Optimization of nanocomposite films based on quinoa protein isolate incorporated with cellulose nanocrystal and starch
Mahdieh Safar Razavi Zade
Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
Contribution: Methodology, Writing - original draft
Search for more papers by this authorCorresponding Author
Mohammad Hossein Aghkhani
Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
Correspondence
Mohammad Hossein Aghkhani, Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Azadi square, Mashhad, Iran.
Email: [email protected]
Search for more papers by this authorMohammad Hossein Abbaspour-Fard
Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
Contribution: Writing - review & editing
Search for more papers by this authorFereshte Hosseini
Department of Food Additives, Iranian Academic Center for Education, Culture and Research (ACECR), Mashhad, Iran
Search for more papers by this authorZeinab Qazanfarzadeh
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
Contribution: Methodology
Search for more papers by this authorMahdieh Safar Razavi Zade
Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
Contribution: Methodology, Writing - original draft
Search for more papers by this authorCorresponding Author
Mohammad Hossein Aghkhani
Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
Correspondence
Mohammad Hossein Aghkhani, Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Azadi square, Mashhad, Iran.
Email: [email protected]
Search for more papers by this authorMohammad Hossein Abbaspour-Fard
Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
Contribution: Writing - review & editing
Search for more papers by this authorFereshte Hosseini
Department of Food Additives, Iranian Academic Center for Education, Culture and Research (ACECR), Mashhad, Iran
Search for more papers by this authorZeinab Qazanfarzadeh
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
Contribution: Methodology
Search for more papers by this authorAbstract
This research aimed to prepare quinoa protein isolate (QPI) based nanocomposite films reinforced with starch and cellulose nanocrystals (CNC). The range of QPI, starch, and CNC contents were chosen as 60%–80%, 10%–30%, and 2.5%–7%, respectively, by mixture design approach. The effect of CNC and starch on physicochemical, mechanical, and barrier properties of the films were then investigated. The obtained results showed that the addition of starch and CNC improved the mechanical properties of films. The incorporation of CNC reduced the film water vapor permeability (WVP). In addition, transparency of the films increased with increasing protein and starch content and reducing CNC content. Furthermore, the optimal formulation of the composite was determined as 78.55% protein, 18.28% starch, and 3.17% CNC. Fourier transform infrared (FTIR) spectroscopy of the film prepared according to optimal formulation demonstrated the interaction of the film's constituents, and its scanning electric spectroscopy (SEM) image was in agreement with the physical and mechanical properties the nanocomposite film.
Novelty impact statement
Protein extracted from quinoa seeds using alkaline method with high purity (83%). The optimal formulation obtained with 78.55% protein, 18.28% starch, and 3.17% CNC. The optimal film is recommended for packaging of aromatic foodstuff.
Open Research
DATA AVAILABILITY STATEMENT
The data set(s) supporting the conclusions of this article is(are) included within the article.
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