Preparation and characterization of whey protein isolate films reinforced with porous silica coated titania nanoparticles |
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| Affiliation: | 1. Central Institute of Post-Harvest Engineering and Technology, Ludhiana 141 004, Punjab, India;2. Department of Materials Science and Engineering, Iowa State University, Ames, IA 50011, USA;3. College of Materials and Textile, Zhejiang Sci-Tech University, Hangzhou, PR China;4. Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA;5. Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA;1. State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, College of Life Science and Technology, P.O. Box 53, 100029 Beijing, China;2. Laboratory of Physical Chemistry and Colloid Science, Wageningen University, Dreijenplein 6, 6703 HB Wageningen, The Netherlands;1. Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla University, 15 Kanchanawanish Road, Hat Yai, Songkhla 90112, Thailand;2. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, 15 Kanchanawanish Road, Hat Yai, Songkhla 90112, Thailand;1. Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Equipe Mixte d’Accueil n°3733, IUT Lyon 1, Plateforme Alimentec, rue Henri de Boissieu F-01060 Bourg En Bresse Cedex 9, France;2. Université de Lyon, Ingénierie des Matériaux Polymères, UMR CNRS 5223, Université de Saint-Etienne, Jean Monnet, F-42023 Saint-Etienne, France |
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| Abstract: | Whey protein isolate (WPI) films embedded with TiO2@@SiO2 (porous silica (SiO2) coated titania (TiO2)) nanoparticles for improved mechanical properties were prepared by solution casting. A WPI solution of 1.5 wt% TiO2@@SiO2 nanoparticles was subjected to sonication at amplitudes of 0, 16, 80 and 160 μm prior to casting in order to improve the film forming properties of protein and to obtain a uniform distribution of nanoparticles in the WPI films. The physical and mechanical properties of the films were determined by dynamic mechanical analysis (DMA), thermogravimetric analysis (TGA), and tensile testing. Water vapor permeability (WVP) measurements revealed that the water vapor transmission rates are slightly influenced by sonication conditions and nanoparticle loading. The DMA results showed that, at high sonication levels, addition of nanoparticles prevented protein agglomeration. The thermal stability of the materials revealed the presence of 3–4 degradation stages in oxidizing the protein films. The addition of nanoparticles strengthens the WPI film, as evidenced by tensile stress analysis. Sonication improved nanoparticle distribution in film matrix; such films can potentially become effective packaging materials to enhance food quality and safety. |
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