Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil

Abstract

An active protein‐based film was developed by incorporating cinnamon essential oil (CEO) into whey protein concentrate (WPC) at a level of 0.8 and 1.5% v/v. The effects of CEO on microstructure, physical, mechanical and antimicrobial properties of the films were evaluated. Adding CEO to the WPC matrix decreased the water vapor permeability of the films and water solubility by 38.03 and 29.4%, respectively. The films containing CEO also displayed lower affinity to water; the contact angle increased up to 89.61% in 1.5% CEO concentration. Films containing CEO showed notable antibacterial activity against both gram‐positive and gram‐negative strains, and exhibited good inhibitory effect on the studied fungi. However, CEO containing films showed a heterogeneous cracked structure which decreased their tensile strength. This combination of the results confirmed good potential to the film for application in food packaging. Practical Application As a result of the increased concerns about environmental problems caused by synthetic packaging material, the food industry has paid growing attention to biopolymer and edible films during the last two decades. They can control the transfer of moisture, gases, lipids and flavor components in the packaging environment. In addition, these films can function as carriers of many ingredients, such as antimicrobial and antioxidant agents. The present study prepares some information about production of an active protein‐based film containing CEO. The film is environmental friendly and its antimicrobial and antioxidant properties make it useful for application in food preservation and packaging industry.

Use of herbs, spices and their bioactive compounds in active food packaging

“…However, Wu et al 84 studied the incorporation of cinnamon EOs to fish gelatin resulting in more flexible films. On the other hand, some positive effects related with the decrease in water solubility and water vapour permeability of films were observed by some authors 74,76,84,87 .…”

“…In this sense, significant decrease in tensile strength and elongation at break of films with spice extracts were reported 34,[73][74]76 . However, Wu et al 84 studied the incorporation of cinnamon EOs to fish gelatin resulting in more flexible films.…”

“…As in the case of herbs, biopolymers such as starch, cellulose derivatives, chitosan, proteins or gums have been proposed as carrier matrices for spice extracts (Table 3). EOs from spices have been usually incorporated into polymer matrices by casting [72][73][74][75][76][77] or surface coating 29,55,[78][79] . New active packaging materials consisting of self-adhesive PP labels with cinnamon EOs inside PET trays were used to extend the shelf-life in late-maturing peach fruits 80 .…”

Fabricação de filmes bionanocompósitos à base de pectina e polpa de cacau com potencial uso como embalagem para alimentos

“…3 Filmes comestíveis podem ser uma alternativa para estender a vida de prateleira dos alimentos, servindo como barreira à passagem de gases e podendo também carrear substâncias capazes de retardar a contaminação por micro-organismos. 4,5 Os biopolímeros mais utilizados na formação dos filmes comestíveis são as proteínas, os polissacarídeos e os lipídeos. Dentre as proteínas, merecem destaque a gelatina, caseína, ovoalbumina, glúten de trigo, zeína e proteínas miofibrilares.…”

“…4,5 Os biopolímeros mais utilizados na formação dos filmes comestíveis são as proteínas, os polissacarídeos e os lipídeos. Dentre as proteínas, merecem destaque a gelatina, caseína, ovoalbumina, glúten de trigo, zeína e proteínas miofibrilares.…”