Edible films made from membrane processed soy protein concentrates

Cho, Seung Yong; Park, Jang-Woo; Batt, Heather P.; Thomas, Robert

doi:10.1016/j.lwt.2006.02.003

Cited by 69 publications

(57 citation statements)

References 14 publications

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“…Opacity Opacity measurements were performed by spectrophotometry, according to Gontard et al (1992), Cho and Rhee (2004), Cho et al (2007), and Zahedi et al (2010). A spectrum of each film specimen (1×4 cm) was recorded using a UV-VIS spectrophotometer (UV-1800; Shimadzu, Japan).…”

Section: Properties Of the Emulsion-based Edible Filmsmentioning

confidence: 99%

“…They present multiple sites for chemical interactions due to the high diversity of amino acid functional groups and charged areas along the protein chains, which, in turn, result in interactive forces capable of improving the stability of films (Hammann and Schmid 2014;Dangaran et al 2009). Recent reports suggested the use of soy protein isolate (SPI) as a matrix of edible films (Ou et al 2005;Cho et al 2007;Denavi et al 2009;Atarés et al 2010;Kokoszka et al 2010;González et al 2011;Friesen et al 2015;Hopkins et al 2015) due to the significant production of soy protein in the world and its recognized ability of forming edible films. The SPI comprises a mixture of proteins, of which approximately 90 % are globulins: 7S (β-conglycinin) and 11S (glycinin) are the main fractions of globulins, corresponding to approximately 37 and 31 % of the total extractable protein (Cho and Rhee 2004).…”

Section: Introductionmentioning

confidence: 99%

“…The SPI edible films are transparent and flexible, exhibit good oxygen barrier Cho et al 2007), have low cost, and are of biodegradable origin and available worldwide. However, protein-based edible films are sensitive to moisture and exhibit poor water vapor barrier (Guilbert et al 1996;Al-Hassan and Norziah 2012).…”

Section: Introductionmentioning

confidence: 99%

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Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

Carpiné

Dagostin

Bertan³

et al. 2015

Food Bioprocess Technol

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Emulsion-based edible films made of soy protein isolate (SPI), virgin coconut oil (VCO), and soy lecithin (SL) and plasticized with glycerol were prepared using the casting method. The effect of VCO and SL concentrations in SPI films and their in-between interaction were studied through the evaluation of physical (moisture and opacity), mechanical (elongation and tensile strength), water vapor permeability, and thermal properties. The response surface methodology was used to identify the most significant factors in the properties studied. The applicability of SPI emulsion-based films was evaluated as a package for olive oil to be used in small portions. The oxidative stability of the packaged olive oil was monitored by peroxide analyses during 28 days. The incorporation of VCO and SL decreased the moisture content and increased the elongation of the SPI emulsion-based films when compared to the SPI film without these components (control). The opacity of the films increased with the addition of VCO into the protein-based films, but not with the addition of SL or a combination of both constituents. By the other hand, the water vapor permeability was not improved by the incorporation of VCO, SL, or a combination of both. The peroxide value of the olive oil stored in SPI emulsion-based film sachets increased rapidly during the seven first days of storage. After this period, the peroxides increased relatively slow up to 28 days of storage. The peroxide values of the packaged olive oil did not reach the maximum limit recommended by the Codex Alimentarius. Based on these results, this work may be useful for the technological enhancement of emulsion-based films or for food packaging applications.

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Section: Properties Of the Emulsion-based Edible Filmsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

Carpiné

Dagostin

Bertan³

et al. 2015

Food Bioprocess Technol

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“…SPI is produced from defatted soy meal by alkali extraction followed by acid precipitation (pH 4.5) (Choa, Park, Batt, & Thomas, 2007). It has a high nutritive value.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin

Mendanha

Ortiz

Favaro-Trindade

et al. 2009

Food Research International

174

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a b s t r a c tThe aim of this work was to encapsulate casein hydrolysate by complex coacervation with soybean protein isolate (SPI)/pectin. Three treatments were studied with wall material to core ratio of 1:1, 1:2 and 1:3. The samples were evaluated for morphological characteristics, moisture, hygroscopicity, solubility, hydrophobicity, surface tension, encapsulation efficiency and bitter taste with a trained sensory panel using a paired comparison test. The samples were very stable in cold water. The hydrophobicity decreased inversely with the hydrolysate content in the microcapsule. Encapsulated samples had lower hygroscopicity values than free hydrolysate. The encapsulation efficiency varied from 91.62% to 78.8%. Encapsulated samples had similar surface tension, higher values than free hydrolysate. The results of the sensory panel test considering the encapsulated samples less bitter (P < 0.05) than the free hydrolysate, showed that complex coacervation with SPI/pectin as wall material was an efficient method for microencapsulation and attenuation of the bitter taste of the hydrolysate.

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“…The application of edible films has been constantly increasing in the food industry (Arvanitoyannis, Psomiadou et al 1997;Arvanitoyannis, Nakayama et al 1998;Chambi and Grosso 2006;Cho, Park et al 2007;Beverlya, Janes et al 2008;Carvalho, Sobral et al 2008). Starch-based films act as a key role in this kind of film.…”

Section: Introductionmentioning

confidence: 99%

Extrusion Processing of Starch Film

Su¹,

Xie²,

Li³

et al. 2009

International Journal of Food Engineering

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Processing behaviors of starch film using a twin screw extruder were studied; in particular the effect of processing conditions, such as temperature, screw speed, feeding speed, and water content, on the extrusion torque and die pressure were systematically investigated. A specific focus of this work was to investigate the effect of amylose/amylopectin ratio containing in cornstarch on the film processing and performances. It was found that the processibility was decreased as the amylose content increased. Pre-mixing and equilibration improve the processibility of starch films, especially for the high amylose starches. The high amylose starches need higher moisture content and temperature for film extrusion.

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Edible films made from membrane processed soy protein concentrates

Cited by 69 publications

References 14 publications

Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin

Extrusion Processing of Starch Film

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