Research Projects 2012/13
Title of Project
Development of multi-functional edible films for improving food safety and
quality using sustainable biomaterials
Major CHIRI theme(s)
Healthy Environment and Behaviours
Program theme
Healthy Environment and Behaviours
Start date
Chief Supervisor
Other Supervisors
Now
Dr Zhongxiang Fang (School of Public Health)
Dr Stuart Johnson (School of Public Health),
Dr Ranjeet Utikar (Curtin Department of Chemical Engineering),
Dr Ranil Coorey (School of Public Health),)
Dr Tuna Dincer (School of Public Health)
Dr Deeptangshu Chaudhary (Curtin Department of Chemical Engineering)
Project outline
(For example
background, aim,
methodology etc)
BACKGROUND AND AIM
 Plant proteins have the advantages of plentiful supply, low cost,
biodegradability, biocompatibility and further, they lack the health
concerns associated with animal proteins (e.g. gelatin).
 Some plant proteins (e.g. zein from maize and kafirin from sorghum
grain) are highly hydrophobic which make them idea materials for the
development of edible film with biodegradable characteristics for
applications in food and pharmaceutical industries. Further to this, films
from plant protein can also demonstrate excellent physical properties,
including mechanical strength and durability, and can be modified to act
as smart barrier materials for oxygen or moisture migration.
 Polyphenols possess not only antioxidant activity but also antibacterial
activity. Some of them (e.g. anthocyanins) have attractive colours (e.g.
red, blue) depending on the environment (e.g. pH). Encapsulation
/complexation of polyphenols with plant protein will be an interesting
avenue to develop novel antibacterial films, with natural colour and with
more desirable film properties (e.g. increased tensile stress, reduced
oxygen permeability).
 Essential oils (e.g. cinnamon oil) possess antibacterial activity and
attractive fragrance, which can also be encapsulated in plant protein to
develop antibacterial film with controlled release property.
 Developing a stable film made from plant protein with encapsulated
polyphenol and essential oils will provide a smart biocompatible
material with multi-functionality of being edible, biodegradable, and
possessing a wide spectrum of antibacterial and antioxidant activity,
natural colour, and demonstrating controlled release, permeability and
improved film mechanical properties.
METHODOLOGY
 Film preparation
Films will be cast following the method of Emmambux et al (Journal of
Cereal Science, 2004, 40, 127–135) with modification. The solvent of
aqueous ethanol (70%), glacial acetic acid and lactic acid will be
considered. The film preparation will be optimized by protein type (zein,
kafirin), protein concentration, ratio of polyphenol to protein, ratio of
essential oil to protein, and other natural additives.


Evaluation of film properties
o The film morphology will be viewed by scanning electron
microscopy (SEM) and diffraction studies (XRD) will be used to
monitor the changes in the crystallinity of the films during
storage and due to molecular interaction/orientation.
o The film tensile properties will be analysed by a texture analyser
o Water uptake and barrier properties of films (Oxygen and water
vapour permeability) will evaluated following the method of
Emmambux et al (Journal of Cereal Science, 2004, 40, 127–135)
The glass transition temperature (Tg) of the film and the thermal
stability of the bioactive compounds, including the essential oils
and polyphenols, will be analysed using differential scanning
calorimetry.
o Colour measurement and stability in terms of L* (lightness), a*
(redness) and b* (yellowness) values of the film will be
determined by a Minolta chromometer.
o The film antibacterial ability will be evaluated by inhibition zone
assay against L. plantarum (DSM 20174), S. enteritidis (ATCC
13076), E. coli O157:H7 (ATCC 35218), L. monocytogenes (NCTC
2167) and S. aureus (ATCC 43300), following the method of
Seydim et al. (Food Research International, 2006, 39 , 639–644)
o The controlled release behaviour of the oils through the films will
be monitored in 20mL vials under temperature of 5, 25 and 40
°C. The technique of headspace solid-phase microextraction (HSSPME) will be used to collect the essential oil released and
vaparation. Gas chromatography will be used to determin the
essential oil concentration.
Application of functional films in food coating/packaging
The antibacterial and antioxidant property of the films and their ability to
reduce moisture/drip loss and loss of nutritional quality will be evaluated
using the method of Oussalah (Journal of Agricultural and Food
Chemistry, 2004, 52, 5598-5605), by application in fish/beef/cheese
coating/packaging.
Outputs
3 publications in Science Citation Index journals
Other Collaboration
Mr Keith Pitts (CSIRO, Food and Nutritional Sciences).
Other Strategic Alignment
Keywords
This project is suitable
for
Essential Qualifications
Essential skills
Curtin International Institute of Food Security
Biodegradable film; food packaging/coating; antibacterial activity; food safety,
food nutritional quality
Honours
Masters
PhD
x
x
x
Bachelor of Science (Honours) or equivalent in disciplines involving nutrition,
dietetics, biomedical sciences, pharmacology, biochemistry, food science
chemistry, or equivalent.
Background in biomaterial science, e.g. protein, lipid and carbohydrate
properties and applications. Ability to work well in large team.
Funding
Contact for further
information
Curtin Earlier Career Research Fellowship – part consumables
Dr Zhongxiang Fang
Ext. 2470
Email: zhongxiang.fang@curtin.edu.au