scholarly journals Characterization of Edible Films Based on Alginate or Whey Protein Incorporated with Bifidobacterium animalis subsp. lactis BB-12 and Prebiotics

Coatings ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 493 ◽  
Author(s):  
Joana Odila Pereira ◽  
José Soares ◽  
Eduardo Costa ◽  
Sara Silva ◽  
Ana Gomes ◽  
...  
Keyword(s):  
Whey Protein ◽  
Water Solubility ◽  
Probiotic Strain ◽  
Edible Films ◽  
Protein Isolate ◽  
Work Support ◽  
Bifidobacterium Animalis ◽  
Film Forming ◽  
Potential Applications

Recently, edible films were shown to be an effective strategy for the delivery of functional ingredients, such as probiotics and prebiotics. With that in mind, two soluble fibres (inulin and fructooligosaccharides) were selected as prebiotic elements, in whey protein isolate (WPI) and alginate (ALG) matrices plasticized with glycerol and used for the incorporation of Bifidobacterium animalis subsp. lactis BB-12. The results obtained showed that the viability of the B. animalis subsp. lactis BB-12 probiotic strain was maintained within the minimum threshold (106 CFU/g) necessary to act as a probiotic throughout 60 days of storage at 23 °C. The incorporation of prebiotic compounds improved B. animalis subsp. lactis BB-12 viability, with inulin showing the best performance, as it maintained the viability at 7.34 log CFU/g. The compositional characteristics (biopolymer type and prebiotics addition) of the film forming solutions had no significant impact upon the viability of the probiotic strain. The incorporation of probiotics and prebiotics did not modify the infrared spectra, revealing that the molecular structure of the films was not modified. The moisture content and water solubility decreased positively in WPI- and ALG-based films with the addition of prebiotics compounds. Overall, the results obtained in this work support the use of WPI films containing inulin as a good strategy to immobilize B. animalis subsp. lactis BB-12, with potential applications in the development of functional foods.

Analysis of Packaging Properties of Composite Antibacterial Films by Response Surface Model

2015 ◽  
Vol 799-800 ◽  
pp. 8-15
Author(s):  
Yu Ting Zhang ◽  
Qiao Lei ◽  
Yi Ni Zhao ◽  
Jian Qiang Bao
Keyword(s):  
Tensile Strength ◽  
Response Surface ◽  
Whey Protein ◽  
Water Solubility ◽  
Sodium Caseinate ◽  
Protein Isolate ◽  
Light Transmittance ◽  
Potassium Sorbate ◽  
Elongation At Break ◽  
Film Forming

Four factors with three level Box-Behnken response surface design was employed to investigate the influence of whey protein isolate, sodium caseinate, glycerol and potassium sorbate concentrations in antibacterial films on mechanical properties, optical properties and water solubility. Analysis of variance and regression coefficients of models for responses showed that quadratic models were significant to predict tensile strength, light transmittance, haze and water solubility of the films, whereas elongation at break could be fitted by linear models. Among all the film-forming components, glycerol and sodium caseinate were important factors to affect these packaging properties. Sodium caseinate and glycerol contributed to increasing the elongation at break and light transmittance. With the addition of glycerol, tensile strength decreased, while sodium caseinate increased tensile strength and water solubility of films and decreased haze. Whey protein isolate=6.84g, sodium caseinate=5.11g, glycerol=35.00% and potassium sorbate=1.50g in 200ml film-forming solution would yield the film with tensile strength=9.45MPa, elongation at break=49.44%, light transmittance=65.61%, haze=15.13% and water solubility =56.02% through the optimization study.

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

scholarly journals Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1599
Author(s):  
Yaosong Wang ◽  
Youling L. Xiong
Keyword(s):  
Whey Protein ◽  
Microstructural Characterization ◽  
Protein Isolate ◽  
Light Transmittance ◽  
In Vitro Digestibility ◽  
Protein Films ◽  
Film Forming ◽  
Protein Sulfhydryl ◽  
Reduced Light

Protein-based biodegradable packaging films are of environmental significance. The effect of oxidized ferulic acid (OFA)/tannic acid (OTA) on the crosslinking and film-forming properties of whey protein isolate (WPI) was investigated. Both of the oxidized acids induced protein oxidation and promoted WPI crosslinking through the actions of quinone carbonyl and protein sulfhydryl, and amino groups. OTA enhanced the tensile strength (from 4.5 MPa to max 6.7 MPa) and stiffness (from 215 MPa to max 376 MPa) of the WPI film, whereas OFA significantly increased the elongation at break. The water absorption capability and heat resistance of the films were greatly improved by the addition of OTA. Due to the original color of OTA, the incorporation of OTA significantly reduced light transmittance of the WPI film (λ 200–600 nm) as well as the transparency, whereas no significant changes were induced by the OFA treatment. Higher concentrations of OTA reduced the in vitro digestibility of the WPI film, while the addition of OFA had no significant effect. Overall, these two oxidized polyphenols promoted the crosslinking of WPI and modified the film properties, with OTA showing an overall stronger efficacy than OFA due to more functional groups available.

Characterization of a Cabbage Off-flavor in Whey Protein Isolate

2006 ◽  
Vol 71 (2) ◽  
pp. C86-C90 ◽  
Author(s):  
Joy M. Wright ◽  
Mary E. Carunchia Whetstine ◽  
R. Evan Miracle ◽  
Maryanne Drake
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate

scholarly journals Preparation and Characterization of Whey Protein-Based Polymers Produced from Residual Dairy Streams

Polymers ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 722 ◽  
Author(s):  
Chalermthai ◽  
Chan ◽  
Bastidas-Oyanedel ◽  
Taher ◽  
Olsen ◽  
...  
Keyword(s):  
Whey Protein ◽  
Protein Concentration ◽  
Milk Proteins ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Polymer Sheets ◽  
Lower Protein ◽  
Poly Ethylene ◽  
The One

The wide use of non-biodegradable, petroleum-based plastics raises important environmental concerns, which urges finding alternatives. In this study, an alternative way to produce polymers from a renewable source—milk proteins—was investigated with the aim of replacing polyethylene. Whey protein can be obtained from whey residual, which is a by-product in the cheese-making process. Two different sources of whey protein were tested: Whey protein isolate (WPI) containing 91% protein concentration and whey protein concentrate (WPC) containing 77% protein concentration. These were methacrylated, followed by free radical polymerization with co-polymer poly(ethylene glycol) methyl ether methacrylate (PEGMA) to obtain polymer sheets. Different protein concentrations in water (11–14 w/v%), at two protein/PEGMA mass-ratios, 20:80 and 30:70, were tested. The polymers made from WPI and WPC at a higher protein/PEGMA ratio of 30:70 had significantly better tensile strength than the one with lower protein content, by about 1–2 MPa (the best 30:70 sample exhibited 3.8 ± 0.2 MPa and the best 20:80 sample exhibited 1.9 ± 0.4 MPa). This indicates that the ratio between the hard (protein) and soft (copolymer PEGMA) domains induce significant changes to the tensile strengths of the polymer sheets. Thermally, the WPI-based polymer samples are stable up to 277.8 ± 6.2 °C and the WPC-based samples are stable up to 273.0 ± 3.4 °C.

scholarly journals Active Edible Films Based on Arrowroot Starch with Microparticles of Blackberry Pulp Obtained by Freeze-Drying for Food Packaging

Polymers ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 1382 ◽  
Author(s):  
Gislaine Ferreira Nogueira ◽  
Farayde Matta Fakhouri ◽  
José Ignacio Velasco ◽  
Rafael Augustus de Oliveira
Keyword(s):  
Antioxidant Capacity ◽  
Food Packaging ◽  
Freeze Drying ◽  
Water Solubility ◽  
Research Work ◽  
Edible Films ◽  
Sem Images ◽  
Film Forming ◽  
Starch Films ◽  
Arrowroot Starch

This research work evaluated the influence of the type of incorporation and variation in the concentration of blackberry pulp (BL) and microencapsulated blackberry pulp (ML) powders by freeze-drying on the chemical and physical properties of arrowroot starch films. Blackberry powders were added to the film-forming suspension in different concentrations, 0%, 20%, 30% and 40% (mass/mass of dry starch) and through two different techniques, directly (D) and by sprinkling (S). Scanning electron microscopy (SEM) images revealed that the incorporation of blackberry powder has rendered the surface of the film rough and irregular. Films incorporated with BL and ML powders showed an increase in thickness and water solubility and a decrease in tensile strength in comparison with the film containing 0% powder. The incorporation of blackberry BL and ML powders into films transferred colour, anthocyanins and antioxidant capacity to the resulting films. Films added with blackberry powder by sprinkling were more soluble in water and presented higher antioxidant capacity than films incorporated directly, suggesting great potential as a vehicle for releasing bioactive compounds into food.

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