| Title | Whey protein films reinforced with bacterial cellulose nanowhiskers: Improving edible film properties via a circular economy approach |
|---|---|
| ID_Doc | 21242 |
| Authors | Papadaki, A; Manikas, AC; Papazoglou, E; Kachrimanidou, V; Lappa, I; Galiotis, C; Mandala, I; Kopsahelis, N |
| Title | Whey protein films reinforced with bacterial cellulose nanowhiskers: Improving edible film properties via a circular economy approach |
| Year | 2022 |
| Published | |
| Abstract | Edible films were developed using whey protein concentrate (WPC) and a natural bio-polymer, namely bacterial cellulose (BC). BC was produced via fermentation from orange peels and subsequently acid-hydrolyzed to obtain BC nanowhiskers (BCNW) with high crystallinity (XRD analysis). Morphology of BCNW was analyzed by SEM, TEM, and AFM. WPC/BCNW film composites, containing different amounts of BCNW (0.5-15%, w/w) were developed and characterized. WPC/BCNW film composite was analyzed by Raman spectroscopy, indicating the successful incorporation and the homogenous distribution of BCNW into the WPC film matrix. Mechanical characterization showed that BCNW behaved as a reinforcing filler in the WPC film, increasing tensile strength and Young's modulus by 32% and 80%, respectively. In addition, water vapor permeability was reduced by 33.9% upon the addition of 0.5% BCNW. This study presented a sustainable approach towards the production of WPC films with improved tensile and water barrier properties, suggesting its potential application as a packaging material. |
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