Whey protein active films incorporated with a blend of essential oils: Characterization and effectiveness
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/59338 |
Resumo: | Whey protein concentrate (WPC) films incorporated with a blend of Cinnamomum cassia, Cinnamomum zeylanicum, and Rosmarinus officinalis essential oils were characterized and evaluated for their effectiveness as an antioxidant for food applications. The effect of the incorporation of essential oils (EOs) at different concentrations (1, 2, 2.7, and 5% w/w) in WPC were studied by measuring their physical, optical, mechanical, and microstructural properties, in order to evaluate their behavior as a food packaging. The effectiveness of these active WPC films as a packaged was evaluated using a fatty food model (salami). The state of the salami oxidation was measured by the TBARs and hexanal assays during 180days of storage. A yellowish characteristic color and opacity of WPC-based films tend to increase with the increase of the EO concentration in the film formulation. While films containing 1 and 2% of EOs showed to be the most hydrophobic and present the lowest moisture content and solubility in water, films with higher EOs % (2, 2.7, and 5%, w/w) presented the highest water vapor transmission rate. The developed WPC active films showed to be heterogeneous, presenting cracks and pores due to the weakening of the polymer chain interaction forces by the EOs, which affected their mechanical behavior. WPC films incorporated with EOs may retard lipid oxidation induced by UV light in food. Besides, they showed to be very effective in the reduction of lipid oxidation in a previous assay with salami, with a longer storage time. |
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Whey protein active films incorporated with a blend of essential oils: Characterization and effectivenessactive food packagingcinnamonlipid oxidationrosemarywhey protein filmsScience & TechnologyWhey protein concentrate (WPC) films incorporated with a blend of Cinnamomum cassia, Cinnamomum zeylanicum, and Rosmarinus officinalis essential oils were characterized and evaluated for their effectiveness as an antioxidant for food applications. The effect of the incorporation of essential oils (EOs) at different concentrations (1, 2, 2.7, and 5% w/w) in WPC were studied by measuring their physical, optical, mechanical, and microstructural properties, in order to evaluate their behavior as a food packaging. The effectiveness of these active WPC films as a packaged was evaluated using a fatty food model (salami). The state of the salami oxidation was measured by the TBARs and hexanal assays during 180days of storage. A yellowish characteristic color and opacity of WPC-based films tend to increase with the increase of the EO concentration in the film formulation. While films containing 1 and 2% of EOs showed to be the most hydrophobic and present the lowest moisture content and solubility in water, films with higher EOs % (2, 2.7, and 5%, w/w) presented the highest water vapor transmission rate. The developed WPC active films showed to be heterogeneous, presenting cracks and pores due to the weakening of the polymer chain interaction forces by the EOs, which affected their mechanical behavior. WPC films incorporated with EOs may retard lipid oxidation induced by UV light in food. Besides, they showed to be very effective in the reduction of lipid oxidation in a previous assay with salami, with a longer storage time.Brazilian Federal Agency for Support and Evaluation of Graduate Education (CAPES).; National Council for Scientific Research (CNPq); Carlos Chagas Filho Foundation for Research Support of the State of Rio de Janeiro (FAPERJ); National Institute of Health Dr Ricardo Jorge, Grant/Award Number: 2012DAN807; National Council for Scientific Research; Carlos Chagas Filho Foundation for Research Support of the State of Rio de Janeiro; National Institute of Health Dr Ricardo Jorge, I.P., Grant/Award Number: 2012DAN807info:eu-repo/semantics/publishedVersionWileyUniversidade do MinhoRibeiro-Santos, Regianede Melo, Nathalia RamosAndrade, MarianaAzevedo, GabrielaMachado, A. V.Carvalho-Costa, DeniseSanches-Silva, Ana20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/59338eng0894-321410.1002/pts.2352info: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:RCAAP2023-07-21T12:33:29Zoai:repositorium.sdum.uminho.pt:1822/59338Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:29:00.528601Repositório 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 |
Whey protein active films incorporated with a blend of essential oils: Characterization and effectiveness |
title |
Whey protein active films incorporated with a blend of essential oils: Characterization and effectiveness |
spellingShingle |
Whey protein active films incorporated with a blend of essential oils: Characterization and effectiveness Ribeiro-Santos, Regiane active food packaging cinnamon lipid oxidation rosemary whey protein films Science & Technology |
title_short |
Whey protein active films incorporated with a blend of essential oils: Characterization and effectiveness |
title_full |
Whey protein active films incorporated with a blend of essential oils: Characterization and effectiveness |
title_fullStr |
Whey protein active films incorporated with a blend of essential oils: Characterization and effectiveness |
title_full_unstemmed |
Whey protein active films incorporated with a blend of essential oils: Characterization and effectiveness |
title_sort |
Whey protein active films incorporated with a blend of essential oils: Characterization and effectiveness |
author |
Ribeiro-Santos, Regiane |
author_facet |
Ribeiro-Santos, Regiane de Melo, Nathalia Ramos Andrade, Mariana Azevedo, Gabriela Machado, A. V. Carvalho-Costa, Denise Sanches-Silva, Ana |
author_role |
author |
author2 |
de Melo, Nathalia Ramos Andrade, Mariana Azevedo, Gabriela Machado, A. V. Carvalho-Costa, Denise Sanches-Silva, Ana |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Ribeiro-Santos, Regiane de Melo, Nathalia Ramos Andrade, Mariana Azevedo, Gabriela Machado, A. V. Carvalho-Costa, Denise Sanches-Silva, Ana |
dc.subject.por.fl_str_mv |
active food packaging cinnamon lipid oxidation rosemary whey protein films Science & Technology |
topic |
active food packaging cinnamon lipid oxidation rosemary whey protein films Science & Technology |
description |
Whey protein concentrate (WPC) films incorporated with a blend of Cinnamomum cassia, Cinnamomum zeylanicum, and Rosmarinus officinalis essential oils were characterized and evaluated for their effectiveness as an antioxidant for food applications. The effect of the incorporation of essential oils (EOs) at different concentrations (1, 2, 2.7, and 5% w/w) in WPC were studied by measuring their physical, optical, mechanical, and microstructural properties, in order to evaluate their behavior as a food packaging. The effectiveness of these active WPC films as a packaged was evaluated using a fatty food model (salami). The state of the salami oxidation was measured by the TBARs and hexanal assays during 180days of storage. A yellowish characteristic color and opacity of WPC-based films tend to increase with the increase of the EO concentration in the film formulation. While films containing 1 and 2% of EOs showed to be the most hydrophobic and present the lowest moisture content and solubility in water, films with higher EOs % (2, 2.7, and 5%, w/w) presented the highest water vapor transmission rate. The developed WPC active films showed to be heterogeneous, presenting cracks and pores due to the weakening of the polymer chain interaction forces by the EOs, which affected their mechanical behavior. WPC films incorporated with EOs may retard lipid oxidation induced by UV light in food. Besides, they showed to be very effective in the reduction of lipid oxidation in a previous assay with salami, with a longer storage time. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018 2018-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/59338 |
url |
http://hdl.handle.net/1822/59338 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0894-3214 10.1002/pts.2352 |
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 |
Wiley |
publisher.none.fl_str_mv |
Wiley |
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 instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
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 |
repository.mail.fl_str_mv |
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1799132788232814592 |