Optimization of nanocomposite films based on quinoa protein isolate incorporated with cellulose nanocrystal and starch

This research aimed to prepare quinoa protein isolate (QPI) based nanocomposite films reinforced with starch and cellulose nanocrystals (CNC). The range of QPI, starch, and CNC contents were chosen as 60%–80%, 10%–30%, and 2.5%–7%, respectively, by mixture design approach. The effect of CNC and star...

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Veröffentlicht in:Journal of food processing and preservation 2021-11, Vol.45 (11), p.n/a
Hauptverfasser: Safar Razavi Zade, Mahdieh, Aghkhani, Mohammad Hossein, Abbaspour‐Fard, Mohammad Hossein, Hosseini, Fereshte, Qazanfarzadeh, Zeinab
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container_end_page n/a
container_issue 11
container_start_page
container_title Journal of food processing and preservation
container_volume 45
creator Safar Razavi Zade, Mahdieh
Aghkhani, Mohammad Hossein
Abbaspour‐Fard, Mohammad Hossein
Hosseini, Fereshte
Qazanfarzadeh, Zeinab
description This research aimed to prepare quinoa protein isolate (QPI) based nanocomposite films reinforced with starch and cellulose nanocrystals (CNC). The range of QPI, starch, and CNC contents were chosen as 60%–80%, 10%–30%, and 2.5%–7%, respectively, by mixture design approach. The effect of CNC and starch on physicochemical, mechanical, and barrier properties of the films were then investigated. The obtained results showed that the addition of starch and CNC improved the mechanical properties of films. The incorporation of CNC reduced the film water vapor permeability (WVP). In addition, transparency of the films increased with increasing protein and starch content and reducing CNC content. Furthermore, the optimal formulation of the composite was determined as 78.55% protein, 18.28% starch, and 3.17% CNC. Fourier transform infrared (FTIR) spectroscopy of the film prepared according to optimal formulation demonstrated the interaction of the film's constituents, and its scanning electric spectroscopy (SEM) image was in agreement with the physical and mechanical properties the nanocomposite film. Novelty impact statement Protein extracted from quinoa seeds using alkaline method with high purity (83%). The optimal formulation obtained with 78.55% protein, 18.28% starch, and 3.17% CNC. The optimal film is recommended for packaging of aromatic foodstuff.
doi_str_mv 10.1111/jfpp.15926
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The range of QPI, starch, and CNC contents were chosen as 60%–80%, 10%–30%, and 2.5%–7%, respectively, by mixture design approach. The effect of CNC and starch on physicochemical, mechanical, and barrier properties of the films were then investigated. The obtained results showed that the addition of starch and CNC improved the mechanical properties of films. The incorporation of CNC reduced the film water vapor permeability (WVP). In addition, transparency of the films increased with increasing protein and starch content and reducing CNC content. Furthermore, the optimal formulation of the composite was determined as 78.55% protein, 18.28% starch, and 3.17% CNC. Fourier transform infrared (FTIR) spectroscopy of the film prepared according to optimal formulation demonstrated the interaction of the film's constituents, and its scanning electric spectroscopy (SEM) image was in agreement with the physical and mechanical properties the nanocomposite film. 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title Optimization of nanocomposite films based on quinoa protein isolate incorporated with cellulose nanocrystal and starch
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