The effect of pine cone lignin on mechanical, thermal and barrier properties of faba bean protein films for packaging applicationsShow others and affiliations
2023 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 339, article id 111282Article in journal (Refereed) Published
Abstract [en]
In the present work, faba bean protein (FBP) films plasticized with glycerol and reinforced with different amounts (2.5, 5.0, 7.5 and 10% by weight of FBP) of lignin extracted from pine cones (PL) have been obtained by solution casting. The results obtained showed an elongation at break of 111.7% with the addition of 5% PL to the FBP film, which represents an increase of 107% compared to the FBP control film. On the other hand, it was observed by thermogravimetric analysis (TGA) that the incorporation of lignin improved the thermal stability of the FBP film, leading to an increase in the protein degradation temperature, being this increase higher in the sample film reinforced with 10% PL. The barrier properties of the FBP films were also affected by the presence of lignin, leading to a decrease in water vapor permeability (WVP) in comparison to the unreinforced film. The results show that the sample reinforced with 2.5% PL had the lowest WVP value, with a reduction of 25% compared to the control film. Chemical analysis by Fourier transform infrared spectroscopy (FTIR) confirmed the formation of intramolecular interactions between lignin and proteins which, together with the inherent hydrophobicity of lignin, resulted in a decrease of the moisture content in the films reinforced with PL. This research work has allowed the development of biobased and biodegradable films with attractive properties that could be of potential use in sectors such as packaging. © 2022 The Authors
Place, publisher, year, edition, pages
Elsevier Ltd , 2023. Vol. 339, article id 111282
Keywords [en]
Faba beans, Lignin, Packaging, Pine cone, Proteins films, Fourier transform infrared spectroscopy, Proteins, Reinforcement, Thermodynamic stability, Thermogravimetric analysis, Barrier properties, Elongation-at-break, Mechanical barrier, Mechanical/thermal properties, Packaging applications, Protein films, Solution casting, Water vapor permeability, Gravimetry, Thermal Analysis
National Category
Materials Engineering
Identifiers
URN: urn:nbn:se:ri:diva-60250DOI: 10.1016/j.jfoodeng.2022.111282Scopus ID: 2-s2.0-85138066317OAI: oai:DiVA.org:ri-60250DiVA, id: diva2:1702313
Note
Funding details: Ministerio de Ciencia, Innovación y Universidades, MCIU, CAS19/00332; Funding details: Academy of Finland, AKA, 318890, 318891; Funding details: Generalitat Valenciana, GVA; Funding details: Universitat Politècnica de València, UPV, ACIF/2021/185, FPU20/01732, GRISOLIAP/2019/132; Funding details: European Social Fund, ESF; Funding text 1: This research is a part of the grant PID2020-116496RB-C22 funded by MCIN/AEI/10.13039/501100011033 , and the projects AICO/2021/025 and CIGE/2021/094 funded by Generalitat Valenciana-GVA . Funding for open access charge: Universitat Politècnica de València. S. Rojas-Lema thanks the Generalitat Valenciana-GVA for the financial support through a Santiago Grisolia grant ( GRISOLIAP/2019/132 ). J. Gomez-Caturla wants to thank Generalitat Valenciana-GVA, for his FPI grant (ACIF/2021/185) and grant FPU20/01732 funded by MCIN/AEI/10.13039/501100011033 and by ESF Investing in your future. D. Garcia-Garcia wants to thank the Ministry of Science, Innovation and Universities for their financial support through the “ José Castillejo ” mobility grant ( CAS19/00332 ). Microscopy services at UPV are acknowledged for their help in using and collecting FESEM images. J. Trifol also acknowledges the financial support of Academy of Finland's Flagship Programme under Projects No. 318890 and 318891 (Competence Center for Materials Bioeconomy, FinnCERES).
2022-10-102022-10-102023-12-20Bibliographically approved