Rheology and Water Absorption Properties of Alginate–Soy Protein Composites

Álvarez‐Castillo, Estefanía; Aguilar, José Manuel Ruano; Bengoechea, Carlos; López‐Castejón, María Luisa; Guerrero, Antonio

doi:10.3390/polym13111807

Cited by 20 publications

(5 citation statements)

References 50 publications

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“…The chitosan film demonstrated increased swelling characteristics, as seen in Figure 8A, while the CTM-4 film with the maximum MOSP concentration showed less swelling characteristics. The result is confirmed by the observation that MOSP tends to increase the hydrophobicity of the film, leading to significantly decreased water absorption and resulting in lower swelling [95].…”

Section: Swelling Propertysupporting

confidence: 59%

Chitosan-Based Films Blended with Tannic Acid and Moringa Oleifera for Application in Food Packaging: The Preservation of Strawberries (Fragaria ananassa)

Venkatesan,

Vetcher,

Al-Asbahi

et al. 2024

Polymers

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Biobased plastics provide a sustainable alternative to conventional food packaging materials, thereby reducing the environmental impact. The present study investigated the effectiveness of chitosan with varying levels of Moringa oleifera seed powder (MOSP) and tannic acid (TA). Chitosan (CS) biocomposite films with tannic acid acted as a cross-linker, and Moringa oleifera seed powder served as reinforcement. To enhance food packaging and film performance, Moringa oleifera seed powder was introduced at various loadings of 1.0, 3.0, 5.0, and 10.0 wt.%. Fourier-transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy analyses were performed to study the structure and morphology of the CS/TA/MOSP films. The scanning electron microscopy results confirmed that chitosan/TA with 10.0 wt.% of MOSP produced a lightly miscible droplet/matrix structure. Furthermore, mechanical properties, swelling, water solubility, optical barrier, and water contact angle properties of the film were also calculated. With increasing Moringa oleifera seed powder contents, the biocomposite films’ antimicrobial and antifungal activity increased at the 10.0 wt.% MOSP level; all of the observed bacteria [Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), Aspergillus niger (A. niger), and Candida albicans (C. albicans)] had a notably increased percentage of growth. The film, with 10.0 wt.% MOSP content, effectively preserves strawberries’ freshness, making it an ideal food packaging material.

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Section: Swelling Propertysupporting

confidence: 59%

Chitosan-Based Films Blended with Tannic Acid and Moringa Oleifera for Application in Food Packaging: The Preservation of Strawberries (Fragaria ananassa)

Venkatesan,

Vetcher,

Al-Asbahi

et al. 2024

Polymers

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“…The addition of SA and GEL was observed as beneficial to improve water holding capacity over time, since the swelling capacity of all the samples is directly related to the presence of polar groups within the scaffolds [45]. This effect could be due to the new physical interactions formed between SPI and SA or GEL [46,47].…”

Section: Water Uptake Of 3d Printed Scaffoldsmentioning

confidence: 96%

Optimization of Ink Composition and 3D Printing Process to Develop Soy Protein-Based Scaffolds

Carranza,

Tejo-Otero,

Bengoechea

et al. 2024

Gels

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Inks based on soybean protein isolate (SPI) were developed and their formulations were optimized as a function of the ink heat treatment and the content of other biopolymers to assess the effects of protein–polysaccharides and protein–protein interactions. First, the rheological behavior of the inks was analyzed in relation to the polyvinyl alcohol (PVA) concentration employed (20, 25, and 30 wt%) and, as a result of the analysis, the ink with 25 wt% PVA was selected. Additionally, sodium alginate (SA) and gelatin (GEL) were added to the formulations to improve the viscoelastic properties of the inks and the effect of the SA or GEL concentrations (1, 2, and 3 wt%) was studied. All inks showed shear thinning behavior and self-supporting abilities. Among all the 3D printed scaffolds, those with higher SA (3 wt%) or GEL (2 and 3 wt%) content showed higher shape fidelity and were selected for further characterization. Texture profile analysis demonstrated that the scaffolds prepared with previously heat-treated inks containing 3 wt% GEL showed the highest strength. Additionally, these scaffolds showed a higher water-uptake capacity profile.

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“…The shrinkage of the microbeads was significantly influenced by alginate content and drying type, while the content of whey protein only had a significant effect when 0.75% was combined with 1% alginate. As the content of alginate increased, a higher shrinkage factor was observed, possibly due to high water loss from the hydrogel network, as a higher content of alginate allowed for a higher water uptake capacity during hydrogel formation [34]. Adding 0.75% whey protein to 1% alginate increased shrinkage of the microbeads, likely due to steric hindrance, which might have occurred between the bulky protein molecules and the alginate chains, therefore disrupting the formation of a well-defined gel structure and resulting in increased shrinkage.…”

Section: Sphericity and Shrinkage Of The Microbeadsmentioning

confidence: 99%

Encapsulation of Fennel Essential Oil in Calcium Alginate Microbeads via Electrostatic Extrusion

Dobroslavić,

Cegledi,

Robić

et al. 2024

Applied Sciences

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Fennel essential oil (EO) is well known for its biological activities and wide potential for use in the food, cosmetic, and pharmaceutical industries, where the main challenge is to achieve higher stability of EO. This study aimed to evaluate the potential of electrostatic extrusion for encapsulation of fennel EO by examining the effects of alginate (1%, 1.5%, and 2%) and whey protein (0%, 0.75%, and 1.5%) concentrations and drying methods on the encapsulation efficiency, loading capacity, bead characteristics, and swelling behavior of the produced fennel EO microbeads. Results revealed that electrostatic extrusion proved to be effective for encapsulating fennel EO, with whey protein addition enhancing the examined characteristics of the obtained microbeads. Freeze-drying exhibited superior performance compared to air-drying. Optimal encapsulation efficiency (51.95%) and loading capacity (78.28%) were achieved by using 1.5% alginate and 0.75% whey protein, followed by freeze-drying. GC-MS analysis revealed no differences in the qualitative aspect of the encapsulated and initial EO, with the encapsulated EO retaining 58.95% of volatile compounds. This study highlighted the potential of electrostatic extrusion using alginate and whey protein as a promising technique for fennel EO encapsulation while also emphasizing the need for further exploration into varied carrier materials and process parameters to optimize the encapsulation process and enhance product quality.

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Rheology and Water Absorption Properties of Alginate–Soy Protein Composites

Cited by 20 publications

References 50 publications

Chitosan-Based Films Blended with Tannic Acid and Moringa Oleifera for Application in Food Packaging: The Preservation of Strawberries (Fragaria ananassa)

Chitosan-Based Films Blended with Tannic Acid and Moringa Oleifera for Application in Food Packaging: The Preservation of Strawberries (Fragaria ananassa)

Optimization of Ink Composition and 3D Printing Process to Develop Soy Protein-Based Scaffolds

Encapsulation of Fennel Essential Oil in Calcium Alginate Microbeads via Electrostatic Extrusion

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