Sustainable Packaging Films Composed of Sodium Alginate and Hydrolyzed Collagen: Preparation and Characterization

Hydrolyzed collagen (HC) has been extensively explored in the food sector because of its functional properties and broad availability as a low-cost byproduct. However, its widespread use as a component of edible flms lacks detailed information. In this study, sodium alginate/hydrolyzed collagen (SA/...

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Autor: Marangoni Júnior, Luís; et. al.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:Brasil
Institución:Instituto de Tecnologia de Alimentos (ITAL)
Repositorio:Repositório do Instituto de Tecnologia de Alimentos
Idioma:inglés
OAI Identifier:oai:http://repositorio.ital.sp.gov.br:123456789/293
Acceso en línea:http://repositorio.ital.sp.gov.br/jspui/handle/123456789/293
Access Level:acceso abierto
Palabra clave:Biopolymer
Protein flm
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spelling Sustainable Packaging Films Composed of Sodium Alginate and Hydrolyzed Collagen: Preparation and CharacterizationBiopolymerProtein flmHydrolyzed collagen (HC) has been extensively explored in the food sector because of its functional properties and broad availability as a low-cost byproduct. However, its widespread use as a component of edible flms lacks detailed information. In this study, sodium alginate/hydrolyzed collagen (SA/HC) flms with distinct loadings of HC (10, 20, and 30%) were prepared. FT-IR results suggested the formation of intermolecular chemical bonds between SA and HC. When the control sample was compared with the highest concentration of HC evaluated, it was confrmed that incorporating HC increased the maximum degradation rate temperature from 226.51 to 232.89 °C (second thermal event). The thickness of all the SA/HC flms increased as a function of the HC load, and a reduction of the water vapor transmission rate (WVTR) from 1215.7±71.0 to 592.4±52.2 g m−2 day−1 was observed. Although SEM images showed the addition of hydrolyzed collagen led to a discontinuity in the flm polymeric matrix, there was no statistically signifcant infuence on the tensile strength. However, the elongation at break experienced a signifcant reduction (from 11.1±7.4 to 4.0±2.4%), by comparing the control sample and a 30% HC loading. In general, SA/HC flms with a 10% HC loading resulted in a superior general performance, so this formulation is recommended for future food packaging studies.2022-05-10T20:07:37Z2022-05-10T20:07:37Z2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood and Bioprocess Technology, v.14, p.2336–2346, 2021. https://doi.org/10.1007/s11947-021-02727-7.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/293reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccessMarangoni Júnior, Luís; et. al.2022-05-20T16:14:26Zoai:http://repositorio.ital.sp.gov.br:123456789/293Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:14:26Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Sustainable Packaging Films Composed of Sodium Alginate and Hydrolyzed Collagen: Preparation and Characterization
title Sustainable Packaging Films Composed of Sodium Alginate and Hydrolyzed Collagen: Preparation and Characterization
spellingShingle Sustainable Packaging Films Composed of Sodium Alginate and Hydrolyzed Collagen: Preparation and Characterization
Marangoni Júnior, Luís; et. al.
Biopolymer
Protein flm
title_short Sustainable Packaging Films Composed of Sodium Alginate and Hydrolyzed Collagen: Preparation and Characterization
title_full Sustainable Packaging Films Composed of Sodium Alginate and Hydrolyzed Collagen: Preparation and Characterization
title_fullStr Sustainable Packaging Films Composed of Sodium Alginate and Hydrolyzed Collagen: Preparation and Characterization
title_full_unstemmed Sustainable Packaging Films Composed of Sodium Alginate and Hydrolyzed Collagen: Preparation and Characterization
title_sort Sustainable Packaging Films Composed of Sodium Alginate and Hydrolyzed Collagen: Preparation and Characterization
dc.creator.none.fl_str_mv Marangoni Júnior, Luís; et. al.
author Marangoni Júnior, Luís; et. al.
author_facet Marangoni Júnior, Luís; et. al.
author_role author
dc.contributor.none.fl_str_mv







dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Biopolymer
Protein flm
topic Biopolymer
Protein flm
description Hydrolyzed collagen (HC) has been extensively explored in the food sector because of its functional properties and broad availability as a low-cost byproduct. However, its widespread use as a component of edible flms lacks detailed information. In this study, sodium alginate/hydrolyzed collagen (SA/HC) flms with distinct loadings of HC (10, 20, and 30%) were prepared. FT-IR results suggested the formation of intermolecular chemical bonds between SA and HC. When the control sample was compared with the highest concentration of HC evaluated, it was confrmed that incorporating HC increased the maximum degradation rate temperature from 226.51 to 232.89 °C (second thermal event). The thickness of all the SA/HC flms increased as a function of the HC load, and a reduction of the water vapor transmission rate (WVTR) from 1215.7±71.0 to 592.4±52.2 g m−2 day−1 was observed. Although SEM images showed the addition of hydrolyzed collagen led to a discontinuity in the flm polymeric matrix, there was no statistically signifcant infuence on the tensile strength. However, the elongation at break experienced a signifcant reduction (from 11.1±7.4 to 4.0±2.4%), by comparing the control sample and a 30% HC loading. In general, SA/HC flms with a 10% HC loading resulted in a superior general performance, so this formulation is recommended for future food packaging studies.
publishDate 2021
dc.date.none.fl_str_mv




2021
2022-05-10T20:07:37Z
2022-05-10T20:07:37Z
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dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Food and Bioprocess Technology, v.14, p.2336–2346, 2021. https://doi.org/10.1007/s11947-021-02727-7.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/293
identifier_str_mv
Food and Bioprocess Technology, v.14, p.2336–2346, 2021. https://doi.org/10.1007/s11947-021-02727-7.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/293
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dc.language.iso.fl_str_mv eng
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language eng
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reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
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