Strategies to Improve the Properties of Amaranth Protein Isolate-Based Thin Films for Food Packaging Applications: Nano-Layering through Spin-Coating and Incorporation of Cellulose Nanocrystals

Strategies to Improve the Properties of Amaranth Protein Isolate-Based Thin Films for Food Packaging Applications: Nano-Layering through Spin-Coating and Incorporation of Cellulose Nanocrystals

© 2020 by the authors.

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Bibliographic Details
Main Authors: López-Rubio, Amparo, Blanco-Padilla, Adriana, Oksman, Kristiina, Mendoza, Sandra
Other Authors: Consejo Nacional de Ciencia y Tecnología (México)
Format: artículo biblioteca
Language:Sí
Published: Multidisciplinary Digital Publishing Institute 2020
Subjects:Amaranth protein isolate, Cellulose nanocrystals, Spin coating, Thin films, Mechanical properties, Food packaging,
Online Access:http://hdl.handle.net/10261/225748
http://dx.doi.org/10.13039/501100003141
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spelling dig-iata-es-10261-2257482022-12-20T16:50:58Z Strategies to Improve the Properties of Amaranth Protein Isolate-Based Thin Films for Food Packaging Applications: Nano-Layering through Spin-Coating and Incorporation of Cellulose Nanocrystals López-Rubio, Amparo Blanco-Padilla, Adriana Oksman, Kristiina Mendoza, Sandra Consejo Nacional de Ciencia y Tecnología (México) Amaranth protein isolate Cellulose nanocrystals Spin coating Thin films Mechanical properties Food packaging © 2020 by the authors. In this work, two different strategies for the development of amaranth protein isolate (API)-based films were evaluated. In the first strategy, ultrathin films were produced through spin-coating nanolayering, and the effects of protein concentration in the spin coating solution, rotational speed, and number of layers deposited on the properties of the films were evaluated. In the second strategy, cellulose nanocrystals (CNCs) were incorporated through a casting methodology. The morphology, optical properties, and moisture affinity of the films (water contact angle, solubility, water content) were characterized. Both strategies resulted in homogeneous films with good optical properties, decreased hydrophilic character (as deduced from the contact angle measurements and solubility), and improved mechanical properties when compared with the neat API-films. However, both the processing method and film thickness influenced the final properties of the films, being the ones processed through spin coating more transparent, less hydrophilic, and less water-soluble. Incorporation of CNCs above 10% increased hydrophobicity, decreasing the water solubility of the API films and significantly enhancing material toughness. The authors thank the Mexican project FOMIX-QRO-2011-C02-175350 for financial support and Mexican National Council for Science and Technology (CONACYT) for a graduate fellowship, to author Adriana Blanco-Padilla. Peer reviewed 2020-12-28T14:29:29Z 2020-12-28T14:29:29Z 2020 2020-12-28T14:29:30Z artículo http://purl.org/coar/resource_type/c_6501 Nanomaterials 10(12): 2564 (2020) http://hdl.handle.net/10261/225748 10.3390/nano10122564 2079-4991 http://dx.doi.org/10.13039/501100003141 33371185 Sí Publisher’s version https://doi.org/10.3390/nano10122564 Sí open Multidisciplinary Digital Publishing Institute
institution IATA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-iata-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del IATA España
language Sí
topic Amaranth protein isolate
Cellulose nanocrystals
Spin coating
Thin films
Mechanical properties
Food packaging
Amaranth protein isolate
Cellulose nanocrystals
Spin coating
Thin films
Mechanical properties
Food packaging
spellingShingle Amaranth protein isolate
Cellulose nanocrystals
Spin coating
Thin films
Mechanical properties
Food packaging
Amaranth protein isolate
Cellulose nanocrystals
Spin coating
Thin films
Mechanical properties
Food packaging
López-Rubio, Amparo
Blanco-Padilla, Adriana
Oksman, Kristiina
Mendoza, Sandra
Strategies to Improve the Properties of Amaranth Protein Isolate-Based Thin Films for Food Packaging Applications: Nano-Layering through Spin-Coating and Incorporation of Cellulose Nanocrystals
description © 2020 by the authors.
author2 Consejo Nacional de Ciencia y Tecnología (México)
author_facet Consejo Nacional de Ciencia y Tecnología (México)
López-Rubio, Amparo
Blanco-Padilla, Adriana
Oksman, Kristiina
Mendoza, Sandra
format artículo
topic_facet Amaranth protein isolate
Cellulose nanocrystals
Spin coating
Thin films
Mechanical properties
Food packaging
author López-Rubio, Amparo
Blanco-Padilla, Adriana
Oksman, Kristiina
Mendoza, Sandra
author_sort López-Rubio, Amparo
title Strategies to Improve the Properties of Amaranth Protein Isolate-Based Thin Films for Food Packaging Applications: Nano-Layering through Spin-Coating and Incorporation of Cellulose Nanocrystals
title_short Strategies to Improve the Properties of Amaranth Protein Isolate-Based Thin Films for Food Packaging Applications: Nano-Layering through Spin-Coating and Incorporation of Cellulose Nanocrystals
title_full Strategies to Improve the Properties of Amaranth Protein Isolate-Based Thin Films for Food Packaging Applications: Nano-Layering through Spin-Coating and Incorporation of Cellulose Nanocrystals
title_fullStr Strategies to Improve the Properties of Amaranth Protein Isolate-Based Thin Films for Food Packaging Applications: Nano-Layering through Spin-Coating and Incorporation of Cellulose Nanocrystals
title_full_unstemmed Strategies to Improve the Properties of Amaranth Protein Isolate-Based Thin Films for Food Packaging Applications: Nano-Layering through Spin-Coating and Incorporation of Cellulose Nanocrystals
title_sort strategies to improve the properties of amaranth protein isolate-based thin films for food packaging applications: nano-layering through spin-coating and incorporation of cellulose nanocrystals
publisher Multidisciplinary Digital Publishing Institute
publishDate 2020
url http://hdl.handle.net/10261/225748
http://dx.doi.org/10.13039/501100003141
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