An analysis of water vapour diffusion in whey protein films

Yoshida, Cristiana Maria Pedroso; Antunes, A. C. B.; Antunes, Leila Jorge; Antunes, Aloisio Jose

doi:10.1046/j.1365-2621.2003.00690.x

Cited by 14 publications

(11 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…determined the effective diffusion coefficients at 75% RH and 25 °C of a dried whey protein film from 6.5% whey protein concentrate dispersed in distilled water. The results for the effective diffusion coefficients with (2.58 to 3.19)·10 −9 cm 2 ·s −1 (5.1 ± 0.1)·10 −9 cm 2 ·s −1 and (9.3 ± 0.1)·10 −9 cm 2 ·s −1 were slightly lower or similar to the effective diffusion coefficients measured in the present study for whey protein films with no reaction time.…”

Section: Resultssupporting

confidence: 80%

Properties of Transglutaminase Crosslinked Whey Protein Isolate Coatings and Cast Films

et al. 2014

View full text Add to dashboard Cite

Whey protein is an excellent barrier material, potentially providing the low oxygen permeability and water vapour transmission rate required for packaging materials for sensitive foods. A topical issue is how to reduce the permeability of the whey protein-based layers. One possible strategy is to apply crosslinking agents. In the present study, the enzyme transglutaminase (TG) was used for this purpose, and the following properties have been measured: oxygen permeability, water vapour transmission rate, effective water vapour diffusion, sorption and permeation coefficients, swellability, light transmission and surface energy. The use of TG was found to reduce the oxygen permeability, reduce the water vapour transmission rate and reduce the effective water vapour diffusion coefficient of the whey protein layers. This study also showed that it was possible to use sorption experiments to approximate the water vapour transmission rates. This work is novel because it deals with the packaging-related properties of whey films crosslinked with TG. Previous studies have focused on the influence of TG on protein formulations or on the measurement of film properties, which is of little relevance for packaging applications.

show abstract

Section: Resultssupporting

confidence: 80%

Properties of Transglutaminase Crosslinked Whey Protein Isolate Coatings and Cast Films

et al. 2014

View full text Add to dashboard Cite

show abstract

“…Likewise, in the case of agar/melanin nanoparticles composite films, the incorporation of low melanin-particle content did not result in WVTR changes, but at higher content, the WVTR increased. Whey protein-based materials are generally permeable or semipermeable to moisture penetration [25,52]. Although the WVTR of the melanin-modified films prepared here decreased (WVTR of WPC-0.5% and WPI-0.5%, 1483.53 ± 5.49 and 1490.49 ± 5.37 (g/(m 2 × Day)) respectively), as compared to unmodified samples (WPC-C and WPI-C -1712.64 ± 7.46 and 1618.57 ± 6.23 (g/(m 2 × Day)), respectively), they still exhibited weak water vapor barrier properties, lower than those reported in other studies [14,18,19,37].…”

Section: Water Contact Angle and Wvtrmentioning

confidence: 99%

Whey Protein Concentrate/Isolate Biofunctional Films Modified with Melanin from Watermelon (Citrullus lanatus) Seeds

et al. 2020

View full text Add to dashboard Cite

Valorization of food industry waste and plant residues represents an attractive path towards obtaining biodegradable materials and achieving “zero waste” goals. Here, melanin was isolated from watermelon (Citrullus lanatus) seeds and used as a modifier for whey protein concentrate and isolate films (WPC and WPI) at two concentrations (0.1% and 0.5%). The modification with melanin enhanced the ultraviolet (UV) blocking, water vapor barrier, swelling, and mechanical properties of the WPC/WPI films, in addition to affecting the apparent color. The modified WPC/WPI films also exhibited high antioxidant activity, but no cytotoxicity. Overall, the effects were melanin concentration-dependent. Thus, melanin from watermelon seeds can be used as a functional modifier to develop bioactive biopolymer films with good potential to be exploited in food packaging and biomedical applications.

show abstract

“…This resulted in a decrease of WVP in the film made with MD (F.MD) because MD DE 20 presents smaller particle size than GA. Additionally, the lower WVP and moisture can be attributed to the lower percentage of glycerol used during F.MD formulation, which was 15.4 % (related to solids), compared to 25.2 % in F.GA and 22 % in F.GA/MD. The presence of glycerol, a hydrophilic plasticizer, favors water molecule adsorption (Yoshida et al 2003), thus provoking a higher WVP on the formulations containing higher concentrations of this component (Müller et al 2008). The WVP results found on the present study were lower than cassava starch-based films (40 g m −1 s −1 Pa −1 ×10 −11 ) and starch-polyethylene films (120 to 220 g m −1 s −1 Pa −1 ×10 −11 ) and comparable to cassava starch-based film with bentonite nanoparticles (8.3 40 g m −1 s −1 Pa −1 ×10 −11 ) (Jiménez et al 2012).…”

Section: Film Characterizationmentioning

confidence: 99%

Microencapsulation of Anthocyanins with Different Wall Materials and Its Application in Active Biodegradable Films

Stoll

Costa

Jablonski

et al. 2015

Food Bioprocess Technol

View full text Add to dashboard Cite

Wine grape pomace, a by-product known for its high polyphenolic content, was used as a source of anthocyanins in the acquisition of active biodegradable films, which were produced with anthocyanins encapsulated with different wall materials endowed with film-forming properties. Gum arabic and maltodextrin were used in different proportions during the encapsulation process, and the anthocyanin contents of the powders obtained were quantified by highefficiency liquid chromatography (HPLC), resulting in up to 91.5 % retention. The antioxidant properties, solubility, and color stability of powders were analyzed. Because the microcapsules were added in the highest proportion, it was considered the major component in the formation of films. Microcapsules produced with gum arabic showed higher antioxidant activity as compared to microcapsules produced with maltodextrin. Nevertheless, based on a comparison of the films obtained in this study, the films made with anthocyanins encapsulated with maltodextrin showed better mechanical properties and higher protective effect on oil oxidation, which makes maltodextrin a promising material enabling the formation of films with satisfactory mechanical properties endowed with anthocyanins.

show abstract

An analysis of water vapour diffusion in whey protein films

Cited by 14 publications

References 13 publications

Properties of Transglutaminase Crosslinked Whey Protein Isolate Coatings and Cast Films

Properties of Transglutaminase Crosslinked Whey Protein Isolate Coatings and Cast Films

Whey Protein Concentrate/Isolate Biofunctional Films Modified with Melanin from Watermelon (Citrullus lanatus) Seeds

Microencapsulation of Anthocyanins with Different Wall Materials and Its Application in Active Biodegradable Films

Contact Info

Product

Resources

About