A Study on a Polymeric Foam Based on Pulse Proteins and Cellulose Fibrils

Area of Science:

• Food Science and Technology
• Materials Science
• Biomaterials Engineering

Background:

• Biofoams present innovation challenges.
• Cellulose fibrils (CF) show potential for improving foam microstructure.
• Lentil protein (LP) is a potential base for novel biofoams.

Purpose of the Study:

• To investigate the impact of cellulose fibrils (CF) on lentil protein (LP) foam properties.
• To evaluate the effect of varying pH and CF concentrations on foam characteristics and rheology.
• To analyze the microstructure, physical properties, and morphology of solid LP-CF foams.

Main Methods:

• Preparation of lentil protein-cellulose fibril (LP-CF) mixtures at different pH and CF concentrations.
• Foaming property and rheology assessment of LP-CF mixtures.
• Transformation of mixtures into solid foams for microstructure, physical property, and morphology analysis.

Main Results:

• Increased CF concentration significantly enhanced foam stability (FS) values up to 77 minutes across all pH levels, attributed to associative interactions and coacervates.
• Apparent viscosity correlated with foam microstructure, suggesting its role in preserving wet foam integrity during freezing and lyophilization.
• Elevated viscosity negatively impacted foaming capacity and resulted in denser microstructures; observed microstructures ranged from sponge-like with open pores to irregular and dense.

Conclusions:

• Cellulose fibrils (CF) improve the stability of lentil protein (LP) foams, with concentration being a key factor.
• Viscosity plays a crucial role in foam structure integrity but can hinder foaming capacity and create denser foams.
• Further research into mechanical properties, biodegradability, and hydrophobicity is needed to explore the full application potential of LP-CF foams.