Development and characterization of Nile tilapia (Oreochromis niloticus) protein isolate-based biopolymer films incorporated with essential oils and nanoclay
Graphical abstract
Introduction
The indiscriminate disposal and the accumulation of non-biodegradable packaging have been causing serious environmental problems (Pimentel, Pizzuti, Fakhouri, Innocentini-Mei, & Fonseca, 2018). One of the alternatives is the use of biodegradable films. Proteins are among the natural biopolymers most used to produce biofilms (Silva, Santos, Fonseca, Prentice, & Cortez-Vega, 2020).
Fish proteins discarted during industrial fish processing can be used e.g. to prepare biodegradable films (Batista, Araújo, Joele, Silva, & Lourenço, 2019; Munir, Hu, Liu, & Xiong, 2019; Pereira et al., 2019). The properties of protein films are known as better than other macromolecules, mainly in terms of gases barrier, water vapor permeability and mechanical properties (Romani et al., 2019).
Glycerol is an organic compound belonging to the class of polyols. It acts as a plasticizer, due to its characteristics, as stability and compatibility with the polymeric chains of films (Chillo et al., 2008). It is present in all oils and fats of animal and vegetable origin in their combined form, i.e., bound to fatty acids, e.g. stearic, oleic, palmitic, lauric acid forming the triacylglycerol molecule (Knothe, van Gerpen, Krahl, & Ramos, 2006).
Addition of antioxidant and antimicrobial substance in the preparation of renewable films has been done in the last few years. Essential oils are aromatic and volatile liquids extracted from plant components e.g. roots, flowers, stems, leaves, seeds, fruits and the whole plant, and are one of the compounds with these characteristics (Menezes et al., 2019; Monica & Ioan, 2019). The essential clove oil, e.g., has eugenol in its composition substance responsible for analgesic, anti-inflammatory and antioxidant activity (Oliveira, Cruz, & Almeida, 2012).
The effects of nanoclays in composite films have also attracted considerable attention due to their high surface area, low cost and ease of availability (Celik & Baştürk, 2019). Nanoclay consists of clay minerals, which are hydrated filosilicates belonging to the family of smectites, where montmorillonite, hectorites, and saponites are the most frequently used. The introduction of nanoclay into biodegradable films can be used to improve their mechanical properties (Slavutsky, Bertuzzi, & Armada, 2012). Montmorillonite nanoclay, in special, can improve also the optical and barrier properties when included at low concentrations. This advantage of adding montmorillonite clay, compared to the traditional composites, means the production of lighter components, a desirable factor in many applications, beyond higher microbial stability (Menezes, Cortez-Vega, & Prentice, 2017). Edible covers with nanoclays can extend the shelf life and improve the quality of fruits by reducing mass transfer, increasing the integrity/handling and/or the functional properties e.g. antimicrobial and antioxidant properties (Neves, Hashemi, & Prentice, 2015).
Considering that the properties of polymers are strongly dependent on the film composition, it is believed that constitute tailor made polymers can be obtained from the combination of different renewable materials for different applications, including films for packaging, mulch films to agriculture, coating films with antimicrobial and water-resistant properties, osteosynthetic materials, bone plates, surgical sutures and other materials in medicine, e.g. matrix to controlled release of drugs, source for enantiomerically pure chemicals, binder polymer in the formulation of environmentally friendly paints and pressure sensitive adhesives (Fonseca, Silva, & Gomez, 2008). The understanding of their physical and chemical behavior and their response to external stimuli is the bottleneck to improve their functionality (Da Silva, Cortez-Vega, Prentice, & Fonseca, 2019).
Thus, the aim of this work was to produce and characterize films obtained from Nile tilapia filleting residues, added of glycerol, clove and oregano essential oils, and nanoclay.
Section snippets
Nile tilapia (Oreochromis niloticus) carcasses
Nile tilapia (Oreochromis niloticus) carcasses were obtained from a fish processing industry of Dourados, MS, Brazil. The samples were packed in polyethylene plastic bags and transported under refrigeration to the Bioengineering Laboratory, Federal University of Grande Dourados (UFGD).
Mechanically separated meat (MSM)
Mechanically separated meat (MSM) was produced from the Nile tilapia carcasses in 3 mm particle diameter using a 694 stripper (Baader, Germany), operating at 6 °C at the entrance and 10 °C at the exit, 24 h after
Isoelectric potential
The results of the isoelectric point analysis demonstrated that the protein precipitation of Nile tilapia occurs at pH 6.0. This value is associated with equilibrium in the amount of positive and negative charges. At pH 11 the proteins were completely solubilized. The proteins may be positively or negatively charged at a pH below or above their isoelectric point, respectively, where electrostatic repulsion occurs between molecules, thus increasing protein solubilization (Taskaya, Chen, &
Conclusions
The technique utilized to extract the myofibrillar proteins was effective to produce a high added-value protein isolate obtained from mechanically separated meat of Nile tilapia (Oreochromis niloticus). The protein isolate obtained concentered 85 % of the total protein from the raw material, allowing its use as an alternative to produce protein-based films.
Glycerol, nanoclay, and clove and oregano essential oils were successfully incorporated to the films. Despite the addition of protein
Declaration of Competing Interest
The authors declare no conflict of interest.
Acknowledgements
The authors gratefully acknowledge the Brazilian research funding agencies CNPq, CAPES and FUNDECT for the financial support.
References (75)
- et al.
Study of the effect of the chitosan use on the properties of biodegradable films of myofibrillar proteins of fish residues using response surface methodology
Food Packaging and Shelf Life
(2019) - et al.
Properties of gelatin-based films with added ethanolepropolis extract
LWT - Food Science and Technology
(2013) - et al.
Protein hydrolysates from meriga (Cirrhinus mrigala) egg and evaluation of their functional properties
Food Chemistry
(2010) Functional properties and applications of edible films made of milk proteins
Journal of Dairy Science
(1995)- et al.
Influence of glycerol and chitosan on tapioca starch-based edible film properties
Journal of Food Engineering
(2008) - et al.
Edible films made from blends of manioc starch and gelatin - Influence of different types of plasticizer and different levels of macromolecules on their properties
LWT - Food Science and Technology
(2012) - et al.
Protein recovery from mechanically deboned turkey residue by enzymatic hydrolysis
Process Biochemistry
(1996) - et al.
Mechanical and thermomechanical properties of films based on whey proteins as affected by plasticizer and crosslinking agents
Journal of Dairy Science
(1998) - et al.
Development and characterisation of a new biodegradable edible film made from kefiran, an exopolysaccharide obtained from kefir grains
Food Chemistry
(2011) - et al.
Water sorption and mechanical properties of cassava starch films and their relation to plasticizing effect
Carbohydrate Polymers
(2005)
Effect of tannic acid as crosslinking agent on fish skin gelatin-silver nanocomposite film
Food Packaging and Shelf Life
Enhanced properties of silver carp surimi-based edible films incorporated with pomegranate peel and grape seed extracts under acidic condition
Food Packaging and Shelf Life
Development of novel bioactives delivery systems by micro/nanotechnology
Current Opinion in Food Sciencem
Physical and antifungal properties of hydroxypropylmethylcellulose based biofilms containing propolis as affected by moisture content
Carbohydrate Polymers
Medicinal plants and antimicrobial activity
Journal Ethnopharmacol
Plasma technology as a tool to decrease the sensitivity to water of fish protein films for food packaging
Food Hydrocolloids
Calorimetry and Langmuir–Blodgett studies on the interaction of a lipophilic prodrug of LHRH with biomembrane models
Journal of Colloid and Interface Science
Evaluation of antimicrobial and physical properties of edible film based on carboxymethyl cellulose containing potassium sorbate on some mycotoxigenic Aspergillus species in fresh pistachios
LWT - Food Science and Technology
Functional properties of proteins recovered from silver carp (Hypophthalmichthys molitrix) by isoelectric solubulization/precipitation
LWT- Food Science and Technology
Chitosan-starch composite film: Preparation and characterization
Industrial Crops and Products
Efects of brine concentration on shelf-life of hotsmoked tilapia (Oreochromis niloticus) stored at 4°C
Food Chemistry
Development and characterization of multilayer films based on polyhydroxyalkanoates and hydrocolloids
Journal of Applied Polymer Science
Official methods of analysis
Optimization of mechanical properties of thermoplastic starch/clay nanocomposites
Carbohydrate Polymers
Standard methods of water vapor transmission of materials
Annual books of ASTM standards. Designation E00996-00
Standard test methods for tensile properties on thin plastic sheeting
Annual books of ASTM standards. Designation D00882-00
Como fazer experimentos pesquisa e desenvolvimento na ciência e na indústria
Determinação dos principais pontos de risco de contaminação de frangos por Campylobacter, durante o abate industrial
Revista Higiene Alimentar
Fabrication and characterization of nanoclay-reinforced thermoplastic composite films
Materiali in Tehnologije
Obtaining protein isolate of tilapia (Oreochromis niloticus) and its application as coating in fresh‐cut melons
Journal of Food Safety
Properties of thermo-compression molded bovine and fish gelatina films as influenced by resin preparation condition
International Food Research Journal
Nanocomposite biofilms obtained from Whitemouth croaker (Micropogonias furnieri) protein isolate and Monmorilonite: Evaluation of the physical, mechanical and barrier properties
Brazilian Journal of Food Technology
Development and characterization of biopolymer films based on bocaiuva (Acromonia aculeata) flour
International Journal of Biological Macromolecules
Methylcellulose-based edible films and coatings: Mechanical and thermal properties as a function of plasticizer content
Journal Agriculture Food Chemistry
Chitosan-whey protein edible films produced in the absence or presence of transglutaminase: Analysis of their mechanical and barrier properties
Biomacromolecules
Effect of fatty acid addition on the properties of biopolymer films based on lipophilic maize starch and gelatin
Starke
Propriedades funcionales de las proteínas miofibrilares: Capacidad de retención de água
Revista de Agroquímica e Tecnologia Alimentos
Cited by (33)
Multifunctional carbon dots reinforced gelatin-based coating film for strawberry preservation
2024, Food HydrocolloidsRecent advances in edible coatings and their application in food packaging
2023, Food Research InternationalDevelopment and characterization of edible films based on flaxseed gum incorporated with Piper betle extract
2023, International Journal of Biological Macromolecules