Characterization and Optimization of Persian Gum/Whey Protein Bionanocomposite Films Containing Betanin Nanoliposomes for Food Packaging Utilization

被引:20
|
作者
Ghasempour, Zahra [1 ,2 ]
Khodaeivandi, Sepideh [3 ]
Ahangari, Hossein [1 ]
Hamishehkar, Hamed [2 ]
Amjadi, Sajed [4 ]
Kia, Ehsan Moghaddas [5 ]
Ehsani, Ali [1 ,2 ]
机构
[1] Tabriz Univ Med Sci, Fac Nutr & Food Sci, Nutr Res Ctr, Dept Food Sci & Technol, Tabriz, Iran
[2] Tabriz Univ Med Sci, Drug Appl Res Ctr, Tabriz, Iran
[3] Afagh Higher Educ Inst, Dept Food Sci & Technol, Orumiyeh, Iran
[4] Urmia Univ, Dept Food Sci & Technol, Orumiyeh, Iran
[5] Maragheh Univ Med Sci, Dept Food Sci & Nutr, Maragheh, Iran
关键词
Biopolymers; Biodegradable materials; Packaging film; Functional properties; Nanoliposomes; MECHANICAL-PROPERTIES; GELATIN; ISOLATE; GUM; NANOPARTICLES; ANTIOXIDANT; CONCENTRATE; STABILITY; BARRIER;
D O I
10.1007/s10924-021-02367-0
中图分类号
X [环境科学、安全科学];
学科分类号
08 ; 0830 ;
摘要
In this study, composite packaging films were produced from relatively inexpensive materials including Whey protein isolate (WPI) and Persian gum (PG), supplemented with betanin nanoliposomes (NLPs). Using response surface methodology (central composite design), we investigated the effects of two variables (PG [0%-2% w/v] and betanin NLPs' [0%-10% w/v] content) on the physico-mechanical and antioxidant properties of the film treatments. Afterward, the optimal treatment was evaluated for structural and antimicrobial characteristics. The film samples' permeability to water vapor decreased with the addition of NLP (from 7.38 to 5.46 g/Pa.s.m) but increased with PG incorporation; decreased solubility was observed when either substance was added. Mechanical properties like Young's modulus and tensile strength were weakened by PG addition, but the incorporation of NLPs led to pronounced tensile strength. XRD analysis revealed improved crystallinity through NLPs' addition. The presence of NLPs in the nanocomposite film resulted in an elevated level of antibacterial activity against Staphylococcus aureus, while the addition of both PG and betanin NLPs led to improved antioxidative activity (63.45%). Considering the results, PG/WPI films loaded with betanin NLPs could be introduced in active packaging applications for the shelf life extension of perishable food products.
引用
收藏
页码:2800 / 2811
页数:12
相关论文
共 50 条
  • [1] Characterization and Optimization of Persian Gum/Whey Protein Bionanocomposite Films Containing Betanin Nanoliposomes for Food Packaging Utilization
    Zahra Ghasempour
    Sepideh Khodaeivandi
    Hossein Ahangari
    Hamed Hamishehkar
    Sajed Amjadi
    Ehsan Moghaddas Kia
    Ali Ehsani
    Journal of Polymers and the Environment, 2022, 30 : 2800 - 2811
  • [2] Characterization and Optimization of Salep Mucilage Bionanocomposite Films Containing Allium jesdianum Boiss. Nanoliposomes for Antibacterial Food Packaging Utilization
    Ekrami, Mohammad
    Ekrami, Ali
    Hosseini, Mohammad Ali
    Emam-Djomeh, Zahra
    MOLECULES, 2022, 27 (20):
  • [3] Characterization of polylactic acid/halloysite nanotubes bionanocomposite films for food packaging
    Risyon, Nazratul Putri
    Othman, Siti Hajar
    Basha, Roseliza Kadir
    Talib, Rosnita A.
    FOOD PACKAGING AND SHELF LIFE, 2020, 23
  • [4] Development and optimization of whey protein- Lepidium perfoliatum gum packaging films: An approach towards antimicrobial and biodegradable films
    Alipour A.
    Rahaiee S.
    Rajaei Litkohi H.
    Jamali S.N.
    Jafari S.M.
    Industrial Crops and Products, 2023, 196
  • [5] Bionanocomposite Active Packaging Material Based on Soy Protein Isolate/Persian Gum/Silver Nanoparticles; Fabrication and Characteristics
    Alizadeh Sani, Mahmood
    Khezerlou, Arezou
    Tavassoli, Milad
    Mohammadi, Keyhan
    Hassani, Shokoufeh
    Ehsani, Ali
    McClements, David Julian
    COLLOIDS AND INTERFACES, 2022, 6 (04)
  • [6] Improvement of barrier and mechanical properties of whey protein isolate based food packaging films by incorporation of zein nanoparticles as a novel bionanocomposite
    Oymaci, Pelin
    Altinkaya, Sacide Alsoy
    FOOD HYDROCOLLOIDS, 2016, 54 : 1 - 9
  • [7] Development of Chitosan/Whey Protein Hydrolysate Composite Films for Food Packaging Application
    Al-Hilifi, Sawsan A. A.
    Al-Ibresam, Orass T. T.
    Al-Hatim, Raqad R. R.
    Al-Ali, Rawdah M. M.
    Maslekar, Namrata
    Yao, Yin
    Agarwal, Vipul
    JOURNAL OF COMPOSITES SCIENCE, 2023, 7 (03):
  • [8] Physicochemical and microstructural characterization of gum tragacanth added whey protein based films
    Tonyali, Bade
    Cikrikci, Sevil
    Oztop, Mecit Halil
    FOOD RESEARCH INTERNATIONAL, 2018, 105 : 1 - 9
  • [9] Characterization of hydroxypropyl methyl cellulose-whey protein concentrate bionanocomposite films reinforced by chitosan nanoparticles
    Shojaei, Mahsa
    Eshaghi, Mohammadreza
    Nateghi, Leila
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2019, 43 (10)
  • [10] Preparation, characterization, and antimicrobial activity of novel chitosan blended almond gum-nanosilica bionanocomposite film for food packaging applications
    Thomas, Ruby
    Vincent, Vinaya Thattil
    Janarthanam, Umapathy Manickam
    Rajagopal, Lakshmanan
    Jay, Skandha
    MATERIALS TESTING, 2023, 65 (12) : 1805 - 1816