Polymers Extracted from Biomass

Valdés, Arantzazu; Ramos, Marina; García-Serna, Esther; Garrigós, María del Carmen; Jiménez, Alfonso

doi:10.1016/b978-0-08-100596-5.03207-8

Cited by 3 publications

(3 citation statements)

References 173 publications

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“…However, due to their scarcity and dietary restrictions, it is important to find novel sustainable protein sources that can meet both consumer and producer preferences and that can offer similar nutritional and functional properties to those of animal proteins (Ismail et al, 2020; Karaca et al, 2011a; Mohan & Mellem, 2020; Stone et al, 2015; Vinayashree & Vasu, 2021). On account of the availability, abundance, and diversity of sources, as well as their reduced risk of contamination and infection, and the growing interest in more natural and healthier foods, plant‐based proteins are preferable substitutes for animal‐based proteins in a variety of applications, whether in human nutrition or functional and health‐promoting products (Dapčević‐Hadnađev et al, 2019; Gao et al, 2018; Moure et al, 2006; Sandberg, 2011; Valdés et al, 2016; Vinayashree & Vasu, 2021). Although, unlike animal‐based proteins, plant‐based proteins lack one or two essential amino acids, this can easily be overcome by supplementing them with other proteins (Moure et al, 2006; Vinayashree & Vasu, 2021).…”

Section: Introductionmentioning

confidence: 99%

Pine nuts ( Pinus pinea L.) as a potential novel plant‐based source of functional protein isolates: Optimization of alkali extraction conditions, evaluation of functional properties, and biochemical characterization

Benzitoune

Kadri

Adouane

et al. 2022

Food Processing Preservation

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This study was undertaken with the main objective to investigate the influence of alkali extraction conditions; pH (8–10), time (60–120 min) and solvent‐to‐sample ratio (1:10–1:30 g/ml) on the purity of Pinus pinea L. nuts protein isolates and their functionalities (solubility and emulsifying activity) using response surface methodology (RSM). The optimal extraction conditions determined for maximum purity, solubility, and emulsifying activity were pH 8, time 108 min, and solvent‐to‐sample ratio 1:10 g/ml. In‐depth investigations were conducted in terms of the functionality of the optimized P. pinea L. protein isolate (OPPPI), its composition, and secondary structure. FTIR spectroscopy and SDS–PAGE analyses revealed β‐sheet to be the main secondary structure of OPPPI while 11S globulin, 7S globulin, and 2S albumin were its major components. In addition, OPPPI exhibited appreciable functional properties. Results suggest that pine nuts are a promising source of functional proteins potentially applied in various food applications as food ingredients. Novelty impact statement The global demand for new protein sources is growing exponentially. Pinus pinea L. nuts are a rich source of under‐exploited proteins; their protein content of 65.368% when defatted makes them an attractive source for the production of functional protein ingredients. Using response surface methodology, alkaline extraction conditions were optimized, resulting in protein isolates with high purity and appreciable functional properties, further highlighting their potential introduction into the food industry as novel food ingredients.

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Section: Introductionmentioning

confidence: 99%

Pine nuts ( Pinus pinea L.) as a potential novel plant‐based source of functional protein isolates: Optimization of alkali extraction conditions, evaluation of functional properties, and biochemical characterization

Benzitoune

Kadri

Adouane

et al. 2022

Food Processing Preservation

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“…The increasing interest in the production of bioethanol and biopolymers obtained from natural sources, such as sucrose and starch fractions, as a way to replace petroleum-based fuels and materials has represented an important step towards the use of biobased and renewable agro-wastes in massive applications [9,10]. Figure 1 shows the synthesis process of bioethanol from starch and sugar fractions of grain.…”

Section: Crop Plant By-products From Industrial Processingmentioning

confidence: 99%

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

Burgos¹,

Valdés²,

Jiménez³

2016

j renew mater

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In this study we provide an overview of the latest developments on the extraction, production, modifi cation and applications of fruit residues and by-products in the formation of protein-based biopolymers, in particular for the formulation of edible fi lms. Our aim was mainly to demonstrate the highly transdisciplinary character of these topics by giving an overview of the main developments and research topics in the chemistry and engineering aspects of protein-based biopolymers. These innovative raw materials have been evaluated for the production of biomaterials to be used in some key sectors, such as food packaging.

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“…For example, the use of residues from gelatin capsules generated by the nutraceutical field is increasing despite the treatment and disposal of this residue imply economic and environmental issues [25]. Thus, the residues coming from gelatin, mainly used as encapsulating materials to deliver bioactive food compounds with active principles, can be revalorized as a potential source for the development of biodegradable films mainly composed of gelatin, glycerin and water [26,27].…”

Section: Introductionmentioning

confidence: 99%

Gelatin-Based Films and Coatings for Food Packaging Applications

et al. 2016

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This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.

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Polymers Extracted from Biomass

Cited by 3 publications

References 173 publications

Pine nuts ( Pinus pinea L.) as a potential novel plant‐based source of functional protein isolates: Optimization of alkali extraction conditions, evaluation of functional properties, and biochemical characterization

Pine nuts ( Pinus pinea L.) as a potential novel plant‐based source of functional protein isolates: Optimization of alkali extraction conditions, evaluation of functional properties, and biochemical characterization

Valorization of Agricultural Wastes for the Production of Protein-Based Biopolymers

Gelatin-Based Films and Coatings for Food Packaging Applications

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