Effect of Protein Concentration on Kinetics of Water Vapour Adsorption by Coatings Prepared on the Basis of Whey Protein Isolate

Galus, Sabina; Lenart, A.

doi:10.15193/zntj/2011/77/066-073

Cited by 12 publications

(21 citation statements)

References 11 publications

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“…As expected, there was an increase in P w values for the nanocomposites with glycerol, which might be related to the hydrophilicity of the plasticizer tested when compared with the nanocomposites without glycerol. Similar results were observed by Galaus and coworkers; when the concentration of glycerol was 30, 50, and 70% (w/w) in pectin films, Pw increased slightly as the amount of glycerol increased.…”

Section: Resultssupporting

confidence: 89%

Mechanical, thermal and barrier properties of pectin/cellulose nanocrystal nanocomposite films and their effect on the storability of strawberries (Fragaria ananassa)

Silva

Neto

Silvério

et al. 2015

Polymers for Advanced Techs

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In this work, two formulations of pectin/cellulose nanocrystals/glycerol nanocomposites were employed as packaging to extend storage life of strawberries. The effects of incorporating cellulose nanocrystals extracted from bleached Kraft wood pulp on the mechanical, thermal, and barrier properties of pectin-based nanocomposites were evaluated. Nanocomposite films with different filler levels of cellulose nanocrystals (1, 2, 4 and 8% w/w) were prepared by casting. Compared with the neat film of pectin, improvements in the mechanical properties of the nanocomposites were observed, but these films became fragile. To improve the film flexibility, glycerol was added as a plasticizer and then new variations in the mechanical, thermal, and barrier properties of these nanocomposites were evaluated. The effects of nanocomposite films on storability of strawberries were compared with Poly vinyl chloride packaging films. The Poly vinyl chloride film and the nanocomposites showed similar behavior regarding weight loss by the strawberries, especially in the initial days of storage. The results show that pectin/cellulose nanocrystals/glycerol nanocomposites could be considered as a viable packaging alternative for replaced the Poly vinyl cloride film.

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Section: Resultssupporting

confidence: 89%

Mechanical, thermal and barrier properties of pectin/cellulose nanocrystal nanocomposite films and their effect on the storability of strawberries (Fragaria ananassa)

Silva

Neto

Silvério

et al. 2015

Polymers for Advanced Techs

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show abstract

“…The moisture sorption analysis was made over a long time period (3 months) and during this time structure reorganization might have occurred. In comparison, moisture adsorption analysis over a short time period (20 hours) at relative humidity of 75.3% showed clear tendency of a higher adsorption rate for films with a lower protein concentration than those with a higher protein concentration (Galus & Lenart, ). These results indicate that moisture sorption properties of whey protein films are strongly time process dependent and can be controlled using the protein concentration in the film formulation according to the practical application.…”

Section: Resultsmentioning

confidence: 99%

“…Moisture content was determined at least in three repetitions through the weight loss undergone by the film after 24 h oven drying at 105 ± 1 C (Galus & Lenart, 2011).…”

Section: Moisture Contentmentioning

confidence: 99%

Optical, mechanical, and moisture sorption properties of whey protein edible films

Galus

Lenart

2019

J Food Process Engineering

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The impact of protein and glycerol concentration on the optical, mechanical, and moisture sorption properties of whey protein isolate edible films was determined. The increasing of protein concentration leads to decreasing opacity and moisture adsorption of films but improving its tensile strength and elongation at break. Color parameters for all films remain constant and were not dependent on the film composition. Films with increasing glycerol concentration showed weakened mechanical resistance and higher moisture adsorption rates. Moisture sorption isotherms data were well described by GAB, Peleg, and Lewicki equations. These findings can be used to better design applications of whey protein films containing plasticizers, in order to optimize film formulation in a rational manner considering their practical use as protective coatings or edible packaging. Practical applications The increased interest in the development of edible films for food packaging applications has been raised to minimize the use of synthetic petroleum‐based polymers. Moisture sensitivity of films showed the capacity of such materials to modify their physical properties which are influenced by different relative humidity or temperature conditions. The results presented in this study, concerning optical, mechanical, and sorption properties of whey protein‐based edible films, would provide the scientific basis for developing functional protein films and their application for food products including nuts, seeds, fruits, or vegetables.

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“…The highest degree of dryness is visible for uncoated pears. The pears with whey protein coating showed a wetter surface and the drying of the material was slowed down, which can be attributed to the hydrophilic nature of protein [45]. However, all pears tested showed a low degree of dryness related to packaging use and non-occurring weight changes (inhibited water loss).…”

Section: Microstructurementioning

confidence: 98%

The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage

et al. 2021

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This study aimed to determine the effect of edible coatings based on whey protein isolate and essential oils (lemon and lemongrass) on the colour, hardness, polyphenols and flavonoids content, structure, and sensory attributes of fresh-cut pears during storage at 4 °C. The optical and barrier properties of the edible films were also determined. Analysed films showed good transparency (Lightness 86.6–95.0) and excellent oxygen and carbon dioxide permeability, which were reduced due to the presence of lemon and lemongrass essential oils. Pears were coated by immersion in a solution containing 8% of whey protein isolate and the addition of lemon oil at 1.0% or lemongrass essential oil at 0.5%. Coating caused a reduction in colour changes, loss in hardness, polyphenols and flavonoids. The study showed that the highest efficiency was demonstrated by the whey protein isolate coatings without the addition of essential oils by preserving the colour and firmness of fresh-cut pears. For these samples, the highest sensory acceptability was also achieved.

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Effect of Protein Concentration on Kinetics of Water Vapour Adsorption by Coatings Prepared on the Basis of Whey Protein Isolate

Cited by 12 publications

References 11 publications

Mechanical, thermal and barrier properties of pectin/cellulose nanocrystal nanocomposite films and their effect on the storability of strawberries (Fragaria ananassa)

Mechanical, thermal and barrier properties of pectin/cellulose nanocrystal nanocomposite films and their effect on the storability of strawberries (Fragaria ananassa)

Optical, mechanical, and moisture sorption properties of whey protein edible films

The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage

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