Development of polymeric films based on sunflower seed proteins and locust bean gum

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dc.creatorLayla Talita de Oliveira Alves
dc.creatorPãmella Fronza
dc.creatorIdalina Gonçalves
dc.creatorWashington Azevêdo da Silva
dc.creatorLeandro Soares de Oliveira
dc.creatorAdriana Silva Franca
dc.date.accessioned2025-08-27T21:11:25Z
dc.date.accessioned2025-09-08T22:56:36Z
dc.date.available2025-08-27T21:11:25Z
dc.date.issued2024-07-03
dc.format.mimetypepdf
dc.identifier.doi10.3390/polym16131905
dc.identifier.issn20734360
dc.identifier.urihttps://hdl.handle.net/1843/84643
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.rightsAcesso Aberto
dc.subjectAlimentos
dc.subjectSementes
dc.subjectProteínas
dc.subjectGirassol
dc.subjectAlfarroba
dc.subject.otherBioplásticos
dc.subject.otherGalactomananos
dc.subject.otherSubprodutos
dc.subject.otherProteínas
dc.titleDevelopment of polymeric films based on sunflower seed proteins and locust bean gum
dc.typeArtigo de periódico
local.citation.epage17
local.citation.issue1905
local.citation.spage1
local.citation.volume16
local.description.resumoMost polymeric food packaging materials are non-biodegradable and derived from petroleum, thus recent studies have focused on evaluating alternative biodegradable materials from renewable sources, with polysaccharides and proteins as the main types of employed biopolymers. Therefore, this study aimed to develop biopolymeric films based on sunflower proteins and galactomannans from locust bean gum. The influence of the galactomannan amount (0.10%, 0.30%, 0.50%, and 0.75% w/v) on the physicochemical, thermal, and mechanical properties of cast sunflower protein-based films was studied. Sunflower proteins gave rise to yellowish, shining, and translucid films. With the incorporation of locust bean gum-derived galactomannans, the films became more brown and opaque, although they still maintained some translucency. Galactomannans significantly changed the proteins’ secondary structures, giving rise to films with increased tensile resistance and stretchability. Nevertheless, the increase in the galactomannan amount did not have a significant effect on the film’s thermal stability. The protein/galactomannan-based films showed values of water vapor and oxygen permeability that were slightly higher than those of the pristine materials. Overall, blending locust bean gum galactomannans with sunflower proteins was revealed to be a promising strategy to develop naturally colored and translucid films with enhanced mechanical resistance while maintaining flexibility, fitting the desired properties for biodegradable food packaging materials.
local.publisher.countryBrasil
local.publisher.departmentENG - DEPARTAMENTO DE ENGENHARIA MECÂNICA
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.mdpi.com/2073-4360/16/13/1905

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