STM Journals Peer-reviewed research from Consortium e-Learning Network

Nano Trends – A Journal of Nano Technology & Its Applications

Additives in Edible Soy Protein Film Incorporation of Polysaccharides, Nano Polysaccharides, Vegetable Oils and Phenolic Additives in Edible Soy Protein Film

  1. Rakesh Kumar
  2. Priya Rani
  3. Asha Raj
  4. Navitra Suman

Abstract

In the last few years, the increasing consumption of petroleum-based plastic has stemmed globalconcern and interest regarding alternative bioplastics. Plant derived biopolymers have gained captivating attention owing to its ease of manufacture, availability and biodegradability. Being derived from renewable sources, films and packaging materials offer economic and greener alternative tosynthetic plastics. Soy protein isolate (SPI) is one such plant derived protein that holds significant potential for fabrication of edible films and packaging materials owing to its smooth, flexible and fair film forming abilities. However, native SPI suffers from several limitations such as poor water resistance, tensile strength, and susceptibility towards microbial attack. Many plants and animal derived compounds have been tried and tested to improve the material properties of these films. Incorporation of polysaccharides, nano-polysaccharides, vegetable oils and polyphenolic compounds are explored in order to attain desirable properties in prepared films. Phenolic compounds are generally targeted to increase the tensile strength and resistance towards microbial attack as theypossess rigid planar aromatic ring and hydroxyl groups that make them suitable candidate of choice. Polysaccharides or nano-polysaccharides and vegetable oils are reported to enhance the oxygen, carbon dioxide gas barrier properties of edible films that could delay putrefaction of packaged food items. Moreover, polyphenols and polysaccharide compounds also exhibit bacteriostatic andbactericidal effects against S. aureus, L. monocytogenes and E. coli. This review summarizes the incorporation of polyphenolics, polysaccharides, nano-polysaccharides and vegetable oils in SPI films followed by their tensile and permeability characterization. Additionally, the morphology and antibacterial properties of additives incorporated SPI films have been reported.

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