Whey protein isolate biodegradable films: Influence of the citric acid and montmorillonite clay nanoparticles on the physical properties

Azevedo, Viviane Machado; Silva, Eric Keven; Pereira, Camila Ferreira Gonçalves; Costa, Joyce Maria Gomes da; Borges, Soraia Vilela

doi:10.1016/j.foodhyd.2014.05.027

Cited by 67 publications

(34 citation statements)

References 48 publications

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“…Apart from possible crystallinity formed in the TPS matrix and formation of insoluble WPI aggregates, as shown in the Xray diffraction, resistance to water vapor of the TPS/WPI blends increased, possibly due to the presence of citric acid in the film formulation. Azevedo, Silva, Pereira, da Costa & Borges (2015) studied the effect of citric acid on the physical properties of WPI film and reported a decrease in WVP with the addition of 5% citric acid. These authors reported that in the presence of citric acid, the hydrogen bond formed with a hydroxyl group and a carboxyl group enhances the inter/intramolecular interaction among additives present in the film.…”

Section: Water Vapor Permeability (Wvp)mentioning

confidence: 99%

Effect of replacement of corn starch by whey protein isolate in biodegradable film blends obtained by extrusion

Azevedo

Borges

Marconcini

et al. 2017

Carbohydrate Polymers

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The aim of this study was to evaluate the effect of replacing corn starch by whey protein isolated (WPI) in biodegradable polymer blends developed by extrusion. X-ray diffraction showed the presence of a Vh-type crystalline arrangement. The films were homogeneous, indicating strong interfacial adhesion between the protein and the thermoplastic starch matrix (TPS) as observed in scanning electron microscopy. The addition of WPI on TPS matrix promoted an increase in the thermal stability of the materials. It was observed 58.5% decrease in the water vapor permeability. The effect of corn starch substitution by WPI on mechanical properties resulted in a more resistant and less flexible film when compared the TPS film. The addition of WPI caused greenish yellow color and less transparent films. The substitution of corn starch by WPI made it possible to obtain polymer blends with improved properties and represents an innovation for application as a packaging material.

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Section: Water Vapor Permeability (Wvp)mentioning

confidence: 99%

Effect of replacement of corn starch by whey protein isolate in biodegradable film blends obtained by extrusion

Azevedo

Borges

Marconcini

et al. 2017

Carbohydrate Polymers

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“…Mass loss in the third decomposition stage (T >300 • C) can be associated with degradation by oxidation of inert carbonaceous residues that were formed in the second stage (Azevedo, Silva, Gonç alves Pereira, da Costa, & Borges, 2015). Dan, Ghosh, and Moulik (2009) evaluated the physicochemical characteristics of biopolymer inulin and assessed its thermogravimetric behavior.…”

Section: Thermogravimetric Analysis (Tga)mentioning

confidence: 99%

Influence of the degree of inulin polymerization on the ultrasound-assisted encapsulation of annatto seed oil

Silva

Meireles

2015

Carbohydrate Polymers

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“…It was observed a reduction of 37.3% of the WVTR with the addition of 1% of MMT15A (film 2), when compared with film 1. This may be related to possibly MMT15A remained dispersed in the polymeric matrix, obstructing the passage of water vapour or possibly increased the path by the water vapour, decreasing diffusion throughout the film . Even being hydrophobic, tocopherol increased the value of WVTR ( P < 0.05) at the concentration of 10% (film 3) (Table ).…”

Section: Resultsmentioning

confidence: 99%

“…This may be related to possibly MMT15A remained dispersed in the polymeric matrix, obstructing the passage of water vapour or possibly increased the path by the water vapour, decreasing diffusion throughout the film. 38,39 Even being hydrophobic, tocopherol increased the value of WVTR (P < 0.05) at the concentration of 10% (film 3) (Table 1). At this concentration, tocopherol acted as plasticizer, increasing the mobility of CS polymer chains and increasing WVTR.…”

Section: Water Vapour Transmission Ratementioning

confidence: 96%

Effect of active films incorporated with montmorillonite clay and α‐tocopherol: Potential of nanoparticle migration and reduction of lipid oxidation in salmon

et al. 2018

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Fat‐rich fish such as salmon are highly susceptible to lipid oxidation, which affects the quality of the product. The compound α‐tocopherol is widely used as an antioxidant added directly to food or through the incorporation in active packaging besides having activity of vitamin E, which is an essential nutrient to the human body absorbed from food. The objective of this paper was to evaluate the montmorillonite (MMT15A) and α‐tocopherol migration potential and antioxidant effect of chitosan/MMT15A/α‐tocopherol active films on reduction of lipid oxidation in fresh salmon. Chitosan films incorporated with MMT15A (0 and 1 g/100 g) and α‐tocopherol (0, 10, and 15 g/100 g) were applied on the fresh salmon for 8 days. Samples of salmon wrapped in films 3 and 6 (10% tocopherol and 1% MMT15A + 15%tocopherol, respectively) showed the lower values of thiobarbituric acid reactive substances (TBARS) at eighth storage day at 4°C. Film 6 (1% MMT15A and 15% tocopherol) showed better result on reduction in water vapour transmission rate (WVTR) and controlled release of tocopherol. All the films containing MMT15A presented migration of minerals (Mg and Si) for the salmon during the 8 days. Thus, the use of this film for release of active substances is a promising alternative for application as food packaging in order to obtain nutritionally fortified foods and inhibit oxidation reactions.

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Whey protein isolate biodegradable films: Influence of the citric acid and montmorillonite clay nanoparticles on the physical properties

Cited by 67 publications

References 48 publications

Effect of replacement of corn starch by whey protein isolate in biodegradable film blends obtained by extrusion

Effect of replacement of corn starch by whey protein isolate in biodegradable film blends obtained by extrusion

Influence of the degree of inulin polymerization on the ultrasound-assisted encapsulation of annatto seed oil

Effect of active films incorporated with montmorillonite clay and α‐tocopherol: Potential of nanoparticle migration and reduction of lipid oxidation in salmon

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