Protein extracted from castor bean (Ricinus communis L.) cake in high pH results in films with improved physical properties

Chambi, H.N.M.; Lacerda, Roseli Sengling; Makishi, G.L.A.; Bittante, Ana Mônica Quinta Barbosa; Gomide, Catarina Abdalla; Sobral, Paulo José do Amaral

doi:10.1016/j.indcrop.2014.07.009

Cited by 17 publications

(18 citation statements)

References 48 publications

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“…The color of film packaging might influence the product appeal and consumer acceptability . Therefore, the literature reports many studies about the color measurement of composite films . These studies suggested that the color is greatly affected by the following factors: pH, heat treatment, cross‐linkage degree, fabrication process, and additions and their amounts.…”

Section: Resultsmentioning

confidence: 99%

“…39 Therefore, the literature reports many studies about the color measurement of composite films. 40,41 These studies suggested that the color is greatly affected by the following factors: pH, heat treatment, cross-linkage degree, fabrication process, and additions and their amounts. The total color difference ΔE * , lightness L * , redness/greenness a * , and yellowness/blueness b * values of different films are shown in Table 1.…”

Section: Measurements Of Surface Colormentioning

confidence: 99%

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Mechanical and moisture barrier properties of corn distarch phosphate film influenced by modified microcry stalline corn straw cellulose

et al. 2018

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Section: Resultsmentioning

confidence: 99%

Section: Measurements Of Surface Colormentioning

confidence: 99%

Mechanical and moisture barrier properties of corn distarch phosphate film influenced by modified microcry stalline corn straw cellulose

et al. 2018

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“…Después las placas se colocaron dentro de campanas de vidrio con solución sobresaturada de cloruro de potasio (KCl) (84-85% de HR a 20-25°C), para permitir que las películas se hidraten y se desprendan de la placa. Antes de ser sometidas a la evaluación de sus propiedades físicas las películas fueron almacenadas en campanas de vidrio conteniendo una solución sobresaturada de nitrato de magnesio hexahidratado (Mg(NO 3 ) 2 .6H 2 O) (52-55% HR a 20-25°C), de acuerdo a la metodología seguida por Chambi et al (2014).…”

Section: Preparación De Las Películasunclassified

Desarrollo de Películas Comestibles a partir de Proteínas Extraídas de la Torta de Sacha Inchi (Plukenetia volubilis L.)

González-Linares¹,

Medina-Vivanco²,

Garay³

et al. 2017

Inf. tecnol.

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ResumenEl objetivo de este estudio fue utilizar las proteínas extraídas de la torta de Sacha Inchi (Plukenetia volubilis L.) para elaborar películas. Se usaron soluciones alcalinas a diferentes valores de pH y precipitación ácida para determinar la máxima extracción de proteína. Las soluciones formadoras de películas, compuestas de proteínas liofilizadas, sorbitol y agua, fueron tratadas térmicamente y secadas. Las películas resultantes fueron sujetas a la evaluación de sus propiedades físicas (color, solubilidad en agua, permeabilidad al vapor de agua, espesor y contenido de humedad) para determinar cómo son influenciadas por la concentración de proteína y sorbitol. El rendimiento proteico fue máximo a pH 12. Tanto la concentración de proteína y sorbitol tuvieron efectos significativos sobre las propiedades físicas de las películas (p<0,05). Se estableció una combinación adecuada de proteína y sorbitol para obtener películas de baja solubilidad y permeabilidad. Estos resultados demostraron que es posible utilizar las proteínas del Sacha Inchi como material formador de películas biodegradables/comestibles. Palabras claves: Plukenetia volubilis; películas; proteínas; torta residual; propiedades físicas Development of Edible Films from Proteins Extracted from Inka Peanut Kernel Cake (Plukenetia volubilis L.) AbstractThe objective of this study was to evaluate the use proteins extracted from the Inka Peanut kernel cake (Plukenetia volubilis L.) to elaborate edible films. Alkaline solutions were used at different pH values and acid precipitation to determine the maximum protein extraction. The film forming solutions, composed of lyophilized proteins, sorbitol and water were heat treated and dried. The resulting films were subjected to evaluation of their physical properties (color, water solubility, water vapor permeability, thickness and moisture content) to determine how they are influenced by protein and sorbitol concentration. The protein yield was maximal at pH 12. Both protein and sorbitol concentration had significant effects on the physical properties of the films (p<0.05). A suitable combination of protein and sorbitol was established to obtain films of low solubility and permeability. These results demonstrate that Inka Peanut proteins can be used as biodegradable/edible film forming material. et al., 2012). De estas fracciones, resalta la albúmina, una proteína básica (pI ~ 9,4), que representa el 25% del peso de la harina desgrasada de la semilla, fácilmente digeribles, y presentan todos los aminoácidos esenciales en las cantidades adecuadas, cuando son comparadas a los patrones recomendados por la WHO/FAO/ONU para un adulto humano (Sathe et al., 2002).Tras la extracción de aceite, la torta resultante posee un alto contenido de proteínas, el cual está cerca al 59% (base seca) (Chirinos et al., 2016;Ruiz et al., 2013;Sathe et al., 2012). A pesar de la cantidad y calidad de las proteínas presentes en el Sacha Inchi, éstas no se han aprovechado para elaborar productos con valor agregado como son, por ejemp...

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“…Castor plant is an important non-edible oilseed crop used for biodiesel production. The castor bean cake, produced during oil extraction in Brazilian industries, contains approximately 40 % of proteins; whereas the freeze-dried protein extracted by dispersing milled cake in alkaline medium contains 66 -69 % [4][5][6][7]. The valorization of these proteins aims to contribute with the biodiesel production chain.…”

Section: Introductionmentioning

confidence: 99%

“…The valorization of these proteins aims to contribute with the biodiesel production chain. The proteins extracted from castor bean cake showed good filmogenic properties, allowing the production of films with good plasticity and elasticity [5,6,8]. Films have been produced with proteins extracted at different pHs, different concentrations, with the addition of tannic acid [5], glutaraldehyde and glyoxal [6] and cellulose fibers [8].…”

Section: Introductionmentioning

confidence: 99%

Castor Bean Cake Protein-based Biodegradable Films: Gallic Acid Effect

Mamani

Graziano

Lacerda

et al. 2020

Braz. arch. biol. technol.

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The objective of this work was to evaluate the effect of gallic acid (GA) concentration on some physical properties and biodegradability of films produced with proteins extracted from the castor bean cake. The films, prepared by the casting technique, showed homogeneous and brownish appearance. As the GA concentration increased (from 0 to 10 g/100 g protein), the films gradually became darker and more opaque; while the gloss had few significant differences. Solubility, tensile strength and elasticity modulus values of films varied due to changing concentrations of gallic acid. Elongation at break and water vapor permeability values did not have significant changes. A 60 % mineralization value of the film containing GA was obtained at 21 days, evidencing its biodegradability. These dark and opaque films could be used in agriculture, specifically in seedling bags as the dark color decrease the incidence of light, preventing root weakening, and the seedlings can be transplanted directly without removal of the film.

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Protein extracted from castor bean (Ricinus communis L.) cake in high pH results in films with improved physical properties

Cited by 17 publications

References 48 publications

Mechanical and moisture barrier properties of corn distarch phosphate film influenced by modified microcry stalline corn straw cellulose

Mechanical and moisture barrier properties of corn distarch phosphate film influenced by modified microcry stalline corn straw cellulose

Desarrollo de Películas Comestibles a partir de Proteínas Extraídas de la Torta de Sacha Inchi (Plukenetia volubilis L.)

Castor Bean Cake Protein-based Biodegradable Films: Gallic Acid Effect

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