Properties of whey protein isolate nanocomposite films reinforced with nanocellulose isolated from oat husk

Qazanfarzadeh, Zeinab; Kadivar, Mehdi

doi:10.1016/j.ijbiomac.2016.06.077

Cited by 130 publications

(71 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Whey protein is a mixture of globular proteins isolated from whey. Whey protein concentrate and isolate have been used to develop flexible and transparent films with excellent resistance to oxygen, aromatic compounds and oil . Psyllium, commonly known as isabgol, is an annual plant from the genus Plantago .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Development and characterization of biodegradable films from whey protein concentrate, psyllium husk and oxidized, crosslinked, dual‐modified lotus rhizome starch composite

2019

View full text Add to dashboard Cite

BACKGROUND The combined effect of variously chemically modified lotus rhizome starch, whey protein concentrate, psyllium husk and glycerol was evaluated on developed biodegradable films. RESULTS Dual‐modified lotus rhizome starch composite films presented minimum solubility and water vapor permeability and maximum tensile strength among native and modified starch composite films. Elongation at break of dual‐modified starch composite films (FLCOS1, FLCOS2) was found to be a maximum, whereas a decrease was observed for FLCOS3. Oxidized lotus rhizome starch composite films were the most transparent among native and modified starch composite films, whereas crosslinked lotus rhizome starch composite films were the least transparent. Scanning electron microscopy indicated a homogeneous compact surface of oxidized starch composite films, whereas troughs were observed in crosslinked and dual‐modified starch composite films. Using whey protein concentrate, psyllium husk and glycerol without any phase separation, smoother films and with compact microstructures were produced. Fourier transform infrared analysis revealed additional peaks for modified starch films, confirming greater interaction among starch and film‐forming components, whereas amorphous structure was indicated from X‐ray diffraction results of modified starch composite films. CONCLUSIONS Owing to various properties of modified starches, these films find application in edible contact packages and can better be used for products where higher structural integrity and lower water vapor transmission are needed. © 2019 Society of Chemical Industry

show abstract

Section: Introductionmentioning

confidence: 99%

“…Whey protein concentrate and isolate have been used to develop flexible and transparent films with excellent resistance to oxygen, aromatic compounds and oil. 9 Psyllium, commonly known as isabgol, is an annual plant from the genus Plantago. It possesses exceptional mucilaginous properties at low concentration in aqueous solution.…”

Section: Introductionmentioning

confidence: 99%

Development and characterization of biodegradable films from whey protein concentrate, psyllium husk and oxidized, crosslinked, dual‐modified lotus rhizome starch composite

2019

View full text Add to dashboard Cite

show abstract

“…Edible films from whey protein concentrate and isolate have been widely studied . Researchers have shown that whey proteins are able to produce flexible and transparent films with excellent resistance to oxygen, aromatic compounds and oil . Psyllium is an annual plant from the genus Plantago commonly known as Isabgol .…”

Section: Introductionmentioning

confidence: 99%

Physical, Mechanical, Morphological, and Barrier Properties of Elephant Foot Yam Starch, Whey Protein Concentrate and psyllium Husk Based Composite Biodegradable Films

2017

View full text Add to dashboard Cite

Elephant foot yam starch based composite containing glycerol, whey protein concentrate and psyllium husk were used to develop biodegradable films by casting technique. Adding glycerol, whey protein concentrate and psyllium husk to low amylose elephant foot yam starch overwhelmed the flaws for physicochemical, barrier, optical, mechanical, thermal, and surface properties required for the development of biodegradable films. Prepared composite biodegradable film presented higher tensile strength, lower water vapor permeability, and solubility as compared to elephant foot yam starch film alone. Surface and cross‐sectional morphology depicted uniformity, and structural integrity in composite polymeric matrix as compared to rough surface with cracks in elephant foot yam starch films. The SEM micrographs analysis indicated strong interactions of elephant foot yam starch with glycerol resulting in a dense network whereas differential scanning calorimeter indicated film thermal stability. X‐ray diffractogram revealed amorphous character whereas broad amorphous peak demonstrates molecular miscibility and interaction between the composites. Fourier transform infrared spectroscopy indicated strong interactions along with higher degree of cross‐linking in composites which confirms the film forming characteristics of composite ingredients. Hence, composite film properties reveal their potential as food packaging material, thus enabling the replacement of synthetic packaging materials in various food applications. POLYM. COMPOS., 39:E407–E415, 2018. © 2017 Society of Plastics Engineers

show abstract

“…However, at higher concentrations, they may interact and form agglomerations in the polymer matrix. This may take place due to the high interfacial area and surface energy of the film forming solution; however, it seems that this agglomeration did not significantly change the structure of matrix surface. The presence of a uniform surface and agglomeration at higher concentrations of CNC were also reported by Qazanfarzadeh and Kadivar and Abdollahi, Alboofetileh, Rezaei, and Behrooz for whey protein concentrate and alginate, respectively.…”

Section: Resultsmentioning

confidence: 97%

Evaluation of physicochemical, thermomechanical, and structural properties of chickpea flour composite films reinforced with crystalline nanocellulose

Maftoonazad

Badii

Mohamed

et al. 2019

J of Applied Polymer Sci

View full text Add to dashboard Cite

Chickpea flour–crystalline nano‐cellulose (CNC) composite films were prepared using chickpea flour as the film forming material, glycerol as the plasticizer and 2.5 to 10% CNC as reinforcement supplement. Mechanical properties of the composite films increased with an increase in the CNC content up to 5%. By inclusion of CNC up to 10%, the storage modulus of chickpea flour matrix increased by an order of magnitude from 7.3 to 86.4 MPa. The storage modulus of all samples, on the other hand, decreased as temperature increased. The Tg values measured by dynamic mechanical analysis (DMA) and differential scanning calorimetry (DSC) were shifted toward higher temperatures by the addition of CNC. The creep resistance of chickpea flour films increased again up to 5% added CNC, and strain sweep tests confirmed the extension of linear viscoelastic region. X‐ ray diffraction (XRD) confirmed a positive correlation between the degree of crystallinity of chickpea flour composties and CNC content. FTIR spectroscopy confirmed the molecular interaction between chickpea flour, glycerol and CNC. SEM results revealed agglomeration in the structure of the film with the addition of CNC beyond 5% and diminishing of surface homogeneity, while decreasing the pore size of chickpea flour matrix. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020, 137, 48389.

show abstract

Properties of whey protein isolate nanocomposite films reinforced with nanocellulose isolated from oat husk

Cited by 130 publications

References 41 publications

Development and characterization of biodegradable films from whey protein concentrate, psyllium husk and oxidized, crosslinked, dual‐modified lotus rhizome starch composite

Development and characterization of biodegradable films from whey protein concentrate, psyllium husk and oxidized, crosslinked, dual‐modified lotus rhizome starch composite

Physical, Mechanical, Morphological, and Barrier Properties of Elephant Foot Yam Starch, Whey Protein Concentrate and psyllium Husk Based Composite Biodegradable Films

Evaluation of physicochemical, thermomechanical, and structural properties of chickpea flour composite films reinforced with crystalline nanocellulose

Contact Info

Product

Resources

About