Development and characterization of pH-sensitive and antioxidant edible films based on mung bean protein enriched with Echium amoenum anthocyanins

Moghadam, M R Fatahi; Salami, Maryam; Mohammadian, Mehdi; Emam‐Djomeh, Zahra

doi:10.1007/s11694-021-00872-3

Cited by 34 publications

(17 citation statements)

References 42 publications

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“…The peaks at 1632 and 1538 cm −1 were related to amide I (C=O stretching vibration) and amide II (C–N stretching and N–H bending vibrations). The 3285 cm −1 peak corresponded to the O–H stretching overlapping N–H stretching vibration, 2936 cm −1 was attributed to the symmetric and asymmetric C–H stretching vibration, and 1041 cm −1 was observed for MBP and was attributed to the glycerol OH group (Moghadam et al., 2021). Similarly, CD spectra showed that MBPs had an α‐helical structure with a strong positive band at 194 nm and a β‐sheet structure with a strong negative double band at 207–224 nm.…”

Section: Extraction Methods and Ingredients Characteristics Of Mbpmentioning

confidence: 99%

“…In traditional foods, MBPs are usually used to produce plant‐based yogurt, milk, tofu, beverages, instant soup, weaning food, and surimi (Chaturvedi & Chakraborty, 2022; Han & Na, 2021; Kudre et al., 2013a; Wu et al., 2015; Yang et al., 2021). Recently, based on the various modifications of MBPs, the development and application of MBPs in novel fields has widened, such as microencapsulation (Mohammadian et al., 2021), three‐dimensional (3D) printing (Chen et al., 2021), meat analogs (Brishti et al., 2021a), and protein‐based films (Moghadam et al., 2021) owing to their improved solubility, gelation, and rheological properties.…”

Section: Introductionmentioning

confidence: 99%

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A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

Feng

Hao³

et al. 2023

Comp Rev Food Sci Food Safe

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The popularity of plant-based proteins has increased, and mung bean protein (MBP) has gained immense attention due to its high yield, nutritional value, and health benefits. MBP is rich in lysine and has a highly digestible indispensable amino acid score. Dry and wet extractions are used to extract MBP flours and concentrates/isolates, respectively. To enhance the quality of commercial MBP flours, further research is needed to refine the purity of MBPs using dry extraction methods. Furthermore, MBP possesses various biological potential and techno-functional properties, but its use in food systems is limited by some poor functionalities, such as solubility. Physical, biological, and chemical technologies have been used to improve the techno-functional properties of MBP, which has expanded its applications in traditional foods and novel fields, such as microencapsulation, three-dimensional printing, meat analogs, and protein-based films. However, study on each modification technique remains inadequate. Future research should prioritize exploring the impact of these modifications on the biological potential of MBP and its internal mechanisms of action. This review aims to provide ideas and references for future research and the development of MBP processing technology.

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Section: Extraction Methods and Ingredients Characteristics Of Mbpmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

Feng

Hao³

et al. 2023

Comp Rev Food Sci Food Safe

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show abstract

“…A filetagem do pescado gera grandes quantidades de subprodutos (carcaças, cabeças e sobras de carne no osso e na pele), sendo ricos em nutrientes e são frequentemente descartados sem nenhum esforço para recuperação de nutrientes desses subprodutos (Gehring, et al, 2011;Pereira, et al, 2020;Pereira, et al, 2021a). Esses subprodutos são boas fontes de proteínas miofibrilares que podem ser recuperadas e usadas como materiais de revestimento (Pereira, et al, 2021b), hidrocolóides comestíveis, como proteína são comumente usados para produzir filmes e revestimentos de embalagens (Moghadam, et al, 2021).…”

Section: Revestimentos De Proteínasunclassified

Revestimentos de materiais por Leito Fluidizado e Leito de Jorro: um estudo comparativo

Pereira

Lago²,

Pessoa³

et al. 2022

RSD

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O maior desafio para a indústria de alimentos é a perda de qualidade dos produtos alimentícios durante o armazenamento. Uma alternativa potencial é a aplicação de revestimentos que fornecem propriedades de barreira à umidade. O revestimento de produtos com solução pelas técnicas de pulverização (leitos fluidizados e jorro) tem se desenvolvido na indústria farmacêutica e alimentícia. Materiais como proteínas, carboidratos e polissacarídeos têm sido amplamente utilizados devido à sua biodegradabilidade, biocompatibilidade, não toxicidade e disponibilidade. Este artigo revisa o estado atual da tecnologia do leito fluidizado e de jorro com base na estratégia de busca para entender o desenvolvimento destas técnicas no revestimento de materiais (partículas, biopolímeros, sementes, extratos e óleos). Esta revisão tem objetivo oferecer informações sobre métodos de revestimento em produtos no geral, como pulverização por leito fluidizado e jorro. Esta revisão adotou uma abordagem sistemática para investigar e analisar criteriosamente os estudos da literatura publicados desde os relatos iniciais até 2021. Após pesquisar as bases de dados Science Direct, Scopus, Web of Science, Capes Peridódicos e FSTA - Food Science and Technology Abstracts, 371 estudos foram avaliados neste estudo. Esta revisão conclui que foi realizado uma abordagem que produziu resultados interessantes sobre produtos seco, dispositivo de revestimento, produtos revestidos com alto valor biológico e tecnológico. No entanto, uma abordagem mais detalhada é necessária para avançar o conhecimento e acelerar o desenvolvimento destes produtos para selecionar materiais de revestimento e métodos de aplicação utilizados amplamente em escala industrial e laboratorial.

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“…The film could control Clitoria ternatea ACN release at pH greater than 6.0 and could be potentially used to monitor seafood freshness (Wu et al, 2021). Moghadam et al reported that addition of Echium amoenum ACN extract increased the thickness, water solubility and vapor permeability, tensile strength, and elongation of the mung bean protein film and also inhibited E. coli and S. aureus growth (Moghadam et al, 2021). Despite ACN's significant biological effects, ACN have limited chemical stability due to its sensitivity to environmental factors, such as oxygen, concentration, temperature, light, enzymes, pH, co-pigments, and food matrix composition, such as carbohydrates, proteins, ascorbic acids, salts, sugars, and minerals (Cao et al, 2009;He & Giusti, 2010;Sigurdson et al, 2017;Jakobek, 2015).…”

Section: Acnmentioning

confidence: 99%

The interactions between anthocyanin and whey protein: A review

Ren

Jiménez-Flores

Giusti

2021

Comp Rev Food Sci Food Safe

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Anthocyanins (ACN) are natural pigments that produce bright red, blue, and purple colors in plants and can be used to color food products. However, ACN sensitivity to different factors limits their applications in the food industry. Whey protein (WP), a functional nutritional additive, has been shown to interact with ACN and improve the color, stability, antioxidant capacity, bioavailability, and other functional properties of the ACN-WP complex. The WP's secondary structure is expected to unfold due to heat treatment, which may increase its binding affinity with ACN. Different ACN structures will also have different binding affinity with WP and their interaction mechanism may also be different. Circular dichroism (CD) spectroscopy and Fourier transform infrared (FTIR) spectroscopy show that the WP secondary structure changes after binding with ACN. Fluorescence spectroscopy shows that the WP maximum fluorescence emission wavelength shifts, and the fluorescence intensity decreases after interaction with ACN. Moreover, thermodynamic analysis suggests that the ACN-WP binding forces are mainly hydrophobic interactions, although there is also evidence of electrostatic interactions and hydrogen bonding between ACN and WP.In this review, we summarize the information available on ACN-WP interactions under different conditions and discuss the impact of different ACN chemical structures and of WP conformation changes on the affinity between ACN and WP. This summary helps improve our understanding of WP protection of ACN against color degradation, thus providing new tools to improve ACN color stability and expanding the applications of ACN and WP in the food and pharmacy industries.

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Development and characterization of pH-sensitive and antioxidant edible films based on mung bean protein enriched with Echium amoenum anthocyanins

Cited by 34 publications

References 42 publications

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

Revestimentos de materiais por Leito Fluidizado e Leito de Jorro: um estudo comparativo

The interactions between anthocyanin and whey protein: A review

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