raw Materials for Biopolymers in Sustainable Food Packaging

From Fields to Films: Exploring Starch from Agriculture Raw Materials for Biopolymers in Sustainable Food Packaging

Advancements in Sustainable Plant-Based Alternatives: Exploring Proteins, Fats, and Manufacturing Challenges in Alternative Meat Production

Species Diversity, Nitrogen Fixation, and Nutrient Solubilization Activities of Endophytic Bacteria in Pea Embryos

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