1
|
Rojas-Lema S, Nilsson K, Langton M, Trifol J, Gomez-Caturla J, Balart R, Garcia-Garcia D, Moriana R. The effect of pine cone lignin on mechanical, thermal and barrier properties of faba bean protein films for packaging applications. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
2
|
Development of Antifungal Films from Nanocomplexes Based on Egg White Protein Nanogels and Phenolic Compounds. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09770-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
3
|
Improvement in properties of edible film through non-thermal treatments and nanocomposite materials: A review. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100843] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
4
|
Song HG, Choi I, Lee JS, Chang Y, Yoon CS, Han J. Whey protein isolate coating material for high oxygen barrier properties: A scale-up study from laboratory to industrial scale and its application to food packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
5
|
Zhang H, Wang L, Li H, Chi Y, Zhang H, Xia N, Ma Y, Jiang L, Zhang X. Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration. Foods 2021; 10:1797. [PMID: 34441574 PMCID: PMC8392404 DOI: 10.3390/foods10081797] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/26/2021] [Accepted: 07/28/2021] [Indexed: 11/16/2022] Open
Abstract
Plasticizers and the water migration of edible protein films during storage can result in changes in film properties, while specific changing processes need to be further explored. In this study, glycerol-plasticized soy protein isolate (SPI) films were stored at 25 °C, 4 °C, and -18 °C for 6 weeks (relative humidity (RH), 40-50%). The glycerol migration was monitored by the glycerol migration rate and differential scanning calorimetry (DSC). Water content, low-field nuclear magnetic resonance (LF-NMR), and thermogravimetric analysis (TGA) were used to analyze the water state. The results showed that significant pores and cracks were observed after storage at 25 °C. The proportion of bound water gradually increased, and the glycerol migration rate also reached 1.3% and 0.7% at 25 °C and 4 °C, respectively. The results proved that increasing the storage temperature accelerated the loss of water and glycerol, and decreased the mechanical properties of the SPI film.
Collapse
Affiliation(s)
| | | | | | | | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.Z.); (L.W.); (H.L.); (Y.C.); (N.X.); (Y.M.); (L.J.); (X.Z.)
| | | | | | | | | |
Collapse
|
6
|
Active packaging with starch, red cabbage extract and sweet whey: Characterization and application in meat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110275] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
7
|
Jeong S, Yoo S. Whey protein concentrate-beeswax-sucrose suspension-coated paperboard with enhanced water vapor and oil-barrier efficiency. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100530] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
8
|
Hajivand P, Aryanejad S, Akbari I, Hemmati A. Fabrication and characterization of a promising oregano‐extract/psyllium‐seed mucilage edible film for food packaging. J Food Sci 2020. [DOI: 10.1111/1750-3841.15331] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pegah Hajivand
- Faculty of Petroleum and Chemical Engineering, Tehran Science and Research Branch Islamic Azad Univ. Tehran 1477893855 Iran
| | - Sara Aryanejad
- Faculty of Petroleum and Chemical Engineering, Tehran Science and Research Branch Islamic Azad Univ. Tehran 1477893855 Iran
| | - Iman Akbari
- Faculty of Petroleum and Chemical Engineering, Tehran Science and Research Branch Islamic Azad Univ. Tehran 1477893855 Iran
| | - Azadeh Hemmati
- Faculty of Petroleum and Chemical Engineering, Tehran Science and Research Branch Islamic Azad Univ. Tehran 1477893855 Iran
| |
Collapse
|
9
|
Effects of plasticizers on water sorption and aging stability of whey protein/carboxy methyl cellulose films. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109809] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
10
|
Hammam ARA. Technological, applications, and characteristics of edible films and coatings: a review. SN APPLIED SCIENCES 2019. [DOI: 10.1007/s42452-019-0660-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
|
11
|
Kocakulak S, Sumnu G, Sahin S. Chickpea flour‐based biofilms containing gallic acid to be used as active edible films. J Appl Polym Sci 2019. [DOI: 10.1002/app.47704] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Secil Kocakulak
- Department of Food EngineeringMiddle East Technical University 06800 Ankara Turkey
| | - Gulum Sumnu
- Department of Food EngineeringMiddle East Technical University 06800 Ankara Turkey
| | - Serpil Sahin
- Department of Food EngineeringMiddle East Technical University 06800 Ankara Turkey
| |
Collapse
|
12
|
Beigomi M, Mohsenzadeh M, Salari A. Characterization of a novel biodegradable edible film obtained from Dracocephalum moldavica seed mucilage. Int J Biol Macromol 2018; 108:874-883. [DOI: 10.1016/j.ijbiomac.2017.10.184] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 10/17/2017] [Accepted: 10/31/2017] [Indexed: 11/30/2022]
|
13
|
Díaz O, Candia D, Cobos Á. Whey protein film properties as affected by ultraviolet treatment under alkaline conditions. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.05.009] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
14
|
Etxabide A, Urdanpilleta M, Gómez-Arriaran I, de la Caba K, Guerrero P. Effect of pH and lactose on cross-linking extension and structure of fish gelatin films. REACT FUNCT POLYM 2017. [DOI: 10.1016/j.reactfunctpolym.2017.04.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
15
|
Borah PP, Das P, Badwaik LS. Ultrasound treated potato peel and sweet lime pomace based biopolymer film development. ULTRASONICS SONOCHEMISTRY 2017; 36:11-19. [PMID: 28069189 DOI: 10.1016/j.ultsonch.2016.11.010] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2016] [Revised: 11/05/2016] [Accepted: 11/06/2016] [Indexed: 06/06/2023]
Abstract
Treatment and management of food processing waste is a major challenge for food industry. Potato processing industry generates tremendous amount of peel and consider it as zero valued waste. Again, pomace generated after juice extraction from sweet lime pulp is considered as waste and not properly utilized. Whereas these waste could be utilized for the development of biodegradable packaging film to overcome environmental issues. Composite films were prepared with varying proportion of potato peel powder (PP) and sweet lime pomace (SLP) in the ratio of 0:1(A), 0.5:1(B), 1:1(C), 1:0.5(D), 1:0(E) with an ultrasound treatment of 45min, and 0:1(F), 0.5:1(G), 1:1(H), 1:0.5(I), 1:0(J) with an ultrasound treatment of 60min. Ultrasound was applied for 45 and 60min to film forming solutions to break down biopolymer particles small enough to form a film. All the films were analyzed for their barrier and mechanical properties. It was observed that increasing ultrasound treatment times gives better result in film properties and less PP content also gives better film properties, from these observations film G prepared with 0.5:1 (PP:SLP) showed better characteristics among all other films. Water vapor permeability, moisture absorption, water solubility, breakage strength and elongation capacity of G film were reported as 7.25×10-9g/Pahm, 12.88±0.348%, 38.92±0.702%, 242.01±3.074g and 7.61±0.824mm respectively. However, thermal decomposition for film G took place above 200°C. The film forming solution of selected G film, added with clove essential oil (1.5%) as an antimicrobial agent was wrapped on bread and stored it for 5days. The film was successful in lowering the weight loss, reducing the hardness and inhibition of surface microbial load from bread sample.
Collapse
Affiliation(s)
- Purba Prasad Borah
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India
| | - Pulak Das
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India
| | - Laxmikant S Badwaik
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India.
| |
Collapse
|
16
|
Liu L, Lin WJ, Liu HZ, Shi AM, Hu H, Nasir MN, Deleu M, Wang Q. Effect of xylose on the structural and physicochemical properties of peanut isolated protein based films. RSC Adv 2017. [DOI: 10.1039/c7ra07381j] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
PPI films incorporated with xylose were prepared. Addition of xylose increases tensile strength and elongation, and reduces solubility of the film. Films had more homogeneity and denser structure with the addition of xylose 10%.
Collapse
Affiliation(s)
- Li Liu
- Institute of Food Science and Technology
- Chinese Academy of Agricultural Sciences
- Key Laboratory of Agro-Products Processing
- Ministry of Agriculture
- Beijing 100193
| | - Wei-Jing Lin
- Institute of Food Science and Technology
- Chinese Academy of Agricultural Sciences
- Key Laboratory of Agro-Products Processing
- Ministry of Agriculture
- Beijing 100193
| | - Hong-Zhi Liu
- Institute of Food Science and Technology
- Chinese Academy of Agricultural Sciences
- Key Laboratory of Agro-Products Processing
- Ministry of Agriculture
- Beijing 100193
| | - Ai-Min Shi
- Institute of Food Science and Technology
- Chinese Academy of Agricultural Sciences
- Key Laboratory of Agro-Products Processing
- Ministry of Agriculture
- Beijing 100193
| | - Hui Hu
- Institute of Food Science and Technology
- Chinese Academy of Agricultural Sciences
- Key Laboratory of Agro-Products Processing
- Ministry of Agriculture
- Beijing 100193
| | - Mehmet Nail Nasir
- AgricultureisLife Plateform
- Laboratoire de Biophysique Moléculaire aux Interfaces
- Gembloux Agro-Bio Tech – University of Liege
- Belgium
| | - Magali Deleu
- AgricultureisLife Plateform
- Laboratoire de Biophysique Moléculaire aux Interfaces
- Gembloux Agro-Bio Tech – University of Liege
- Belgium
| | - Qiang Wang
- Institute of Food Science and Technology
- Chinese Academy of Agricultural Sciences
- Key Laboratory of Agro-Products Processing
- Ministry of Agriculture
- Beijing 100193
| |
Collapse
|
17
|
Silva K, Mauro M, Gonçalves M, Rocha C. Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.028] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
18
|
Masamba K, Li Y, Hategekimana J, Ma J, Zhong F. Effect of drying temperature and pH alteration on mechanical and water barrier properties of transglutaminase cross linked zein–oleic acid composite films. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.030] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
19
|
Nur Hanani Z, O’Mahony JA, Roos YH, Oliveira PM, Kerry J. Extrusion of gelatin-based composite films: Effects of processing temperature and pH of film forming solution on mechanical and barrier properties of manufactured films. Food Packag Shelf Life 2014. [DOI: 10.1016/j.fpsl.2014.09.001] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
20
|
Kurek M, Galus S, Debeaufort F. Surface, mechanical and barrier properties of bio-based composite films based on chitosan and whey protein. Food Packag Shelf Life 2014. [DOI: 10.1016/j.fpsl.2014.01.001] [Citation(s) in RCA: 90] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
21
|
Ekrami M, Emam-Djomeh Z. Water Vapor Permeability, Optical and Mechanical Properties of Salep-Based Edible Film. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12152] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mohammad Ekrami
- Transfer Phenomena Laboratory; Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; University of Tehran; Karaj 15978 Iran
| | - Zahra Emam-Djomeh
- Transfer Phenomena Laboratory; Department of Food Science, Technology and Engineering; Faculty of Agricultural Engineering and Technology; University of Tehran; Karaj 15978 Iran
| |
Collapse
|
22
|
Akhtar MJ, Jacquot M, Jamshidian M, Imran M, Arab-Tehrany E, Desobry S. Fabrication and physicochemical characterization of HPMC films with commercial plant extract: Influence of light and film composition. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.10.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
23
|
Controlled release and antioxidant activity of Roselle (Hibiscus sabdariffa L.) extract encapsulated in mixtures of carboxymethyl cellulose, whey protein, and pectin. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.08.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
24
|
Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese. Journal of Food Science and Technology 2013; 51:3767-75. [PMID: 25477643 DOI: 10.1007/s13197-012-0916-4] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/08/2012] [Accepted: 12/22/2012] [Indexed: 10/27/2022]
Abstract
Casein and whey protein concentrate (WPC) films, plasticized with glycerol and sorbitol independently, were prepared by casting. The film thickness, water vapour and oxygen permeation and tensile and moisture sorption properties of the films were determined. The tensile strength (TS), tensile strain (TE) and elastic modulus (EM) of the films ranged from 0.71 to 4.58 MPa, 19.22 to 66.63 % and 2.05 to 6.93 MPa, respectively. The film properties were influenced by the type of biopolymer (casein and whey protein concentrate), plasticizer and its concentration. Increasing the plasticizer concentration, increased the film thickness, TE and water vapour permeability (WVP), but decreased the TS and EM. As the concentration of plasticizer increased to the highest level, the film thickness increased from 0.168 to 0.305 mm for glycerol-plasticized films and from 0.251 to 0.326 mm for sorbitol-plasticized films. The film thickness increased because the amount of plasticizer in the film network increased and the amount of biopolymer remained same. Casein films showed superior tensile properties as compared to WPC films. The WVP of both casein and WPC films lied between 3.87 and 13.97 g.mm./(m(2).h.kPa). The moisture sorption isotherms of both films were typical of high-protein material, and were adequately described by the GAB model. The oxygen permeability of casein films was relatively lower than that of WPC films, regardless of the plasticizer used. The sensory data revealed that the organoleptic quality of Cheddar cheese was unaffected by milk-protein film packaging.
Collapse
|
25
|
Nur Hanani ZA, Beatty E, Roos YH, Morris MA, Kerry JP. Development and Characterization of Biodegradable Composite Films Based on Gelatin Derived from Beef, Pork and Fish Sources. Foods 2013; 2:1-17. [PMID: 28239092 PMCID: PMC5302233 DOI: 10.3390/foods2010001] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2012] [Revised: 12/14/2012] [Accepted: 12/20/2012] [Indexed: 11/29/2022] Open
Abstract
The objectives of this study were to develop composite films using various gelatin sources with corn oil (CO) incorporation (55.18%) and to investigate the mechanical and physical properties of these films as potential packaging films. There were increases (p < 0.05) in the tensile strength (TS) and puncture strength (PS) of films when the concentration of gelatin increased. The mechanical properties of these films were also improved when compared with films produced without CO. Conversely, the water barrier properties of composite films decreased (p < 0.05) when the concentration of gelatin in composite films increased. Comparing with pure gelatin films, water and oxygen barrier properties of gelatin films decreased when manufactured with the inclusion of CO.
Collapse
Affiliation(s)
- Zainal A Nur Hanani
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland.
| | - Eddie Beatty
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland.
| | - Yrjo H Roos
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland.
| | - Mick A Morris
- Department of Chemistry, University College Cork, National University of Ireland, Cork, Ireland.
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland.
| |
Collapse
|
26
|
Ramos ÓL, Reinas I, Silva SI, Fernandes JC, Cerqueira MA, Pereira RN, Vicente AA, Poças MF, Pintado ME, Malcata FX. Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.05.001] [Citation(s) in RCA: 225] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
27
|
Nicolai T, Britten M, Schmitt C. β-Lactoglobulin and WPI aggregates: Formation, structure and applications. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.02.006] [Citation(s) in RCA: 414] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
28
|
Espinoza-Herrera N, Pedroza-Islas R, San Martín-Martinez E, Cruz-Orea A, Tomás SA. Thermal, Mechanical and Microstructures Properties of Cellulose Derivatives Films: A Comparative Study. FOOD BIOPHYS 2010. [DOI: 10.1007/s11483-010-9181-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
29
|
Juvonen H, Smolander M, Boer H, Pere J, Buchert J, Peltonen J. Film formation and surface properties of enzymatically crosslinked casein films. J Appl Polym Sci 2010. [DOI: 10.1002/app.32943] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|
30
|
Kang HJ, Min SC. Potato peel-based biopolymer film development using high-pressure homogenization, irradiation, and ultrasound. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.01.025] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
31
|
GOUNGA MAHAMADOUELHADJI, XU SHIYING, WANG ZHANG. FILM FORMING MECHANISM AND MECHANICAL AND THERMAL PROPERTIES OF WHEY PROTEIN ISOLATE-BASED EDIBLE FILMS AS AFFECTED BY PROTEIN CONCENTRATION, GLYCEROL RATIO AND PULLULAN CONTENT. J Food Biochem 2010. [DOI: 10.1111/j.1745-4514.2009.00294.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
32
|
Physical and thermo-mechanical properties of whey protein isolate films containing antimicrobials, and their effect against spoilage flora of fresh beef. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.08.003] [Citation(s) in RCA: 77] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
33
|
|
34
|
|
35
|
Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef. Meat Sci 2009; 82:338-45. [DOI: 10.1016/j.meatsci.2009.02.004] [Citation(s) in RCA: 209] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2008] [Revised: 01/27/2009] [Accepted: 02/03/2009] [Indexed: 11/17/2022]
|
36
|
|
37
|
Wang L, Liu L, Holmes J, Huang J, Kerry JF, Kerry JP. Effect of pH and addition of corn oil on the properties of whey protein isolate-based films using response surface methodology. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01517.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
38
|
Gounga ME, Xu SY, Wang Z. Whey protein isolate-based edible films as affected by protein concentration, glycerol ratio and pullulan addition in film formation. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2007.04.008] [Citation(s) in RCA: 136] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
39
|
Bourtoom T, Chinnan MS, Jantawat P, Sanguandeekul R. Effect of select parameters on the properties of edible film from water-soluble fish proteins in surimi wash-water. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.02.020] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
40
|
Lefèvre T, Subirade M, Pézolet M. Molecular description of the formation and structure of plasticized globular protein films. Biomacromolecules 2006; 6:3209-19. [PMID: 16283748 DOI: 10.1021/bm050540u] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
To optimize the properties of plasticized globular proteins films, a clear comprehension of the structure and molecular events occurring during film formation is required. In this work, the structural organization of beta-lactoglobulin (beta-lg) films plasticized with diethyelene glycol are investigated for the first time during the entire film formation process by attenuated total reflectance and transmission infrared spectroscopy. The films are made by a common two-step procedure consisting of a first heat treatment (80 degrees C/30 min) followed by the casting of the film-forming solution for dehydration. Heating at 80 degrees C leads to the self-aggregation of the proteins with a conversion of regular secondary structures into antiparallel beta-sheets. The kinetics of the conformational conversion shows that approximately 10% of the amino acids are involved in beta-sheets after the first step. Dehydration induces a further aggregation, with approximately 46% of the amino acids involved in beta-sheets in the final film. Water evaporation results in the association of the aggregates formed during the heating step. The presence of the plasticizer during water removal is essential as it allows specific conformational rearrangements into extended beta-sheets and ordering of the polypeptide chains. This work underlines that the assembly of building blocks is common in beta-lg networks and it emphasizes the widespread occurrence of beta-structures in synthetic and natural protein networks.
Collapse
Affiliation(s)
- Thierry Lefèvre
- Centre de recherches en Sciences et Ingénierie des Macromolécules (CERSIM), Département de Chimie, Pavillon Alexandre-Vachon, Québec, G1K 7P4 Canada.
| | | | | |
Collapse
|
41
|
Simon-Lukasik KV, Ludescher RD. Erythrosin B phosphorescence as a probe of oxygen diffusion in amorphous gelatin films. Food Hydrocoll 2004. [DOI: 10.1016/j.foodhyd.2003.09.006] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
42
|
Choi SG, Kim K, Hanna M, Weller C, Kerr W. Molecular Dynamics of Soy-Protein Isolate Films Plasticized by Water and Glycerol. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb07054.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
43
|
Tomasula PM, Yee WC, Parris N. Oxygen permeability of films made from CO2-precipitated casein and modified casein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:634-639. [PMID: 12537434 DOI: 10.1021/jf020552w] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Oxygen permeabilities (OP) of CO(2)-casein (CO(2)CN), calcium caseinate (CaCN), and acylated casein (AcCN) films were determined as functions of % relative humidity (% RH), temperature, and plasticizer type. Tensile properties and water vapor permeabilities (WVP) were also measured. Plasticizers were glycerol (GLY) or a 3:1 ratio of GLY:poly(propylene glycol) (PPG), a hydrophobic plasticizer. OP of the CO(2)CN:GLY film was almost twice that of films containing either plasticizer at 35% RH, but its OP approached that of the other films at 70% RH. OP and WVP of films plasticized with GLY were greater than that for films plasticized with PPG. Plasticizer type had little impact on the tensile strength of CO(2)CN films while tensile strength of CaCN-GLY:PPG (3:1) films approximately doubled. Results show that structural dissimilarities in the films contribute to differences in OP only under conditions of low RH where the plasticizing effects of water are not significant.
Collapse
Affiliation(s)
- Peggy M Tomasula
- Dairy Processing and Products Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
| | | | | |
Collapse
|
44
|
Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride. INNOV FOOD SCI EMERG 2002. [DOI: 10.1016/s1466-8564(01)00051-0] [Citation(s) in RCA: 108] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
45
|
Anker M, Stading M, Hermansson AM. Aging of whey protein films and the effect on mechanical and barrier properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:989-995. [PMID: 11262061 DOI: 10.1021/jf000730q] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
This work focuses on the aging of whey protein isolate (WPI) films plasticized with glycerol (G) and sorbitol (S). The films were cast from heated aqueous solutions at pH 7 and dried at 23 degrees C and 50% relative humidity (RH) for 16 h. They were stored in a climate room (23 degrees C, 50% RH) for 120 days, and the film properties were measured at regular intervals. The moisture content (MC) of the WPI/G films decreased from 22% (2 days) to 15% (45 days) and was thereafter constant at 15% (up to 120 days). This affected the mechanical properties and caused an increased stress at break (from 2.7 to 8.3 MPa), a decreased strain at break (from 33 to 4%), and an increased glass transition temperature (T(g)) (from -56 to -45 degrees C). The barrier properties were, however, unaffected, with constant water vapor permeability and a uniform film thickness. The MC of the WPI/S films was constant at approximately 9%, which gave no change in film properties.
Collapse
Affiliation(s)
- M Anker
- SIK-The Swedish Institute for Food and Biotechnology, P.O. Box 5401, SE-402 29 Göteborg, Sweden
| | | | | |
Collapse
|