Optimizing process parameters to obtain a bioplastic using proteins from fish byproducts through the response surface methodology

Araújo, C.S.; Rodrigues, Antônio Manoel; Joele, Maria Regina Sarkis Peixoto; Araújo, Éder Augusto Furtado; Lourenço, Lúcia de Fátima Henriques

doi:10.1016/j.fpsl.2018.01.009

Cited by 55 publications

(22 citation statements)

References 32 publications

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“…Para os valores de espessura, os biofilmes F3 e F4 diferiram (p < 0,05) dos demais e a espessura influencia as propriedades tecnológicas dos biofilmes. Diversos valores de espessura para filmes biodegradáveis são relatados em pesquisas realizadas por Araújo et al (2018); Vieira et al (2018) e Silva et al (2018).…”

Section: Resultsunclassified

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Propriedades tecnológicas e antimicrobiana de biofilmes de proteínas de peixe com óleo essencial de cravo

Silva

Sousa

Araujo

et al. 2019

Agraria

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RESUMO: O objetivo deste trabalho foi avaliar a capacidade antimicrobiana de biofilmes elaborados com proteínas de resíduos de filetagem de dourada (Brachyplatysoma rousseauxii) com óleo essencial de cravo (Eugenia caryophyllata), e analisar as propriedades tecnológicas dos filmes. Foram elaborados dois biofilmes, com 2% de proteínas miofibrilares extraídas de aparas de filetagem e outro com 2% de gelatina da pele de dourada, pelo método de casting. As concentrações de óleo essencial de cravo foram de 0, 1, 1,5 e 2% em relação ao volume de solução. Foi avaliada a atividade antimicrobiana pelo método de disco-difusão e também feitas análises mecânicas, de barreira, espessura, cor e características morfológicas e estruturais por microscopia eletrônica de varredura. Os biofilmes com óleo essencial de cravo apresentaram excelentes valores de permeabilidade a vapor d'água e de elongação contribuindo para melhor aplicação em alimentos, assim como apresentou coloração amarela clara. Os biofilmes de proteínas miofibrilares apresentaram efeito inibitório frente às bactérias Gram positivas, Staphylococus aureus e Enterococus fecalis. Os biofilmes de gelatina com OEC não inibiram o crescimento das bactérias Gram-positivas e Gramnegativas. ABSTRACT:The aim of this work was to evaluate the antimicrobial capacity of biofilms, made with protein obtained from filleting residues of dourada (Brachyplatysoma rousseauxii) added of clove essential oil (Eugenia caryophyllata), and to analyze the technological properties. Two biofilms were elaborated, one with 2% myofibrillar proteins extracted from filleting shavings and the other one with 2% dourada skin gelatin, by the casting method. The clove essential oil concentrations were 0, 1, 1.5 and 2% in relation to the volume of the solution. The antimicrobial activity was evaluated by the disk diffusion method and mechanical analyses as barrier, thickness, color and morphological and structure characteristics by the scanning electron microscopy were performed. The biofilms added of clove essential oil presented excellent values of water vapor permeability and high values of elongation, contributing for the better application in foods, as well as they presented yellow color with low intensity. The biofilms with myofribillar proteins presented inhibitory effect in the concentrations used against the Gram positive bacteria, Staphylococus aureus and Enterococus fecalis. The gelatin biofilms added of clove essential oil did not inhibit the growth of Gram positive and Gram negative bacteria.Propriedades tecnológicas e antimicrobiana de biofilmes de proteínas de peixe com óleo essencial de cravo Rev. Bras.

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“…Para a obtenção das proteínas miofibrilares da dourada utilizou-se metodologia proposta por Araújo et al (2018). A massa muscular foi misturada com três volumes de água destilada a 5°C e centrifugada a 10.000 rpm durante 2 minutos a 4°C em centrifuga refrigerada (Thermo Fisher, Multifuge X1R) e em seguida foi filtrada em camada de tecido de faillet.…”

Section: Methodsunclassified

Propriedades tecnológicas e antimicrobiana de biofilmes de proteínas de peixe com óleo essencial de cravo

Silva

Sousa

Araujo

et al. 2019

Agraria

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“…glycerol as a plasticizer and by a casting method, the resulting solutions were added to a silicone support and dried to get biofilms. 100 A response surface methodology was used to optimize the process design obtaining a bioplastic with 40% plasticizer (m/m) and 0.79% protein (m/v). The protein content imparted flexibility, resistance, low solubility and water vapor permeability which made the material suitable for food packaging.…”

Section: Bioplasticsmentioning

confidence: 99%

Waste-to-wealth: biowaste valorization into valuable bio(nano)materials

et al. 2019

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“…Recent studies show that biodegradable films from these polymers have promising mechanical and barrier properties for use in the food industry. However, these properties have only been achieved with the addition of oil and/or plastifiers to the formulation (Araújo et al, 2018;Silva et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effect of Polymer Mixture on Bioplastic Development From Fish Waste

Neves

Pereira

et al. 2019

Bol. Inst. Pesca

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The bioconversion of protein from the fishing industry waste into bioplastics allows the valorization of biological material, reducing the production of waste and consequently of negative environmental impacts through the use of synthetic packaging. The objective of this work was to develop biodegradable films from the mixture of gelatin and myofibrillar fish proteins. Proteins (myofibrillar and gelatin) were extracted from filleting residues from king weakfish (Macrodon ancylodon) from industrial fishing. The properties of the blend films were compared to those of individual protein films. It was found by scanning electron microscopy that there was good compatibility between the two polymers. Mechanical analyzes showed that myofibrillar proteins films were the most resistant to traction, but less flexible; characteristics contrary to those of gelatin. The mixing films presented the lowest values of water vapor permeability and solubility were transparent, and mechanically strong and flexible, confirming the improvement of the properties by mixing the polymers. Fourier transform infrared spectroscopy revealed that there was interaction between the myofibrillar protein chains and gelatine driven by hydrogen bonds, thus forming cohesive and reinforced matrix, which resulted in good thermal resistance of the films. The mixture between polymers improved the technological properties of the elaborated biodegradable films, making its application feasible as food packaging.

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Optimizing process parameters to obtain a bioplastic using proteins from fish byproducts through the response surface methodology

Cited by 55 publications

References 32 publications

Propriedades tecnológicas e antimicrobiana de biofilmes de proteínas de peixe com óleo essencial de cravo

Propriedades tecnológicas e antimicrobiana de biofilmes de proteínas de peixe com óleo essencial de cravo

Waste-to-wealth: biowaste valorization into valuable bio(nano)materials

Effect of Polymer Mixture on Bioplastic Development From Fish Waste

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