Adjustable polysaccharides-proteins films made of aqueous wheat proteins and alginate solutions

Shahana Bishnoi, Jon Trifol, Rosana Moriana, Ana C. Mendes*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Large amount of wheat proteins by-products are produced during wheat starch manufacture. This work aimed to develop edible films of cast aqueous wheat proteins (WP) and alginate (Al) solutions. The investigation of the micro-structure of Al/WP films revealed a more compacted cross-section and homogeneous surface, comparatively to Al films. Those properties could be modified with the increase of WP concentration from 4 to 8 % w/v, as result of electrostatic interactions between WP and Al. Furthermore, the incorporation of WP provided UltraViolet-blocking behaviour (4-fold decrease in the Ultra-Violet-B region). Additionally, the incorporation of WP in the films reduced the water solubility of the Al films. It was also found that by incorporating different amounts of WP the mechanical and Water Vapor Transmission rate (WVTR) properties could also be modified, so the film composition could be adjusted to suit different types of foods and applications (e.g. coatings and packaging).
Original languageEnglish
Article number133196
JournalFood Chemistry
ISSN0308-8146
DOIs
Publication statusAccepted/In press - 2022

Keywords

  • Edible films
  • Food packaging
  • Food coatings
  • Wheat proteins
  • Alginate

Fingerprint

Dive into the research topics of 'Adjustable polysaccharides-proteins films made of aqueous wheat proteins and alginate solutions'. Together they form a unique fingerprint.

Cite this