Improving the functional properties of wild almond protein isolate films by Persian gum and cold plasma treatment

Tahsiri, Zahra; Hedayati, S M; Niakousari, Mehrdad

doi:10.1016/j.ijbiomac.2022.12.321

Cited by 10 publications

(4 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is an acidic anionic hydrocolloid comprising a water-soluble and an insoluble fraction. This biopolymer has been applied in the development of edible films by several researchers [ 14 , 15 ]. However, it is not spinnable due to the high negative charge and the repulsion between biopolymer chains that prevents the formation of entanglements [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Fabrication of ɛ-Polylysine-Loaded Electrospun Nanofiber Mats from Persian Gum–Poly (Ethylene Oxide) and Evaluation of Their Physicochemical and Antimicrobial Properties

Souri

Hedayati

Niakousari

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

In the present study, electrospun nanofiber mats were fabricated by mixing different ratios (96:4, 95:5, 94:6, 93:7, and 92:8) of Persian gum (PG) and poly (ethylene oxide) (PEO). The SEM micrographs revealed that the nanofibers obtained from 93% PG and 7% PEO were bead-free and uniform. Therefore, it was selected as the optimized ratio of PG:PEO for the development of antimicrobial nanofibers loaded with ɛ-Polylysine (ɛ-PL). All of the spinning solutions showed pseudoplastic behavior and the viscosity decreased by increasing the shear rate. Additionally, the apparent viscosity, G′, and G″ of the spinning solutions increased as a function of PEO concentration, and the incorporation of ɛ-PL did not affect these parameters. The electrical conductivity of the solutions decreased when increasing the PEO ratio and with the incorporation of ɛ-PL. The X-ray diffraction (XRD) and Fourier-transform infrared (FTIR) spectra showed the compatibility of polymers. The antimicrobial activity of nanofibers against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) was investigated, and the samples loaded with ɛ-PL demonstrated stronger antimicrobial activity against S. aureus.

show abstract

Section: Introductionmentioning

confidence: 99%

Fabrication of ɛ-Polylysine-Loaded Electrospun Nanofiber Mats from Persian Gum–Poly (Ethylene Oxide) and Evaluation of Their Physicochemical and Antimicrobial Properties

Souri

Hedayati

Niakousari

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…Excessive moisture content may create a favorable environment for microbial growth, potentially reducing the shelf-life of the food product. Scientific reports also suggest changes in specific parameters per the protein type used, formulation, and experimental conditions [10][11][12][13][14][15][16][17][18][19][20][21][22][23].…”

Section: Physiochemical Propertiesmentioning

confidence: 99%

“…Whey protein-based edible film 0.7-1.8 100-160 --6.2-12.8 (g•mm/d•m 2 •kPa) [13] Soy protein isolate/sodium alginate edible films 3.52-7.12 ----3.55-5.15 (g•mm/(m 2 •h•kPa)) [14] Soy protein isolate film 7.09-7.88 ----0.86-1.19 (×10 −10 g•m −1 •s −1 •Pa −1 ) [15] Soy protein-isolate-based film 2.01-4.4 150-180 11.4-14.5 -- [16] Soybean protein isolate films --126-232 17.93-20.11 0.60-0.76 (g•mm h −1 m −2 kPa −1 ) [17] Faba bean protein films 4.8-9.3 258.7-372.5 13.7-15.5 -- [18] Graphene oxide/cinnamon bark oil nanocomposite packaging films 8-23 19-29 0.06-0.10 1.3-2.9 (×10 −10 g m −1 s −1 Pa −1 ) [19] Wheat gluten protein films --47.89-69.37 1.73-2.13 7.16-17.07 ((g•mm)/(m 2 •d•kPa)) [20] Edible films from the protein of a brewer's spent grain ----17.7-29.69 Almond protein isolate films 5.55-12.77 104-126 --165-166.1 (×10 g m −1 s −1 Pa −1 ) [22] Composite films based on egg-white protein ----9.38-13.95 -- [23] Table 2. Gelatin-based films for various purposes.…”

Section: Introductionmentioning

confidence: 99%

Protein-Based Films and Coatings: An Innovative Approach

Purewal,

Kaur,

Bangar

et al. 2023

Coatings

View full text Add to dashboard Cite

Protein-based films and coatings are highly biodegradable and represent sustainable alternatives to petroleum-based materials. These materials possess commendable barrier properties, effectively safeguarding against oxygen, moisture, and aroma compounds, rendering them well-suited for various food packaging applications. Beyond their role in food packaging, coatings and films have significant applications in the biomedical and pharmaceutical domains. Their inherent biocompatibility and controlled release properties make them valuable for applications such as drug-delivery systems, wound dressings, and tissue-engineering scaffolds. Moreover, the adaptability of these films to exhibit stimuli-responsive behavior opens avenues for on-demand drug release and sensing capabilities. Despite these promising attributes, challenges persist in terms of the mechanical strength, water resistance, and scalability of the processing of protein-based films and coatings. Ongoing research endeavors are dedicated to refining protein extraction methods, incorporating reinforcing agents, and implementing strategies to optimize the overall performance of these materials. Such efforts aim to overcome existing limitations and unlock the full potential of protein-based films and coatings in diverse applications, contributing to the advancement of sustainable and versatile biomaterials.

show abstract

“…Atmospheric cold plasma (ACP) technology, a non-thermal processing method, generates a plethora of reactive particles, including reactive oxygen and nitrogen species, free radicals, ultraviolet radiation, and charged particles, through high-voltage discharges at ambient temperatures [6]. This technology finds application in non-thermal sterilization, enzyme inactivation, mycotoxin degradation, and modification of food constituents within the food industry [7]. One extensively explored approach to ACP is the dielectric barrier discharge (DBD) method, notable for its safety and wide adoption among cold plasma techniques.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment on the Nutritional and Physicochemical Characteristics of Various Legumes

Wu,

Feng,

Zhu

et al. 2023

Foods

View full text Add to dashboard Cite

High activity of lipoxygenase (LOX) has been identified as a primary cause of oxidative rancidity in legumes. In this study, the application of dielectric barrier discharge atmospheric cold plasma (DBD-ACP) (5 W, 10 min) resulted in an obvious decrease in LOX activity in mung bean (MB), kidney bean (KB), and adzuki bean (AB) flours by 36.96%, 32.49%, and 28.57%, respectively. Moreover, DBD-ACP induced significant increases (p < 0.05) in content of soluble dietary fiber, saturated fatty acids, and methionine. The starch digestibility of legumes was changed, evidenced by increased (p < 0.05) slowly digestible starch and rapidly digestible starch, while resistant starch decreased. Furthermore, DBD-ACP treatment significantly affected (p < 0.05) the hydration and thermal characteristics of legume flours, evidenced by the increased water absorption index (WAI) and gelatinization temperature, and the decreased swelling power (SP) and gelatinization enthalpy (ΔH). Microscopic observations confirmed that DBD-ACP treatment caused particle aggregation.

show abstract

Improving the functional properties of wild almond protein isolate films by Persian gum and cold plasma treatment

Cited by 10 publications

References 32 publications

Fabrication of ɛ-Polylysine-Loaded Electrospun Nanofiber Mats from Persian Gum–Poly (Ethylene Oxide) and Evaluation of Their Physicochemical and Antimicrobial Properties

Fabrication of ɛ-Polylysine-Loaded Electrospun Nanofiber Mats from Persian Gum–Poly (Ethylene Oxide) and Evaluation of Their Physicochemical and Antimicrobial Properties

Protein-Based Films and Coatings: An Innovative Approach

The Effect of Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment on the Nutritional and Physicochemical Characteristics of Various Legumes

Contact Info

Product

Resources

About