Engineering and Technology

Effects of multi-functional additives during foam extrusion of wheat gluten materials

M. A. Bettelli, Q. Hu, et al.

Discover how Mercedes A. Bettelli and colleagues explored the impact of citric, gallic, and genipin acids on wheat gluten foams. Their research reveals these additives' promising potential for creating sustainable biofoams, offering an eco-friendly alternative to traditional fossil-based materials.

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Playback language: English

Index

Abstract

This research investigates the effects of three naturally occurring multifunctional additives—citric acid, gallic acid, and genipin—on the properties of wheat gluten foams expanded with ammonium bicarbonate. Citric acid produced foams with the lowest density and mainly closed cells. Gallic acid acted as a radical scavenger, resulting in less crosslinked foams with high saline uptake. Genipin foams showed rapid capillary uptake due to a high number of open cells. The study demonstrates the potential of these biofoams as sustainable alternatives to fossil-based foams in various applications.

Publisher

Communications Chemistry

Published On

Apr 03, 2024

Authors

Mercedes A. Bettelli, Qisong Hu, Antonio J. Capezza, Eva Johansson, Richard T. Olsson, Mikael S. Hedenqvist

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