Adjustable polysaccharides-proteins films made of aqueous wheat proteins and alginate solutions

Shahana Bishnoi; Jon Trifol; Rosana Moriana; Ana C. Mendes

doi:10.1016/j.foodchem.2022.133196

Adjustable polysaccharides-proteins films made of aqueous wheat proteins and alginate solutions

Shahana Bishnoi, Jon Trifol, Rosana Moriana, Ana C. Mendes^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Scientific › peer-review

26 Citations (Scopus)

51 Downloads (Pure)

Abstract

Large amount of wheat proteins by-products are produced during wheat starch manufacture. This work aimed to develop edible films of cast aqueous wheat proteins (WP) and alginate (Al) solutions. The investigation of the microstructure of Al/WP films revealed a more compacted cross-section and homogeneous surface, comparatively to Al films. Those properties could be modified with the increase of WP concentration from 4 to 8 % w/v, as result of electrostatic interactions between WP and Al. Furthermore, the incorporation of WP provided UltraViolet-blocking behaviour (4-fold decrease in the Ultra-Violet-B region). Additionally, the incorporation of WP in the films reduced the water solubility of the Al films. It was also found that by incorporating different amounts of WP the mechanical and Water Vapor Transmission rate (WVTR) properties could also be modified, so the film composition could be adjusted to suit different types of foods and applications (e.g. coatings and packaging).

Original language	English
Article number	133196
Pages (from-to)	1-9
Number of pages	9
Journal	Food Chemistry
Volume	391
DOIs	https://doi.org/10.1016/j.foodchem.2022.133196
Publication status	Published - 15 Oct 2022
MoE publication type	A1 Journal article-refereed

Keywords

Alginate
Edible films
Food coatings
Food packaging
Wheat proteins

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10.1016/j.foodchem.2022.133196

Adjustable polysaccharides-proteins films made of aqueous wheat proteins and alginate solutionsFinal published version, 4.53 MBLicence: CC BY

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title = "Adjustable polysaccharides-proteins films made of aqueous wheat proteins and alginate solutions",

abstract = "Large amount of wheat proteins by-products are produced during wheat starch manufacture. This work aimed to develop edible films of cast aqueous wheat proteins (WP) and alginate (Al) solutions. The investigation of the microstructure of Al/WP films revealed a more compacted cross-section and homogeneous surface, comparatively to Al films. Those properties could be modified with the increase of WP concentration from 4 to 8 % w/v, as result of electrostatic interactions between WP and Al. Furthermore, the incorporation of WP provided UltraViolet-blocking behaviour (4-fold decrease in the Ultra-Violet-B region). Additionally, the incorporation of WP in the films reduced the water solubility of the Al films. It was also found that by incorporating different amounts of WP the mechanical and Water Vapor Transmission rate (WVTR) properties could also be modified, so the film composition could be adjusted to suit different types of foods and applications (e.g. coatings and packaging).",

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note = "Funding Information: This work was supported by Innovation Fund Denmark (project number 8062-01318B). Ana C. Mendes also thanks to PROBIO project from Innovation Fund Denmark (project number 7076-00053B). John Trifol acknowledges the financial support from the Academy of Finland's Flagship Programme under Projects No. 318890 and 318891 (Competence Center for Materials Bioeconomy, FinnCERES). Publisher Copyright: {\textcopyright} 2022 The Authors",

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AU - Bishnoi, Shahana

AU - Trifol, Jon

AU - Moriana, Rosana

AU - Mendes, Ana C.

N1 - Funding Information: This work was supported by Innovation Fund Denmark (project number 8062-01318B). Ana C. Mendes also thanks to PROBIO project from Innovation Fund Denmark (project number 7076-00053B). John Trifol acknowledges the financial support from the Academy of Finland's Flagship Programme under Projects No. 318890 and 318891 (Competence Center for Materials Bioeconomy, FinnCERES). Publisher Copyright: © 2022 The Authors

PY - 2022/10/15

Y1 - 2022/10/15

N2 - Large amount of wheat proteins by-products are produced during wheat starch manufacture. This work aimed to develop edible films of cast aqueous wheat proteins (WP) and alginate (Al) solutions. The investigation of the microstructure of Al/WP films revealed a more compacted cross-section and homogeneous surface, comparatively to Al films. Those properties could be modified with the increase of WP concentration from 4 to 8 % w/v, as result of electrostatic interactions between WP and Al. Furthermore, the incorporation of WP provided UltraViolet-blocking behaviour (4-fold decrease in the Ultra-Violet-B region). Additionally, the incorporation of WP in the films reduced the water solubility of the Al films. It was also found that by incorporating different amounts of WP the mechanical and Water Vapor Transmission rate (WVTR) properties could also be modified, so the film composition could be adjusted to suit different types of foods and applications (e.g. coatings and packaging).

AB - Large amount of wheat proteins by-products are produced during wheat starch manufacture. This work aimed to develop edible films of cast aqueous wheat proteins (WP) and alginate (Al) solutions. The investigation of the microstructure of Al/WP films revealed a more compacted cross-section and homogeneous surface, comparatively to Al films. Those properties could be modified with the increase of WP concentration from 4 to 8 % w/v, as result of electrostatic interactions between WP and Al. Furthermore, the incorporation of WP provided UltraViolet-blocking behaviour (4-fold decrease in the Ultra-Violet-B region). Additionally, the incorporation of WP in the films reduced the water solubility of the Al films. It was also found that by incorporating different amounts of WP the mechanical and Water Vapor Transmission rate (WVTR) properties could also be modified, so the film composition could be adjusted to suit different types of foods and applications (e.g. coatings and packaging).

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ER -

Adjustable polysaccharides-proteins films made of aqueous wheat proteins and alginate solutions

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