“Faba bean protein films reinforced with cellulose nanocrystals as edible food packaging material”

Rojas-Lema, Sandra; Nilsson, Klara; Trifol, Jon; Langton, Maud; Gomez‐Caturla, Jaume; Balart, Rafael; Garcia‐Garcia, Daniel; Moriana, Rosana

doi:10.1016/j.foodhyd.2021.107019

Cited by 59 publications

(22 citation statements)

References 63 publications

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“…Therefore, the lowest transmittance values in the visible region were obtained for FC100 films (7.16%) and FA50FC50-FL50FC50 films (15.23% and 19.07%, respectively). Other authors obtained similar results in terms of light transmittance by adding NFC to protein films [3,26,32]. This low transmittance could be attributed to the presence of Xylan since it is supposed to interfere partially with the complete dispersion of the nanofibrils in water [19] and to the distribution of the nanofibers in the polymer substrate as they form their own network [26].…”

Section: Light Transmittance and Transparencymentioning

confidence: 62%

“…With the addition of a higher amount of NFC, the PS values started to decrease in all cases. The use of NFC as a reinforcement in protein films is being widely studied and similar results were obtained when "faba" bean protein [3] and fish myofibrillar protein [26] were employed. Hydroxyl groups of NFCs have the capacity to interact with the hydrophilic groups of the proteins in the film matrix by forming hydrogen bonds [26,27], which increases the cohesion of the biopolymers and improves the mechanical properties of the materials prepared [3,17].…”

Section: Thickness and Mechanical Propertiesmentioning

confidence: 66%

“…The use of NFC as a reinforcement in protein films is being widely studied and similar results were obtained when "faba" bean protein [3] and fish myofibrillar protein [26] were employed. Hydroxyl groups of NFCs have the capacity to interact with the hydrophilic groups of the proteins in the film matrix by forming hydrogen bonds [26,27], which increases the cohesion of the biopolymers and improves the mechanical properties of the materials prepared [3,17]. However, an excessive addition of NFC could lead to its uneven distribution, resulting in an inhomogeneous film due to the agglomeration of the modified cellulose, and, hence, in the production of films with poor mechanical properties [17].…”

Section: Thickness and Mechanical Propertiesmentioning

confidence: 66%

“…Of all the possible options for the development of these materials, polysaccharides (as starch or alginate) and proteins (as gelatin and casein) stand out [2,3]. One of the advantages of these materials over synthetic materials is that they can be obtained from coand by-products from the food industry itself.…”

Section: Introductionmentioning

confidence: 99%

“…Although films made from proteins generally have good characteristics, they have some limitations, particularly in terms of mechanical strength and hydrophilic characteristics [1][2][3]16]. To address this problem, there are different alternatives to improve their characteristics.…”

Section: Introductionmentioning

confidence: 99%

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Novel Bovine Plasma Protein Film Reinforced with Nanofibrillated Cellulose Fiber as Edible Food Packaging Material

et al. 2021

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Proteins, such as those in blood from slaughterhouses, are a good option for developing edible films. However, films made exclusively from proteins have low strength and high water solubility, which makes them difficult to use in the food industry. The use of cellulosic material, such as nanofibrillated cellulose (NFC), can improve the properties of these films. In the present work, bovine plasma was acidified and treated with ethanol to precipitate its proteins, and these proteins were used to prepare films reinforced with several concentrations of NFC. In addition, control films prepared with untreated bovine plasma and reinforced with NFC were prepared as well. These new edible films were characterized according to their mechanical properties, water vapor permeability, light transmittance, and microstructure. Furthermore, the film with the best properties was selected to be additivated with nisin to test its antimicrobial properties by wrapping meat previously contaminated with Staphylococcus aureus. In this sense, films prepared with the extracted proteins showed better properties than the films prepared with untreated plasma. In addition, the results showed that the reinforcement of the films with a 10% (w/w) of NFC decreased their water solubility and improved their puncture strength and water vapor barrier properties. Finally, the addition of nisin to the films prepared with extracted protein from bovine plasma and NFC gave them antimicrobial properties against S. aureus.

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Section: Light Transmittance and Transparencymentioning

confidence: 62%

Section: Thickness and Mechanical Propertiesmentioning

confidence: 66%

Section: Thickness and Mechanical Propertiesmentioning

confidence: 66%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Novel Bovine Plasma Protein Film Reinforced with Nanofibrillated Cellulose Fiber as Edible Food Packaging Material

et al. 2021

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Progress of Carrageenan‐Based Films and Coatings for Food Packaging Applications

Wang,

Guo,

Guo

2024

Packag Technol Sci

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As a polysaccharide extracted from marine red algae, carrageenan has the advantages of biodegradability, nontoxicity and water solubility over petroleum‐based plastics for use as films and coatings for keeping food fresh. Aqueous solutions of carrageenan can be cast into films on plates and then made into food packaging bags, as well as coated directly onto food surfaces, all of which are referred to as ‘wraps’. To overcome the inherent limitations of carrageenan as a packaging material, physical and chemical modifications have been studied. The mechanical, thermal, barrier and antibacterial properties of modified carrageenan make it widely applicable for extending the shelf life of food products and monitoring its freshness. The research progress of carrageenan‐based wraps in recent years has been reviewed in terms of preparation methods, physicochemical properties, gelation mechanisms and applications, and the factors affecting the drying rate of them have been analysed. Finally, applications and future research directions of carrageenan are summarized and discussed to provide useful guidelines for further research.

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Nanocellulose-based Composites for Food Packaging

Devnath,

Chowdhury,

Mitra

2024

Biobased Nanomaterials

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“Faba bean protein films reinforced with cellulose nanocrystals as edible food packaging material”

Cited by 59 publications

References 63 publications

Novel Bovine Plasma Protein Film Reinforced with Nanofibrillated Cellulose Fiber as Edible Food Packaging Material

Novel Bovine Plasma Protein Film Reinforced with Nanofibrillated Cellulose Fiber as Edible Food Packaging Material

Progress of Carrageenan‐Based Films and Coatings for Food Packaging Applications

Nanocellulose-based Composites for Food Packaging

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