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Composite Film Based on Whey Protein Isolate/Pectin/CuO Nanoparticles/Betanin Pigments; Investigation of Physicochemical Properties

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Abstract

The aim of this work was to preparation of edible films based on whey protein isolate/pectin (WPIP) that containing betanin pigments (BP) and copper (I) oxide nanoparticles (CuO). To do so, effects three different levels of betanin pigments (BP) (%W/V = 0, 2.5 and 5) and copper (I) oxide nanoparticles (CuO) (%W/V = 0, 2, 4) were evaluated via a central composite design to scrutinize the physical–chemical characteristics of the produced nanocomposite film. The results showed that betanin pigments and copper (I) oxide nanoparticles increased the antioxidant capacity and decreased the water vapor permeability of the samples (P < 0.05). Also, an increase in redness (a*) index and decrease in lightness (L*) and yellowness (b*) indices were observed following the addition of betanin pigments. Addition of the nanoparticles displayed no effect on (a*) index but decreased the (b*) index. It was found that combined application of pigments and nanoparticles increased the tensile strength and elongation at the breaking point, which was statistically significant (P < 0.05). In general, the addition of BP and CuO increased the thickness, moisture and antioxidant capacity of the samples and decreased the solubility, WVP (P < 0.05). Results of Fourier-transform infrared spectroscopy (FT-IR) analysis suggested an electrostatic interaction between WPIP, the nanoparticle and the pigment. The X-ray differentiation images showed that films containing the nanoparticles and pigments reduced the crystalline structure of the WPIP. Differential scanning calorimeter outputs of the film samples containing the nanoparticles and betanin displayed stronger thermal stability. Moreover, the field emission scanning electron microscopy results showed that the BN and CuO contributes to the cohesiveness of the surface particles and decreases the gap and crack sizes. Finally, the analysis of antimicrobial activity against E. coli and B. cereus showed that BP and CuO increases the diameter of zone of inhibition (halo) and the films displayed high antimicrobial activity. In general, it can be stated that inclusion of betanin pigment (BP) and NOC in the nanocomposite film formula results in physical–chemical and structural improvement of the nanocomposite film.

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Authors and Affiliations

  1. Food Science and Technology Department, Islamic Azad University, Damghan, Branch, Damghan, Iran

    Zahra Shabahang, Leila Nouri & Abdorreza Mohammadi Nafchi

  2. Food Technology Division, School of Industrial Technology, University Sains Malaysia, 11800, Penang, Malaysia

    Abdorreza Mohammadi Nafchi

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  1. Zahra Shabahang
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  2. Leila Nouri
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Shabahang, Z., Nouri, L. & Nafchi, A.M. Composite Film Based on Whey Protein Isolate/Pectin/CuO Nanoparticles/Betanin Pigments; Investigation of Physicochemical Properties. J Polym Environ 30, 3985–3998 (2022). https://doi.org/10.1007/s10924-022-02481-7

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