Compostable properties of antimicrobial bioplastics based on cinnamaldehyde cross-linked gliadins (original) (raw)
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Biochemical Properties of Bioplastics Made from Wheat Gliadins Cross-Linked with Cinnamaldehyde
Journal of Agricultural and Food Chemistry, 2011
The aim of this work has been to study the modification of gliadin films with cinnamaldehyde as a potential crosslinker agent. The molecular weight profile and cross-linking density showed that cinnamaldehyde increased reticulation in the resulting films. The participation of free amino groups of the protein in the newly created entanglements could be a possible mechanism of connection between the polypeptidic chains. The combination of a Schiff base and a Michael addition is a feasible approach to understanding this mechanism. The protein solubility in different media pointed to lower participation by both noncovalent and disulfide bonds in stabilizing the structure of the cross-linked films. The new covalent bonds formed by the cinnamaldehyde treatment hampered water absorption and weight loss, leading to more water-resistant matrices which had not disintegrated after 5 months. The properties of this novel bioplastic could be modified to suit the intended application by using cinnamaldehyde, a naturally occurring compound.
Functional Properties of Bioplastics Made from Wheat Gliadins Modified with Cinnamaldehyde
Journal of Agricultural and Food Chemistry, 2011
Cinnamaldehyde is a naturally occurring R,β-unsaturated aldehyde. Its potential as a natural cross-linker to improve the physical performance of cast wheat gliadin films was evaluated. The cross-linking reaction was found to be dependent on the pH of the reaction medium, with pH 2 as the optimum. The water resistance (weight loss after immersion), mechanical properties (Young's modulus, tensile strength and elongation at break), thermal properties (T g and decomposition behavior), optical properties and morphology of films were evaluated. Cross-linked films showed high transparency, maintained their integrity after immersion, and displayed significant improvements in tensile strength and Young's modulus without impairment of their elongation properties. These effects, which were proportional to the amount of cinnamaldehyde added, highlight the possible formation of intermolecular covalent bonds between "monomeric" gliadins, leading to a polymerized network. Thus, this treatment could provide a new alternative to the toxic cross-linkers commonly employed and so extend the use of gliadin films.
Characterization of Biodegradable Films Obtained from Cysteine-Mediated Polymerized Gliadins
Journal of Agricultural and Food Chemistry, 2004
This study focuses on the effect exerted by interchain disulfide bonds on the functional properties of films made from gliadins when cross-linked with cysteine. Gliadins were extracted from commercial wheat gluten with 70% aqueous ethanol, and cysteine was added to the film-forming solution to promote cross-linking between protein chains. The formation of interchain disulfide bonds was assessed by SDS-PAGE analysis. Gliadin films treated with cysteine maintain their integrity in water and become less extensible while their tensile strength increases as a consequence of the development of a more rigid network. The glass transition temperature of cross-linked films shifts to slightly higher values. The plasticizing effects of glycerol and moisture are also demonstrated. The mechanical behavior of cysteine-cross-linked gliadin films was compared to that of polymeric glutenins. Cross-linked gliadins displayed tensile strength values similar to those of glutenin films but achieved slightly lower elongation values. Cysteine-cross-linked gliadin films present the advantage that they are ethanol soluble, facilitating film fabrication or their application as a coating for food or for any other film or surface. We thank the Michigan Agricultural Experiment Station for supporting this project. P.H.-M. is grateful for the concession of a fellowship from Generalitat Valenciana.
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.
Bioactive Compounds Incorporation into the Production of Functional Biodegradable Films - A Review
Polymers from Renewable Resources, 2017
The bioactive compounds incorporation for the production of biodegradable food packagings comes as a viable and environmentally friendly substitute in order to improve the nutritional value as well as extend the shelf life of highly perishable food products. Moreover, the use of bioactive compounds has been directly associated with the promotion of health aspects; the ingestion of bioactive compounds is related with minimizing risks of some diseases such as hypertension, diabetes, and coronary heart diseases. Therefore, the present study carried out a review of the current scenario in the film's production with natural antioxidants addition. The prebiotics and probiotics compound addition in films properties produced were also discussed in this work. Additionally, the film biodegradation properties should also be taken into account for their right disposal in the environment. Some factors that can to affect the biodegradation process are the nature of the polymer, the interactio...
International Journal of Food Microbiology, 2013
Gliadin films incorporating 1.5, 3 and 5% cinnamaldehyde (g/100 g protein) were tested against food-spoilage fungi Penicillium expansum and Aspergillus niger in vitro, and were employed in an active food packaging system for sliced bread and cheese spread. Gliadin films incorporating cinnamaldehyde were highly effective against fungal growth. P. expansum and A. niger were completely inhibited after storage in vitro for 10 days in the presence of films incorporating 3% cinnamaldehyde. Indeed 1.5% cinnamaldehyde was sufficient in the case of P. expansum. The amount of cinnamaldehyde retained in films after storage for 45 days at 20°C and 0% RH was also sufficient in most cases to prevent fungal growth in vitro. Active food packaging with gliadin films incorporating 5% cinnamaldehyde increased the shelf-life of both sliced bread and cheese spread. Mold growth was observed on sliced bread after 27 days of storage at 23°C with active packaging, whereas in the control bread packaged without the active film fungal growth appeared around the fourth day. In the cheese spread, no fungi were observed after 26 days of storage at 4°C when the product was packaged with the active film. However, growth of fungi was observed in control packaged cheese after 16 days of storage. This work demonstrates a noteworthy potential of these novel bioplastics incorporating natural antimicrobial compounds as innovative solutions to be used in active food packaging to extend shelf-life of food products.
Use of Different Proteins to Produce Biodegradable Films and Blends
Journal of Polymers and the Environment, 2019
The objective of this study was to develop, characterize and evaluate biodegradable films produced from different proteins and their blends. The proteins of hake (Cynoscion guatacupa), obtained by the process of pH variation, as well as gluten and zein proteins were used in this study. The hake protein films (HF) showed the highest tensile strength (TS) and solubility in water, while the gluten films (GF) presented the higher elongation at break comparing to the others. The blend (BL) produced with hake and gluten (BL H/G) showed higher TS, water vapor permeability and elongation (WVP), and lower water solubility than HF. BL H/G still showing good thermal properties and its biodegradability occurred in less than 10 days. The zein film presented more crystalline zones and less mechanical properties when compared to the others. The zein blends with gluten (BL Z/G) presented higher elongation and WVP, and lower solubility when compared to ZF. These changes indicate that the BL Z/G may be an alternative to improve the properties of individual zein films. The BL Z/G showed complete biodegradability in less than 40 days, while the zein films showed about 75% degraded in 60 days. The BL H/G presented good mechanical and thermal resistance, with ΔH superior to the other films, also showed complete biodegradability in less than 10 days, proving to be the most promising blend for the development of sustainable materials for food packaging.
Polymers, 2020
Plastic, usually derived from non-renewable sources, is among the most used materials in food packaging. Despite its barrier properties, plastic packaging has a recycling rate below the ideal and its accumulation in the environment leads to environmental issues. One of the solutions approached to minimize this impact is the development of food packaging materials made from polymers from renewable sources that, in addition to being biodegradable, can also be edible. Different biopolymers from agricultural renewable sources such as gelatin, whey protein, starch, chitosan, alginate and pectin, among other, have been analyzed for the development of biodegradable films. Moreover, these films can serve as vehicles for transporting bioactive compounds, extending their applicability as bioactive, edible, compostable and biodegradable films. Biopolymer films incorporated with plant-derived bioactive compounds have become an interesting area of research. The interaction between environment-fr...
Physical Performance of Biodegradable Films Intended for Antimicrobial Food Packaging
Journal of Food Science, 2010
Antimicrobial films were prepared by including enterocins to alginate, polyvinyl alcohol (PVOH), and zein films. The physical performance of the films was assessed by measuring color, microstructure (SEM), water vapor permeability (WVP), and tensile properties. All studied biopolymers showed poor WVP and limited tensile properties. PVOH showed the best performance exhibiting the lowest WVP values, higher tensile properties, and flexibility among studied biopolymers. SEM of antimicrobial films showed increased presence of voids and pores as a consequence of enterocin addition. However, changes in microstructure did not disturb WVP of films. Moreover, enterocin-containing films showed slight improvement compared to control films. Addition of enterocins to PVOH films had a plasticizing effect, by reducing its tensile strength and increasing the strain at break. The presence of enterocins had an important effect on tensile properties of zein films by significantly reducing its brittleness. Addition of enterocins, thus, proved not to disturb the physical performance of studied biopolymers. Development of new antimicrobial biodegradable packaging materials may contribute to improving food safety while reducing environmental impact derived from packaging waste. Practical Application: Development of new antimicrobial biodegradable packaging materials may contribute to improving food safety while reducing environmental impact derived from packaging waste.
Protein based bioplastics and their antibacterial 1 potential 2
6 The use of conventional petroleum-based plastics in many applications pose the risk of 7 contamination, potentially causing infection when in medical applications, and contamination 8 when used in food packaging. Nontraditional materials such as protein are being examined for 9 their potential use in the production of bioplastics for applications that require uncontaminated 10 materials. The proteins of albumin, soy, and whey provide possible sources of raw material for 11 bioplastic production, as they have already been utilized in the area of edible films and low-12 stress applications. We conducted this study to investigate the thermal, viscoelastic, and 13 antibacterial properties of the albumin, soy, and whey bioplastics with the use of three 14 plasticizers—water, glycerol, and natural rubber latex (NRL). Bacillus subtilis and Escherichia 15 coli were utilized as Gram (+) and Gram (species es, respectively, for antimicrobial analysis. 16 Albumin and whey bioplastics exhibited similar thermal and viscoelastic properties, whereas soy 2 future impact of this research, the aim will be to scale up production of the bioplastics for use in 21 food packaging as well as biomedical applications. 22