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Design, Characterization, and Applications of Biodegradable Polymers

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Materials Science and Engineering".

Deadline for manuscript submissions: 20 September 2025 | Viewed by 3277

Special Issue Editors


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Guest Editor
Center for Research in Genetics and Genomics (CIGEN) of the Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico
Interests: bioprocesses; biodegradable biomaterials; biocatalysis; wastewater treatment; monitoring and degradation of emerging contaminants

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Guest Editor
Tecnologico de Monterrey, Institute of Advanced Materials for Sustainable Manufacturing, Monterrey 64849, Mexico
Interests: food safety; agro-waste valorization; biopolymers; edible coatings; food packaging; food biotechnology

Special Issue Information

Dear Colleagues,

The design, characterization, and applications of biodegradable polymers offer a sustainable solution to reduce environmental impact and promote a circular economy. Designing polymers that can decompose into harmless byproducts in short periods of time from different sources of natural resources makes it possible to significantly reduce plastic pollution, such as the presence of waste in our oceans and landfills, and, at the same time, incorporate them back into the ecosystem in a natural form. The characterization of these polymers is crucial to understanding their behavior and properties, which allows optimizing their performance and properties for various applications, such as the food, medical, pharmaceutical, cosmetics, agricultural, industrial, and many other areas. From packaging materials to medical devices, biodegradable polymers offer a versatile and ecological alternative to traditional plastics, which is why it is important to promote research into functional changes in the structure of polymers, mixing different polymers, adding other compounds, and many other strategies that can generate biodegradable polymers to change to a greener and more sustainable future for generations to come.

Dr. Rafael G. Araújo
Dr. Maricarmen Iñiguez-Moreno
Guest Editors

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Keywords

  • biodegradable polymers
  • polymer characterization
  • polymer modification
  • biopolymers
  • sustainable polymers
  • polymer applications

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Published Papers (2 papers)

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Research

13 pages, 1798 KiB  
Article
Protein Fractions of Jackfruit Leaf Flour and Protein Concentrate: Amino Acid Profile, Functional Properties and Thermal Analysis
by Carolina Calderon-Chiu, Montserrat Calderón-Santoyo and Juan Arturo Ragazzo-Sánchez
Appl. Sci. 2024, 14(20), 9155; https://doi.org/10.3390/app14209155 - 10 Oct 2024
Cited by 1 | Viewed by 1130
Abstract
This study aims to obtain protein fractions, such as albumin, globulin, prolamin, and glutelin, from jackfruit leaf flour and protein concentrate (LPC). The protein fractions were characterised based on their protein content, amino acid profile, hydrosolubility, emulsifying, foaming, and thermal properties. The flour [...] Read more.
This study aims to obtain protein fractions, such as albumin, globulin, prolamin, and glutelin, from jackfruit leaf flour and protein concentrate (LPC). The protein fractions were characterised based on their protein content, amino acid profile, hydrosolubility, emulsifying, foaming, and thermal properties. The flour and LPC are mainly composed of prolamin and glutelin, respectively. The glutelin fractions presented a higher protein content and amino acid profile, featuring elevated leucine, valine, and glutamic acid levels. The glutelin fraction of LPC exhibited the highest hydrosolubility (27.7–88.6%), while globulin fractions displayed the lowest values (0.0–25.9%). The prolamin fraction of LPC showed higher foaming capacity (113.3%) and foaming stability (95.55%). The better emulsifying activity index (53.2 m2/g) and emulsion stability index (82 min) were observed in the glutelin fraction (LPC). The globulin (flour and LPC) and prolamin (flour) fractions had the highest glass transition, denaturation temperatures, and low enthalpy values. Therefore, the functional and thermal properties depend on amino acid composition and protein content. The glutelin and prolamin fractions of LPC could be used as emulsifying and foaming (respectively) agents based on vegetable proteins. LPC protein fractionation proved instrumental in obtaining proteins with superior functional properties compared to flour ones. Full article
(This article belongs to the Special Issue Design, Characterization, and Applications of Biodegradable Polymers)
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15 pages, 783 KiB  
Article
The Structural Modification of Jackfruit Leaf Proteins (Artocarpus heterophyllus Lam.) by High-Intensity Ultrasound Alters Their Techno-Functional Properties and Antioxidant Capacity
by Frida Zoé Ragazzo-Calderón, Maricarmen Iñiguez-Moreno, Montserrat Calderón-Santoyo and Juan Arturo Ragazzo-Sánchez
Appl. Sci. 2024, 14(18), 8301; https://doi.org/10.3390/app14188301 - 14 Sep 2024
Cited by 1 | Viewed by 1457
Abstract
(1) Background: Jackfruit leaves (Artocarpus heterophyllus Lam.) are rich in proteins but are under-utilized in the food industry due to their poor sensory properties and low solubility. High-intensity ultrasound (HIU) can enhance protein solubility by disrupting internal interactions and altering protein structures, [...] Read more.
(1) Background: Jackfruit leaves (Artocarpus heterophyllus Lam.) are rich in proteins but are under-utilized in the food industry due to their poor sensory properties and low solubility. High-intensity ultrasound (HIU) can enhance protein solubility by disrupting internal interactions and altering protein structures, making them more suitable for industrial applications. (2) Methods: This study aimed to modify the structure of jackfruit leaf proteins using HIU at different powers (600, 840, and 1080 W) and treatment times (10, 15, and 20 min). This research also characterized the amino acid composition and the techno-functional and antioxidant properties of the modified proteins. (3) Results: The HIU treatments significantly improved the foaming capacity and enhanced the emulsion stability within the proteins treated at 1080 W for 15 min, which showed a monomodal size distribution profile. Additionally, the modified proteins exhibited a higher antioxidant capacity compared to the native protein. (4) Conclusions: These findings suggest that structurally modified proteins from jackfruit leaves could be directly utilized in the formulation of emulsions or as foam stabilizers, offering added benefits to consumers due to their significant antioxidant properties. Full article
(This article belongs to the Special Issue Design, Characterization, and Applications of Biodegradable Polymers)
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