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Effect of cellulose nanocrystals from sugarcane bagasse on whey protein isolate-based films.
Food Res Int. 2018 05; 107:528-535.FR

Abstract

Whey protein isolate (WPI) has been utilized as edible film or food packaging material. However, WPI films are hydrophilic due to highly polar amino acids which provide a moderate barrier to water vapor and low mechanical properties. To overcome these drawbacks, cellulose nanocrystals (CNCs) extracted from sugarcane bagasse were incorporated with whey protein. FTIR and TGA were used to confirm the changes in chemical structures and to observe the thermal properties, respectively. The CNCs had sizes of 200-300 nm and diameters of 20-40 nm using TEM and AFM technique, respectively. Different amounts of CNCs (0-8 wt% based on WPI) were added into whey protein solution and formed films. The lightness and transparency of the films tended to decrease with increasing WPI content. The water activity (aw) and water solubility of those films increased, whereas their water contact angle values decreased, implying that the film became more hydrophilic when the cellulose nanocrystal was added. The addition of CNCs increased the tensile strength and Young's modulus and reduced the water vapor permeability of WPI-based CNC films. However, the CNCs did not change the oxygen permeability of the film. Therefore, the obtained WPI films provided good mechanical performance and may be promising as an alternative product for film packaging.

Authors+Show Affiliations

Biotechnology of Biopolymers and Bioactive Compounds Special Research Unit, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand.Kasetsart Agricultural and Agro-Industrial Product Improvement Institute, Kasetsart University, Chatuchak, Bangkok 10900, Thailand.Kasetsart Agricultural and Agro-Industrial Product Improvement Institute, Kasetsart University, Chatuchak, Bangkok 10900, Thailand.Kasetsart Agricultural and Agro-Industrial Product Improvement Institute, Kasetsart University, Chatuchak, Bangkok 10900, Thailand.Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand.Kasetsart Agricultural and Agro-Industrial Product Improvement Institute, Kasetsart University, Chatuchak, Bangkok 10900, Thailand.Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Kamphaengsaen Campus, Nakhon Pathom 73140, Thailand. Electronic address: fengrns@ku.ac.th.Kasetsart Agricultural and Agro-Industrial Product Improvement Institute, Kasetsart University, Chatuchak, Bangkok 10900, Thailand. Electronic address: aaprmc@ku.ac.th.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

29580516

Citation

Sukyai, P, et al. "Effect of Cellulose Nanocrystals From Sugarcane Bagasse On Whey Protein Isolate-based Films." Food Research International (Ottawa, Ont.), vol. 107, 2018, pp. 528-535.
Sukyai P, Anongjanya P, Bunyahwuthakul N, et al. Effect of cellulose nanocrystals from sugarcane bagasse on whey protein isolate-based films. Food Res Int. 2018;107:528-535.
Sukyai, P., Anongjanya, P., Bunyahwuthakul, N., Kongsin, K., Harnkarnsujarit, N., Sukatta, U., Sothornvit, R., & Chollakup, R. (2018). Effect of cellulose nanocrystals from sugarcane bagasse on whey protein isolate-based films. Food Research International (Ottawa, Ont.), 107, 528-535. https://doi.org/10.1016/j.foodres.2018.02.052
Sukyai P, et al. Effect of Cellulose Nanocrystals From Sugarcane Bagasse On Whey Protein Isolate-based Films. Food Res Int. 2018;107:528-535. PubMed PMID: 29580516.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of cellulose nanocrystals from sugarcane bagasse on whey protein isolate-based films. AU - Sukyai,P, AU - Anongjanya,P, AU - Bunyahwuthakul,N, AU - Kongsin,K, AU - Harnkarnsujarit,N, AU - Sukatta,U, AU - Sothornvit,R, AU - Chollakup,R, Y1 - 2018/02/23/ PY - 2017/09/18/received PY - 2017/12/29/revised PY - 2018/02/20/accepted PY - 2018/3/28/entrez PY - 2018/3/28/pubmed PY - 2019/10/8/medline KW - Cellulose nanocrystal KW - Film KW - Food packaging KW - Sugarcane bagasse KW - Whey protein isolate SP - 528 EP - 535 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 107 N2 - Whey protein isolate (WPI) has been utilized as edible film or food packaging material. However, WPI films are hydrophilic due to highly polar amino acids which provide a moderate barrier to water vapor and low mechanical properties. To overcome these drawbacks, cellulose nanocrystals (CNCs) extracted from sugarcane bagasse were incorporated with whey protein. FTIR and TGA were used to confirm the changes in chemical structures and to observe the thermal properties, respectively. The CNCs had sizes of 200-300 nm and diameters of 20-40 nm using TEM and AFM technique, respectively. Different amounts of CNCs (0-8 wt% based on WPI) were added into whey protein solution and formed films. The lightness and transparency of the films tended to decrease with increasing WPI content. The water activity (aw) and water solubility of those films increased, whereas their water contact angle values decreased, implying that the film became more hydrophilic when the cellulose nanocrystal was added. The addition of CNCs increased the tensile strength and Young's modulus and reduced the water vapor permeability of WPI-based CNC films. However, the CNCs did not change the oxygen permeability of the film. Therefore, the obtained WPI films provided good mechanical performance and may be promising as an alternative product for film packaging. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29580516/Effect_of_cellulose_nanocrystals_from_sugarcane_bagasse_on_whey_protein_isolate_based_films_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(18)30145-5 DB - PRIME DP - Unbound Medicine ER -