scholarly journals Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate

2017 ◽  
Vol 70 ◽  
pp. 345-355 ◽  
Author(s):  
Christos Soukoulis ◽  
Solmaz Behboudi-Jobbehdar ◽  
William Macnaughtan ◽  
Christopher Parmenter ◽  
Ian D. Fisk
Keyword(s):  
Whey Protein ◽  
Lactobacillus Rhamnosus ◽  
Edible Films ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Lactobacillus Rhamnosus Gg

scholarly journals Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum

2017 ◽  
Vol 23 (4) ◽  
pp. 371-381 ◽  
Author(s):  
Juan Pablo Cecchini ◽  
María J Spotti ◽  
Andrea M Piagentini ◽  
Viviana G Milt ◽  
Carlos R Carrara
Keyword(s):  
Mechanical Properties ◽  
Water Vapor ◽  
Zeta Potential ◽  
Whey Protein ◽  
Droplet Size ◽  
Lipid Fraction ◽  
Edible Films ◽  
Whey Protein Concentrate ◽  
Vapor Permeability ◽  
Protein Concentrate

Edible films with whey protein concentrate (WPC) with a lipid component, sunflower oil (O) or beeswax (W), to enhance barrier to water vapor were obtained. Brea gum was used as emulsifier and also as matrix component. In order to achieve emulsion with small and homogeneous droplet size, an ultrasonicator equipment was used after obtaining a pre-emulsion using a blender. The films were made by casting. Effects of lipid fraction on droplet size, zeta potential, mechanical properties, water vapor permeability (WVP), solubility, and optical properties were determined. The droplet size of emulsions with BG decreased when decreasing the lipid content in the formulation. The zeta potential was negative for all the formulations, since the pH was close to 6 for all of them and pI of BG is close to 2.5, and pI of ß-lactoglobulin and α-lactalbumin (main proteins in WPC) are 5.2 and 4.1, respectively. Increasing W or SO content in blended films reduced the tensile strength and puncture resistance significantly. BG and WPC films without lipid presented better mechanical properties. The presence of lipids decreased the WVP, as expected, and those films having BG improved this property. BG films were slightly amber as a result of the natural color of the gum. BG has shown to be a good polysaccharide for emulsifying the lipid fraction and improving the homogeneity and mechanical properties of the films with WPC and beeswax or oil.

scholarly journals Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate

Materials ◽  
2019 ◽  
Vol 12 (15) ◽  
pp. 2454 ◽  
Author(s):  
Swathi Sirisha Nallan Chakravartula ◽  
Michela Soccio ◽  
Nadia Lotti ◽  
Federica Balestra ◽  
Marco Dalla Rosa ◽  
...  
Keyword(s):  
Whey Protein ◽  
Food Packaging ◽  
Edible Films ◽  
Protein Component ◽  
Whey Protein Concentrate ◽  
Solution Viscosity ◽  
Protein Concentrate ◽  
Yellowness Index ◽  
Good Thermal Stability ◽  
Physico Chemical

Edible films and coatings gained renewed interest in the food packaging sector with polysaccharide and protein blending being explored as a promising strategy to improve properties of edible films. The present work studies composite edible films in different proportions of pectin (P), alginate (A) and whey Protein concentrate (WP) formulated with a simplex centroid mixture design and evaluated for physico-chemical characteristics to understand the effects of individual components on the final film performance. The studied matrices exhibited good film forming capacity, except for whey protein at a certain concentration, with thickness, elastic and optical properties correlated to the initial solution viscosity. A whey protein component in general lowered the viscosity of the initial solutions compared to that of alginate or pectin solutions. Subsequently, a whey protein component lowered the mechanical strength, as well as the affinity for water, as evidenced from an increasing contact angle. The effect of pectin was reflected in the yellowness index, whereas alginate and whey protein affected the opacity of film. Whey protein favored higher opacity, lower gas barrier values and dense structures, resulting from the polysaccharide-protein aggregates. All films displayed however good thermal stability, with degradation onset temperatures higher than 170 °C.

scholarly journals Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke

LWT ◽  
2016 ◽  
Vol 72 ◽  
pp. 285-291 ◽  
Author(s):  
M. Soazo ◽  
L.M. Pérez ◽  
G.N. Piccirilli ◽  
N.J. Delorenzi ◽  
R.A. Verdini
Keyword(s):  
Whey Protein ◽  
Physicochemical Characterization ◽  
Edible Films ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Liquid Smoke

scholarly journals Internal quality of eggs coated with whey protein concentrate

2004 ◽  
Vol 61 (3) ◽  
pp. 276-280 ◽  
Author(s):  
Ana Cláudia Carraro Alleoni ◽  
Aloísio José Antunes
Keyword(s):  
Weight Loss ◽  
Whey Protein ◽  
Storage Period ◽  
Edible Films ◽  
Whey Protein Concentrate ◽  
Internal Quality ◽  
Protein Concentrate ◽  
Entire Storage Period ◽  
Haugh Unit

The functional properties of foods can be preserved when they are coated with edible films, since both the loss of moisture and the transport of O2 and CO2 are reduced. The objectives of this work were: to compare weight loss, Haugh units, and albumen pH between fresh eggs and eggs coated with whey protein concentrate (WPC), under six storage periods (3, 7, 10, 14, 21 and 28 days), at 25°C. During the entire storage period, regardless of whether the eggs were coated or not, the Haugh unit values and the weight loss decreased, and differences between values from the first to the last period were lower for coated eggs. Albumen pH increased. The Haugh unit values for coated eggs were similar to those found in literature references when the same storage period was considered.

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