Protein-Based Edible Films: Characteristics and Improvement of Properties

Wittaya, Thawien

doi:10.5772/48167

Cited by 96 publications

(97 citation statements)

References 67 publications

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“…In addition, gluten is composed of the following two main groups of proteins: gliadins, which consist of low-molecular-weight proteins, and glutenins, which contain high-molecular-weight proteins. In consequence, higher-purity gluten results in stronger films, and high-gluten films are effective oxygen barriers (Wittaya 2012).…”

Section: Permeability To Oxygenmentioning

confidence: 99%

Preparation and characterization of bionanocomposite films reinforced with nano kaolin

et al. 2015

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Effects of nano-kaolin incorporation into semolina films on the physical, mechanical, thermal, barrier and antimicrobial properties of the resulting bio-nanocomposite films were investigated. The properties included crystal structure (by X-ray diffraction), mechanical resistance, color, Fourier transform infrared spectra, decomposition temperature, water-vapor permeability (WVP), oxygen permeability (OP), and antimicrobial activity against Staphylococcus aureus and Escherichia coli. Kaolin was incorporated into biofilms at various amounts (1, 2, 3, 4, and 5 %, w/w total solid). All films were plasticized with 50 % (w/w total solid) combination of sorbitol/glycerol at 3:1 ratio. The incorporation of nanokaolin into semolina films decreased OP and WVP. The moisture content and water solubility of the films were found to decrease by nanokaolin reinforcement, and mechanical properties of films were improved by increasing nanokaolin concentration. Tensile strength and Young's modulus increased from 3.41 to 5.44 MPa and from 63.12 to 136.18, respectively, and elongation-at-break decreased. The films did not exhibit UV absorption. In conclusion, nanokaolin incorporation enhanced the barrier and mechanical properties of semolina films, indicating the potential application of these bio-nanocomposites in food-product packaging.

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Section: Permeability To Oxygenmentioning

confidence: 99%

Preparation and characterization of bionanocomposite films reinforced with nano kaolin

et al. 2015

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“…Polymers containing groups that can associate through hydrogen or ionic bonding result in films that are excellent oxygen barriers but susceptible to moisture. Protein-based edible films are used in individual packing of foods, interfaces between different layers of components of heterogeneous foods, and carriers of antimicrobials and antioxidants (Wittaya, 2012) and canola protein products may have the potential to enter in such applications.…”

Section: Film Formationmentioning

confidence: 99%

Canola/rapeseed protein-functionality and nutrition

Wanasundara¹,

McIntosh²,

Perera³

et al. 2016

OCL

141

103

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-Protein rich meal is a valuable co-product of canola/rapeseed oil extraction. Seed storage proteins that include cruciferin (11S) and napin (2S) dominate the protein complement of canola while oleosins, lipid transfer proteins and other minor proteins of non-storage nature are also found. Although oil-free canola meal contains 36-40% protein on a dry weight basis, non-protein components including fibre, polymeric phenolics, phytates and sinapine, etc. of the seed coat and cellular components make protein less suitable for food use. Separation of canola protein from non-protein components is a technical challenge but necessary to obtain full nutritional and functional potential of protein. Process conditions of raw material and protein preparation are critical of nutritional and functional value of the final protein product. The storage proteins of canola can satisfy many nutritional and functional requirements for food applications. Protein macromolecules of canola also provide functionalities required in applications beyond edible uses; there exists substantial potential as a source of plant protein and a renewable biopolymer. Available information at present is mostly based on the protein products that can be obtained as mixtures of storage protein types and other chemical constituents of the seed; therefore, full potential of canola storage proteins is yet to be revealed.Keywords: Canola / rapeseed storage proteins / cruciferin / napin / protein digestibility / functional properties Résumé -Protéines de canola et de colza : fonctionnalités et nutrition. Les tourteaux riches en protéines repré-sentent un coproduit de valeur de l'extraction de l'huile de canola/colza. Dans la graine, les protéines de stockage, notamment la cruciférine (11S) et la napine (2S), dominent la fraction protéique du canola, mais des oléosines, des protéines de transfert de lipides et d'autres protéines mineures non dédiées au stockage sont également présentes. Bien que le tourteau de canola déshuilé contienne 36-40 % de protéines sur poids sec, la présence de composants non protéiques, dont les fibres, les polymères phénoliques, les phytates, la sinapine, etc. issus de l'enveloppe de la graine et des composants cellulaires rendent les protéines moins appropriées à une utilisation en alimentation humaine. Cette revue présente les connaissances actuelles en termes de valeur nutritionnelle et fonctionnelle des protéines issues des graines de canola. La séparation des protéines de canola des composants non protéiques représente un défi technique mais nécessaire pour libérer totalement le potentiel nutritionnel et fonctionnel de la protéine. Les protéines de stockage de canola peuvent satisfaire un grand nombre d'exigences nutritionnelles et fonctionnelles pour des applications alimentaires. Les macromolécules protéiques de canola offrent également des fonctionnalités requises dans les applications dépassant les seules utilisations alimentaires ; un potentiel important existe en tant que source de protéines végétales et de biopol...

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“…Moreover, the main components of gluten are gliadins and glutenins which contain low-molecular-weight and high-molecular-weight proteins respectively. Accordingly, as maintained by Wittaya [2012], fi lms are strengthened by high-purity gluten which in turn are useful barriers to oxygen.…”

Section: Oxygen Permeabilitymentioning

confidence: 99%

Characterization of Semolina Protein Film with Incorporated Zinc Oxide Nano Rod Intended for Food Packaging

Jafarzadeh¹,

Alias²,

Ariffin³

et al. 2017

Pol. J. Food Nutr. Sci.

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This study intended to provide biopolymer fi lms used as food packaging, which will result in reducing environmental pollution produced by the activities of synthetic food packaging. We used zinc oxide nanorods (ZnO-nr) and we prepared nanocomposite fi lms by means of solvent casting. FTIR and SEM were employed to characterize the fi nal fi lms. SEM images revealed that ZnO-nr particles were homogenously distributed throughout the fi lm surface. The thermal, optical, and heat sealability properties of the fi lms were also examined. Adding ZnO-nr signifi cantly reduced oxygen permeability and heat sealability. The semolina fi lms' UV absorbance was highly impacted by the degree of ZnO-nr addition. The nanocomposite fi lms absorbed above 90% of the near infrared spectra. In addition, the zeta potential revealed the surface charge of ZnO-nr had a negative charge of about -33.9 mV.

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Protein-Based Edible Films: Characteristics and Improvement of Properties

Cited by 96 publications

References 67 publications

Preparation and characterization of bionanocomposite films reinforced with nano kaolin

Preparation and characterization of bionanocomposite films reinforced with nano kaolin

Canola/rapeseed protein-functionality and nutrition

Characterization of Semolina Protein Film with Incorporated Zinc Oxide Nano Rod Intended for Food Packaging

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