Upload
others
View
3
Download
0
Embed Size (px)
Citation preview
Effect of Transglutaminase on the Film Properties Obtained by Blending Nigella Sativa Protein Concentrate and Pectin
Laialy Ali, Mohammed Sabbah1*, Jehad Abbadi2
1Department of Nutrition and Food Technology, An-Najah National University, Nablus P.O. Box 7, Palestine. 2Department of Biology, Faculty of Science and Technology, Al-Quds University, P.O. Box 20002, Jerusalem, Palestine.
* Corresponding author: [email protected]
Problem statement(plastic wastes)
Plastic Facts
Degradation of plastic
wastes require more than 200
years
Producing plastic about 350 million tons/year
Greatest quantity of
plastic wastesis derived from food packages
wastes
3Reference: Galloway et al., (2020). One Earth, 2, 5-7.
Plastic Pollution
3
4
Incineration
Plastic degradation
Landfilling
Bio-plastic
Suggested solutions to solve the problem of plastic
wastes disposal
Recycling
Reference: North and Halden (2013). Reviews on environmental
health, 28(1), 1–8. 5
6
Bioplastics application
Edible films applications
6
Edible films : are a primary packaging made from biopolymer materials.
Reference: Aguirre-Joya et al., (2018). In Food packaging and preservation (pp. 1-61).
Main component of edible films
provide good barrier
for oxygen and carbon
dioxide gases
produces edible films
with distinctive
mechanical properties
blocks water
transmission
7Reference: Pavlath, A. E., & Orts, W. (2009). Edible films and coatings for food applications (pp. 1-23).
Strategic improvement of edible films
8
CrosslinkingBlending protein/polysaccharide
Reference : Benbettaïeb et al., (2016). Comprehensive Reviews in Food Science and Food Safety, 15(4), 739-752.
Objectives of study
11
Blending
protein + polysaccharide
Cross linkage by TGase
Physical properties
Water content/uptake
Biodegradability
Materials-NSPC
12
Materials-Pectin (PEC)
13
Pectin
Safe
Bioactive components
carrier
Gases barrier
Polymeric
matrix
Reference: Espitia et al., (2014). Food Hydrocolloids, 35, 287-296.
Materials-TGase
14Reference: Giosafatto et al., (2020). International Journal of Molecular Sciences, 21(10), 3656.
Materials-Glycerol (GLY)
Glycerol
Cheap
Available
safe
Elasticity
non volatile
Plasticizer
15Reference : Vieira et al., (2011). European Polymer Journal, 47(3), 254-263.
Methodology
Methodology
Evaluations of films properties
Thickness and Mechanical properties
Water content
Water uptake
Biodegradable test
Preparation of films
Extraction of protein
1 2 3
NSDS Grinding for 5 min Dissolving in (DW) and stirring for
2h
pH 12 by
Centrifugation
3800 rpm for 20 minCollection of
supernatant
pH 5.4Centrifugation
3800 rpm for 20 min
Collection the pellet Drying Nigella Sativa protein
Concentrate (NSPC) 16
1. Protein extraction
2. Preparation NSPC /PEC / GLY with/without TGase
NSPC PECpH 7.5 and Stirring for
30min
Adding
GLY (30%)
Stirring for 30min
Without TGaseIncubation at 37℃ for 2 h in water
bath
Pouring on polystyrene
Petri dishes Drying Peeling of film 17
With TGase
3. Evaluation of films properties
19
Micrometer
Texture AnalyzerOven Desiccator
Water Bath
ProteaseBalance
Results and Discussion
Next
19
Blended NSPC Films in the presence or absence of different concentration of TGase
20
Thickness
According to pectin concentration, TGase concentration and both PEC and TGase; the values significantly different were respectively
reported by a b c at p<0.05.
PEC Thickness but significantly increases at concentration of PEC (60, 100 mg).
Presence of (10U TGase / g protein) significantly the thickness values.
Synergistic effect of the 3◦ blends of (40:6, 40:10 w/w) with (20U TGase/g protein) significantly in thickness.
22
Tensile Strength
22
According to pectin concentration, TGase concentration and both PEC and TGase; the values significantly different were respectively
reported by c
TS significantly to double TS of NSPC films at concentration of PEC 100mg.
TS of films significantly in presence of 10U/g protein.
TS of films significantly to 7 times of TS of NSPC films at 400mg of (PEC) in presence of 10U/g protein.
23
Elongation at Break
According to pectin concentration, TGase concentration and both PEC and TGase; the values significantly different were respectively
reported by c
EB significantly at concentration of PEC (60, 100 mg).
EB of films significantly in presence of 10U/g protein.
EB of films significantly at (60, 100mg) of (PEC) in presence of 20U/g protein compared with NSPC fims with 10U/g protein.
24
Young’s Modulus
According to pectin concentration, TGase concentration and both PEC and TGase; the values significantly different were respectively
reported by c
No significant differences in YM values with increasing PEC and TGase concentrations.
YM value significantly at concentration of PEC 400mg with low concentration of TGase.
25
Water content
Values inducated by (*) was significabtly different compared to the same film in the absence of TGase (p ≤ 0.05). 26
Water uptake
Values inducated by (*) was significabtly different compared to the same film in the absence of TGase (p ≤ 0.05). 27
Film biodegradation
Values inducated by (*) was significabtly different compared to the same film in the absence of TGase (p ≤ 0.05). 28
Conclusion
• Concentration of pectin and concentration of TGase or both have significantly role on mechanical properties of NSPC based films.
• Crosslinked NSPC/PEC(40:40 w/w) with low TGase concentration generates films with high tensile strength values.
• Crosslinked NSPC/PEC with high TGase concentration forms films with high elongation at break values except high concentration of pectin (400 mg).
• Low concentration of enzyme increases water content and uptake of films. Also, it decreases biodegradability rate that means film more resistance.
28
References
Galloway, T., Haward, M., Mason, S., Babayemi, J., Hardesty, B., Krause, S., . . . Horton, A. (2020). Science-
based solutions to plastic pollution. One Earth, 2, 5-7.
North, E. J., and Halden, R. U. (2013). Plastics and environmental health: the road ahead. Reviews on
environmental health, 28(1), 1–8.
Aguirre-Joya, J. A., De Leon-Zapata, M. A., Alvarez-Perez, O. B., Torres-León, C., Nieto-Oropeza, D. E., Ventura-Sobrevilla, J. M., . . . Ramos-Aguiñaga, M. E. (2018). Basic and applied concepts of edible packaging for foods. In Food packaging and preservation (pp. 1-61): Elsevier.
Pavlath, A. E., & Orts, W. (2009). Edible films and coatings: why, what, and how? In Edible films and coatings
for food applications (pp. 1-23): Springer.
Sabbah, M., Altamimi, M., Di Pierro, P., Schiraldi, C., Cammarota, M., & Porta, R. (2020). Black edible films from protein-containing defatted cake of Nigella sativa seeds. International Journal of Molecular Sciences, 21(3), 832.
Benbettaïeb, N., Gay, J. P., Karbowiak, T., & Debeaufort, F. (2016). Tuning the functional properties of polysaccharide–protein bio‐based edible films by chemical, enzymatic, and physical cross‐linking.
Comprehensive Reviews in Food Science and Food Safety, 15(4), 739-752.
Giosafatto, C. V. L., Fusco, A., Al-Asmar, A., & Mariniello, L. (2020). Microbial transglutaminase as a tool to improve the features of hydrocolloid-based bioplastics. International Journal of Molecular Sciences, 21(10),
3656.
Espitia, P. J. P., Du, W.-X., de Jesús Avena-Bustillos, R., Soares, N. d. F. F., & McHugh, T. H. (2014). Edible films from pectin: Physical-mechanical and antimicrobial properties-A review. Food Hydrocolloids, 35, 287-296. 30