Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends

Dinika, Isfari; Verma, Deepak Kumar; Balia, Roostita L.; Utama, Gemilang Lara; Patel, Ami

doi:10.1016/j.tifs.2020.06.017

Cited by 79 publications

(34 citation statements)

References 74 publications

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“…Interest in the development of films with good barrier properties against moisture and gas continues to wax stronger. The new thrust is in the development of films from renewable and biodegradable macromolecules such as starch and protein (Jafarzadeh et al, 2020). Films from these sources have advantages in food and pharmaceutical applications over conventional synthetic plastic films.…”

Section: Introductionmentioning

confidence: 99%

Fabrication and characterization of edible films from acha (Digitalia exilis) and iburu (Digitalia iburua) starches

Alimi

Workneh

Femi

2021

CyTA - Journal of Food

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Some properties of biodegradable edible films developed from starches of acha (Digitalia exilis) and iburu (Digitalia iburua), with glycerol as plasticizer, were evaluated and compared. Scanning electron microscope revealed that acha starch film (ASF) had rougher surface with larger size spores. Both films showed similar crystallinity pattern made up of A-type pattern of cereal starch as backbone and process induced V H-crystals. FTIR spectroscopy revealed the traces of some non-starch components in the films matrices. Both films had near-equal thickness (≈0.02 mm). However, iburu starch film (ISF) exhibited higher density, swelling power, water solubility and mechanical resistant while ASF gave higher water vapor permeability. Both films maintained their integrity during water solubility testing period. ISF had significantly (p < .05) higher transparency (97.08%) while ASF had higher a* (−0.06) and b* (1.81) values. Films from the starches exhibited promising characteristics that could place them as good materials for different packaging requirements. Fabricación y caracterización de películas comestibles a partir de almidones de acha [mijo] (Digitalia exilis) e iburu (Digitalia iburua) RESUMENEl presente estudio se propuso evaluar y comparar algunas propiedades de las películas comestibles biodegradables elaboradas a partir de almidones de acha (Digitalia exilis) e iburu (Digitalia iburua), utilizando glicerol como plastificante. El microscopio electrónico de barrido permitió constatar que la película de almidón de acha (ASF) posee una superficie más rugosa, presentando esporas de mayor tamaño. Ambas películas muestran un patrón de cristalinidad similar, conformado por un patrón de tipo A del almidón de cereal como columna vertebral y por cristales V H inducidos por el proceso. Mediante la espectroscopia FTIR se comprobó la presencia de algunos componentes no relacionados con el almidón en las matrices de las películas. Ambas películas tienen un grosor casi igual (≈0.02 mm). Sin embargo, la película de almidón iburu (ISF) presenta mayor densidad, poder de hinchamiento, solubilidad en agua y resistencia mecánica, mientras que la ASF posee mayor permeabilidad al vapor de agua. Ambas películas mantuvieron su integridad durante el periodo de pruebas de solubilidad en agua. La ISF mostró una transparencia significativamente mayor (p < .05) (97.08%), mientras que la ASF registró valores más altos de a* (−0.06) y b* (1.81). En conclusión, las películas de los almidones poseen características prometedoras que podrían situarlas como buenos materiales para diferentes requerimientos de envasado.

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Section: Introductionmentioning

confidence: 99%

Fabrication and characterization of edible films from acha (Digitalia exilis) and iburu (Digitalia iburua) starches

Alimi

Workneh

Femi

2021

CyTA - Journal of Food

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“…β-Lg is the major protein in CW [ 25 , 47 ], representing around 50% of the total bovine whey proteins. It has a globular structure with 162 amino acid residues, has a molecular weight (MW) of approximately 18.4 kDa and a pI value of 5.1 [ 46 , 49 ].…”

Section: Whey and Second Cheese Way Nitrogen Compoundsmentioning

confidence: 99%

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Pires

Marnotes

Rubio

et al. 2021

Foods

173

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The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to contain potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for a long time, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have the equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW, there remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.

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“…Whey proteins have a compact globular structure, with a relativity uniform distribution of non-polar, polar and charged groups. These proteins include β-lactoglobulin (β-LG), α-lactalbumin (α-La), immunoglobulins, serum albumin (SA), lactoferrin, lactoperoxidase and enzymes (approximately 60), in addition to other protein components, such glycomacropeptide or caseinomacropeptide, which is released from κ-casein in the first step of enzymatic curdling [43][44][45][46][47]. These proteins have an amino acid profile different from caseins (a greater amount of sulfur-containing amino groups), are easily denatured by heat, and are dephosphorylated [46].…”

Section: Bovine Cwmentioning

confidence: 99%

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Pires¹,

Marnotes²,

Rubio³

et al. 2021

Preprint

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The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to be potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for long, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.

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Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends

Cited by 79 publications

References 74 publications

Fabrication and characterization of edible films from acha (Digitalia exilis) and iburu (Digitalia iburua) starches

Fabrication and characterization of edible films from acha (Digitalia exilis) and iburu (Digitalia iburua) starches

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

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