Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom

Detalhes bibliográficos
Autor(a) principal: Ramos, Óscar L.
Data de Publicação: 2013
Outros Autores: Reinas, Isabel, Silva, Sara I., Fernandes, João C., Cerqueira, M. A., Pereira, Ricardo, Vicente, A. A., Poças, M. Fátima, Pintado, Manuela E., Malcata, F. X.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/22279
Resumo: This manuscript describes the detailed characterization of edible films made from two different protein products e whey protein isolate (WPI) and whey protein concentrate (WPC), added with three levels of glycerol (Gly) e i.e. 40, 50 and 60%(w/w). The molecular structure, as well as barrier, tensile, thermal,surface and optical properties of said films were determined, in attempts to provide a better understanding of the effects of proteinaceous purity and Gly content of the feedstock. WPI films exhibited statistically lower (p < 0.05) moisture content (MC), film solubility (S), water activity, water vapor permeability (WVP), oxygen and carbon dioxide permeabilities (O2P and CO2P, respectively) and color change values, as well as statistically higher (p < 0.05) density, surface hydrophobicity, mechanical resistance, elasticity, extensibility and transparency values than their WPC counterparts, for the same content of Gly. These results are consistent with data from thermal and FTIR analyses. Furthermore,a significant increase (p < 0.05) was observed in MC, S, WVP, O2P, CO2P, weight loss and extensibility of both protein films when the Gly content increased; whereas a significant decrease (p < 0.05) was observed in thermal features, as well as in mechanical resistance and elasticity e thus leading to weaker films. Therefore, fundamental elucidation was provided on the features of WPI and WPC germane to food packaging e along with suggestions to improve the most critical ones, i.e. extensibility and WVP.
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spelling Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefromWhey protein isolateWhey protein concentrateGlycerolEdible filmsMolecular behaviorPhysical propertiesScience & TechnologyThis manuscript describes the detailed characterization of edible films made from two different protein products e whey protein isolate (WPI) and whey protein concentrate (WPC), added with three levels of glycerol (Gly) e i.e. 40, 50 and 60%(w/w). The molecular structure, as well as barrier, tensile, thermal,surface and optical properties of said films were determined, in attempts to provide a better understanding of the effects of proteinaceous purity and Gly content of the feedstock. WPI films exhibited statistically lower (p < 0.05) moisture content (MC), film solubility (S), water activity, water vapor permeability (WVP), oxygen and carbon dioxide permeabilities (O2P and CO2P, respectively) and color change values, as well as statistically higher (p < 0.05) density, surface hydrophobicity, mechanical resistance, elasticity, extensibility and transparency values than their WPC counterparts, for the same content of Gly. These results are consistent with data from thermal and FTIR analyses. Furthermore,a significant increase (p < 0.05) was observed in MC, S, WVP, O2P, CO2P, weight loss and extensibility of both protein films when the Gly content increased; whereas a significant decrease (p < 0.05) was observed in thermal features, as well as in mechanical resistance and elasticity e thus leading to weaker films. Therefore, fundamental elucidation was provided on the features of WPI and WPC germane to food packaging e along with suggestions to improve the most critical ones, i.e. extensibility and WVP.Partial funding for this research work was provided by project Milkfilm, administered by Agência de Inovação e POCTI: Programa Operacional de Ciência, Tecnologia e Inovação (Portugal) Funding for author O. L. Ramos was via a postdoctoral fellowship (ref. SFRH/BPD/80766/2011), administered by Fundação para a Ciência e a Tecnologia (Portugal) and supervised by author F. X.Malcata. A minor part of the experimental work was performed in CBQF premisesElsevier B.V.Universidade do MinhoRamos, Óscar L.Reinas, IsabelSilva, Sara I.Fernandes, João C.Cerqueira, M. A.Pereira, RicardoVicente, A. A.Poças, M. FátimaPintado, Manuela E.Malcata, F. X.20132013-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/22279eng0268-005X10.1016/j.foodhyd.2012.05.001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:32:56Zoai:repositorium.sdum.uminho.pt:1822/22279Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:28:22.090498Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom
title Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom
spellingShingle Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom
Ramos, Óscar L.
Whey protein isolate
Whey protein concentrate
Glycerol
Edible films
Molecular behavior
Physical properties
Science & Technology
title_short Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom
title_full Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom
title_fullStr Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom
title_full_unstemmed Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom
title_sort Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom
author Ramos, Óscar L.
author_facet Ramos, Óscar L.
Reinas, Isabel
Silva, Sara I.
Fernandes, João C.
Cerqueira, M. A.
Pereira, Ricardo
Vicente, A. A.
Poças, M. Fátima
Pintado, Manuela E.
Malcata, F. X.
author_role author
author2 Reinas, Isabel
Silva, Sara I.
Fernandes, João C.
Cerqueira, M. A.
Pereira, Ricardo
Vicente, A. A.
Poças, M. Fátima
Pintado, Manuela E.
Malcata, F. X.
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Ramos, Óscar L.
Reinas, Isabel
Silva, Sara I.
Fernandes, João C.
Cerqueira, M. A.
Pereira, Ricardo
Vicente, A. A.
Poças, M. Fátima
Pintado, Manuela E.
Malcata, F. X.
dc.subject.por.fl_str_mv Whey protein isolate
Whey protein concentrate
Glycerol
Edible films
Molecular behavior
Physical properties
Science & Technology
topic Whey protein isolate
Whey protein concentrate
Glycerol
Edible films
Molecular behavior
Physical properties
Science & Technology
description This manuscript describes the detailed characterization of edible films made from two different protein products e whey protein isolate (WPI) and whey protein concentrate (WPC), added with three levels of glycerol (Gly) e i.e. 40, 50 and 60%(w/w). The molecular structure, as well as barrier, tensile, thermal,surface and optical properties of said films were determined, in attempts to provide a better understanding of the effects of proteinaceous purity and Gly content of the feedstock. WPI films exhibited statistically lower (p < 0.05) moisture content (MC), film solubility (S), water activity, water vapor permeability (WVP), oxygen and carbon dioxide permeabilities (O2P and CO2P, respectively) and color change values, as well as statistically higher (p < 0.05) density, surface hydrophobicity, mechanical resistance, elasticity, extensibility and transparency values than their WPC counterparts, for the same content of Gly. These results are consistent with data from thermal and FTIR analyses. Furthermore,a significant increase (p < 0.05) was observed in MC, S, WVP, O2P, CO2P, weight loss and extensibility of both protein films when the Gly content increased; whereas a significant decrease (p < 0.05) was observed in thermal features, as well as in mechanical resistance and elasticity e thus leading to weaker films. Therefore, fundamental elucidation was provided on the features of WPI and WPC germane to food packaging e along with suggestions to improve the most critical ones, i.e. extensibility and WVP.
publishDate 2013
dc.date.none.fl_str_mv 2013
2013-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/22279
url http://hdl.handle.net/1822/22279
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 0268-005X
10.1016/j.foodhyd.2012.05.001
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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