Sensory Attributes of Whey Protein Isolate and Candelilla Wax Emulsion Edible Films

2001 ◽  
Vol 66 (6) ◽  
pp. 909-911 ◽  
Author(s):  
S-J. Kim ◽  
Z. Ustunol
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Edible Films ◽  
Protein Isolate ◽  
Sensory Attributes ◽  
Candelilla Wax

Development and characterization of composite edible films based on whey protein isolate and mesquite gum

2009 ◽  
Vol 92 (1) ◽  
pp. 56-62 ◽  
Author(s):  
Javier Osés ◽  
Mayra Fabregat-Vázquez ◽  
Ruth Pedroza-Islas ◽  
Sergio A. Tomás ◽  
Alfredo Cruz-Orea ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Edible Films ◽  
Protein Isolate ◽  
Mesquite Gum

Whey protein isolate edible films incorporated with essential oils: Antimicrobial activity and barrier properties

2020 ◽  
Vol 179 ◽  
pp. 109285 ◽  
Author(s):  
Hülya Çakmak ◽  
Yeşim Özselek ◽  
Osman Yağız Turan ◽  
Ebru Fıratlıgil ◽  
Funda Karbancioğlu-Güler
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Whey Protein ◽  
Barrier Properties ◽  
Whey Protein Isolate ◽  
Edible Films ◽  
Protein Isolate

scholarly journals Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate

2020 ◽  
Vol 21 (7) ◽  
pp. 2486 ◽  
Author(s):  
Andrey A. Tyuftin ◽  
Lizhe Wang ◽  
Mark A.E. Auty ◽  
Joe P. Kerry
Keyword(s):  
Sodium Alginate ◽  
Whey Protein ◽  
Water Vapour ◽  
Corn Oil ◽  
Barrier Properties ◽  
Break Point ◽  
Whey Protein Isolate ◽  
Edible Films ◽  
Protein Isolate ◽  
Vapour Permeability

The objective of this study was to assess the ability of producing laminated edible films manufactured using the following proteins; gelatin (G), whey protein isolate (WPI) and polysaccharide sodium alginate (SA), and to evaluate their physical properties. Additionally, films’ preparation employing these ingredients was optimized through the addition of corn oil (O). Overall, 8-types of laminated films (G-SA, G-WPI, SA-WPI, SA-G-WPI, GO-SAO, GO-WPIO, SAO-WPIO and SAO-GO-WPIO) were developed in this study. The properties of the prepared films were characterized through the measurement of tensile strength (TS), elongation at break point (EB), puncture resistance (PR), tear strength (TT), water vapour permeability (WVP) and oxygen permeability (OP). The microstructure of cross-sections of laminated films was investigated by scanning electron microscopy (SEM). Mechanical properties of films were dramatically enhanced through the addition of film layers. GO-SAO laminate showed the best barrier properties to water vapour (22.6 ± 4.04 g mm/kPa d m2) and oxygen (18.2 ± 8.70 cm3 mm/kPa d m2). SAO-GO-WPIO laminate film was the strongest of all laminated films tested, having the highest TS of 55.77 MPa, PR of 41.36 N and TT of 27.32 N. SA-G-WPI film possessed the highest elasticity with an EB value of 17.4%.

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