Effect of the unsaturation degree and concentration of fatty acids on the properties of WPI-based edible films

Fernández, Luis Sánchez; Apodaca, Elena Díaz de; Cebrián, Marta; Villarán, Ma Carmen; Maté, Juan I.

doi:10.1007/s00217-006-0305-1

Cited by 85 publications

(52 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The film side facing the casting plates was shiny and the other one was dull. Similar results were obtained in previous studies by Fernandez, Diaz de Apodaca, Cebrian, Villaran, and Mate (2007) and . Intact films were obtained from 7, 8, 9 and 10% WPI in contrast to those obtained by , who reported that, below 8% WPI, intact films were not formed.…”

Section: Resultssupporting

confidence: 92%

Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films

Kokoszka

Debeaufort

Lenart

et al. 2010

International Dairy Journal

134

View full text Add to dashboard Cite

Section: Resultssupporting

confidence: 92%

Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films

Kokoszka

Debeaufort

Lenart

et al. 2010

International Dairy Journal

134

View full text Add to dashboard Cite

“…The film side facing the casting plate was typically shiny, whereas the other was dull; this is likely an indication of some phase separation occurring in the solution during drying. Similar results were reported previously by Fernández, Apodaca, Cebrián, Villarán, and Maté (2007), as well as in the case also of whey protein films.…”

Section: Film Appearancesupporting

confidence: 92%

Features and performance of edible films, obtained from whey protein isolate formulated with antimicrobial compounds

Ramos

Silva²,

Soares³

et al. 2012

Food Research International

119

View full text Add to dashboard Cite

The goal of this research effort was to assess the efficacy of edible films produced from whey protein isolate (WPI) and glycerol, including incorporation of lactic acid (LA) and propionic acid (PRO), chitooligosaccharides with nominal MW of 3 kDa (COS) and natamycin (NA) as antimicrobial agents. Their features were evaluated in vitro via agar diffusion and viable cell counting, against spoilage microflora often found contaminating cheese surfaces. The effect of incorporating the aforementioned compounds upon thickness, moisture content (MC), solubility (S), density (ρ s ), water activity (a w ) and water vapor permeability (WVP), as well as upon tensile and optical properties of those films were also evaluated. Films formulated with LA, PRO or COS exhibited antimicrobial activity against all microorganisms tested, yet the viable cell count assay was more sensitive and reproducible. COS was the most active against Gram-negative bacteria, whereas LA was the most active against Gram-positive ones. NA was not active against bacteria, but displayed the strongest effect against yeasts. Incorporation of said antimicrobial compounds did not significantly (pN 0.05) affect film thickness, yet it significantly (p b 0.05) reduced tensile strength (TS). Incorporation of LA and NA in particular did not significantly (pb 0.05) affect MC, S, ρ s , WVP, elongation at break (EB) and Young's modulus (YM) values; however, a statistically significant increase (pb 0.05) of MC, S and WVP, together with a statistically significant decrease (p b 0.05) of ρ s were attained upon incorporation of PRO or COS. Moreover, PRO produced the highest variation (pb 0.05) in EB, TS and YM, whereas COS produced the highest change (pb 0.05) in optical properties.

show abstract

“…It may be observed on Table 1 that the increase in concentration of plasticizer (TB or ATB) produced an increase in opacity (p < 0.05). A similar behavior was found in gelatin-based films and Brazilian elemi (Bertan et al, 2005), and films produced with protein isolated from milk whey, with the addition of fatty acids (Fernández, Apodaca, Cebrián, Villarán, & Maté, 2007). Films plasticized with TB were more opaque than those plasticized with ATB.…”

Section: Opacitysupporting

confidence: 67%

Effect of hydrophobic plasticizers on functional properties of gelatin-based films

Andreuccetti

Carvalho

Grosso

2009

Food Research International

116

View full text Add to dashboard Cite

a b s t r a c tThe aim of this study was the production and characterization of gelatin-based films using hydrophobic plasticizers derived from citric acid and soy lecithin as emulsifier. The films were characterized as to their mechanic properties, permeability to water vapor, opacity, morphology and possible interactions using Fourier transform infrared spectroscopy. Tensile strength values (TS) varied from 36 to 103 MPa, however, the increase in the concentration of plasticizers (acetyltributyl citrate and tributyl citrate) reduced TS by 57% and no relation was observed between plasticizer quantities and the elongation in the quantities tested. Permeability to water vapor varied between 0.17 and 0.34 (g mm/m 2 h kPa), slightly increasing with the increase in concentration of plasticizers. The effectiveness in the use of soy lecithin emulsifier in the homogenization between the compounds could be proven by microscopic observation using confocal laser microscopy.

show abstract

Effect of the unsaturation degree and concentration of fatty acids on the properties of WPI-based edible films

Cited by 85 publications

References 13 publications

Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films

Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films

Features and performance of edible films, obtained from whey protein isolate formulated with antimicrobial compounds

Effect of hydrophobic plasticizers on functional properties of gelatin-based films

Contact Info

Product

Resources

About