Mechanical properties of whey protein concentrate based film improved by the coexistence of nanocrystalline cellulose and transglutaminase

Jiang, Shujuan; Zhang, Tao; Song, Yi; Qian, Fang; Tuo, Yanfeng; Mu, Guangqing

doi:10.1016/j.ijbiomac.2018.12.254

Cited by 59 publications

(32 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to the literature, the introduction of protein as a component of the mix used for the production of biocomposites is very advantageous as it improves their mechanical properties. This has been confirmed by research involving soy protein and milk protein [3]. The information on the impact of microcellulose on the properties of biocomposites, in which rapeseed meal is the main ingredient.…”

Section: Introductionmentioning

confidence: 72%

The Rape Pomace and Microcrystalline Cellulose Composites Made by Press Processing

et al. 2020

View full text Add to dashboard Cite

This paper presents the results of research on biocomposites resulting from the combination of post-extraction rapeseed meal (RP) and microcrystalline cellulose (MCC). The products were fabricated using a press machine with a mould heating system. The biocomposites were then subjected to stress tests, their surface wettability was determined and color analyses were conducted. Fourier Transform Infrared Spectroscopy (FTIR), a cross-section observed by scanning electron microscope (SEM) and thermogravimetric analysis (TGA) were used to examine the structure and thermomechanical properties of the material obtained. The research results showed that an increase in the share of MCC to 8% and increasing the process temperature to 140 • C improved the strength parameters of the products obtained, as well as their thermal resistance. It was also found that the wettability of products was affected both by process temperature and addition of cellulose; similar wettability results were obtained for MCC 8% (120 • C) and MCC 2% (140 • C). Photographs taken using a scanning electron microscope revealed that the biocomposite surface was the smoothest in the case of materials fabricated under the highest process temperature and with the highest MCC proportion.

show abstract

Section: Introductionmentioning

confidence: 72%

The Rape Pomace and Microcrystalline Cellulose Composites Made by Press Processing

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Likewise, the use of edible-coated nanosystems has also been considered as a novel approach for food preservation. Findings have lately suggested that novel WPI-based nanocomposites can be part of multilayer flexible packaging films, thus holding great potential to even replace well-established fossil-based packaging materials to support certain mechanical properties during storage [151,153,155,163]. Alternative biomaterials, have also been recently proposed for potential uses in foodstuff applications, via the production of nanocomposites from WPCs activated with lycopene and montmorillonite nanoparticles [164,168].…”

Section: Whey Proteins: Research Insights and Trendsmentioning

confidence: 99%

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

Lappa

Papadaki

Kachrimanidou

et al. 2019

Foods

157

View full text Add to dashboard Cite

Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating “zero waste” processes.

show abstract

“…A notable material derived from acid hydrolysis of cellulose is the nanocrystalline cellulose (CNC). It has been widely explored in numerous areas in food packaging ( Figure 1 ) [ 39 , 40 , 41 ]. CNC has high elastic modulus, optical transparency, low thermal expansion coefficient, good gas barrier properties, and low toxicity, thus being biocompatible and biodegradable [ 42 ].…”

Section: Biopolymers As Food Packaging Raw Materialsmentioning

confidence: 99%

“…CNC has high elastic modulus, optical transparency, low thermal expansion coefficient, good gas barrier properties, and low toxicity, thus being biocompatible and biodegradable [ 42 ]. In packaging, CNC has been used as a gas barrier and filler of nanocomposites [ 39 , 40 , 43 ]. Microcrystalline cellulose (MCC) and nanofibrillated cellulose (NFC) have also used been for similar purposes [ 44 , 45 ].…”

Section: Biopolymers As Food Packaging Raw Materialsmentioning

confidence: 99%

Graphene Derivatives in Biopolymer-Based Composites for Food Packaging Applications

et al. 2020

View full text Add to dashboard Cite

This review aims to showcase the current use of graphene derivatives, graphene-based nanomaterials in particular, in biopolymer-based composites for food packaging applications. A brief introduction regarding the valuable attributes of available and emergent bioplastic materials is made so that their contributions to the packaging field can be understood. Furthermore, their drawbacks are also disclosed to highlight the benefits that graphene derivatives can bring to bio-based formulations, from physicochemical to mechanical, barrier, and functional properties as antioxidant activity or electrical conductivity. The reported improvements in biopolymer-based composites carried out by graphene derivatives in the last three years are discussed, pointing to their potential for innovative food packaging applications such as electrically conductive food packaging.

show abstract

Mechanical properties of whey protein concentrate based film improved by the coexistence of nanocrystalline cellulose and transglutaminase

Cited by 59 publications

References 38 publications

The Rape Pomace and Microcrystalline Cellulose Composites Made by Press Processing

The Rape Pomace and Microcrystalline Cellulose Composites Made by Press Processing

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

Graphene Derivatives in Biopolymer-Based Composites for Food Packaging Applications

Contact Info

Product

Resources

About