Reinforcing canola protein matrix with chemically tailored nanocrystalline cellulose improves the functionality of canola protein-based packaging materials

Thilini Dissanayake; Boon Peng Chang; Tizazu H Mekonnen; Chaminda Senaka Ranadheera; Claudia Narvaez-Bravo; Nandika Bandara

doi:10.1016/j.foodchem.2022.132618

Reinforcing canola protein matrix with chemically tailored nanocrystalline cellulose improves the functionality of canola protein-based packaging materials

Food Chem. 2022 Jul 30:383:132618. doi: 10.1016/j.foodchem.2022.132618. Epub 2022 Mar 2.

Authors

Thilini Dissanayake¹, Boon Peng Chang², Tizazu H Mekonnen³, Chaminda Senaka Ranadheera⁴, Claudia Narvaez-Bravo⁵, Nandika Bandara⁶

Affiliations

¹ Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada; Richardson Centre for Food Technology and Research (RCFTR), 196, Innovation Drive, Winnipeg, Manitoba R3T 2N2, Canada.
² Department of Chemical Engineering, Institute of Polymer Research, Waterloo Institute of Nanotechnology, University of Waterloo, Waterloo, Ontario N2L 3G1, Canada.
³ Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada; Department of Chemical Engineering, Institute of Polymer Research, Waterloo Institute of Nanotechnology, University of Waterloo, Waterloo, Ontario N2L 3G1, Canada.
⁴ School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
⁵ Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
⁶ Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada; Richardson Centre for Food Technology and Research (RCFTR), 196, Innovation Drive, Winnipeg, Manitoba R3T 2N2, Canada. Electronic address: Nandika.Bandara@umanitoba.ca.

PMID: 35255367
DOI: 10.1016/j.foodchem.2022.132618

Abstract

Canola protein derived from the canola industry byproduct is a potent biopolymer source to develop sustainable food packaging materials, but it has limitations due to its poor mechanical and barrier properties. Nanomaterials such as nanocrystalline cellulose (NCC) have shown promising potential in improving material properties. The current study aimed to enhance the functionality of canola protein-based films using TEMPO ((2,2,6,6-Tetramethylpiperidin-1-yl)oxyl) modified nanocrystalline cellulose (TM-NCC). TEMPO modification was performed using TEMPO/NaClO/NaBr based oxidation. Modified and unmodified nanocrystalline cellulose (U-NCC) were used at different weight ratios to prepare the films. TEMPO-mediated oxidation converted 19.61 ± 3.53 % of primary -OH groups into -COOH groups. The addition of U-NCC and TM-NCC significantly increased the tensile strength reporting the highest value of 8.36 ± 0.85 MPa for 5% TM-NCC, which was only 3.43 ± 0.66 MPa for control films. Interestingly, both U-NCC and TM-NCC enhanced the films' water barrier and thermal properties compared to control.

Keywords: Canola protein; Chemical modification; Food packaging; Nanocrystalline cellulose; TEMPO; Tensile strength.

MeSH terms

Brassica napus*
Cellulose / chemistry
Food Packaging
Nanoparticles* / chemistry
Tensile Strength
Water

Substances

Water
Cellulose