Influence of Type and Concentration of Plasticizers on the Properties of Edible Film From Mung Bean Proteins
Article Sidebar
Main Article Content
Abstract
Edible film from mung bean proteins (Vigna radiate (L.) Wilczek) were developed based on formulation conditions explored in the previous study. The aim of this study was to investigate the influence of type and concentration of plasticizer on the properties of edible films obtained from mung bean protein. Type and concentration of plasticizer significantly (p<0.05) affected the mechanical and barrier properties of the films. As plasticizer concentration increased, tensile strength decreased concomitant with increase in elongation at break and water vapor permeability. The similar trend behavior was observed for the film solubility and protein solubility, which increased with increasing plasticizer concentration. Sorbitol plasticized films provided the most brittle and tensile strength was the highest (2.40 - 7.23 MPa); however, its effect on water vapor permeability was low (44.38 - 64.48 g.mm/m2.d.kPa). In contrast, polyethylene glycol and glycerol plasticized films exhibited flexible structure, even though, the tensile strength was low (2.39-5.07 and 2.28 - 3.75 MPa, respectively), resulting in increased water vapor permeability (78.38 - 204.19 and 125.16 - 238.20 g.mm/m2.d.kPa). Sorbitol plasticized films, showed higher both film solubility and protein solubility compared to polyethylene glycol and glycerol plasticized films. Mung bean protein films plasticized with sorbitol were yellowish color as indicated by higher b* compared to polyethylene glycol and glycerol plasticized films. It was observed that the films plasticized with sorbitol and polyethylene glycol had lower moisture content than those with glycerol.
Keywords: edible films, mung bean proteins, plasticizer, mechanical properties, barrier properties
E-mail: [email protected]
Article Details
Copyright Transfer Statement
The copyright of this article is transferred to Current Applied Science and Technology journal with effect if and when the article is accepted for publication. The copyright transfer covers the exclusive right to reproduce and distribute the article, including reprints, translations, photographic reproductions, electronic form (offline, online) or any other reproductions of similar nature.
The author warrants that this contribution is original and that he/she has full power to make this grant. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors.
Here is the link for download: Copyright transfer form.pdf
References
[2] Parris, N., Coffin, D. R., Joubran, R. F. and Pessen, H. 1995. Composition factors affecting the water vapor permeability and tensile properties of hydrophilic films. Journal of Agricultural Food Chemistry, 43: 1432-1435.
[3] Cuq, B., Gontard, N. and Guilbert, S. 1998. Proteins as agricultural polymers for packaging production, Cereal Chemistry, 75: 1-9.
[4] Cuq, B., Aymard, C., Cuq, J. and Guilbert, S. 1995. Edible packaging films based on fish myofibrillar proteins: formation and functional properties. Journal of Food Science, 60: 1369–1374.
[5] Ou, S., Wang, Y., Tang, S., Huang, C. and Jackson, M. G. 2005. Role of ferulic acid in preparing edible films from soy protein isolate. Journal of Food Engineering, 70: 205-210.
[6] Gennadios, A. and Weller, C. L. 1991. Edible films and coatings from soymilk and soy protein. Cereal Foods World, 36: 1004–1009.
[7] Gennadios, A., McHugh, T. H., Weller, C. L. and Krochta, J. M. 1994. Edible coatings and films based on proteins. In Krochta, J.M., Baldwin, E. A. and Nisperos-Carriedo, M. (Eds.). Edible Coatings and Films to Improve Food Quality. p. 201–207. Lancaster: Technomic Publishing Company.
[8] Stuchell, Y. M. and Krochta, J. M. 1994. Enzymatic treatments and thermal effects on edible soy protein films. Journal of Food Science, 59: 1322-1337.
[9] Kunte, L. A., Gennadios, A., Cuppett, S. L., Hanna, M. A. and Weller, C. L. 1997. Cast films from soy protein isolates and fractions. Cereal Chemistry, 74: 115–118.
[10] Rhim, J. W., Gennadios, A., Handa, A., Weller, C. L. and Hanna, M. A. 2000. Solubility, tensile, and color properties of modified soy protein films. Journal of Agricultural and Food Chemistry, 48: 4937–4941.
[11] Yamada, K., Takahashi, H. and Noguchi, A. 1995. Improved water resistance in edible zein films and composites for biodegradable food packaging. International Journal of Food Science and Technology, 30: 599–608.
[12] Parris, N. and Coffin, D. R., 1997. Composition factors affecting the water vapor permeability and tensile properties of hydrophilic zein films. Journal of Agricultural and Food Chemistry, 45: 1596–1599.
[13] Gennadios, A., Weller, C. L., and Testin, R. F. 1993. Property modification of edible wheat gluten-based films. Transactions of the ASAE, 36: 465-470.
[14] Gontard, N., Guilbert, S. and Cuq, J. L. 1992. Edible wheat gluten films influence of the main process variables on film properties using surface response methodology. Journal of Food Science, 57: 190–195.
[15] Sanchez, A. C., Popineau, Y., Mangavel, C., Larr´e, C. and Gu´eguen, J. 1998. Effect of different plasticizers on the mechanical properties and surface properties of wheat gliadin films. Journal of Agricultural and Food Chemistry, 46: 4539–4544.
[16] Marqui´e, C., Aymard, C., Cuq, J. L. and Guilbert, S. 1995. Biodegradable packaging made from cottonseed flour: formation and improvement by chemical treatments with gossypol, formaldehyde and glutaraldehyde. Journal of Agricultural and Food Chemistry. 43: 2762–2767.
[17] Gu´eguen, J., Viroben, G., Noireaux, P. and Subirade, M. 1998. Influence of plasticizers and treatments on the properties of films from pea proteins. Industrial Crops and Products, 7: 149–157.
[18] Jangchud, A. and Chinnan, M. S. 1999. Properties of peanut protein film: Sorption isotherm and plasticizer effect. Lebensmittel–Wissenschaft undTechnologie, 32(2): 89-94.
[19] Orliac, O., Rouilly, A., Silbestre, F. and Rigal, L. 2002. Effects of additives on the mechanical properties, hydrophobicity and water uptake of thermomoulded films produced from sunflower protein isolate. Polymer, 43: 5417–5425.
[20] Bourtoom, T. 2008. Review Article Edible films and coatings: characteristics and properties. International Food Research Journal 15(3): 237-248.
[21] Sorbal, P. J. A., Menegalli, F. C., Hubinger, M. D., and Roques, M. A. 2001. Mechanical, water vapor barrier and thermal properties of gelatin based edible film. J. Food Hydrocolloids. 15: 423-432.
[22] Baldwin, E.A. and Baker, R.A. 2002. Use of proteins in edible coatins for whole and minimally processed fruits and vegetables, Protein-based films and coatings, CRC Press, FL.
[23] American Society for Testing and Materials (ASTM). 1993a. Standard practice for conditioning plastics and electrical insulating materials for testing: D618-61 (Reproved 1990). In ASTM. Annual Book of American Standard Testing Methods, Vol. 8.01, Philadelphia, PA.
[24] Stuchell, Y.M. and Krochta, J.M. 1994. Enzymatic treatments and thermal effects on edible soy protein films, Journal of Food Science, 59, 1322-1337.
[25] Lowry, O. H., Rosebrough, N. J., Farr, A. L., and Randall, R. J. 1951. Protein measurement with Folin phenol reagent. J. Biol. Chem. 193(1): 256-257.
[26] McHugh, T. H., Bustillos, R. A., and Krochta, J. M. 1993. Hydrophillic edible films: Modified procedure for water vapor permeability and explanation of thickness effects. Journal of Food Scence,. 58: 899-903.
[27] American Society for Testing and Materials (ASTM). 1995. Standard test methods for tensile properties of thin plastics sheeting D882-91. In Annual Book of American Standard Testing Methods, Vol 8.01, pp. 182-190. West Conshohochem, PA.
[28] Cagri, A., Ustunol, Z. and Ryser, E. T. 2001. Antimicrobial edible films and coatings. Journal of Food Scienc, 66(6): 865-84.
[29] American Society for Testing and Materials (ASTM). 1991. Standard test method for tensile properties of plastics. D638. In: ASTM. Annual Book of American Standard Testing Methods, Vol 15.09. Philadelphia, PA., pp. 159-171.
[30] Cuq, B., Gontard, N., Guilbert, S., and Guilbert, S. 1997. Selected functional properties of fish myofibrillar protein-based films as affected by hydrophillic plasticizers. Journal of Agricultural Food Chemistry, 45: 622-626.
[31] Park, H. J. and Chinnan, M. S. 1990. Properties of edible coating s for fruits and vegetables. Presented at the International Winter Meeting, American Society of Agricultural Engineerings, Chicago, IL. Dec 18-21. Paper 90-6510.
[32] Gontard, N., Guilbert, S., and Cuq, J. L. 1993. Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film. Journal of Food Science, 58: 206-211.
[33] McHugh, T. H. and Krochta, J. M. 1994a. Sorbitol-vs. glycerol- plasticized whey protein edible films: Integrated oxygen permeability and tensile property evaluation. Journal of Agricultural Food Chemistry, 42: 841-845.
[34] Donhowe, I.G. and Fennema, O.R. 1993. The effects of plasticizers on crystallinity, permeability, and mechanical properties of methylcellulose films. Journal of Food Processing and. Perseveration, 17: 247- 257.
[35] Yang, L. and Paulson, A. T. 2000. Mechanical and water vapor barrier properties of edible gellan films. Food Research International, 33: 563-570.
[36] Ma, X., Chang, P. R. and Yu, J. 2008. Properties of biodegradable thermoplastic pea starch/carboxymethyl cellulose and pea starch/microcrystalline cellulose composites. Carbohydrate Polymer, 72: 369-375.
[37] Hagenmaier, R. D. and Shaw, P. E. 1990. Moisture permeability of edible films made with fatty acid and (hydrocypropyl) methylcellulose. Journal of Agricultural Food Chemistry, 38(9): 1799-1803.
[38] Myers, A.W., Meyer, J.A., Roger, C.E., Stannett, V. and Szwarc, M. 1962. The permeation if water vapor. In M. Kouris (Eds). Permeability of plastic Films and Coated Paper to Gases and Vapors, pp 62-77. Technical Pulp and Paper Industry New York.
[39] Ashley, R. J. 1985. Permeability and plastics packaging. In J. Comyn (ed.), Polymer Permeabilityed, pp. 269-309. Elsevier Applied Science. London:
[40] McHugh, T. H., Aujard, J. F., and Krochta, J. M. 1994. Plasticized whey protein edible films: water vapor permeability properties. Journal of Food Science, 59: 416-419.
[41] Chick, J., and Ustanol, Z. 1998. Mechanical and barrier properties of lactic acid and rennet precipitated casein-based edible films. Journal of Food Science, 63(6): 1024-1027.