Characterization of casein and casein-silver conjugated nanoparticle containing multifunctional (pectin–sodium alginate/casein) bilayer film

Bora, Anupama; Mishra, Poonam

doi:10.1007/s13197-016-2343-4

Cited by 27 publications

(14 citation statements)

References 31 publications

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“…As a stabilizer and a thickener, sodium alginate (SA), the main used form, is applied in various food products including drinks like chocolate milk and deserts like ice cream, jelly, sauces, and soups [22][23][24][25]. Particularly, edible films obtained from sodium alginates have obtained good mechanical characteristics and decreased oxygen transfer [26,27].…”

Section: Introductionmentioning

confidence: 99%

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Wang

2017

Journal of Food Quality

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In an effort to produce scale-up of edible films, collagen-based films including different amounts of sodium alginate (CS) were prepared by casting method. Films were characterized based on their rheological, thermal, and mechanical properties, water vapor permeability (WVP), and oxygen permeability (OP). The microstructures were also evaluated by scanning electron microscopy (SEM), atomic force microscopy (AFM), and Fourier transform-infrared spectroscopy (FTIR). Furthermore, the addition of sodium alginate effectively improved the viscosity and thermal stability, significantly increased TS, and decreased and WVP ( < 0.05), but with no obvious effect on OP ( > 0.05). SEM and AFM showed homogeneous matrix, with no signs of phase separation in the blends. Overall, films (CS2) produced using collagen (g) : sodium alginate (g) = 10 : 2 showed suitable rheological property (apparent viscosity was 4.87 m Pa s −1 ) and better TS (26.49 Mpa), (64.98%), WVP (1.79 × 10 −10 g⋅cm −1 ⋅s −1 ⋅Pa −1 ), and OP (3.77 × 10 −5 cm 3 ⋅m −2 ⋅d −1 ⋅Pa −1 ).

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Section: Introductionmentioning

confidence: 99%

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Wang

2017

Journal of Food Quality

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“…Earlier reports stated that the incorporation of small amounts of nanoparticles to edible films improves their mechanical, thermal, and barrier properties of the film and can also expand the use of the polymers in food packaging (Liu & Guo, ), so the synthesized casein and AgNPs were incorporated in different layers of the pectin–sodium alginate/casein bilayer film as per the method described in Bora and Mishra (). Four different bilayer films with different formulations were cast to study the effect of incorporation of nanoparticles on the storage stability of almond oil.…”

Section: Resultsmentioning

confidence: 99%

“…As per the literature, the protein films are having good barrier property against oxygen; so the bilayer pouches (Film 1) without having nanoparticles were also found to effectively improve the storage stability of oil during storage. Similarly, films based on polysaccharides are hydrophilic in nature forms strong hydrogen bonds and so also having strong oxygen barrier properties (Bora & Mishra, ). Oil stored in film 3 was the more stable against the oxidation than to the films 1 and 2.…”

Section: Resultsmentioning

confidence: 99%

“…Incorporation of casein and AgNPs reduced the WVTR and the transparency of the film and so reduced the availability of light and moisture which are an important medium of the oxidative reaction. The size of the nanoparticles and the concentration of Ag had a significant effect on the WVTR and the transparency of the film; lower the size of the particle lower the WVTR and transparency of the film (Bora & Mishra, ). The oxidation rate of unsaturated oil is accelerated at high RH because of high RH water molecules is available as solvent media for the oxidation reaction, while the rate of oxidation is higher at RH values below the monolayer moisture content since oil is directly exposed to environmental oxygen (Partanen et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Bilayer film using pectin–sodium alginate and casein was prepared by casting pectin–sodium alginate composite layer on the casein film as per the method described by Bora and Mishra ().…”

Section: Methodsmentioning

confidence: 99%

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Casein and Ag nanoparticles: Synthesis, characterization, and their application in biopolymer‐based bilayer film

Bora

Mishra

2019

J Food Process Preserv

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In the present investigation, casein nanoparticles and silver nanoparticles (AgNPs) were synthesized separately and the synthesized nanoparticles were incorporated into the bilayer film. Casein nanoparticles were produced using desolvation techniques, whereas AgNPs were synthesized using casein protein. The synthesized nanoparticles were characterized by scanning electron microscope (SEM), field emission electron microscope (FESEM), and UV–Visible spectra. UV spectra and SEM revealed that the pH had a significant effect on the size of both casein nanoparticles and AgNPs. AgNPs, synthesized at pH 13, were spherical in shape with average particle size of 10–25 nm and were stable up to 80 days. All the synthesized AgNPs showed 7–14 mm of zone of inhibition against growth of Escherichia coli. Incorporation of AgNPs and casein nanoparticles into sodium alginate/casein bilayer film improved the oxidative stability of packed almond oil during storage. Peroxide value of oil was increased from 8.02 meq/kg to 11.5 meq/kg only when stored in nanoparticles containing biopolymer film. Practical applications Edible film is a better alternative of plastic materials, but poor shelf life and mechanical properties of the film restrict the application of edible films in food Industries. Incorporation of antibacterial agent can improve the shelf life of biodegradable film. So, in present investigation, casein nanoparticles and AgNPs were synthesized separately. Casein nanoparticles were produced using desolvation techniques, whereas AgNPs were synthesized through mediation of casein protein. Synthesized nanoparticles were characterized by SEM, FESEM, and UV–Visible spectra. The synthesized nanoparticles were incorporated into pectin–sodium alginate/casein bilayer film. Incorporation of AgNPs and casein nanoparticles in bilayer improved the oxidative stability of almond oil during storage.

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Development of bionanocomposites of pectin and nanoemulsions of carnauba wax and neem oil pectin/carnauba wax/neem oil composites

et al. 2019

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The search for biodegradable materials motivated the development of new materials for the food industry. Biomaterials (pectin, starch, and chitosan) are considered promising biodegradable polymers for developing or improving materials. This study aimed to develop biodegradable bionanocomposite films with neem oil and carnauba wax nanoemulsion using pectin (high methyl esterification) polymer matrix; and to evaluate the nanoemulsions effects on the water vapor permeability (WVP), mechanical, thermal, and biodegradability properties of the films. Nanoemulsions were characterized by the polydispersity index and mean particle diameter. These results showed an average diameter of 59 to 69 nm. The pectin and 30% of neem oil nanoemulsions showed a 27% reduction in WVP. In addition, the mechanical property was optimized. Young module showed a 66% to 75% reduction for pectin and 30% of carnauba wax film and pectin and 30% of neem oil film. In the biodegradability analysis was presented a very fast degradation in soil. In addition, there was no macroresidue formation in soil with neem oil films during the biodegradation process. This result showed a weight loss after 45 days of testing. Developed bionanocompositie materials have great potential for application in emerging packagings (edible films and coatings) for the food industry and agribusiness area (food and seeds).

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Characterization of casein and casein-silver conjugated nanoparticle containing multifunctional (pectin–sodium alginate/casein) bilayer film

Cited by 27 publications

References 31 publications

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Casein and Ag nanoparticles: Synthesis, characterization, and their application in biopolymer‐based bilayer film

Development of bionanocomposites of pectin and nanoemulsions of carnauba wax and neem oil pectin/carnauba wax/neem oil composites

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