Whey protein edible films modified with almond and walnut oils

Galus, Sabina; Kadzińska, Justyna

doi:10.1016/j.foodhyd.2015.06.013

Cited by 212 publications

(127 citation statements)

References 56 publications

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“…Additionally, after the microencapsulation process, a product is obtained in the form of powder or granules, which allows for controlled release of the component and new uses for food additives According to many authors, coating based on whey preparations is characterised by good mechanical properties, a good barrier against lipids, aromatics and, especially, oxygen. Fruit and vegetables can be coated successfully with whey protein [Galus & Kadzińska, 2016;Seydim & Sarikus, 2006]. Production of alcoholic beverages based on whey seems to be an interesting application of whey.…”

Section: Other Uses Of Whey In the Food Industrymentioning

confidence: 99%

Use of Whey and Whey Preparations in the Food Industry – a Review

Królczyk¹,

Dawidziuk²,

Janiszewska‐Turak³

et al. 2016

Pol. J. Food Nutr. Sci.

101

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The interest in whey and whey preparations has considerably increased in recent years. Whey and whey preparations are the so-called "forgotten treasure" and, because of their unique properties, they have been "rediscovered" and have been increasingly frequently and successfully used by various production plants in the food industry. They have also been eagerly purchased by consumers who are aware of the role of whey preparations in adequate human nutrition. For many years, there has been a tendency in the food processing industry to use substitutes of ingredients in recipes of many products. This situation can be observed in the case of foods with reduced fat and sugar, or products for lacto-ovo-vegetarians. Whey -and more specifi cally, its preparations -can also be used as a substitute. According to many literature sources, its use can have a positive impact not only on the consumers' health but also on the fi nances of many companies, by reducing the costs of raw materials, and thus production costs. This review paper presents selected uses of whey and whey preparations in the food industry. The uses of whey discussed include: meat and meat products, reduced-fat products, yoghurts and ice creams, cheeses, bakery products, confectionery and pastry products, infant formulas, and whey drinks. Unauthenticated Download Date | 5/13/18 2:13 AM

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Section: Other Uses Of Whey In the Food Industrymentioning

confidence: 99%

Use of Whey and Whey Preparations in the Food Industry – a Review

Królczyk¹,

Dawidziuk²,

Janiszewska‐Turak³

et al. 2016

Pol. J. Food Nutr. Sci.

101

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“…A way to evaluate this resistance is to measure the water solubility which is an indicator of lm's hydrophilicity. 28 Addition of xylose signicantly decreased PPI-X lm solubility (p < 0.05),while the moisture content of PPI-X lms was not changed signicantly (in the range of 10.4 AE 0.9% to 10.86 AE 0.4%) as shown in Fig. 5.…”

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confidence: 82%

Effect of xylose on the structural and physicochemical properties of peanut isolated protein based films

et al. 2017

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Films based on xylose and peanut protein isolate (PPI) were prepared by solution casting. The effects of xylose content (1%, 2%, 5%, 10%, 20% PPI, w/w) on the structure and mechanical properties of PPIxylose (PPI-X) film were systematically investigated. The xylose-modified PPI was firstly prepared by crosslinking and modifying of peanut isolated protein with xylose. The degree of glycosylation and surface hydrophobicity significantly increased from 5.6% to 10.9% and from 130.6 to 370.0, respectively, with the increase of the xylose content. Maillard reactions occurring between PPI and xylose were confirmed by Fourier transform infrared spectroscopy. Then the xylose-modified PPI was developed into films. PPI-X films showed markedly increased tensile strength (increased by 77%) and elongation (increased by 67%) and decreased solubility (from 96.6% to 43.4%) compared to PPI films, suggesting that the incorporation of xylose could markedly enhance the mechanical properties and the water resistance of films. This property improvement was correlated to the increased protein surface hydrophobicity and sulfhydryl group content with the addition of xylose. No significant differences were detected among L*, a*, b* colour values of all films (P > 0.05). The scanning electron microscope images of the PPI-X film showed that the addition of xylose up to 10% produced a more homogeneous and denser structure. Finally, the improvement mechanism of the PPI-X film was proposed.

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“…The opacity of the film was calculated by the following equation 19 : Opacity was determined using Helios Gamma UV-Vis spectrophotometer (Thermo Scientific, Waltham, MA) at a wavelength of 600 nm.…”

Section: Measurementsmentioning

confidence: 99%

“…19,20 Water vapor, oxygen, and carbon dioxide permeability of film before and after radiation was presented in Table III. Barrier properties including the vapor and gas permeability are important both in packaging design and in many industrial applications.…”

Section: Morphological Propertiesmentioning

confidence: 99%

The effects of electron beam radiation on material properties and degradation of commercial PBAT/PLA blend

Iuliano

Nowacka

Rybak

et al. 2019

J of Applied Polymer Sci

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This work investigates the potential application of e-beam radiation for sterilization of food packaging made of commercial polyester blend of poly(butylene adipate-co-terephthalate) and polylactide known under the trade name Ecovio 23B1. Ecovio film was irradiated at doses of 5, 13, and 26 kGy and the effect of sterilization on the microorganism inactivation ability was performed. The influence of radiation doses on structural and packaging properties such as tensile strength, barrier, and migration properties was also studied. 1 H NMR and FTIR analysis revealed no significant changes in the polymer structure, however, the molar mass of irradiated samples decreased with increasing radiation dose. This result indicated the occurrence of degradation process during radiation, which was confirmed by the thermal analysis and accelerated enzymatic degradation. The packaging properties did not changed significantly and the overall migration for 10% ethanol, isooctane, and MPPO was below the limit for all of the studied samples.

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Whey protein edible films modified with almond and walnut oils

Cited by 212 publications

References 56 publications

Use of Whey and Whey Preparations in the Food Industry – a Review

Use of Whey and Whey Preparations in the Food Industry – a Review

Effect of xylose on the structural and physicochemical properties of peanut isolated protein based films

The effects of electron beam radiation on material properties and degradation of commercial PBAT/PLA blend

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