Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins

Calva-Estrada, Sergio de Jesús; Jiménez‐Fernández, Maribel; Vallejo-Cardona, Alba Adriana; Castillo-Herrera, Gustavo Adolfo; Lugo‐Cervantes, Eugenia

doi:10.3390/foods10112672

Cited by 9 publications

(4 citation statements)

References 33 publications

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“…For instance, the radical scavenging activity of β-lactoglobulin, α-lactalbumin, and BSA all increased after they bound epigallocatechin gallate ( 34 ) whereas the antioxidant activity of gelatin increased after it bound tannic acid ( 17 ). Mechanistically, the DPPH assay mainly depends on hydrogen atom donation by antioxidants, which neutralize the DPPH radicals ( 45 , 46 ). Thus, the DPPH scavenging activity of an antioxidant is mainly due to its hydrogen-donating ability.…”

Section: Resultsmentioning

confidence: 99%

Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects

et al. 2023

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The objective of this work was to explore the possibility of improving the antioxidant capacity and application of whey protein (WP) through non-covalent interactions with hesperidin (HES), a citrus polyphenol with nutraceutical activity. The interaction mechanism was elucidated using several spectroscopic methods and molecular docking analysis. The antioxidant capacity of the WP-HES complexes was analyzed and compared to that of the proteins alone. Moreover, the resistance of oil-in-water emulsions formulated using the WP-HES complexes as antioxidant emulsifiers to changes in environmental conditions (pH, ion strength, and oxidant) was evaluated. Our results showed that HES was incorporated into a single hydrophobic cavity in the WP molecule, where it was mainly held by hydrophobic attractive forces. As a result, the microenvironments of the non-polar tyrosine and tryptophan residues in the protein molecules were altered after complexation. Moreover, the α-helix and β-sheet regions in the protein decreased after complexation, while the β-turn and random regions increased. The antioxidant capacity of the WP-HES complexes was greater than that of the proteins alone. Non-radiative energy transfer from WP to HES was detected during complex formation. Compared to WP alone, the WP-HES complexes produced emulsions with smaller mean droplet diameters, exhibited higher pH and salt stability, and had better oxidative stability. The magnitude of these effects increased as the HES concentration was increased. This research would supply valuable information on the nature of the interactions between WP and HES. Moreover, it may lead to the creation of dual-function antioxidant emulsifiers for application in emulsified food products.

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Section: Resultsmentioning

confidence: 99%

Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects

et al. 2023

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“…Castro et al 42 . and Calva‐Estrada et al 45 . reported that, as the glycerol concentration increases, there is an increase in water vapor permeability, due to the hygroscopic characteristic of glycerol that favors surface wetting.…”

Section: Resultsmentioning

confidence: 99%

“…57 In all the studies in Table 4, the use of glycerol as a plasticizer was observed, due to its hydrophilic character and a low molecular weight that allows its insertion in protein matrices. Castro et al 42 and Calva-Estrada et al 45 reported that, as the glycerol concentration increases, there is an increase in water vapor permeability, due to the hygroscopic characteristic of glycerol that favors surface wetting. Castro et al 42 concluded that films with 8% glycerol were homogeneous, resistant, and flexible, without deterioration of the structure in the removal of the Teflon surface.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

Whey‐based polymeric films for food packaging applications: a review of recent trends

et al. 2022

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The food industry is always looking for new strategies to extend the shelf life of food. In recent years, the focus has been on edible films and coatings. These play an essential role in the quality, safety, transport, storage, and display of a wide variety of fresh and processed foods and contribute to environmental sustainability. In this sense, this study aimed to carry out a bibliometric analysis and literature review on the production of whey-based films for application in food packaging. Whey-based films have different characteristics when compared to other biopolymers, such as antimicrobial and immunomodulatory capacity. A wide variety of compounds were found that can be incorporated into whey films, aiming to overcome their limitations related to high solubility and low mechanical properties. These compounds range from plasticizing agents, secondary biomacromolecules added to balance the polymer matrix (gelatin, starch, chitosan), and bioactive agents (essential oils, pigments extracted from plants, and other antimicrobial agents). The most cited foods as application matrix were meat (fish, chicken, ham, and beef), in addition to different types of cheese. Edible and biodegradable films have the potential to replace synthetic polymers, combining social, environmental, and economic aspects. The biggest challenge on a large scale is the stability of physical, chemical, and biological properties during application.

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“…Less commonly, the spoilage is caused by bacteria, as this is due to reduced water activity in some products and also to a reduced pH [ 23 ]. A number of researchers found that edible coatings with bee wax, oils from various seeds, herbs and spices, nano emulsions, as well as the preservative nisin, demonstrated increased efficacy on the molds’ growth in bread and sweet bakery products [ 24 , 25 , 26 , 27 , 28 ]. Coatings prepared with chitosan are also proven to have fungicidal activity [ 29 ].…”

Section: Introductionmentioning

confidence: 99%

Development and Application of Edible Coatings with Malva sylvestris L. Extract to Extend Shelf-Life of Small Loaf

Alexieva

Baeva

Popova

et al. 2022

Foods

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Edible coatings that have a recognized ecological effect are an alternative to retard the processes of moisture evaporation and mold growth in bakery products. The aim of the present research was to study the influence of Malva sylvestris L. (mallow) flowers’ extract on the antimicrobial activity of edible coatings of three types of polysaccharides, pectin/P/, xanthan/X/ and carboxymethylcellulose/C/, as well as to analyze their effect on the freshness and microbiological status of coated small loaves during storage. It was found that the presence of a mallow extract had a positive effect on the fungicidal and yeasticidal activities of the X and C coatings. The loaves were evaluated for their physical (moisture, color), textural (firmness and crumb firming kinetics) and microbiological characteristics. The coatings (P, X and C) with mallow extract had the strongest moisture-retaining effect on the loaves’ crumb. The coatings with X and with P (with/without mallow extract) significantly slowed down the crumb firming process, and the value of the rate constant for the crumb firming (k) is the lowest for the X coating—0.1815 day−1. The smallest changes in the crust color were reported when mallow-based coatings were used. They have also been proven to have the lowest microbial load when they are stored for up to three days. This study shows that polysaccharide edible coatings with an active mallow component have significant potential to extend the shelf life of bakery products.

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Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins

Cited by 9 publications

References 33 publications

Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects

Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects

Whey‐based polymeric films for food packaging applications: a review of recent trends

Development and Application of Edible Coatings with Malva sylvestris L. Extract to Extend Shelf-Life of Small Loaf

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