Strategies to Improve the Properties of Amaranth Protein Isolate-Based Thin Films for Food Packaging Applications: Nano-Layering through Spin-Coating and Incorporation of Cellulose Nanocrystals

López‐Rubio, Amparo; Blanco-Padilla, Adriana; Oksman, Kristiina; Mendoza, Sandra

doi:10.3390/nano10122564

Cited by 21 publications

(6 citation statements)

References 47 publications

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“…López-Rubio et al . ( 46 ) found that nanoreinforcement depends on the amount of particles. The increase in the content of the particles causes them to self-aggregate.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Chitosan Nanoparticles Incorporating Antioxidants from Salvia hispanica L. on the Amaranth Flour Films

Morales-Olán

Ríos-Corripio

Hernández-Cázares³

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background. Amaranth flour (Amaranthus hypochondriacus) produces films with excellent barrier properties against water vapor, allowing food preservation, but the mechanical properties are poor versus to synthetic films. One strategy to improve these properties is the incorporation of nanoparticles. The particles can also serve as a vehicle for the addition of antioxidants agents into the films. The objective of this work was to optimize the formulation for preparation of amaranth flour films treated with antioxidant chia (Salvia hispanica L.) extract-loaded chitosan particles using RSM. Experimental approach. Chitosan nanoparticles with the extract were synthesized by ionic gelation, and the films were made by the casting method. Three independent variables were assigned: amaranth flour (4-6 %), glycerol (25-35 %), and chitosan nanoparticles loaded with the chia extract (0-0.75 %). We then evaluated the physical (thickness), mechanical (tensile strength, Young´s modulus, and elongation), barrier (water vapor permeability, moisture, and water solubility), and antioxidant properties of the films. The experimental results of the properties were analyzed using a Box-Behnken experimental design generating 15 runs with three replicates at the central point. Results and conclusions. Second and third order polynomial models were obtained from the ANOVA analysis of the evaluated responses, and high coefficients of determination were found (0.91-1.0). The films presented a water vapor permeability of 0.82-2.39·10-7 (g·mm)/(Pa·s·m2), a tensile strength of 0.33-1.63 MPa, and antioxidant activity of 2.24-5.65 %. The variables had different effects on the films: The glycerol negatively affected their properties, and the permeability values increased with amaranth flour concentration. The nanoparticles improved the mechanical, barrier, and antioxidant properties of the films versus films without nanosystems. The optimal formulation was 4 % amaranth flour, 25 % of glycerol, and 0.36 % of chitosan nanoparticles. The optimized films had better mechanical (1.62 MPa) properties, a low water vapor permeability value (0.91·10-7 (g·mm)/(Pa·s·m2)), and moderate antioxidant activity (6.43 %). Novelty and scientific contribution. The results show the effect of chitosan nanoparticles on the properties of amaranth flour films for the first time. The resulting equations are useful in the design of food packaging.

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“…López-Rubio et al . ( 46 ) found that nanoreinforcement depends on the amount of particles. The increase in the content of the particles causes them to self-aggregate.…”

Section: Resultsmentioning

confidence: 99%

“…The addition of more nanoparticles in the matrix led to an agglomeration, and thus the TS decreases. López-Rubio et al (46) found that nano reinforcement is dependent on the concentration of particles. The increase in the Please note that this is an unedited version of the manuscript that has been accepted for publication.…”

Section: Mechanical Propertiesmentioning

confidence: 99%

Effect of Chitosan Nanoparticles Incorporating Antioxidants from Salvia hispanica L. on the Amaranth Flour Films

Morales-Olán

Ríos-Corripio

Hernández-Cázares³

et al. 2021

Food Technol. Biotechnol. (Online)

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“…Hence, other plant proteins from rice and peas were used in packaging than the allergic proteinaceous source (Hadidi et al, 2022). Research done by Lόpez‐Rubio et al (2020), reinforced nanocellulose (5%–20%) in amaranth protein isolate polymer matrix proved that the added cellulose increased the mechanical properties of the film. One of the significant limitations of protein films is their poor mechanical strength; this issue can be rectified with the addition of cellulose.…”

Section: Application and Characteristics Of Bnc‐based Packagingmentioning

confidence: 99%

Bionanocomposites for active and smart food packaging: A review on its application, safety, and health aspects

Kishore

Aravind

Singh

2023

J Food Process Engineering

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In recent years, the concept of plastic replacement and its optimal solution has commenced in the food-packaging sector. In that line, integrating nanotechnology with food packaging to improve material properties, aligned with the concept of active and intelligent packaging, has attracted consumer and industry attention. This review outlines the basics of bionanocomposites (BNCs), processing techniques, and their corresponding functions in innovative packaging techniques. The barrier, thermal, mechanical, and functional properties of film and their application in different food products have been summarized. In addition, the migration properties, safety, and health aspects of the latest findings of various BNC films have been discussed. It has been observed that the addition of fillers in BNC matrix improves the overall physical and functional properties of the film. In addition, BNC is used as a smart indicator to signify the product quality during transportation and storage. However, this review connotes the need for more research on migration and health aspects of the human body and implied the requirement to select BNC for specific food matrices. Practical ApplicationThe effective action of nanotechnology in the field of food packaging was attempted to improve the material properties, aligned with the concept of active and intelligent packaging. The inclusion of nano-sized particles into the organic matrices widely influenced its barrier, thermal, mechanical, and functional properties of the film.BNCs are also used as a smart indicator to indicate product quality throughout the storage and transportation. This article summarizes the basics of BNC, their processing techniques and functions in innovative packaging techniques, and their application in different food products. In addition, the migration properties, safety, and health aspects of the latest findings of various BNC films have been discussed in detail. This study will help researchers and industry experts to select the BNC for specific food matrices to improve the quality and safety of food product and human health.

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“…For nanofiller biodegradable composites, nanofiller orientation and dispersion uniformity in the polymer matrix play an important role in its barrier properties [115]. Diffusion pathway of fluids such as water or oil is longer and follows an irregular curve route, thus decreasing permeability of nanocomposites [116].…”

Section: Barrier Propertiesmentioning

confidence: 99%

Bio-Based Disposable Containers for Food Services

Barretto,

Qi,

Jones

et al. 2024

Advances in Polymer Technology

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Currently, petrochemical plastics dominate the food service industry due to their good mechanical properties and barrier against heat, water vapor, carbon dioxide, and oxygen. This widespread use is not only harmful to humans but also to the ecosystem as synthetic plastics disrupt ecological balance and deplete petroleum-based oil resources. Researchers and manufacturers are continuously addressing this problem by developing bio-based alternatives that provide numerous advantages including structural flexibility, biodegradability, and effective barrier properties. However, the high cost of production and unavailability of equipment for batch processing impede the potential for widespread manufacturing. Natural fibers mixed with bio-based adhesives derived from plants provide one of the biggest potential sources of bio-based materials for the food container industry. Not only does this address the issue of high raw material cost but it also has the potential to become sustainable once processing steps have been optimized. In this review, the current findings of several research related to the production of bio-based disposable food containers, packaging, and composites made from bio-based materials and bio-based adhesives are critically discussed. Several properties and characteristics important to the production of food service containers and primary packaging, as well as the existing challenges and future perspectives, are also highlighted.

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Strategies to Improve the Properties of Amaranth Protein Isolate-Based Thin Films for Food Packaging Applications: Nano-Layering through Spin-Coating and Incorporation of Cellulose Nanocrystals

Cited by 21 publications

References 47 publications

Effect of Chitosan Nanoparticles Incorporating Antioxidants from Salvia hispanica L. on the Amaranth Flour Films

Effect of Chitosan Nanoparticles Incorporating Antioxidants from Salvia hispanica L. on the Amaranth Flour Films

Bionanocomposites for active and smart food packaging: A review on its application, safety, and health aspects

Bio-Based Disposable Containers for Food Services

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