Papadaki Aikaterini, Manikas Anastasios C, Papazoglou Eleonora, Kachrimanidou Vasiliki, Lappa Iliada, Galiotis Costas, Mandala Ioanna, Kopsahelis Nikolaos
Department of Food Science and Technology, Ionian University, Argostoli 28100, Kefalonia, Greece.
Foundation of Research and Technology Hellas, Institute of Chemical Engineering Sciences (FORTH/ICE-HT), Stadiou St, Platani, 26504 Patras, Greece; Department Chemical Engineering, University of Patras, 26504 Patras, Greece.
Food Chem. 2022 Aug 15;385:132604. doi: 10.1016/j.foodchem.2022.132604. Epub 2022 Mar 1.
Edible films were developed using whey protein concentrate (WPC) and a natural bio-polymer, namely bacterial cellulose (BC). BC was produced via fermentation from orange peels and subsequently acid-hydrolyzed to obtain BC nanowhiskers (BCNW) with high crystallinity (XRD analysis). Morphology of BCNW was analyzed by SEM, TEM, and AFM. WPC/BCNW film composites, containing different amounts of BCNW (0.5-15%, w/w) were developed and characterized. WPC/BCNW film composite was analyzed by Raman spectroscopy, indicating the successful incorporation and the homogenous distribution of BCNW into the WPC film matrix. Mechanical characterization showed that BCNW behaved as a reinforcing filler in the WPC film, increasing tensile strength and Young's modulus by 32% and 80%, respectively. In addition, water vapor permeability was reduced by 33.9% upon the addition of 0.5% BCNW. This study presented a sustainable approach towards the production of WPC films with improved tensile and water barrier properties, suggesting its potential application as a packaging material.
使用乳清蛋白浓缩物（WPC）和一种天然生物聚合物——细菌纤维素（BC）制备了可食用薄膜。BC是通过橙皮发酵生产的，随后进行酸水解以获得具有高结晶度的细菌纤维素纳米晶须（BCNW）（X射线衍射分析）。通过扫描电子显微镜（SEM）、透射电子显微镜（TEM）和原子力显微镜（AFM）分析了BCNW的形态。制备并表征了含有不同量BCNW（0.5 - 15%，w/w）的WPC/BCNW薄膜复合材料。通过拉曼光谱对WPC/BCNW薄膜复合材料进行分析，表明BCNW成功掺入并均匀分布在WPC薄膜基质中。力学性能表征表明，BCNW在WPC薄膜中起到增强填料的作用，使拉伸强度和杨氏模量分别提高了32%和80%。此外，添加0.5%的BCNW后，水蒸气透过率降低了33.9%。本研究提出了一种可持续的方法来生产具有改善的拉伸性能和阻水性能的WPC薄膜，表明其作为包装材料的潜在应用价值。
