Physicochemical and microstructural properties of whey protein isolate-based films with addition of pectin

Silva, K.S.; Fonseca, Tamara; Amado, Laís Ravazzi; Mauro, Maria Aparecida

doi:10.1016/j.fpsl.2018.03.005

Cited by 61 publications

(34 citation statements)

References 30 publications

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“…Also, in this case, the values obtained with SCL/zein blends were halfway between the values detected with the films prepared with SCL and zein alone. SCL and SCL/zein blend films are more resistant than those made with porcine plasma proteins (Samsalee & Sothornvit, 2019) and whey protein/pectin composites (Silva et al ., 2018), their mechanical properties being comparable to those detected with the gluten‐based (Sartori et al ., 2018), gelatin‐based and whey protein‐based films (Ghadetaj et al ., 2018).…”

Section: Resultssupporting

confidence: 65%

Rye secalin characterisation and use to improve zein‐based film performance

Qazanfarzadeh

Kadivar

Shekarchizadeh

et al. 2020

Int J of Food Sci Tech

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Section: Resultssupporting

confidence: 65%

Rye secalin characterisation and use to improve zein‐based film performance

Qazanfarzadeh

Kadivar

Shekarchizadeh

et al. 2020

Int J of Food Sci Tech

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“…2017; Silva et al . 2018). Since whey protein has a good flavour, it positively affects the flavour of the product.…”

Section: Introductionmentioning

confidence: 99%

Development of gelatine‐based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characteristics

Sert

Üçok

Kara

et al. 2021

Int J of Dairy Tech

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The effects of using whey powders with different demineralisation rates on the physicochemical, thermal, mechanical, and microstructural properties of gelatine-based edible films were investigated. Films were produced from film-forming solutions (FFS) containing whey powder (WP) and 50, 70 and 90% demineralised whey powder (50DWP, 70DWP, 90DWP). The addition of whey powders increased the pH and particle size values of FFS. The zeta potential decreased significantly in the WP sample and gradually reduced depending on the demineralisation rate in the DWP samples. The addition of whey powders partially increased the density of the films. WP addition reduced the hydrophobicity of the film, while the addition of DWPs did not cause any change. The addition of whey powders decreased the L* and a* values of the films while increasing the b* values. Control was the most transparent, while 70DWP and 90DWP films had higher opacity. WP films had the most uniform and smooth surface. The highest degradation temperature (269.64°C) was observed in the control sample. The weight loss of the control was 95%, whereas those of WP and DWP samples were 88-89%. WP addition reduced the tensile strength and increased the elasticity of the films.

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“…Environmental concerns regarding the high production rate of non-biodegradable packages and waste disposal problems have led to a growing interest in the development of bio-based packaging materials and substitution of petrochemical-based films by these films [1][2][3][4].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and structural characterization of sodium caseinate based film-forming solutions and edible films as affected by high methoxyl pectin

Jahromi

Niakousari

Golmakani

et al. 2020

International Journal of Biological Macromolecules

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show abstract

Physicochemical and microstructural properties of whey protein isolate-based films with addition of pectin

Cited by 61 publications

References 30 publications

Rye secalin characterisation and use to improve zein‐based film performance

Rye secalin characterisation and use to improve zein‐based film performance

Development of gelatine‐based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characteristics

Physicochemical and structural characterization of sodium caseinate based film-forming solutions and edible films as affected by high methoxyl pectin

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