Whey Protein Isolate Edible Coatings:  Effect on the Rancidity Process of Dry Roasted Peanuts

This study aimed to determine the effect of edible coatings based on whey protein isolate and essential oils (lemon and lemongrass) on the colour, hardness, polyphenols and flavonoids content, structure, and sensory attributes of fresh-cut pears during storage at 4 °C. The optical and barrier properties of the edible films were also determined. Analysed films showed good transparency (Lightness 86.6–95.0) and excellent oxygen and carbon dioxide permeability, which were reduced due to the presence of lemon and lemongrass essential oils. Pears were coated by immersion in a solution containing 8% of whey protein isolate and the addition of lemon oil at 1.0% or lemongrass essential oil at 0.5%. Coating caused a reduction in colour changes, loss in hardness, polyphenols and flavonoids. The study showed that the highest efficiency was demonstrated by the whey protein isolate coatings without the addition of essential oils by preserving the colour and firmness of fresh-cut pears. For these samples, the highest sensory acceptability was also achieved.

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Antimicrobial activity of edible coatings prepared from whey protein isolate and formulated with various antimicrobial agents

International Dairy Journal ◽

10.1016/j.idairyj.2012.02.008 ◽

2012 ◽

Vol 25 (2) ◽

pp. 132-141 ◽

Cited By ~ 28

Author(s):

Óscar L. Ramos ◽

Arménia C. Santos ◽

Mariana V. Leão ◽

Joana O. Pereira ◽

Sara I. Silva ◽

...

Keyword(s):

Antimicrobial Activity ◽

Whey Protein ◽

Antimicrobial Agents ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Edible Coatings

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Whey protein isolate-lignin complexes as encapsulating agents for enhanced survival during spray drying, storage, and in vitro gastrointestinal passage of Lactobacillus reuteri KUB-AC5

LWT ◽

10.1016/j.lwt.2021.111725 ◽

2021 ◽

pp. 111725

Author(s):

Phùng Diệp Huy Vũ ◽

Akkaratch Rodklongtan ◽

Pakamon Chitprasert

Keyword(s):

Whey Protein ◽

Spray Drying ◽

Lactobacillus Reuteri ◽

Whey Protein Isolate ◽

Protein Isolate

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Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Foods ◽

10.3390/foods10040705 ◽

2021 ◽

Vol 10 (4) ◽

pp. 705

Author(s):

Yejun Zhong ◽

Jincheng Zhao ◽

Taotao Dai ◽

Jiangping Ye ◽

Jianyong Wu ◽

...

Keyword(s):

Interfacial Tension ◽

Whey Protein ◽

Surface Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Environmental Stability ◽

Dependent Manner ◽

Emulsifying Properties ◽

Interfacial Behavior ◽

Concentration Dependent Manner

Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions. We found that forming composites with PUE improves the emulsifying properties of WPI in a concentration-dependent manner. The optimal concentration is 0.5%, which is the highest PUE concentration that can be solubilized in water. The PUE not only decreased the droplet size of the emulsions, but also increased the surface charge by forming composites with the WPI. A 21 day storage test also showed that the maximum PUE concentration improved the emulsion stability the most. A PUE concentration of 0.5% improved the stability of the WPI emulsions against environmental stress, especially thermal treatment. Surface protein loads indicated more protein was adsorbed to the oil droplets, resulting in less interfacial WPI concentration due to an increase in specific surface areas. The use of PUE also decreased the interfacial tension of WPI at the oil–water interface. To conclude, PUE improves the emulsifying activity, storage, and environmental stability of WPI emulsions. This result might be related to the decreased interfacial tension of WPI–PUE composites.

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