Physical crosslinking of pea protein-based bioplastics: Effect of heat and UV treatments

Climate change and the enhancement of ecology have generated the need to create packaging that is biodegradable and, at the same time, allows food to be preserved efficiently in order to avoid the accumulation of plastic and minimize food waste. In this sense, protein-based bioplastics are a promisi...

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Detalles Bibliográficos
Autores: Pérez-Puyana, Víctor Manuel, Cuartero García, Pablo, Jiménez-Rosado, Mercedes, Martínez García, Inmaculada, Romero García, Alberto
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/134365
Acceso en línea:https://hdl.handle.net/11441/134365
https://doi.org/10.1016/j.fpsl.2022.100836
Access Level:acceso abierto
Palabra clave:Pea protein
Bioplastics
Food waste recovery
UV crosslinking
Heat treatment
Antimicrobial properties
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spelling Physical crosslinking of pea protein-based bioplastics: Effect of heat and UV treatmentsPérez-Puyana, Víctor ManuelCuartero García, PabloJiménez-Rosado, MercedesMartínez García, InmaculadaRomero García, AlbertoPea proteinBioplasticsFood waste recoveryUV crosslinkingHeat treatmentAntimicrobial propertiesClimate change and the enhancement of ecology have generated the need to create packaging that is biodegradable and, at the same time, allows food to be preserved efficiently in order to avoid the accumulation of plastic and minimize food waste. In this sense, protein-based bioplastics are a promising alternative, but due to their limited properties they need additional crosslinking in order to compete with conventional plastics. Among them, physical crosslinking is of special interest in the food industry, as it does not generate toxicity problems. In this way, the overall objective of this work was to develop pea protein-based bioplastics by injection moulding, using two different physical crosslinking methods: heat treatment (50ºC-24 h, 120 ºC-4 h and 120 ºC-24 h) and ultraviolet (UV) treatment (50, 120 and 500 mJ/cm2). Thus, different bioplastics were compared based on their mechanical, functional and antimicrobial properties. The relevance of this study is based on the improvement of certain aspects of the mechanical and functional properties of bioplastics by the addition of an extra physical crosslinking stage to the fabrication process. In fact, UV treatment improves the antimicrobial activity of bioplastics, which gives it a significant improvement to compete with conventional plastics in the food sector. https://ars.els-cdn.com/content/image/1-s2.0-S221428942200028X-ga1_lrg.jpgMinisterio de Ciencia e Innovación-Agencia Estatal de Investigación (MCI/AEI/ FEDER, EU) from the Spanish Government Ref. RTI2018–097100-BC21European Social Fund and Junta de Andalucía PAIDI DOCTOR – Convocatoria 2019–2020 DOC_00586Ministerio de Educación y Formación Profesional (España) FPU17/01718Premio Mensual Publicación Científica Destacada de la US. Facultad de QuímicaElsevierIngeniería QuímicaTEP229: Tecnología y Diseño de Productos Multicomponentes2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/134365https://doi.org/10.1016/j.fpsl.2022.100836reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésFood Packaging and Shelf Life, 32 (100836)RTI2018–097100-BC21PAIDI DOCTOR 2019–2020 DOC_00586FPU17/01718https://www.sciencedirect.com/science/article/pii/S221428942200028X?via%3Dihubinfo:eu-repo/semantics/openAccessoai:idus.us.es:11441/1343652026-06-17T12:51:07Z
dc.title.none.fl_str_mv Physical crosslinking of pea protein-based bioplastics: Effect of heat and UV treatments
title Physical crosslinking of pea protein-based bioplastics: Effect of heat and UV treatments
spellingShingle Physical crosslinking of pea protein-based bioplastics: Effect of heat and UV treatments
Pérez-Puyana, Víctor Manuel
Pea protein
Bioplastics
Food waste recovery
UV crosslinking
Heat treatment
Antimicrobial properties
title_short Physical crosslinking of pea protein-based bioplastics: Effect of heat and UV treatments
title_full Physical crosslinking of pea protein-based bioplastics: Effect of heat and UV treatments
title_fullStr Physical crosslinking of pea protein-based bioplastics: Effect of heat and UV treatments
title_full_unstemmed Physical crosslinking of pea protein-based bioplastics: Effect of heat and UV treatments
title_sort Physical crosslinking of pea protein-based bioplastics: Effect of heat and UV treatments
dc.creator.none.fl_str_mv Pérez-Puyana, Víctor Manuel
Cuartero García, Pablo
Jiménez-Rosado, Mercedes
Martínez García, Inmaculada
Romero García, Alberto
author Pérez-Puyana, Víctor Manuel
author_facet Pérez-Puyana, Víctor Manuel
Cuartero García, Pablo
Jiménez-Rosado, Mercedes
Martínez García, Inmaculada
Romero García, Alberto
author_role author
author2 Cuartero García, Pablo
Jiménez-Rosado, Mercedes
Martínez García, Inmaculada
Romero García, Alberto
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ingeniería Química
TEP229: Tecnología y Diseño de Productos Multicomponentes
dc.subject.none.fl_str_mv Pea protein
Bioplastics
Food waste recovery
UV crosslinking
Heat treatment
Antimicrobial properties
topic Pea protein
Bioplastics
Food waste recovery
UV crosslinking
Heat treatment
Antimicrobial properties
description Climate change and the enhancement of ecology have generated the need to create packaging that is biodegradable and, at the same time, allows food to be preserved efficiently in order to avoid the accumulation of plastic and minimize food waste. In this sense, protein-based bioplastics are a promising alternative, but due to their limited properties they need additional crosslinking in order to compete with conventional plastics. Among them, physical crosslinking is of special interest in the food industry, as it does not generate toxicity problems. In this way, the overall objective of this work was to develop pea protein-based bioplastics by injection moulding, using two different physical crosslinking methods: heat treatment (50ºC-24 h, 120 ºC-4 h and 120 ºC-24 h) and ultraviolet (UV) treatment (50, 120 and 500 mJ/cm2). Thus, different bioplastics were compared based on their mechanical, functional and antimicrobial properties. The relevance of this study is based on the improvement of certain aspects of the mechanical and functional properties of bioplastics by the addition of an extra physical crosslinking stage to the fabrication process. In fact, UV treatment improves the antimicrobial activity of bioplastics, which gives it a significant improvement to compete with conventional plastics in the food sector. https://ars.els-cdn.com/content/image/1-s2.0-S221428942200028X-ga1_lrg.jpg
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/134365
https://doi.org/10.1016/j.fpsl.2022.100836
url https://hdl.handle.net/11441/134365
https://doi.org/10.1016/j.fpsl.2022.100836
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food Packaging and Shelf Life, 32 (100836)
RTI2018–097100-BC21
PAIDI DOCTOR 2019–2020 DOC_00586
FPU17/01718
https://www.sciencedirect.com/science/article/pii/S221428942200028X?via%3Dihub
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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