Incorporation of phenolic compounds, rutin and epicatechin, into soy protein isolate films: Mechanical, barrier and cross-linking properties

Friesen, Kara; Chang, Chang; Nickerson, Michael T.

doi:10.1016/j.foodchem.2014.08.128

Cited by 107 publications

(45 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In addition, the opacity value of the JFP films significantly increased with increasing WE concentration. A more impenetrable matrix was formed due to the increase in protein–protein and protein–WE interactions, resulting in increased opacity value (Friesen et al ., ). Similar to our study, the opacity value of chitosan film increased with the addition of green tea extract (Siripatrawan & Harte, ).…”

Section: Resultsmentioning

confidence: 97%

Characterisation of jellyfish protein films with added transglutaminase and wasabi extract

Lee

Yang

et al. 2015

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The physical, optical, antimicrobial and antioxidant properties of jellyfish protein (JFP) films with added transglutaminase (TGase) and wasabi extract (WE) were studied. Among the plasticisers, 30% sorbitol was the most desirable. The optimal physical properties of the JFP films were obtained when 15 U transglutaminase g−1 JFP was added. The incorporation of WE affected the physical properties of the JFP films. The tensile strength (21.68–35.25 MPa), elongation at break (10.85–13.25%) and Young's modulus (920.18–1278.9 MPa) of the films increased as WE concentration increased from 0.5% to 1.5%. The thermal gravimetric analysis results revealed that the thermal stability of the JFP films increased with increasing concentrations of WE. The inhibition zones against Escherichia coli O157:H7 and Listeria monocytogenes and antioxidant activity also increased as the concentration of WE increased. Thus, antimicrobial and antioxidant JFP films could be prepared by the addition of WE.

show abstract

Section: Resultsmentioning

confidence: 97%

Characterisation of jellyfish protein films with added transglutaminase and wasabi extract

Lee

Yang

et al. 2015

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Much effort has been expended to improve these properties through physical, chemical and combination modifications of SPI materials [16,17,18,19,20,21]. Generally, the increased tensile strength of modified SPI-based films has consistently resulted in decreased flexibility due to the restricted molecular motion of the SPI main polymer chain [19,22]. …”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of All-Biomass Soy Protein Isolate-Based Films Enhanced by Epoxy Castor Oil Acid Sodium and Hydroxypropyl Cellulose

Wang

Zhang

et al. 2016

Materials

View full text Add to dashboard Cite

All-biomass soy protein-based films were prepared using soy protein isolate (SPI), glycerol, hydroxypropyl cellulose (HPC) and epoxy castor oil acid sodium (ECOS). The effect of the incorporated HPC and ECOS on the properties of the SPI film was investigated. The experimental results showed that the tensile strength of the resultant films increased from 2.84 MPa (control) to 4.04 MPa and the elongation at break increased by 22.7% when the SPI was modified with 2% HPC and 10% ECOS. The increased tensile strength resulted from the reaction between the ECOS and SPI, which was confirmed by attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR), scanning electron microscopy (SEM) and X-ray diffraction analysis (XRD). It was found that ECOS and HPC effectively improved the performance of SPI-based films, which can provide a new method for preparing environmentally-friendly polymer films for a number of commercial applications.

show abstract

“…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%

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

View full text Add to dashboard Cite

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.

show abstract

Incorporation of phenolic compounds, rutin and epicatechin, into soy protein isolate films: Mechanical, barrier and cross-linking properties

Cited by 107 publications

References 25 publications

Characterisation of jellyfish protein films with added transglutaminase and wasabi extract

Characterisation of jellyfish protein films with added transglutaminase and wasabi extract

Preparation and Characterization of All-Biomass Soy Protein Isolate-Based Films Enhanced by Epoxy Castor Oil Acid Sodium and Hydroxypropyl Cellulose

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

Contact Info

Product

Resources

About