Black Edible Films from Protein-Containing Defatted Cake of Nigella Sativa Seeds
نوع المنشور
بحث أصيل
المؤلفون
النص الكامل
تحميل

Black biodegradable/edible protein-based films were prepared from defatted cake waste obtained from Nigella sativa (black cumin) seeds as by-product of oil extraction process. The e ects of pH, glycerol concentrations, and transglutaminase-catalyzed protein cross-linking activity on the stability of film-forming solutions were studied to determine the best experimental conditions to produce handleable films. Proteins contained in the analyzed defatted cake were shown to be able to act as transglutaminase acyl donor and acceptor substrates being polymerized when incubated in vitro in the presence of the enzyme. Film-forming solutions containing 20% glycerol and casted at pH 8.0 after treatment with the enzyme gave rise to morphologically more homogeneous films possessing mechanical and barrier properties, as well as antimicrobial activity, compatible with their possible applications as food packaging materials and mulching sheets. These findings confirm the validity of the strategy to consider the seed oil processed cakes as protein-based renewable sources to produce not only fertilizers, animal feed, or culinary food but also further valuable products such as bioplastics.

المجلة
العنوان
International Journal of Molecular Sciences
الناشر
MDPI
بلد الناشر
سويسرا
Indexing
Scopus
معامل التأثير
4,813
نوع المنشور
Both (Printed and Online)
المجلد
21
السنة
2020
الصفحات
832-845