Effect of montmorillonite (MMT) on the properties of soybean meal protein isolate-based nanocomposite film loaded with debittered kinnow peel powder.

Autor: Das D; Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab 148106, India., Panesar PS; Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab 148106, India. Electronic address: pspanesarrr@yahoo.com., Saini CS; Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab 148106, India.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Jun; Vol. 185, pp. 114292. Date of Electronic Publication: 2024 Apr 03.
DOI: 10.1016/j.foodres.2024.114292
Abstrakt: The synthetic, non-renewable nature and harmful effects of plastic packaging have led to the synthesis of eco-friendly renewable bio-nanocomposite film. The present work was aimed at the formulation and characterization of bio-nanocomposite film using soybean meal protein, montmorillonite (MMT), and debittered kinnow peel powder. The composition of film includes protein isolate (5% w/v), glycerol (50% w/w), peel powder (20% w/w), and MMT (0.5-2.5% w/w). Incorporation of MMT in soybean meal protein-based film loaded with kinnow peel powder showed lesser solubility (16.76-26.32%), and swelling ability (142.77-184.21%) than the film prepared without MMT (29.41%, & 229.41%, respectively). The mechanical properties like tensile strength of nanocomposite film improved from 9.41 to 38.69% with the increasing concentration of MMT. The water vapor transmission rate of the nanocomposite film was decreased by 3.45-17.85% when the MMT concentration increased. Fourier-transform infrared spectroscopy and X-ray diffraction analysis showed no considerable change in the structural properties of the film after the addition of MMT. Differential scanning colorimeter analysis revealed the increment in melting temperature (85.33-92.67 °C) of the film with a higher concentration of MMT. Scanning electron microscopy analysis indicated an increased distributed area of MMT throughout the film at higher concentrations. The antimicrobial activity of the film was remarkably increased by 4.96-17.18% with the addition of MMT. The results obtained in the current work confirmed that MMT incorporation in soybean meal protein-based film can augment its properties and can be utilized for enhancing the storage period of food products.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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