Characterization of edible films from whey proteins treated with heat, ultrasounds and/or transglutaminase. Application in cheese slices packaging

Dı́az, Olga; Cobos, Ángel; Fernández-Valle, Encarnación; Cambero, M.I.

doi:10.1016/j.fpsl.2019.100397

Cited by 78 publications

(54 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This effect can promote the cross-linking between SA and APP molecules and increase the degree of cross-linking between SA and CaCl 2 to form a thinner and more compact structure. A study by Cruz-Diaz et al [ 40 ] showed the same results. The application of ultrasound can also make AgNPs better distribute in the film, and WVP is also generally lower in denser film networks.…”

Section: Resultssupporting

confidence: 62%

Investigation of Ultrasonic Treatment on Physicochemical, Structural and Morphological Properties of Sodium Alginate/AgNPs/Apple Polyphenol Films and Its Preservation Effect on Strawberry

Lan

Shama

et al. 2020

Polymers

View full text Add to dashboard Cite

An antibacterial and anti-oxidation composite film was prepared by a casting method using sodium alginate (SA) and apple polyphenols (APPs) as the base material and glycerol as the plasticizer. Silver nanoparticles (AgNPs) were deposited by ultrasonic-assisted electrospray method. The degree of influence of the addition ratio of SA and AgNPs and different ultrasonic time on the mechanical properties, barrier properties, optical properties, and hydrophilicity of the composite film was explored. The composite films were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). The results showed that the SA: AgNPs ratio of 7:3 and the ultrasonic time for 30 min have the best comprehensive performance, and SA/AgNPs/APP films showed the lowest water vapor permeability value of 0.75 × 10−11 g/m·s·Pa. The composite film has good strength and softness, with tensile strength (TS) and elongation at break (E) at 23.94 MPa and 29.18%, respectively. SEM images showed that the surface of the composite film was smooth and the AgNPs’ distribution was uniform. The composite film showed broad antibacterial activity, and the antibacterial activity of Escherichia coli (92.01%) was higher than that of Staphylococcus aureus (91.26%). However, due to the addition of APP, its antioxidant activity can reach 98.39%, which has a synergistic effect on antibacterial activity. For strawberry as a model, the results showed that this composite film can prolong the shelf life of strawberries for about 8 days at 4 °C, effectively maintaining their storage quality. Compared with the commonly used PE(Polyethylene film) film on the market, it has a greater fresh-keeping effect and can be used as an active food packaging material.

show abstract

Section: Resultssupporting

confidence: 62%

Investigation of Ultrasonic Treatment on Physicochemical, Structural and Morphological Properties of Sodium Alginate/AgNPs/Apple Polyphenol Films and Its Preservation Effect on Strawberry

Lan

Shama

et al. 2020

Polymers

View full text Add to dashboard Cite

show abstract

“…Cruz‐Diaz et al. reported that WVP of US‐treated edible films made from whey protein was lower than the heat‐treated ones due to better distribution of WPC lipids in the film (Cruz‐Diaz et al., 2019). US treatment can also improve emulsifying properties of whey protein resulting in better lipid distribution within the films.…”

Section: Coupling Innovative Food Processing Technologies and Packagimentioning

confidence: 99%

Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies

Nilsen-Nygaard

Fernández

Radusin

et al. 2021

Comp Rev Food Sci Food Safe

180

View full text Add to dashboard Cite

Fossil‐based plastic materials are an integral part of modern life. In food packaging, plastics have a highly important function in preserving food quality and safety, ensuring adequate shelf life, and thereby contributing to limiting food waste. Meanwhile, the global stream of plastics into the oceans is increasing exponentially, triggering worldwide concerns for the environment. There is an urgent need to reduce the environmental impacts of packaging waste, a matter raising increasing consumer awareness. Shifting part of the focus toward packaging materials from renewable resources is one promising strategy. This review provides an overview of the status and future of biobased and biodegradable films used for food packaging applications, highlighting the effects on food shelf life and quality. Potentials, limitations, and promising modifications of selected synthetic biopolymers; polylactic acid, polybutylene succinate, and polyhydroxyalkanoate; and natural biopolymers such as cellulose, starch, chitosan, alginate, gelatine, whey, and soy protein are discussed. Further, this review provides insight into the connection between biobased packaging materials and innovative technologies such as high pressure, cold plasma, microwave, ultrasound, and ultraviolet light. The potential for utilizing such technologies to improve biomaterial barrier and mechanical properties as well as to aid in improving overall shelf life for the packaging system by in‐pack processing is elaborated on.

show abstract

“…To favor film formations, the whey proteins should undergo thermal denaturation, above 70 °C. Further, the unfolded globular whey proteins, expose the buried SH groups and hydrophobic groups that can react forming inter- and intra-molecular bonding during film drying [ 13 ]. Besides thermal treatment, ultrasound and addition of transglutaminase have been tested for protein denaturation prior EF drying [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

“…Further, the unfolded globular whey proteins, expose the buried SH groups and hydrophobic groups that can react forming inter- and intra-molecular bonding during film drying [ 13 ]. Besides thermal treatment, ultrasound and addition of transglutaminase have been tested for protein denaturation prior EF drying [ 13 ]. These alternative methods could also dictate the capacity of film structure to retain and gradually release the volatiles compounds, but also influence the mechanical properties and water vapor permeability of films.…”

Section: Introductionmentioning

confidence: 99%

Thyme Antimicrobial Effect in Edible Films with High Pressure Thermally Treated Whey Protein Concentrate

Bleoancă

Enachi

Borda

2020

Foods

View full text Add to dashboard Cite

Application of high pressure-thermal treatment (600 MPa and 70 °C, 20 min) for obtaining edible films functionalized with thyme extracts have been studied in order to evaluate the antimicrobial capacity of films structure to retain and release the bioactive compounds. The high pressure-thermally treated films (HPT) were compared with the thermally treated (TT) ones (80 ± 0.5 °C, 35 min). The film structures were analyzed and the sorption isotherms, water vapor permeability, antimicrobial activity and the volatile fingerprints by GC/MS were performed. The HPT film presented more binding sites for water chemi-sorption than TT films and displayed significantly lower WVP than TT films (p < 0.05). TT films displayed slightly, but significant higher, antimicrobial activity (p < 0.05) against Geotrichum candidum in the first day and against Bacillus subtilis in the 10th day of storage. The HPT film structure had ~1.5-fold higher capacity to retain volatiles after drying compared to TT films. From the HPT films higher amount of p-cymene and α-terpinene was volatilized during 10 days of storage at 25 °C, 50% RH while from the TT films higher amount of caryophyllene and carvacrol were released. During storage HPT films had a 2-fold lower capacity to retain monoterpenes compared to TT films.

show abstract

Characterization of edible films from whey proteins treated with heat, ultrasounds and/or transglutaminase. Application in cheese slices packaging

Cited by 78 publications

References 44 publications

Investigation of Ultrasonic Treatment on Physicochemical, Structural and Morphological Properties of Sodium Alginate/AgNPs/Apple Polyphenol Films and Its Preservation Effect on Strawberry

Investigation of Ultrasonic Treatment on Physicochemical, Structural and Morphological Properties of Sodium Alginate/AgNPs/Apple Polyphenol Films and Its Preservation Effect on Strawberry

Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies

Thyme Antimicrobial Effect in Edible Films with High Pressure Thermally Treated Whey Protein Concentrate

Contact Info

Product

Resources

About