Table of Contents Author Guidelines Submit a Manuscript
Journal of Food Quality
Volume 2018, Article ID 9782591, 8 pages
https://doi.org/10.1155/2018/9782591
Research Article

Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgaris L.)

1Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, 72810 San Andrés Cholula, PUE, Mexico
2Ingeniería en Biotecnología, Universidad Politécnica de Puebla, Tercer Carril del Ejido Serrano s/n, San Mateo Cuanalá, 72640 Juan C. Bonilla, PUE, Mexico
3Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Edificio FCQ4, Ciudad Universitaria, 72570 Puebla, PUE, Mexico

Correspondence should be addressed to Enrique Palou; xm.paldu@uolap.euqirne

Received 21 October 2017; Accepted 12 December 2017; Published 3 January 2018

Academic Editor: Jorge Barros-Velázquez

Copyright © 2018 Claudia Montalvo-Paquini et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. J. Sung-Ae, L. Geum-Ok, and B. S. Kyung, “Preparation and mechanical properties of edible rapeseed protein films,” Journal of Food Science, vol. 76, pp. C218–C222, 2011. View at Google Scholar
  2. P. Guerrero, T. Garrido, I. Leceta, and K. De La Caba, “Films based on proteins and polysaccharides: Preparation and physical-chemical characterization,” European Polymer Journal, vol. 49, no. 11, pp. 3713–3721, 2013. View at Publisher · View at Google Scholar · View at Scopus
  3. V. M. Hernandez-Izquierdo and J. M. Krochta, “Thermoplastic processing of proteins for film formation—a review,” Journal of Food Science, vol. 73, no. 2, pp. R30–R39, 2008. View at Publisher · View at Google Scholar · View at Scopus
  4. B. Ghanbarzadeh, M. Musavi, A. R. Oromiehie, K. Rezayi, E. Razmi Rad, and J. Milani, “Effect of plasticizing sugars on water vapor permeability, surface energy and microstructure properties of zein films,” LWT- Food Science and Technology, vol. 40, no. 7, pp. 1191–1197, 2007. View at Publisher · View at Google Scholar · View at Scopus
  5. S. Saremnezhad, M. H. Azizi, M. Barzegar, S. Abbasi, and E. Ahmadi, “Properties of a new edible film made of faba bean protein isolate,” Journal of Agricultural Science and Technology, vol. 13, no. 2, pp. 181–192, 2011. View at Google Scholar · View at Scopus
  6. J.-L. Audic and B. Chaufer, “Influence of plasticizers and crosslinking on the properties of biodegradable films made from sodium caseinate,” European Polymer Journal, vol. 41, no. 8, pp. 1934–1942, 2005. View at Publisher · View at Google Scholar · View at Scopus
  7. C. Andreuccetti, R. A. Carvalho, and C. R. F. Grosso, “Effect of hydrophobic plasticizers on functional properties of gelatin-based films,” Food Research International, vol. 42, no. 8, pp. 1113–1121, 2009. View at Publisher · View at Google Scholar · View at Scopus
  8. L. Natthaporn, P. Thummanoon, B. Soottawat, and P. Surasit, “Properties of biodegradable blend films based of fish myofibrillar protein and polyvinyl alcohol as influenced by blend composition and pH level,” Journal of Food Engineering, vol. 100, pp. 85–92, 2010. View at Google Scholar
  9. T. Bourtoom, “Factors affecting the properties of edible film prepared from mung bean proteins,” International Food Research Journal, vol. 15, no. 2, pp. 167–180, 2008. View at Google Scholar · View at Scopus
  10. B. Cuq, N. Gontard, and S. Guilbert, “Proteins as agricultural polymers for packaging production,” Cereal Chemistry, vol. 75, no. 1, pp. 1–9, 1998. View at Publisher · View at Google Scholar · View at Scopus
  11. P. Guerrero, P. M. Stefani, R. A. Ruseckaite, and K. De La Caba, “Functional properties of films based on soy protein isolate and gelatin processed by compression molding,” Journal of Food Engineering, vol. 105, no. 1, pp. 65–72, 2011. View at Publisher · View at Google Scholar · View at Scopus
  12. G. Denavi, D. R. Tapia-Blácido, M. C. Añón, P. J. A. Sobral, A. N. Mauri, and F. C. Menegalli, “Effects of drying conditions on some physical properties of soy protein films,” Journal of Food Engineering, vol. 90, no. 3, pp. 341–349, 2009. View at Publisher · View at Google Scholar · View at Scopus
  13. P. Guerrero, Z. A. Nur Hanani, J. P. Kerry, and K. De La Caba, “Characterization of soy protein-based films prepared with acids and oils by compression,” Journal of Food Engineering, vol. 107, no. 1, pp. 41–49, 2011. View at Publisher · View at Google Scholar · View at Scopus
  14. P. Guerrero, A. Retegi, N. Gabilondo, and K. De La Caba, “Mechanical and thermal properties of soy protein films processed by casting and compression,” Journal of Food Engineering, vol. 100, no. 1, pp. 145–151, 2010. View at Publisher · View at Google Scholar · View at Scopus
  15. T. Bourtoom, M. S. Chinnan, P. Jantawat, and R. Sanguandeekul, “Effect of select parameters on the properties of edible film from water-soluble fish proteins in surimi wash-water,” LWT- Food Science and Technology, vol. 39, no. 4, pp. 405–418, 2006. View at Publisher · View at Google Scholar · View at Scopus
  16. D. Kowalczyk and B. Baraniak, “Effects of plasticizers, pH and heating of film-forming solution on the properties of pea protein isolate films,” Journal of Food Engineering, vol. 105, no. 2, pp. 295–305, 2011. View at Publisher · View at Google Scholar · View at Scopus
  17. P. H. Graham and C. P. Vance, “Legumes: importance and constraints to greater use,” Plant Physiology, vol. 131, no. 3, pp. 872–877, 2003. View at Publisher · View at Google Scholar · View at Scopus
  18. M. Olvera-Novoa and L. Olivera-Castillo, “Potencialidad del uso de las leguminosas como fuente proteica en alimentos para peces,” Avances en Nutrición Acuícola Memorias del IV Simposio Internacional de Nutrición Acuícola, pp. 327–348, 2000. View at Google Scholar
  19. C. Emani and T. C. Hall, “Phaseolin: Structure and Evolution,” The Open Evolution Journal, vol. 1, no. 1, pp. 66–74, 2008. View at Publisher · View at Google Scholar
  20. Y. Salinas-Moreno, L. Rojas-Herrera, E. Sosa-Montes, and P. Pérez-Herrera, “Anthocyanin composition in black bean (Phaseolus vulgaris L.) varieties grown in México,” Agrociencia, vol. 39, no. 4, pp. 385–394, 2005. View at Google Scholar · View at Scopus
  21. O. Romero-Arenas, H. M. A. Damian, T. J. A. Rivera, S. A. Báez, L. M. Huerta, and H. E. Cabrera, “The nutritional value of beans (Phaseolus vulgarisL.) and its importance for feeding of rural communities in Puebla-Mexico,” International Research Journal of Biological Sciences, vol. 2, pp. 59–65, 2013. View at Google Scholar
  22. Servicio de Información y Estadística Agroalimentaria y Pesquera (SIAP), Anuario estadístico de la producción agrícola, 2014, http://www.siap.gob.mx/cierre-de-la-produccion-agricola-por-cultivo/.
  23. F. Bamdad, A. H. Goli, and M. Kadivar, “Preparation and characterization of proteinous film from lentil (Lens culinaris),” Food Research International, vol. 39, no. 1, pp. 106–111, 2006. View at Publisher · View at Google Scholar · View at Scopus
  24. W.-S. Choi and J. H. Han, “Physical and mechanical properties of pea-protein-based edible films,” Journal of Food Science, vol. 66, no. 2, pp. 319–322, 2001. View at Publisher · View at Google Scholar · View at Scopus
  25. Y. Zahedi, B. Ghanbarzadeh, and N. Sedaghat, “Physical properties of edible emulsified films based on pistachio globulin protein and fatty acids,” Journal of Food Engineering, vol. 100, no. 1, pp. 102–108, 2010. View at Publisher · View at Google Scholar · View at Scopus
  26. M. S. Tapia, M. A. Rojas-Graü, F. J. Rodríguez, J. Ramírez, A. Carmona, and O. Martin-Belloso, “Alginate- and gellan-based edible films for probiotic coatings on fresh-cut fruits,” Journal of Food Science, vol. 72, no. 4, pp. E190–E196, 2007. View at Publisher · View at Google Scholar · View at Scopus
  27. O. H. Lowry, N. J. Rosebrough, A. L. Farr, and R. J. Randall, “Protein measurement with the Folin phenol reagent,” The Journal of Biological Chemistry, vol. 193, pp. 265–275, 1951. View at Google Scholar
  28. R. Sothornvit and J. M. Krochta, “Water vapor permeability and solubility of films from hydrolyzed whey protein,” Journal of Food Science, vol. 65, no. 4, pp. 700–703, 2000. View at Publisher · View at Google Scholar · View at Scopus
  29. S. Soradech, J. Nunthanid, S. Limmatvapirat, and M. Luangtana-Anan, “An approach for the enhancement of the mechanical properties and film coating efficiency of shellac by the formation of composite films based on shellac and gelatin,” Journal of Food Engineering, vol. 108, no. 1, pp. 94–102, 2012. View at Publisher · View at Google Scholar · View at Scopus
  30. W. G. Cochran and G. M. Cox, Experimental designs, John Wiley and Sons, New York, NY, USA, 2nd edition, 1992.
  31. A. Jangchud and M. S. Chinnan, “Peanut protein film as affected by drying temperature and pH of film forming solution,” Journal of Food Science, vol. 64, no. 1, pp. 153–157, 1999. View at Publisher · View at Google Scholar · View at Scopus
  32. S. Mundi and R. E. Aluko, “Physicochemical and functional properties of kidney bean albumin and globulin protein fractions,” Food Research International, vol. 48, no. 1, pp. 299–306, 2012. View at Publisher · View at Google Scholar · View at Scopus
  33. H. M. Sánchez-Arteaga, J. E. Urías-Silvas, H. Espinosa-Andrews, and E. García-Márquez, “Effect of chemical composition and thermal properties on the cooking quality of common beans (Phaseolus vulgaris),” CYTA - Journal of Food, vol. 13, no. 3, pp. 385–391, 2015. View at Publisher · View at Google Scholar · View at Scopus
  34. A. González, M. C. Strumia, and C. I. Alvarez Igarzabal, “Cross-linked soy protein as material for biodegradable films: synthesis, characterization and biodegradation,” Journal of Food Engineering, vol. 106, no. 4, pp. 331–338, 2011. View at Publisher · View at Google Scholar · View at Scopus
  35. N. Limpan, T. Prodpran, S. Benjakul, and S. Prasarpran, “Properties of biodegradable blend films based on fish myofibrillar protein and polyvinyl alcohol as influenced by blend composition and pH level,” Journal of Food Engineering, vol. 100, no. 1, pp. 85–92, 2010. View at Publisher · View at Google Scholar · View at Scopus
  36. M. B. Pérez-Gago and J. M. Krochta, “Denaturation time and temperature effects on solubility, tensile properties, and oxygen permeability of whey protein edible films,” Journal of Food Science, vol. 64, pp. 705–710, 2001. View at Google Scholar
  37. M. B. Pérez-Gago, P. Nadaud, and J. M. Krochta, “Water vapor permeability, solubility, and tensile properties of heat-denatured versus native whey protein films,” Journal of Food Science, vol. 64, no. 6, pp. 1034–1037, 1999. View at Publisher · View at Google Scholar · View at Scopus
  38. X. Guo, Y. Lu, H. Cui, X. Jia, H. Bai, and Y. Ma, “Factors affecting the physical properties of edible composite film prepared from zein and wheat gluten,” Molecules, vol. 17, no. 4, pp. 3794–3804, 2012. View at Publisher · View at Google Scholar · View at Scopus
  39. M. J. Fabra, P. Talens, R. Gavara, and A. Chiralt, “Barrier properties of sodium caseinate films as affected by lipid composition and moisture content,” Journal of Food Engineering, vol. 109, no. 3, pp. 372–379, 2012. View at Publisher · View at Google Scholar · View at Scopus
  40. J. Osés, I. Fernández-Pan, M. Mendoza, and J. I. Maté, “Stability of the mechanical properties of edible films based on whey protein isolate during storage at different relative humidity,” Food Hydrocolloids, vol. 23, no. 1, pp. 125–131, 2009. View at Publisher · View at Google Scholar · View at Scopus
  41. S. F. Sabato, B. Ouattara, H. Yu et al., “Mechanical and barrier-properties of cross-linked soy and whey protein based films,” Journal of Agricultural and Food Chemistry, vol. 49, no. 3, pp. 1397–1403, 2001. View at Publisher · View at Google Scholar · View at Scopus
  42. J. J. Iniestra-González, J. Ibarra-Pérez, J. A. Gallegos-Infante, N. E. Rocha-Guzmán, and R. F. González-Laredo, “Antinutritional factors and antioxidant activity in improved varieties of common bean (Phaseolus vulgaris),” Agrociencia, vol. 39, pp. 603–610, 2005. View at Google Scholar
  43. P. Guerrero and K. De La Caba, “Thermal and mechanical properties of soy protein films processed at different pH by compression,” Journal of Food Engineering, vol. 100, no. 2, pp. 261–269, 2010. View at Publisher · View at Google Scholar · View at Scopus