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2025 AOCS Posters
Protein and Co-Products
Aklilu Getnet Messele
Postdoctoral
University of Waterloo, United States
Cristina Chairez, PhD (she/her/hers)
Postdoctoral Fellow
University of Manitoba
Winnipeg, Canada
Tizazu Mekonnen
Professor
University of Waterloo, United States
Cristina Chuck Hernandez
Professor
Tecnologico de Monterrey
Monterrey, Nuevo Leon, United States
Nandika Bandara, PhD, CFS (he/him/his)
Associate Professor & Canada Research Chair in Food Proteins and Bioproducts
University of Manitoba
Winnipeg, MB, Canada
Food packaging materials, particularly single-use plastic, pose a critical environmental challenge. However, canola protein, derived from byproducts of the oil extraction industry, promises to be a sustainable alternative. Despite its potential, canola protein faces mechanical strength and barrier performance limitations. This study addresses these limitations by developing canola protein film enhanced with modified nanomaterials, including acetylated nanocrystalline cellulose (AcNCC) and graphite oxide (GO). The synergic effect of glycerol and ethylene glycol glycidyl ether (EGDE) in enhancing mechanical and barrier properties in films was also evaluated.
NCC acetylated at different process times (0, 1, 2, 4, and 6 hrs) was characterized and exfoliated, variating the addition levels in canola protein films (1, 3, and 5%, w/w protein) and selected the best treatment after chemical and mechanical characterization. Subsequently, the interaction of AcNCC, GO, glycerol, and EGDE with the matrix was evaluated regarding barrier and mechanical properties.
Treatment with 25% glycerol, 75% EGDE, and 5% AcNCC (w/w protein) has the highest tensile strength and elongation values at break, with 20.59 MPa and 885.75 MPa, respectively. Regarding barrier properties, the highest contact angle value was observed in the treatment with 100% glycerol, 5% AcNCC, and 3% GO with 70.24° this is almost 4 times more hydrophilic than treatment with 75% EGDE, 25% glycerol, (17.72°). Solubility was reduced at increased EGDE in 25% glycerol, 75% EGDE, 5% AcNCC (22.11%), and water vapor permeability was improved to 0.02 g mm/m2 KPa h with the addition of GO (25% glycerol, 75% EDGE, 5% AcNCC, and 3% GO).
These findings demonstrate that the interactions between nanomaterials, plasticizers, and crosslinking agents significantly enhance canola protein films' mechanical and barrier properties, making them a promising, eco-friendly alternative for food packaging applications.