Biodegradable soy protein polymer films as a release device of nematophagous fungi Duddingtonia flagrans chlamydospores (original) (raw)
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Biological Control, 2013
This study was aimed at assessing the potential use of soybean protein concentrate (SPC)-based film as vehicle for the delivery of Duddingtonia flagrans chlamydospores for the biological control of gastric nematodes in ruminals. Glycerol and dialdehyde starch (DAS) were used as plasticizer and cross-linking agent, respectively. Films were obtained by casting and characterized in terms of their physico-mechanical properties. The impact of cross-linking extent on moisture absorption, swelling and tensile properties of the resultant films was evaluated. The adequate tensile properties and stability in wet environment of SPC films cross-linked with 10wt.%DAS was counterbalanced with the two-phase morphologies developed, irrespective of glycerol content, limiting their potential application as delivery devices. SPC films cross-linked with 5wt.%DAS and plasticized with 30wt.% glycerol exhibited the best compromise between solubility (only 29%), homogeneous morphology and adequate tensile strength (2.50 ± 0.43MPa) and elongation at break (18.72 ± 2.34 %) and swelling profile. The preliminary results of the release of D. flagrans chlamydospores in ruminal fluid revealed a slow release profile attaining 4.9% in a period of 24 h. Overall, these results substantiated the potential use of DAS-cross-linked SPC films as viable carrier matrix for D.flagrans release applications.
Journal of Helminthology, 2013
This trial was conducted to evaluate the predatory activity of Duddingtonia flagrans incorporated into soy protein-based polymers as a controlled-release device (CRD). The rate of fungal release from the polymers and time of residence of the CRD in the rumen of a cannulated sheep was also determined. After administration to the sheep, the CRD was extracted at weekly intervals over a month for observation of its physical structure and faeces were collected to observe the subsequent predatory activity of the fungus in Petri dishes with water-agar 2% and Panagrellus spp. as bait. The CRD slowly degraded in the rumen over 4 weeks and liberated D. flagrans into the faeces. The formulation of the soy protein-based polymers did not affect the predatory activity of the fungus. The study demonstrates that biodegradable soy protein polymers could potentially improve the use of nematophagous fungi for controlling nematode parasites of ruminants.
Preparation and Characterization of Edible Soya Protein Films
2002
Soya bean has more protein (about 38 -44%) than the protein content (8 - 15%) of cereal grains. Most of the protein of soya is classified as globulin and is available as a low cost co-product of the oil processingindustry. Although soya protein has been studied in combination with other proteins such as wheat giuten, the film forming ability of the soya protein isolate alone has not been studied in detail. In this report, the thermal, mechanical and water sorption properties of soya protein filmsare discussed. Water was used as the solvent to make casting solutions and glycerol was used as the plasticizer. The pH of the casting solution was adjusted by adding 2M HC1. Similar to other grain protein films, the properties of the soya protein isolate film largely depend on the relative humidity of the environment. Tensile strength values of soya protein films were found to be comparable with those of conventional packaging materials such as low density polyethylene. Moisture absorption ...
Chemically Modified Soy Protein Films
Transactions of the ASAE, 1995
Glycerin-plasticized soy protein films were produced by casting heated alkaline (pH 8.5) protein solutions. Acetic anhydride, succinic anhydride, calcium cations, and formaldehyde were added to the fdm-forming solutions and their effects on film water solubility (WS), tensile strength (TS), puncture strength (PS), water vapor permeability (WVP), and oxygen permeability (OP) were determined. Acylation with acetic and succinic anhydrides increased film WS without affecting other film properties. Treatment with calcium cations increased TS and PS by 96 and 43%, respectively, but did not change film barrier properties. Formaldehyde resulted in larger than twofold increases in TS and PS, while reducing WS and WVP. As a trade-off formaldehyde treated films were more permeable to oxygen. Keywords, Water vapor permeability. Oxygen permeability. Tensile strength. Puncture strength. P roteinaceous materials have the ability to form films which have current and potential applications in food packaging. Development of protein films has received considerable attention in recent years (Guilbert, 1988; Gontard et al., 1992; Gennadios et al., 1994a). Such films function as moisture and oxygen barriers to retain crispness, and to inhibit oxidative and hydrolytic rancidity; thereby, extening shelf life of different food systems. An important aspect of these films is the renewable nature of the raw materials. Soy protein films have been studied for food and nonfood purposes (
Journal of Food Engineering, 2011
The modification of soy protein isolate (SPI) with different amounts of a naturally occurring cross-linking agent (genipin, Gen) and glycerol used as plasticizer was carried out in this work. The films yielded were cast from heated and alkaline aqueous solution of SPI, glycerol and Gen and then dried in an oven. Total soluble matter, water vapor permeability and mechanical properties were improved by adding small amounts of Gen. These properties were not significantly affected (P P 0.05) by additions exceeding 2.5% (w/w of SPI). The opacity and cross-linking degree were linearly increased with the addition of Gen, whereas the swelling ratios in water were decreased. All the films were submitted to degradation under indoor soil burial conditions and the weight loss of the films was measured at different times. This study revealed that the film biodegradation time can be controlled or modified from at least 14 to 33 days. The tests performed showed the potential of Gen to improve the SPI film properties, in which the possibility of employing such new films as biodegradable food packaging was raised.
Soy protein – Poly (lactic acid) bilayer films as biodegradable material for active food packaging
Food Hydrocolloids, 2013
The preparation and characterization of biodegradable bilayer films from isolated soy protein (SPI) and poly (lactic acid) (PLA) were carried out in this work. The films showed high transparency and strong adhesion between layers without adding an extra component, or without chemically modifying the film surfaces. The application of the PLA layer largely increased the mechanical properties of the films with respect to those of pure SPI films. Furthermore, the hydrophobic characteristics of the PLA layer improved film performance under conditions in which water was involved, markedly decreasing the amount of total soluble matter, the swelling index and the water vapor permeability. The biodegradation under soil burial conditions was evaluated measuring weight loss as a function of time, showing a twostep degradation and a faster degradation rate for the protein component compared to those of PLA layer. The films prepared were evaluated as active packaging by incorporation of an antifungal and an antibacterial agent (natamycin and thymol, respectively) to the SPI layer, showing a marked growth inhibition of mold, yeast and two strains of bacteria by in-vitro microbiological assays.
Synthesis and Characterization of Ecofriendly and Biodegradable Soy Protein Isolate Film
Journal of Nano- and Electronic Physics, 2021
In the current study, biocompatible and biodegradable soy protein isolate (SPI) based film was developed by incorporating polar components using casting technique. The effects of additive components (glycerol, sorbitol and polyethylene glycol) with SPI were analyzed by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). The result confirmed that the incorporation of polar components with soy protein isolate exhibits strong intermolecular interaction. This is the easiest method to develop biocompatible films that have wide applications in biomedical, biotechnology, food safety and food packaging industries.
Preparation and Characterization of Soy Protein Based Edible/Biodegradable Films
American Journal of Food Technology, 2007
Soy protein isolate (SPI) has attracted considerable attention in the field of packaging technology due to its easy processability, biodegradability, and good film-forming characteristics. However, SPI-based films often suffer from inferior mechanical properties and high moisture sensitivity, thus restricting their practical application. In the present study, herein, a biobased nanocomposite film was developed by cross-linking SPI matrix from the synergistic reinforcement of cellulose nanofibers (CNF) and nano-silica (NS) particles. First, we functionalized the CNF with NS using a silane agent (KH560) as an efficient platform to enhance the interfacial interaction between SPI and CNF/NS, resulting from the epoxy-dominated cross-linking reaction. The chemical structure, thermal stability, and morphology of the resultant nanocomposite films were comprehensively investigated via Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), scanning electron microscopy (SEM), and thermogravimetric analysis (TGA). These results supported successful surface modification and indicated that the surface-tailored CNF/NS nanohybrid possesses excellent adhesion with SPI matrix through covalent and hydrogen-bonding interactions. The integration of CNF/NS into SPI resulted in nanocomposite films with an improved tensile strength (6.65 MPa), representing a 90.54% increase compared with the pristine SPI film. Moreover, the resulting composites had a significantly decreased water vapor permeation and a higher water contact angle (91.75 •) than that of the unmodified film. The proposed strategy of synergistic reinforcements in the biobased composites may be a promising and green approach to address the critical limitations of plant protein-based materials in practical applications.
Mechanical, optical, and barrier properties of heatcured soy protein isolate films
The 25th Food Innovation Asia Conference 2023: The Future Food for Sustainability, Health and Well-being 15-17 June 2023, BITEC, Bangkok, THAILAND, 2023
This study aimed to investigate the effect of heat curing of filmforming solution (FF) or pre-formed film (PF) on the properties of soy protein isolate films. The film-forming solutions and pre-formed films were cured at 60, 70, and 80 ᵒC for 2, 4, and 6 h. Changes in tensile strength, elongation at break, water vapor permeability, water solubility, film hydrophobicity, color parameters, and transparency were monitored. FF and PF treatments resulted in an increase in tensile strength, CIE b*, and surface hydrophobicity, with a decrease in elongation at break and water solubility. The PF heated at 70 ᵒC for 4 h demonstrated the greatest tensile strength of 3.49 MPa, a 1.8-fold increase from that of the unheated control. Heat curing of FF resulted in a more transparent film with higher CIE L* as compared to PF treated under the same heating condition. Moreover, heat curing of FF increased water vapor permeability as compared to PF, but values among the FF samples were statistically insignificant (p>0.05). This study reveals that heat curing of FF and PF at 70-80ᵒC has the potential in improving the properties of soy protein film.