Improvement of fish protein films properties for food packaging through glow discharge plasma application. (February 2019)

• Record Type: Journal Article
• Authors: Romani, Viviane Patrícia; Olsen, Bradley; Pinto Collares, Magno; Meireles Oliveira, Juan Rodrigo; Prentice-Hernández, Carlos; Guimarães Martins, Vilásia
• Is Part Of: Food hydrocolloids. Volume 87(2019)
• Page Start: 970
• Page End: 976
• Publication Date: 2019-02
• Subjects: Bio-sourced films -- Cold plasma -- Fish proteins -- Physicochemical properties; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2018.09.022
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Myofibrillar proteins have good film forming ability, that leads to the formation of polymers with interesting properties for food packaging development. However, as other bio-sourced macromolecules, they have limited performance compared to synthetic materials and cold plasma represents a promising strategy to change polymer properties. Alternating current (AC) glow discharge plasma is a novel and innovative approach for surface modification of agro-based films in order to improve their properties. Then, the effects of exposure to AC glow discharge plasma were studied on the physicochemical, microstructural and thermal properties of myofibrillar protein films from fish. Films treated for 2 min showed increased elongation at break and decreased tensile strength, while the opposite behavior was observed after 5 min of treatment. Solubility in water increased with 5 min and water vapor permeability increased with 2 min of plasma treatment. Color and opacity also increased probably as a result of chemical changes because of plasma application. Slight changes were observed in microstructure of the films. Thermal properties results agreed with the modifications observed in physicochemical performance, which might be attributed to polymer surface functionalization and etching. Thus, the AC glow discharge is a promising alternative to other strategies in order to advance properties of myofibrillar protein films for food packaging because it is a dry process, does not cause damage by heating in the material, and does not pollute the environment. Graphical abstract: Image Highlights: The effects of cold plasma were studied on properties of fish protein films. Glow discharge plasma improved mechanical, barrier and color properties of films. Most of the properties were positively affected by the time of plasma application. Changes observed in films properties might be due to functionalization or etching. Glow discharge plasma can be used to improve the performance of fish protein films.