Pea protein isolate nanocomposite films for packaging applications: effect of starch nanocrystals on the structural, morphological, thermal, mechanical and barrier properties

Detalhes bibliográficos
Autor(a) principal: Azevedo, Viviane Machado
Data de Publicação: 2020
Outros Autores: Oliveira, Ana Carolina Salgado de, Borges, Soraia Vilela, Raguzzoni, Josiane Callegaro, Dias, Marali Vilela, Costa, Ana Letícia Rodrigues
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/46746
Resumo: Studies have been made to explore the utilization of pea proteins in terms of edible film and coating materials. The reinforcement of biopolymer films with plant-based nanocrystals has been applied in order to improve their performance properties. The objective was to evaluate the effect of the incorporation of corn starch nanocrystals (SN) (0-15%) in pea protein isolate films. Thermal analysis showed that the addition of up to 5% starch nanocrystals increased thermal stability. A 22.3% decrease was observed in water vapor permeability with the addition of SN. Increasing the SN concentration altered the arrangement of the structure to interleaved, in the matrix, as seen in transmission micrographs. This study showed that the use of corn starch nanocrystals as reinforcement in pea protein films had an effect on the films. The incorporation of up to 10% SN is suggested in order to increase the performance properties of pea protein isolate films
id UFLA_be9fdfd71c3bd3b07443bbb413f371b4
oai_identifier_str oai:localhost:1/46746
network_acronym_str UFLA
network_name_str Repositório Institucional da UFLA
repository_id_str
spelling Pea protein isolate nanocomposite films for packaging applications: effect of starch nanocrystals on the structural, morphological, thermal, mechanical and barrier propertiesFood packagingNanoparticlesThermal analysisX-ray diffractionTransmission electronEmbalagem de alimentosNanopartículasAnálise térmicaDifração de raios XElétron de transmissãoStudies have been made to explore the utilization of pea proteins in terms of edible film and coating materials. The reinforcement of biopolymer films with plant-based nanocrystals has been applied in order to improve their performance properties. The objective was to evaluate the effect of the incorporation of corn starch nanocrystals (SN) (0-15%) in pea protein isolate films. Thermal analysis showed that the addition of up to 5% starch nanocrystals increased thermal stability. A 22.3% decrease was observed in water vapor permeability with the addition of SN. Increasing the SN concentration altered the arrangement of the structure to interleaved, in the matrix, as seen in transmission micrographs. This study showed that the use of corn starch nanocrystals as reinforcement in pea protein films had an effect on the films. The incorporation of up to 10% SN is suggested in order to increase the performance properties of pea protein isolate filmsUnited Arab Emirates University2021-07-14T18:59:12Z2021-07-14T18:59:12Z2020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfAZEVEDO, V. M. et al. Pea protein isolate nanocomposite films for packaging applications: effect of starch nanocrystals on the structural, morphological, thermal, mechanical and barrier properties. Emirates Journal of Food and Agriculture, [S. l.], v. 32, n. 7, p. 495-504, 2020.http://repositorio.ufla.br/jspui/handle/1/46746Emirates Journal of Food and Agriculturereponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessAzevedo, Viviane MachadoOliveira, Ana Carolina Salgado deBorges, Soraia VilelaRaguzzoni, Josiane CallegaroDias, Marali VilelaCosta, Ana Letícia Rodrigueseng2021-07-14T18:59:12Zoai:localhost:1/46746Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2021-07-14T18:59:12Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Pea protein isolate nanocomposite films for packaging applications: effect of starch nanocrystals on the structural, morphological, thermal, mechanical and barrier properties
title Pea protein isolate nanocomposite films for packaging applications: effect of starch nanocrystals on the structural, morphological, thermal, mechanical and barrier properties
spellingShingle Pea protein isolate nanocomposite films for packaging applications: effect of starch nanocrystals on the structural, morphological, thermal, mechanical and barrier properties
Azevedo, Viviane Machado
Food packaging
Nanoparticles
Thermal analysis
X-ray diffraction
Transmission electron
Embalagem de alimentos
Nanopartículas
Análise térmica
Difração de raios X
Elétron de transmissão
title_short Pea protein isolate nanocomposite films for packaging applications: effect of starch nanocrystals on the structural, morphological, thermal, mechanical and barrier properties
title_full Pea protein isolate nanocomposite films for packaging applications: effect of starch nanocrystals on the structural, morphological, thermal, mechanical and barrier properties
title_fullStr Pea protein isolate nanocomposite films for packaging applications: effect of starch nanocrystals on the structural, morphological, thermal, mechanical and barrier properties
title_full_unstemmed Pea protein isolate nanocomposite films for packaging applications: effect of starch nanocrystals on the structural, morphological, thermal, mechanical and barrier properties
title_sort Pea protein isolate nanocomposite films for packaging applications: effect of starch nanocrystals on the structural, morphological, thermal, mechanical and barrier properties
author Azevedo, Viviane Machado
author_facet Azevedo, Viviane Machado
Oliveira, Ana Carolina Salgado de
Borges, Soraia Vilela
Raguzzoni, Josiane Callegaro
Dias, Marali Vilela
Costa, Ana Letícia Rodrigues
author_role author
author2 Oliveira, Ana Carolina Salgado de
Borges, Soraia Vilela
Raguzzoni, Josiane Callegaro
Dias, Marali Vilela
Costa, Ana Letícia Rodrigues
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Azevedo, Viviane Machado
Oliveira, Ana Carolina Salgado de
Borges, Soraia Vilela
Raguzzoni, Josiane Callegaro
Dias, Marali Vilela
Costa, Ana Letícia Rodrigues
dc.subject.por.fl_str_mv Food packaging
Nanoparticles
Thermal analysis
X-ray diffraction
Transmission electron
Embalagem de alimentos
Nanopartículas
Análise térmica
Difração de raios X
Elétron de transmissão
topic Food packaging
Nanoparticles
Thermal analysis
X-ray diffraction
Transmission electron
Embalagem de alimentos
Nanopartículas
Análise térmica
Difração de raios X
Elétron de transmissão
description Studies have been made to explore the utilization of pea proteins in terms of edible film and coating materials. The reinforcement of biopolymer films with plant-based nanocrystals has been applied in order to improve their performance properties. The objective was to evaluate the effect of the incorporation of corn starch nanocrystals (SN) (0-15%) in pea protein isolate films. Thermal analysis showed that the addition of up to 5% starch nanocrystals increased thermal stability. A 22.3% decrease was observed in water vapor permeability with the addition of SN. Increasing the SN concentration altered the arrangement of the structure to interleaved, in the matrix, as seen in transmission micrographs. This study showed that the use of corn starch nanocrystals as reinforcement in pea protein films had an effect on the films. The incorporation of up to 10% SN is suggested in order to increase the performance properties of pea protein isolate films
publishDate 2020
dc.date.none.fl_str_mv 2020
2021-07-14T18:59:12Z
2021-07-14T18:59:12Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv AZEVEDO, V. M. et al. Pea protein isolate nanocomposite films for packaging applications: effect of starch nanocrystals on the structural, morphological, thermal, mechanical and barrier properties. Emirates Journal of Food and Agriculture, [S. l.], v. 32, n. 7, p. 495-504, 2020.
http://repositorio.ufla.br/jspui/handle/1/46746
identifier_str_mv AZEVEDO, V. M. et al. Pea protein isolate nanocomposite films for packaging applications: effect of starch nanocrystals on the structural, morphological, thermal, mechanical and barrier properties. Emirates Journal of Food and Agriculture, [S. l.], v. 32, n. 7, p. 495-504, 2020.
url http://repositorio.ufla.br/jspui/handle/1/46746
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv United Arab Emirates University
publisher.none.fl_str_mv United Arab Emirates University
dc.source.none.fl_str_mv Emirates Journal of Food and Agriculture
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
_version_ 1815439013197119488

Registros relacionados