Functionality of Films from Nigella sativa Defatted Seed Cake Proteins Plasticized with Grape Juice: Use in Wrapping Sweet Cherries

The main aim of this work is to improve the functionality of Nigella sativa protein concentrate (NSPC) films by using grape juice (GJ). The film’s mechanical, antioxidant, and antimicrobial activities were evaluated. The obtained results showed, for the first ti...

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Autores principales:	Dana Yaseen, Mohammed Sabbah, Asmaa Al-Asmar, Mohammad Altamimi, Michela Famiglietti, C. Valeria L. Giosafatto, Loredana Mariniello
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	edible film <i>Nigella sativa</i> sweet cherry grape juice functional edible films Engineering (General). Civil engineering (General) TA1-2040
Acceso en línea:	https://doaj.org/article/bd4d9bbd919e48378d861ad71997f261
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spelling	oai:doaj.org-article:bd4d9bbd919e48378d861ad71997f2612021-11-25T17:16:41ZFunctionality of Films from <i>Nigella sativa</i> Defatted Seed Cake Proteins Plasticized with Grape Juice: Use in Wrapping Sweet Cherries10.3390/coatings111113832079-6412https://doaj.org/article/bd4d9bbd919e48378d861ad71997f2612021-11-01T00:00:00Zhttps://www.mdpi.com/2079-6412/11/11/1383https://doaj.org/toc/2079-6412The main aim of this work is to improve the functionality of <i>Nigella sativa</i> protein concentrate (<i>NS</i>PC) films by using grape juice (GJ). The film’s mechanical, antioxidant, and antimicrobial activities were evaluated. The obtained results showed, for the first time, that GJ at concentrations of 2%–10% (<i>v</i>/<i>v</i>) are able to act as plasticizer for the <i>NS</i>PC films with promising film properties. The results showed that the tensile strength and Young’s modulus of <i>NS</i>PC films were reduced significantly when the GJ increased. However, the <i>NS</i>PC films prepared with 6% GJ observed a higher elongation at break compared with other films. Moreover, the obtained films showed very interesting and promising results for their antioxidant and antimicrobial properties compared with the control films. The sweet cherries wrapped with <i>NS</i>PC film showed that the TSS (Brix) was significantly lower compared to the control, after 10 days of storage. However, the titratable acidity, pH value, and <i>L*</i> of all cherries, either wrapped or not, was not significantly different in all storage times. On the other hand, hue angle was significantly lower after 10 days of storage at −18 °C compared with control films. GJ has a multi-functional effect for protein-based films as plasticizer, antioxidant, and antimicrobial function.Dana YaseenMohammed SabbahAsmaa Al-AsmarMohammad AltamimiMichela FamigliettiC. Valeria L. GiosafattoLoredana MarinielloMDPI AGarticleedible film<i>Nigella sativa</i>sweet cherrygrape juicefunctional edible filmsEngineering (General). Civil engineering (General)TA1-2040ENCoatings, Vol 11, Iss 1383, p 1383 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	edible film <i>Nigella sativa</i> sweet cherry grape juice functional edible films Engineering (General). Civil engineering (General) TA1-2040
spellingShingle	edible film <i>Nigella sativa</i> sweet cherry grape juice functional edible films Engineering (General). Civil engineering (General) TA1-2040 Dana Yaseen Mohammed Sabbah Asmaa Al-Asmar Mohammad Altamimi Michela Famiglietti C. Valeria L. Giosafatto Loredana Mariniello Functionality of Films from <i>Nigella sativa</i> Defatted Seed Cake Proteins Plasticized with Grape Juice: Use in Wrapping Sweet Cherries
description	The main aim of this work is to improve the functionality of <i>Nigella sativa</i> protein concentrate (<i>NS</i>PC) films by using grape juice (GJ). The film’s mechanical, antioxidant, and antimicrobial activities were evaluated. The obtained results showed, for the first time, that GJ at concentrations of 2%–10% (<i>v</i>/<i>v</i>) are able to act as plasticizer for the <i>NS</i>PC films with promising film properties. The results showed that the tensile strength and Young’s modulus of <i>NS</i>PC films were reduced significantly when the GJ increased. However, the <i>NS</i>PC films prepared with 6% GJ observed a higher elongation at break compared with other films. Moreover, the obtained films showed very interesting and promising results for their antioxidant and antimicrobial properties compared with the control films. The sweet cherries wrapped with <i>NS</i>PC film showed that the TSS (Brix) was significantly lower compared to the control, after 10 days of storage. However, the titratable acidity, pH value, and <i>L*</i> of all cherries, either wrapped or not, was not significantly different in all storage times. On the other hand, hue angle was significantly lower after 10 days of storage at −18 °C compared with control films. GJ has a multi-functional effect for protein-based films as plasticizer, antioxidant, and antimicrobial function.
format	article
author	Dana Yaseen Mohammed Sabbah Asmaa Al-Asmar Mohammad Altamimi Michela Famiglietti C. Valeria L. Giosafatto Loredana Mariniello
author_facet	Dana Yaseen Mohammed Sabbah Asmaa Al-Asmar Mohammad Altamimi Michela Famiglietti C. Valeria L. Giosafatto Loredana Mariniello
author_sort	Dana Yaseen
title	Functionality of Films from <i>Nigella sativa</i> Defatted Seed Cake Proteins Plasticized with Grape Juice: Use in Wrapping Sweet Cherries
title_short	Functionality of Films from <i>Nigella sativa</i> Defatted Seed Cake Proteins Plasticized with Grape Juice: Use in Wrapping Sweet Cherries
title_full	Functionality of Films from <i>Nigella sativa</i> Defatted Seed Cake Proteins Plasticized with Grape Juice: Use in Wrapping Sweet Cherries
title_fullStr	Functionality of Films from <i>Nigella sativa</i> Defatted Seed Cake Proteins Plasticized with Grape Juice: Use in Wrapping Sweet Cherries
title_full_unstemmed	Functionality of Films from <i>Nigella sativa</i> Defatted Seed Cake Proteins Plasticized with Grape Juice: Use in Wrapping Sweet Cherries
title_sort	functionality of films from <i>nigella sativa</i> defatted seed cake proteins plasticized with grape juice: use in wrapping sweet cherries
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/bd4d9bbd919e48378d861ad71997f261
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Functionality of Films from <i>Nigella sativa</i> Defatted Seed Cake Proteins Plasticized with Grape Juice: Use in Wrapping Sweet Cherries

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