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Andreas Stäbler
Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV, 85354 Freising, Germany

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Journal article
Published: 21 July 2020 in Molecules
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In this paper the production of biopolymeric blends of poly(butylene succinate) PBS and plasticized whey protein (PWP), obtained from a natural by-product from cheese manufacturing, has been investigated for the production of films and/or sheets. In order to add the highest possible whey protein content, different formulations (from 30 to 50 wt.%) were studied. It was found that by increasing the amount of PWP added to PBS, the mechanical properties were worsened accordingly. This trend was attributed to the low compatibility between PWP and PBS. Consequently, the effect of the addition of soy lecithin and glycerol monostearate (GMS) as compatibilizers was investigated and compared to the use of whey protein modified with oleate and laurate groups obtained by Schotten-Baumann reaction. Soy lecithin and the Schotten-Baumann modified whey were effective in compatibilizing the PWP/PBS blend. In fact, a significant increase in elastic modulus, tensile strength and elongation at break with respect to the not compatibilized blend was observed and the length of aliphatic chains as well as the degree of modification of the Schotten–Baumann proteins affected the results. Moreover, thanks to DSC investigations, these compatibilizers were also found effective in increasing the PBS crystallinity.

ACS Style

Maria-Beatrice Coltelli; Laura Aliotta; Vito Gigante; Maria Bellusci; Patrizia Cinelli; Elodie Bugnicourt; Markus Schmid; Andreas Staebler; Andrea Lazzeri. Preparation and Compatibilization of PBS/Whey Protein Isolate Based Blends. Molecules 2020, 25, 3313 .

AMA Style

Maria-Beatrice Coltelli, Laura Aliotta, Vito Gigante, Maria Bellusci, Patrizia Cinelli, Elodie Bugnicourt, Markus Schmid, Andreas Staebler, Andrea Lazzeri. Preparation and Compatibilization of PBS/Whey Protein Isolate Based Blends. Molecules. 2020; 25 (14):3313.

Chicago/Turabian Style

Maria-Beatrice Coltelli; Laura Aliotta; Vito Gigante; Maria Bellusci; Patrizia Cinelli; Elodie Bugnicourt; Markus Schmid; Andreas Staebler; Andrea Lazzeri. 2020. "Preparation and Compatibilization of PBS/Whey Protein Isolate Based Blends." Molecules 25, no. 14: 3313.

Journal article
Published: 12 February 2019 in Polymers
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The thermal and mechanical properties of biocomposites of poly(3-hydroxybutyrate-co- 3-hydroxyvalerate) (PHBV) containing 5 wt % of valerate units, with 20 wt % of potato pulp powder were investigated in order (i) to obtain information on possible miscibility/compatibility between the biopolymers and the potato pulp, and (ii) to quantify how the addition of this filler modifies the properties of the polymeric material. The potato pulp powder utilized is a residue of processing for the production and extraction of starch. The final aim of this study is the preparation of PHBV based materials with reduced cost, thanks to biomass valorization, in agreement with the circular economy policy, as result of the incorporation of agricultural organic waste. The results showed that the potato pulp powder does not act as reinforcement, but rather as filler for the PHBV polymeric matrix. A moderate loss in mechanical properties is detected (decrease in elastic modulus, tensile strength and elongation at break), which regardless still meets the technical requirements indicated for rigid packaging production. In order to improve the mechanical response of the PHBV/potato pulp powder biocomposites, surface treatment of the potato pulp powder with bio-based and petroleum-based waxes was investigated. Good enhancement of the mechanical properties was achieved with the natural carnauba and bee waxes.

ACS Style

Maria Cristina Righetti; Patrizia Cinelli; Norma Mallegni; Andreas Stäbler; Andrea Lazzeri. Thermal and Mechanical Properties of Biocomposites Made of Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) and Potato Pulp Powder. Polymers 2019, 11, 308 .

AMA Style

Maria Cristina Righetti, Patrizia Cinelli, Norma Mallegni, Andreas Stäbler, Andrea Lazzeri. Thermal and Mechanical Properties of Biocomposites Made of Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) and Potato Pulp Powder. Polymers. 2019; 11 (2):308.

Chicago/Turabian Style

Maria Cristina Righetti; Patrizia Cinelli; Norma Mallegni; Andreas Stäbler; Andrea Lazzeri. 2019. "Thermal and Mechanical Properties of Biocomposites Made of Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) and Potato Pulp Powder." Polymers 11, no. 2: 308.

Journal article
Published: 05 February 2019 in International Journal of Molecular Sciences
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The thermal, mechanical, and rheological properties of biocomposites of poly(lactic acid) (PLA) with potato pulp powder were investigated in order to (1) quantify how the addition of this filler modifies the structure of the polymeric material and (2) to obtain information on the possible miscibility and compatibility between PLA and the potato pulp. The potato pulp powder utilized is a residue of the processing for the production and extraction of starch. The study was conducted by analyzing the effect of the potato pulp concentration on the thermal, mechanical, and rheological properties of the biocomposites. The results showed that the potato pulp powder does not act as reinforcement but as filler for the PLA polymeric matrix. A progressive decrease in elastic modulus, tensile strength, and elongation at break was observed with increasing the potato pulp percentage. This moderate loss of mechanical properties, however, still meets the technical requirements indicated for the production of rigid packaging items. The incorporation of potato pulp powder to PLA offers the possibility to reduce the cost of the final products and promotes a circular economy approach for the valorization of agro-food waste biomass.

ACS Style

Maria Cristina Righetti; Patrizia Cinelli; Norma Mallegni; Carlo Andrea Massa; Simona Bronco; Andreas Stäbler; Andrea Lazzeri. Thermal, Mechanical, and Rheological Properties of Biocomposites Made of Poly(lactic acid) and Potato Pulp Powder. International Journal of Molecular Sciences 2019, 20, 675 .

AMA Style

Maria Cristina Righetti, Patrizia Cinelli, Norma Mallegni, Carlo Andrea Massa, Simona Bronco, Andreas Stäbler, Andrea Lazzeri. Thermal, Mechanical, and Rheological Properties of Biocomposites Made of Poly(lactic acid) and Potato Pulp Powder. International Journal of Molecular Sciences. 2019; 20 (3):675.

Chicago/Turabian Style

Maria Cristina Righetti; Patrizia Cinelli; Norma Mallegni; Carlo Andrea Massa; Simona Bronco; Andreas Stäbler; Andrea Lazzeri. 2019. "Thermal, Mechanical, and Rheological Properties of Biocomposites Made of Poly(lactic acid) and Potato Pulp Powder." International Journal of Molecular Sciences 20, no. 3: 675.

Journal article
Published: 19 December 2018 in Coatings
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Owing to a decrease in mineral oil resources, it is crucial to develop packaging materials based on renewable resources. Hence, a water vapor-barrier coating is developed as a natural wax-based dispersion. This dispersion should be stable over the storage time. In this study, the physical stability of a wax-based melt dispersion was analyzed (24 h and 21 days after production), and instability phenomena such as agglomeration, coalescence, and flotation were identified. Furthermore, the inter-correlations among the particle size, viscosity of the continuous phase, physical stability, surfactant chemistry, and hydrophilic–lipophilic balance value were characterized. Particle sizes were described by volume/surface mean d3,2, volume moment mean d4,3, and number mean d1,0 diameter, as well as the span of the volume and number distribution. Stability was characterized by the flotation rate, emulsion stability index, and Turbiscan stability index. Coalescence and agglomeration were not observed after the solidification of the wax particles. A significant correlation was observed for the emulsion stability index, with d3,2, and for flotation rate, with d1,0, d4,3, and viscosity as well, with d1,0, d3,2. Surfactants with hydrophilic–lipophilic balance values of 11–13.5 seem to be the most suitable for stabilizing candelilla wax-in-water suspensions. Particles were smaller, and wax suspensions were better stabilized using Tween 20 and Span 20, compared with Tween 80 and Span 80.

ACS Style

Martina Lindner; Magdalena Bäumler; Andreas Stäbler. Inter-Correlation among the Hydrophilic–Lipophilic Balance, Surfactant System, Viscosity, Particle Size, and Stability of Candelilla Wax-Based Dispersions. Coatings 2018, 8, 469 .

AMA Style

Martina Lindner, Magdalena Bäumler, Andreas Stäbler. Inter-Correlation among the Hydrophilic–Lipophilic Balance, Surfactant System, Viscosity, Particle Size, and Stability of Candelilla Wax-Based Dispersions. Coatings. 2018; 8 (12):469.

Chicago/Turabian Style

Martina Lindner; Magdalena Bäumler; Andreas Stäbler. 2018. "Inter-Correlation among the Hydrophilic–Lipophilic Balance, Surfactant System, Viscosity, Particle Size, and Stability of Candelilla Wax-Based Dispersions." Coatings 8, no. 12: 469.

Article
Published: 08 March 2018 in Journal of Polymer Science
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In order to minimize the utilization of non-renewable fossil resources, novel polymer sources for food packaging are being investigated. Micellar Lupin Protein (MLP), produced by dilution precipitation has great potential as functional laminating adhesive due to its high adhesion- and oxygen-barrier properties. Formulations of MLP are used as laminating adhesive between high density-polyethylene foil and paper as well as coating for poly(ethylene terephthalate) foil. The application of glycerol, sorbitol and combinations thereof as plasticizers are being investigated. Adhesive behavior as well as oxygen- and water vapor barrier properties were tested. The addition of both plasticizers enabled the preparation of processable coatings showing coherent and homogeneous morphology with improved adhesive behavior and oxygen barrier. When using sorbitol oxygen permeation coefficients of 0.93 cm3 (STP) 100 µm m−2 d−1 bar−1 were achieved. The laminates containing only sorbitol provided adhesion properties comparable to standard polyurethane laminates with cohesion failure in 100% of the by T-Peel-Test examined cases. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46383.

ACS Style

Ina Eibl; Daniela Von Der Haar; Marius Jesdinszki; Andreas Stäbler; Markus Schmid; Horst-Christian Langowski. Adhesive based on micellar lupin protein isolate exhibiting oxygen barrier properties. Journal of Polymer Science 2018, 135, 1 .

AMA Style

Ina Eibl, Daniela Von Der Haar, Marius Jesdinszki, Andreas Stäbler, Markus Schmid, Horst-Christian Langowski. Adhesive based on micellar lupin protein isolate exhibiting oxygen barrier properties. Journal of Polymer Science. 2018; 135 (25):1.

Chicago/Turabian Style

Ina Eibl; Daniela Von Der Haar; Marius Jesdinszki; Andreas Stäbler; Markus Schmid; Horst-Christian Langowski. 2018. "Adhesive based on micellar lupin protein isolate exhibiting oxygen barrier properties." Journal of Polymer Science 135, no. 25: 1.

Journal article
Published: 05 February 2018 in Coatings
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Potato protein isolate (PPI) was studied as a source for bio-based polymer films. The objective of this study was the determination of the packaging-relevant properties, including the mechanical properties and barrier performance, of casted potato protein films. Furthermore, the films were analyzed for cross-linking properties depending on the plasticizer concentration, and compared with whey protein isolate (WPI)-based films. Swelling tests and water sorption isotherm measurements were performed to determine the degree of swelling, the degree of cross-linking, and the cross-linking density using the Flory–Rehner approach. The effects of different plasticizer types and contents on compatibility with potato protein were studied. Glycerol was the most compatible plasticizer, as it was the only plasticizer providing flexible standalone films in the investigated concentration range after three weeks of storage. Results indicated that increasing glycerol content led to decreasing cross-linking, which correlated in an inversely proportional manner to the swelling behavior. A correlation between cross-linking and functional properties was also reflected in mechanical and barrier characterization. An increasing number of cross-links resulted in higher tensile strength and Young’s modulus, whereas elongation was unexpectedly not affected. Similarly, barrier performance was significantly improved with increasing cross-linking. The overall superior functional properties of whey protein-based films were mainly ascribed to their higher percentage of cross-links. This was primarily attributed to a lower total cysteine content of PPI (1.6 g/16 g·N) compared to WPI (2.8 g/16 g·N), and the significant lower solubility of potato protein isolate in water at pH 7.0 (48.1%), which was half that of whey protein isolate (96%). Comparing on an identical glycerol level (66.7% (w/w protein)), the performance of potato protein isolate was about 80% that of whey protein isolate regarding cross-linking, as well as mechanical and barrier properties.

ACS Style

David Schafer; Matthias Reinelt; Andreas Stäbler; Markus Schmid. Mechanical and Barrier Properties of Potato Protein Isolate-Based Films. Coatings 2018, 8, 58 .

AMA Style

David Schafer, Matthias Reinelt, Andreas Stäbler, Markus Schmid. Mechanical and Barrier Properties of Potato Protein Isolate-Based Films. Coatings. 2018; 8 (2):58.

Chicago/Turabian Style

David Schafer; Matthias Reinelt; Andreas Stäbler; Markus Schmid. 2018. "Mechanical and Barrier Properties of Potato Protein Isolate-Based Films." Coatings 8, no. 2: 58.

Review
Published: 22 August 2017 in Sustainability
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The vast and ever-growing amount of agricultural and food wastes has become a major concern throughout the whole world. Therefore, strategies for their processing and value-added reuse are needed to enable a sustainable utilization of feedstocks and reduce the environmental burden. By-products of potato, tomato, cereals and olive arise in significant amounts in European countries and are consequently of high relevance. Due to their composition with various beneficial ingredients, the waste products can be valorized by different techniques leading to economic and environmental advantages. This paper focuses on the waste generation during industrial processing of potato, tomato, cereals and olives within the European Union and reviews state-of-the-art technologies for their valorization. Furthermore, current applications, future perspectives and challenges are discussed.

ACS Style

Caroline Fritsch; Andreas Staebler; Anton Happel; Miguel Angel Cubero Márquez; Ingrid Aguiló-Aguayo; Maribel Abadias; Miriam Gallur; Ilaria Maria Cigognini; Angela Montanari; Maria Jose López; Francisca Suárez-Estrella; Nigel Brunton; Elisa Luengo; Laura Sisti; Maura Ferri; Gianluca Belotti. Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review. Sustainability 2017, 9, 1492 .

AMA Style

Caroline Fritsch, Andreas Staebler, Anton Happel, Miguel Angel Cubero Márquez, Ingrid Aguiló-Aguayo, Maribel Abadias, Miriam Gallur, Ilaria Maria Cigognini, Angela Montanari, Maria Jose López, Francisca Suárez-Estrella, Nigel Brunton, Elisa Luengo, Laura Sisti, Maura Ferri, Gianluca Belotti. Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review. Sustainability. 2017; 9 (8):1492.

Chicago/Turabian Style

Caroline Fritsch; Andreas Staebler; Anton Happel; Miguel Angel Cubero Márquez; Ingrid Aguiló-Aguayo; Maribel Abadias; Miriam Gallur; Ilaria Maria Cigognini; Angela Montanari; Maria Jose López; Francisca Suárez-Estrella; Nigel Brunton; Elisa Luengo; Laura Sisti; Maura Ferri; Gianluca Belotti. 2017. "Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review." Sustainability 9, no. 8: 1492.

Research article
Published: 21 December 2016 in International Journal of Polymer Science
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The effect of the amount of hydrolyzed WPI (h-WPI) in WPI-based films on the technofunctional properties and structure of the films has not hitherto been systematically researched. The main objective of this study was therefore to explore the quantitative and qualitative molecular interactions and structures of these films. Different buffer systems were used for the solubility studies to obtain information about the qualitative molecular interactions. Swelling studies were performed to provide qualitative statements about the WPI network. In addition, the cross-linking density (CLD) of the WPI-based films was derived from the swelling tests. The measurements showed that increasing the h-WPI content decreases the CLD significantly. The CLD values of films with 0% and 50% h-WPI content were1.61·10-4 mol·cm−3and0.25·10-4 mol·cm−3. The study indicates that noncovalent interactions have more influence on barrier properties than the cross-linking density through disulphide bonds. In general, the results of the swelling tests correlated with the solubility studies.

ACS Style

Markus Schmid; Sandra Pröls; Daniel M. Kainz; Felicia Hammann; Andreas Stäbler. Impact of Hydrolyzed Whey Protein on the Molecular Interactions and Cross-Linking Density in Whey Protein Isolate-Based Films. International Journal of Polymer Science 2016, 2016, 1 -9.

AMA Style

Markus Schmid, Sandra Pröls, Daniel M. Kainz, Felicia Hammann, Andreas Stäbler. Impact of Hydrolyzed Whey Protein on the Molecular Interactions and Cross-Linking Density in Whey Protein Isolate-Based Films. International Journal of Polymer Science. 2016; 2016 ():1-9.

Chicago/Turabian Style

Markus Schmid; Sandra Pröls; Daniel M. Kainz; Felicia Hammann; Andreas Stäbler. 2016. "Impact of Hydrolyzed Whey Protein on the Molecular Interactions and Cross-Linking Density in Whey Protein Isolate-Based Films." International Journal of Polymer Science 2016, no. : 1-9.

Review
Published: 31 December 2015 in Coatings
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There is increasing research towards the substitution of petrochemicals by sustainable components. Biopolymers such as proteins, polysaccharides, and lipids derive from a variety of crop sources and most promisingly from waste streams generated during their processing by the agro food industry. Among those, proteins of different types such as whey, casein, gelatin, wheat gluten, soy protein or zein present a potential beyond the food and feed industry for the application in packaging. The general protein hydrophilicity promotes a good compatibility to polar surfaces, such as paper, and a good barrier to apolar gases, such as oxygen and carbon dioxide. The present review deals with the development of protein-based coatings and films. It includes relevant discussion for application in paper or board products, as well as an outlook on its future industrial potential. Proteins with suitable functionalities as food packaging materials are described as well as the different technologies for processing the coatings and the current state of the art about the coating formulations for selectively modulating barrier, mechanical, surface and end of life properties. Some insights onto regulations about packaging use, end of life and perspectives of such natural coating for decreasing the environmental impact of packages are given.

ACS Style

Maria-Beatrice Coltelli; Florian Wild; Elodie Bugnicourt; Patrizia Cinelli; Martina Lindner; Markus Schmid; Verena Weckel; Kerstin Müller; Pablo Rodriguez; Andreas Staebler; Laura Rodríguez-Turienzo; Andrea Lazzeri. State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review. Coatings 2015, 6, 1 .

AMA Style

Maria-Beatrice Coltelli, Florian Wild, Elodie Bugnicourt, Patrizia Cinelli, Martina Lindner, Markus Schmid, Verena Weckel, Kerstin Müller, Pablo Rodriguez, Andreas Staebler, Laura Rodríguez-Turienzo, Andrea Lazzeri. State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review. Coatings. 2015; 6 (1):1.

Chicago/Turabian Style

Maria-Beatrice Coltelli; Florian Wild; Elodie Bugnicourt; Patrizia Cinelli; Martina Lindner; Markus Schmid; Verena Weckel; Kerstin Müller; Pablo Rodriguez; Andreas Staebler; Laura Rodríguez-Turienzo; Andrea Lazzeri. 2015. "State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review." Coatings 6, no. 1: 1.

Research article
Published: 01 October 2015 in International Journal of Polymer Science
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There is increasing research ongoing towards the substitution of petrochemical based plastics by more sustainable raw materials, especially in the field of bioplastics. Proteins of different types such as whey, casein, gelatine, or zein show potential beyond the food and feed industry as, for instance, the application in packaging. Protein based coatings provide different packaging relevant properties such as barrier against permanent gases, certain water vapour barrier, and mechanical resistance. The aim of this study was to explore the potential for packaging applications of proteins fromJatropha curcasL. and to compare the performance with literature data on cast films from whey protein isolate. As a by-product from oil extraction, high amounts ofJatrophameal are obtained requiring a concept for its sustainable utilization.Jatrophaseed cake includes up to 40% (w/w) of protein which is currently not utilized. The present study provides new data on the potential ofJatrophaprotein for packaging applications. It was shown thatJatrophaprotein cast films show suitable barrier and mechanical properties depending on the extraction and purification method as well as on the plasticiser content. Based on these findingsJatrophaproteins own potential to be utilized as coating material for food packaging applications.

ACS Style

Gabriele Gofferje; Markus Schmid; Andreas Stäbler. Characterization ofJatropha curcasL. Protein Cast Films with respect to Packaging Relevant Properties. International Journal of Polymer Science 2015, 2015, 1 -9.

AMA Style

Gabriele Gofferje, Markus Schmid, Andreas Stäbler. Characterization ofJatropha curcasL. Protein Cast Films with respect to Packaging Relevant Properties. International Journal of Polymer Science. 2015; 2015 ():1-9.

Chicago/Turabian Style

Gabriele Gofferje; Markus Schmid; Andreas Stäbler. 2015. "Characterization ofJatropha curcasL. Protein Cast Films with respect to Packaging Relevant Properties." International Journal of Polymer Science 2015, no. : 1-9.