Effect of glycerol on the physicochemical properties of films based on legume protein concentrates: A comparative study

Abstract

The overall goal of this research was to examine the mechanical, water vapor barrier properties and opacity of films prepared using legume protein concentrates (faba bean, pea, lupin, lentil, and soy) as a function of glycerol concentration (50, 75, or 100% [wt/wt]—relative to the protein weight). Overall, tensile strength (TS) decreased with increasing glycerol concentration, whereas tensile elongation (TE) and water vapor permeability (WVP) increased with increasing glycerol concentration. Film opacity was independent of glycerol concentration. The effect of protein‐type varied considerably depending on the functional property of the film being measured; TS was greatest with faba bean and lowest with lupin, whereas TE was highest for pea, and lowest for soy. Lentil protein films had considerably higher WVP, at the 100% glycerol concentration, as compared to the other protein concentrates. Findings from this study indicate that legume protein concentrates are capable of forming biodegradable, edible films. Overall, pea protein concentrate films showed the most promise for application in terms of strength, elongation, and moisture barrier properties.

Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—A review

“…Probiotic bacteria are encapsulated with native and modified soy PI, soy and pea protein concentrates, resulting in improved survivability, storage stability, and tolerance in the in vitro gastrointestinal tract conditions (Gharibzahedi & Smith, 2021). Various legume protein concentrates (faba bean, pea, lupin, lentil, and soy) have been used for the edible film formulations by blending with the plasticizer, glycerol (Hopkins et al, 2019), with the developed films exhibiting good mechanical and barrier properties (Bamdad et al, 2006). Saremnezhad et al (2011) prepared flexible edible films from faba bean PI and recommended those edible films to be used for packaging of light sensitive foodstuffs.…”

Functionality of Films from Nigella sativa Defatted Seed Cake Proteins Plasticized with Grape Juice: Use in Wrapping Sweet Cherries

“…The obtained results showed that the NSCP films TS and YM were reduced significantly when the GJ increased; whereas, film EB increased significantly until 6% GJ, and remained at almost same value at 8% and 10% GJ. Those film mechanical properties were observed by using glycerol, which is recognized as the most used plasticizer to obtain films, even in protein-or polysaccharide-based films [38,76]. Therefore, we recognized that GJ has plasticizing effect for NSPC film, based on the main ingredients of GJ, which are mainly sugars, well known for plasticizing effects.…”

The physicochemical properties and molecular docking study of plasticized amphotericin B loaded sodium alginate, carboxymethyl cellulose, and gelatin-based films

“…Similar results were observed for alginate [ 18 ], starch [ 20 , 21 ], and chitosan [ 22 ] based films. Similarly, Gly concentration increase resulted in a significant decrease in the tensile strength, whereas the EAB of legume protein-based films increased [ 23 ]. However, Gly addition increased the TS of Eucheuma cottonii waste seaweed biodegradable films [ 24 ].…”