Physical, structural and antioxidant properties of brewer's spent grain protein films
BACKGROUND The development of brewer's spent grain protein (BSG‐PC) films with potential active packaging properties was investigated. Films were prepared by casting protein dispersions at different pH values (2, 8, 11), plasticizers [polyethylene glycol (PEG) or glycerol] and levels (0–0.25 g ...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2020-12, Vol.100 (15), p.5458-5465 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Proaño, Janina L Salgado, Pablo R Cian, Raúl E Mauri, Adriana N Drago, Silvina R |
| description | BACKGROUND
The development of brewer's spent grain protein (BSG‐PC) films with potential active packaging properties was investigated. Films were prepared by casting protein dispersions at different pH values (2, 8, 11), plasticizers [polyethylene glycol (PEG) or glycerol] and levels (0–0.25 g g−1) of PEG. Mechanical, water‐barrier and solubility, optical, antioxidant (reducing power, ABTS•+ and lipidic radical scavenging), and antimicrobial properties of films were determined. Also, the structural characteristics of films were evaluated by attenuated total reflectance‐Fourier transform infrared spectroscopy.
RESULTS
Only films prepared at pH 2 and plasticized by PEG were homogeneous in appearance and could be manipulated; thus, different levels of PEG were studied at this pH. Higher PEG concentrations increased water solubility, water vapor permeability and elongation at break, and decreased tensile strength and elastic modulus. PEG increased α‐helix structure only when 0.10 g PEG g‐1 BSG‐PC was used. This could be related to the better mechanical properties of F0.10 films (higher tensile strength, and elastic modulus) with respect to the other films. Antioxidant activity depended on PEG concentration, whereas no antimicrobial properties against Bacillus cereus, Salmonella newport and Penicillium corylophylum were detected.
CONCLUSION
The formulations with 0.10 and 0.15 g PEG g−1 BSG‐PC appear to be the most promising, balancing mechanical, water‐barrier properties and the antioxidant capacity of these films. Moreover, BSG proteins could be a cheap alternative for the preparation of biodegradable films, which are capable of being used as active food packaging. © 2020 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.10597 |
| format | Article |
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The development of brewer's spent grain protein (BSG‐PC) films with potential active packaging properties was investigated. Films were prepared by casting protein dispersions at different pH values (2, 8, 11), plasticizers [polyethylene glycol (PEG) or glycerol] and levels (0–0.25 g g−1) of PEG. Mechanical, water‐barrier and solubility, optical, antioxidant (reducing power, ABTS•+ and lipidic radical scavenging), and antimicrobial properties of films were determined. Also, the structural characteristics of films were evaluated by attenuated total reflectance‐Fourier transform infrared spectroscopy.
RESULTS
Only films prepared at pH 2 and plasticized by PEG were homogeneous in appearance and could be manipulated; thus, different levels of PEG were studied at this pH. Higher PEG concentrations increased water solubility, water vapor permeability and elongation at break, and decreased tensile strength and elastic modulus. PEG increased α‐helix structure only when 0.10 g PEG g‐1 BSG‐PC was used. This could be related to the better mechanical properties of F0.10 films (higher tensile strength, and elastic modulus) with respect to the other films. Antioxidant activity depended on PEG concentration, whereas no antimicrobial properties against Bacillus cereus, Salmonella newport and Penicillium corylophylum were detected.
CONCLUSION
The formulations with 0.10 and 0.15 g PEG g−1 BSG‐PC appear to be the most promising, balancing mechanical, water‐barrier properties and the antioxidant capacity of these films. Moreover, BSG proteins could be a cheap alternative for the preparation of biodegradable films, which are capable of being used as active food packaging. © 2020 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.10597</identifier><identifier>PMID: 32562265</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>active film ; Antiinfectives and antibacterials ; antioxidant properties ; Antioxidants ; Antioxidants - chemistry ; Biodegradability ; Biodegradation ; brewer's spent grain ; Elastic Modulus ; Elongation ; Food packaging ; Food Packaging - instrumentation ; Food packaging industry ; Fourier transforms ; Fungi ; Glycerol ; Glycerol - chemistry ; Grain Proteins - chemistry ; Infrared spectroscopy ; Mechanical properties ; Modulus of elasticity ; Optical properties ; Permeability ; pH effects ; Polyethylene glycol ; Polyethylene Glycols - chemistry ; Polymers - chemical synthesis ; Polymers - chemistry ; protein films ; Proteins ; Salmonella ; Scavenging ; Solubility ; Spectroscopy, Fourier Transform Infrared ; Steam ; Tensile Strength ; Waste Products - analysis ; Water vapor</subject><ispartof>Journal of the science of food and agriculture, 2020-12, Vol.100 (15), p.5458-5465</ispartof><rights>2020 Society of Chemical Industry</rights><rights>2020 Society of Chemical Industry.</rights><rights>Copyright © 2020 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4637-8f96c4199403b5115b51bb901f50a99aa6afa5d82e682031157119101fd6451b3</citedby><cites>FETCH-LOGICAL-c4637-8f96c4199403b5115b51bb901f50a99aa6afa5d82e682031157119101fd6451b3</cites><orcidid>0000-0002-9103-5991</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.10597$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.10597$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32562265$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Proaño, Janina L</creatorcontrib><creatorcontrib>Salgado, Pablo R</creatorcontrib><creatorcontrib>Cian, Raúl E</creatorcontrib><creatorcontrib>Mauri, Adriana N</creatorcontrib><creatorcontrib>Drago, Silvina R</creatorcontrib><title>Physical, structural and antioxidant properties of brewer's spent grain protein films</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
The development of brewer's spent grain protein (BSG‐PC) films with potential active packaging properties was investigated. Films were prepared by casting protein dispersions at different pH values (2, 8, 11), plasticizers [polyethylene glycol (PEG) or glycerol] and levels (0–0.25 g g−1) of PEG. Mechanical, water‐barrier and solubility, optical, antioxidant (reducing power, ABTS•+ and lipidic radical scavenging), and antimicrobial properties of films were determined. Also, the structural characteristics of films were evaluated by attenuated total reflectance‐Fourier transform infrared spectroscopy.
RESULTS
Only films prepared at pH 2 and plasticized by PEG were homogeneous in appearance and could be manipulated; thus, different levels of PEG were studied at this pH. Higher PEG concentrations increased water solubility, water vapor permeability and elongation at break, and decreased tensile strength and elastic modulus. PEG increased α‐helix structure only when 0.10 g PEG g‐1 BSG‐PC was used. This could be related to the better mechanical properties of F0.10 films (higher tensile strength, and elastic modulus) with respect to the other films. Antioxidant activity depended on PEG concentration, whereas no antimicrobial properties against Bacillus cereus, Salmonella newport and Penicillium corylophylum were detected.
CONCLUSION
The formulations with 0.10 and 0.15 g PEG g−1 BSG‐PC appear to be the most promising, balancing mechanical, water‐barrier properties and the antioxidant capacity of these films. Moreover, BSG proteins could be a cheap alternative for the preparation of biodegradable films, which are capable of being used as active food packaging. © 2020 Society of Chemical Industry</description><subject>active film</subject><subject>Antiinfectives and antibacterials</subject><subject>antioxidant properties</subject><subject>Antioxidants</subject><subject>Antioxidants - chemistry</subject><subject>Biodegradability</subject><subject>Biodegradation</subject><subject>brewer's spent grain</subject><subject>Elastic Modulus</subject><subject>Elongation</subject><subject>Food packaging</subject><subject>Food Packaging - instrumentation</subject><subject>Food packaging industry</subject><subject>Fourier transforms</subject><subject>Fungi</subject><subject>Glycerol</subject><subject>Glycerol - chemistry</subject><subject>Grain Proteins - chemistry</subject><subject>Infrared spectroscopy</subject><subject>Mechanical properties</subject><subject>Modulus of elasticity</subject><subject>Optical properties</subject><subject>Permeability</subject><subject>pH effects</subject><subject>Polyethylene glycol</subject><subject>Polyethylene Glycols - chemistry</subject><subject>Polymers - chemical synthesis</subject><subject>Polymers - chemistry</subject><subject>protein films</subject><subject>Proteins</subject><subject>Salmonella</subject><subject>Scavenging</subject><subject>Solubility</subject><subject>Spectroscopy, Fourier Transform Infrared</subject><subject>Steam</subject><subject>Tensile Strength</subject><subject>Waste Products - analysis</subject><subject>Water vapor</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kF9LwzAUxYMobk5f_ABS8EEQqzdpky6PYzj_MFDQPYe0TTSjW2vSMvftvbPqow_3ngvnx7lwCDmlcE0B2M0yWI0Xl9keGVKQWQxAYZ8M0WQxpykbkKMQlgAgpRCHZJAwLhgTfEgWz-_b4ApdXUWh9V3Rdl5XkV6XOK2rP12JGjW-boxvnQlRbaPcm43xFyEKjUHzzWu33iGtQbWuWoVjcmB1FczJj47IYnb7Or2P5093D9PJPC5SkWTx2EpRpFTKFJKcU8px5bkEajloKbUW2mpejpkRYwYJAhmlkqJfihTRZETO-1z8_tGZ0Kpl3fk1vlQs5WIsATJA6rKnCl-H4I1VjXcr7beKgto1qHYNqu8GET77iezylSn_0N_KEKA9sHGV2f4TpR5fZpM-9AtmLXqJ</recordid><startdate>202012</startdate><enddate>202012</enddate><creator>Proaño, Janina L</creator><creator>Salgado, Pablo R</creator><creator>Cian, Raúl E</creator><creator>Mauri, Adriana N</creator><creator>Drago, Silvina R</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-9103-5991</orcidid></search><sort><creationdate>202012</creationdate><title>Physical, structural and antioxidant properties of brewer's spent grain protein films</title><author>Proaño, Janina L ; Salgado, Pablo R ; Cian, Raúl E ; Mauri, Adriana N ; Drago, Silvina R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4637-8f96c4199403b5115b51bb901f50a99aa6afa5d82e682031157119101fd6451b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>active film</topic><topic>Antiinfectives and antibacterials</topic><topic>antioxidant properties</topic><topic>Antioxidants</topic><topic>Antioxidants - chemistry</topic><topic>Biodegradability</topic><topic>Biodegradation</topic><topic>brewer's spent grain</topic><topic>Elastic Modulus</topic><topic>Elongation</topic><topic>Food packaging</topic><topic>Food Packaging - instrumentation</topic><topic>Food packaging industry</topic><topic>Fourier transforms</topic><topic>Fungi</topic><topic>Glycerol</topic><topic>Glycerol - chemistry</topic><topic>Grain Proteins - chemistry</topic><topic>Infrared spectroscopy</topic><topic>Mechanical properties</topic><topic>Modulus of elasticity</topic><topic>Optical properties</topic><topic>Permeability</topic><topic>pH effects</topic><topic>Polyethylene glycol</topic><topic>Polyethylene Glycols - chemistry</topic><topic>Polymers - chemical synthesis</topic><topic>Polymers - chemistry</topic><topic>protein films</topic><topic>Proteins</topic><topic>Salmonella</topic><topic>Scavenging</topic><topic>Solubility</topic><topic>Spectroscopy, Fourier Transform Infrared</topic><topic>Steam</topic><topic>Tensile Strength</topic><topic>Waste Products - analysis</topic><topic>Water vapor</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Proaño, Janina L</creatorcontrib><creatorcontrib>Salgado, Pablo R</creatorcontrib><creatorcontrib>Cian, Raúl E</creatorcontrib><creatorcontrib>Mauri, Adriana N</creatorcontrib><creatorcontrib>Drago, Silvina R</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Proaño, Janina L</au><au>Salgado, Pablo R</au><au>Cian, Raúl E</au><au>Mauri, Adriana N</au><au>Drago, Silvina R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physical, structural and antioxidant properties of brewer's spent grain protein films</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2020-12</date><risdate>2020</risdate><volume>100</volume><issue>15</issue><spage>5458</spage><epage>5465</epage><pages>5458-5465</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
The development of brewer's spent grain protein (BSG‐PC) films with potential active packaging properties was investigated. Films were prepared by casting protein dispersions at different pH values (2, 8, 11), plasticizers [polyethylene glycol (PEG) or glycerol] and levels (0–0.25 g g−1) of PEG. Mechanical, water‐barrier and solubility, optical, antioxidant (reducing power, ABTS•+ and lipidic radical scavenging), and antimicrobial properties of films were determined. Also, the structural characteristics of films were evaluated by attenuated total reflectance‐Fourier transform infrared spectroscopy.
RESULTS
Only films prepared at pH 2 and plasticized by PEG were homogeneous in appearance and could be manipulated; thus, different levels of PEG were studied at this pH. Higher PEG concentrations increased water solubility, water vapor permeability and elongation at break, and decreased tensile strength and elastic modulus. PEG increased α‐helix structure only when 0.10 g PEG g‐1 BSG‐PC was used. This could be related to the better mechanical properties of F0.10 films (higher tensile strength, and elastic modulus) with respect to the other films. Antioxidant activity depended on PEG concentration, whereas no antimicrobial properties against Bacillus cereus, Salmonella newport and Penicillium corylophylum were detected.
CONCLUSION
The formulations with 0.10 and 0.15 g PEG g−1 BSG‐PC appear to be the most promising, balancing mechanical, water‐barrier properties and the antioxidant capacity of these films. Moreover, BSG proteins could be a cheap alternative for the preparation of biodegradable films, which are capable of being used as active food packaging. © 2020 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>32562265</pmid><doi>10.1002/jsfa.10597</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-9103-5991</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | active film Antiinfectives and antibacterials antioxidant properties Antioxidants Antioxidants - chemistry Biodegradability Biodegradation brewer's spent grain Elastic Modulus Elongation Food packaging Food Packaging - instrumentation Food packaging industry Fourier transforms Fungi Glycerol Glycerol - chemistry Grain Proteins - chemistry Infrared spectroscopy Mechanical properties Modulus of elasticity Optical properties Permeability pH effects Polyethylene glycol Polyethylene Glycols - chemistry Polymers - chemical synthesis Polymers - chemistry protein films Proteins Salmonella Scavenging Solubility Spectroscopy, Fourier Transform Infrared Steam Tensile Strength Waste Products - analysis Water vapor |
| title | Physical, structural and antioxidant properties of brewer's spent grain protein films |
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