Characterization of physical, mechanical, and antioxidant properties of soy protein-based bioplastic films containing carboxymethylcellulose and catechin

Jaejoon Han, So Hyang Shin, Ki Moon Park, Ki Myong Kim

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

The aim of this study was to develop functional bioplastic materials for food packaging by incorporating a natural antioxidant agent into soy protein-based films. The film formulations were composed of soy protein isolate (SPI) in combination with carboxymethylcellulose (CMC) and/or catechin (CT). The original SPI film exhibited a good optical transparency, whereas it turned opaque after being blended with CMC or CT. The SPI film spiked with CMC showed enhanced water solubility and tensile strength, and decreased water vapor permeability and percentage elongation, as compared with pure SPI film. However, the oxygen permeability of the film was barely influenced by the addition of CMC. Furthermore, the CT-incorporated SPI or SPI/CMC films demonstrated a synergistic freeradical scavenging effect. The results suggested that the soy protein-based bioplastic film developed in this study could be used as a potent antioxidant packaging material in the food industry.

Original languageEnglish
Pages (from-to)939-945
Number of pages7
JournalFood Science and Biotechnology
Volume24
Issue number3
DOIs
Publication statusPublished - 2015 Jun 26

Fingerprint

Carboxymethylcellulose Sodium
Soybean Proteins
Catechin
carboxymethylcellulose
catechin
soy protein
films (materials)
soy protein isolate
Antioxidants
antioxidants
Permeability
permeability
Food Packaging
food packaging
bioplastics
Tensile Strength
Food Industry
packaging materials
water solubility
Steam

Keywords

  • antioxidant
  • biodegradable
  • bioplastic film
  • carboxymethylcellulose
  • soy protein

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

Characterization of physical, mechanical, and antioxidant properties of soy protein-based bioplastic films containing carboxymethylcellulose and catechin. / Han, Jaejoon; Shin, So Hyang; Park, Ki Moon; Kim, Ki Myong.

In: Food Science and Biotechnology, Vol. 24, No. 3, 26.06.2015, p. 939-945.

Research output: Contribution to journalArticle

@article{d8e197980fba4adbacd4affe1307c2a6,
title = "Characterization of physical, mechanical, and antioxidant properties of soy protein-based bioplastic films containing carboxymethylcellulose and catechin",
abstract = "The aim of this study was to develop functional bioplastic materials for food packaging by incorporating a natural antioxidant agent into soy protein-based films. The film formulations were composed of soy protein isolate (SPI) in combination with carboxymethylcellulose (CMC) and/or catechin (CT). The original SPI film exhibited a good optical transparency, whereas it turned opaque after being blended with CMC or CT. The SPI film spiked with CMC showed enhanced water solubility and tensile strength, and decreased water vapor permeability and percentage elongation, as compared with pure SPI film. However, the oxygen permeability of the film was barely influenced by the addition of CMC. Furthermore, the CT-incorporated SPI or SPI/CMC films demonstrated a synergistic freeradical scavenging effect. The results suggested that the soy protein-based bioplastic film developed in this study could be used as a potent antioxidant packaging material in the food industry.",
keywords = "antioxidant, biodegradable, bioplastic film, carboxymethylcellulose, soy protein",
author = "Jaejoon Han and Shin, {So Hyang} and Park, {Ki Moon} and Kim, {Ki Myong}",
year = "2015",
month = "6",
day = "26",
doi = "10.1007/s10068-015-0121-0",
language = "English",
volume = "24",
pages = "939--945",
journal = "Food Science and Biotechnology",
issn = "1226-7708",
publisher = "Springer Netherlands",
number = "3",

}

TY - JOUR

T1 - Characterization of physical, mechanical, and antioxidant properties of soy protein-based bioplastic films containing carboxymethylcellulose and catechin

AU - Han, Jaejoon

AU - Shin, So Hyang

AU - Park, Ki Moon

AU - Kim, Ki Myong

PY - 2015/6/26

Y1 - 2015/6/26

N2 - The aim of this study was to develop functional bioplastic materials for food packaging by incorporating a natural antioxidant agent into soy protein-based films. The film formulations were composed of soy protein isolate (SPI) in combination with carboxymethylcellulose (CMC) and/or catechin (CT). The original SPI film exhibited a good optical transparency, whereas it turned opaque after being blended with CMC or CT. The SPI film spiked with CMC showed enhanced water solubility and tensile strength, and decreased water vapor permeability and percentage elongation, as compared with pure SPI film. However, the oxygen permeability of the film was barely influenced by the addition of CMC. Furthermore, the CT-incorporated SPI or SPI/CMC films demonstrated a synergistic freeradical scavenging effect. The results suggested that the soy protein-based bioplastic film developed in this study could be used as a potent antioxidant packaging material in the food industry.

AB - The aim of this study was to develop functional bioplastic materials for food packaging by incorporating a natural antioxidant agent into soy protein-based films. The film formulations were composed of soy protein isolate (SPI) in combination with carboxymethylcellulose (CMC) and/or catechin (CT). The original SPI film exhibited a good optical transparency, whereas it turned opaque after being blended with CMC or CT. The SPI film spiked with CMC showed enhanced water solubility and tensile strength, and decreased water vapor permeability and percentage elongation, as compared with pure SPI film. However, the oxygen permeability of the film was barely influenced by the addition of CMC. Furthermore, the CT-incorporated SPI or SPI/CMC films demonstrated a synergistic freeradical scavenging effect. The results suggested that the soy protein-based bioplastic film developed in this study could be used as a potent antioxidant packaging material in the food industry.

KW - antioxidant

KW - biodegradable

KW - bioplastic film

KW - carboxymethylcellulose

KW - soy protein

UR - http://www.scopus.com/inward/record.url?scp=84929998076&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84929998076&partnerID=8YFLogxK

U2 - 10.1007/s10068-015-0121-0

DO - 10.1007/s10068-015-0121-0

M3 - Article

VL - 24

SP - 939

EP - 945

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

SN - 1226-7708

IS - 3

ER -