Plasma technology as a tool to decrease the sensitivity to water of fish protein films for food packaging. (September 2019)

• Record Type: Journal Article
• Authors: Romani, Viviane Patrícia; Olsen, Bradley; Pinto Collares, Magno; Meireles Oliveira, Juan Rodrigo; Prentice, Carlos; Guimarães Martins, Vilásia
• Is Part Of: Food hydrocolloids. Volume 94(2019)
• Page Start: 210
• Page End: 216
• Publication Date: 2019-09
• Subjects: Biodegradable materials -- Cold plasma -- Glow discharge -- Myofibrillar proteins -- Sustainable films; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2019.03.021
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Proteins films have been developed for use in food packaging materials in order to replace synthetic polymers because of environment pollution. Despite their advantages, the use of protein films in a wide range of food products is still limited due to their hydrophilic behavior. Thus, this study aimed to decrease the sensitivity of fish protein films to water through the application of glow discharge plasma. Plasma parameters (power, pressure and time of exposure) were studied according to a 2 3 factorial design, and the physicochemical properties of the films including moisture content, water vapor permeability, and solubility in water were evaluated. The microstructure and thermal properties of the films were also characterized. In general, glow discharge plasma caused different effects in films properties, such as cleaning and etching which were responsible for the changes observed in physicochemical properties. Power and time of exposure, as well as their interaction, were the most influent parameters. Decrease in water vapor permeability and solubility were observed in some treatments, which are important characteristics for a material to be used as food packaging. Then, the plasma setting might be changed through the adjustment of parameters of exposure according to the specificity of the application intended. Graphical abstract: Image 1 Highlights: Cold plasma was used to decrease the sensitivity to water of fish protein films. The films were plasma treated in different settings of power, pressure and time. Power and time of exposure were the most influent parameters in films properties. Decrease in water vapor permeability and solubility in water were observed. Glow discharge plasma effects can be adjusted through the parameters of exposure.