Whey protein-based films incorporated with oregano essential oil

Oliveira, Sandra Prestes Lessa Fernandes; Bertan, Larissa Canhadas; Rensis, Christiane Maciel Vasconcellos Barros de; Bilck, Ana Paula; Vianna, Priscila Cristina Bizam

doi:10.1590/0104-1428.02016

Cited by 43 publications

(21 citation statements)

References 26 publications

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“…A study reported that whey protein-based films incorporated with oregano and garlic essential oil resulted in larger inhibitory zones on Gram-negative (Escherichia coli and Salmonella Enteritidis) and Gram-positive bacteria (Staphylococcus aureus, Lactobacillus plantarum, and Listeria monocytogenes) [38], while another study of whey protein-based films incorporated with oregano essential oil showed antimicrobial activity against fungus species (Penicillium commune) [39]. The inhibition toward the microorganism was prompted by thymol and carvacrol compounds that are mainly present in essential oil.…”

Section: Whey Protein-based Film As Active Packagingmentioning

confidence: 99%

Protein-Based Active Film as Antimicrobial Food Packaging: A Review

Said¹,

Sarbon²

2019

Active Antimicrobial Food Packaging

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This review discusses the protein-based active film as antimicrobial food packaging derived from various sources such as gelatin, casein, whey and zein-based protein. The films properties that exhibit antimicrobial activity are being reviewed along with their application in food packaging industry. This paper also studies the inhibition activity by antimicrobial agents from organic and metallic sources which were incorporated into the protein-based film. Nowadays, protein-based film has emerged as one of the most extensively studied in food packaging sector as it exhibits good mechanical, optical, and oxygen barrier properties. In addition, protein-based film also showed good compatibility to polar surfaces while having effective control on the release of additives and bioactive compounds in food packaging system. This paper also detailed out information on antimicrobial food packaging in order to increase consumer awareness regarding food safety and healthy lifestyle while maintaining the quality and prolonged the shelf life of food product.

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Section: Whey Protein-based Film As Active Packagingmentioning

confidence: 99%

Protein-Based Active Film as Antimicrobial Food Packaging: A Review

Said¹,

Sarbon²

2019

Active Antimicrobial Food Packaging

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“…Por outro lado, alguns autores relatam que o efeito plastificante de óleos essenciais depende do tipo de óleo e polímero utilizado na formulação do filme e da interação entre esses compostos [24] . Em filmes de proteína do soro de leite (WPC), por exemplo, o filme controle teve uma RT menor que os filmes adicionados de OEO nas proporções de 0,5, 1 e 1,5% [8] , sugerindo que em menores concentrações, o OEO não apresenta um efeito plastificante tão pronunciado.…”

Section: Propriedades Mecânicasunclassified

“…Valores similares de PVA foram obtidos em outros estudos sobre produção de filmes a base de proteínas [12,13,25] . Avaliando o efeito da adição de OEO, comparando-se com a amostra G20, houve elevação significativa nos valores de PVA e resultado semelhante foi descrito por Oliveira et al (2017) [8] em filmes de WPC adicionados de OEO. Resultado diferente foi reportado por Carpiné et al (2016) [25] , que observaou que a adição de óleo de coco e extrato de Yuccaschidigera diminuiu em aproximadamente 35,4% a PVA dos filmes em relação ao filme controle.…”

Section: Tabelaunclassified

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Efeito do glicerol como plastificante nas propriedades funcionais de filmes de proteína de soja e óleo essencial de orégano

Paglione

Galindo

Yamaguchi

et al. 2019

Segur. Aliment. Nutr.

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Neste trabalho, avaliou-se o efeito da concentração de glicerol nas propriedades de filmes de proteína de soja (IPS) incorporados de óleo essencial de orégano (OEO). As concentrações de glicerol testadas foram de 20, 25 e 30 g de glicerol/100 g de IPS, e a concentração de OEO utilizada foi de 3% (m/m) em relação à solução filmogênica. O aumento na concentração de glicerol com a presença de OEO promoveu diminuição no módulo de Young, resistência à tração e aumento no alongamento à ruptura e permeabilidade ao vapor de água. Entretanto, em alta concentração de glicerol e OEO o filme mostrou migração aparente desses compostos. Filmes de IPS com OEO apresentaram atividade antimicrobiana frente a E. coli e S. aureus, e significativa atividade antioxidante (medida pelos métodos DPPH e ABTS), independentemente da concentração de glicerol. Os filmes apresentados são uma opção promissora de embalagens ativas ambientalmente corretas para serem utilizadas na conservação de alimentos.

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“…38 The antimicrobial activity of whey protein-based films was evaluated by incorporation of oregano essential oil and it was observed that the films containing 1.5% oregano oil had higher antimicrobial activity and the zone of inhibition ranged from 0 to 1.7 cm. 61 Bahram et al, 62 observed the antimicrobial effects for whey protein concentrate (WPC) based edible film prepared by incorporating cinnamon essential oil (CEO) at a level of 0.8 and 1.5% v/v. Films containing CEO demonstrated appreciable antibacterial activity against both gram-positive and gram-negative strains, and exhibited good inhibitory action on the fungi.…”

Section: Antimicrobial Applicationsmentioning

confidence: 99%

Milk protein based edible films and coatings–preparation, properties and food applications

Am¹,

Gopikrishna²,

Ac³

et al. 2018

JNHFE

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Milk proteins Total bovine milk proteins consist of about 80% casein and 20% whey proteins. Four principal casein components are α s1-, α s2-, β-, κ-casein (CN) and a minor component is γ-CN. A representative distribution of these caseins is 38, 10, 36, 13 and 3%, respectively. Whey proteins contains five fractions, namely, α-latalbumin (α-LA), β-lactoglobulin (β-LG), Bovine Serum Albumin (BSA), Immunoglobulin (Ig) and Proteose peptone (PP); the theoretical compositional distribution is 20, 52, 7, 12 and 9% respectively. Whey proteins are globular and soluble at pH 4.6. The number of cystein groups in α-LA, β-LG, BSA and Ig is 4, 2, 17, and 32, respectively. 15 Commercially produced whey protein isolate (WPI) has been studied for forming edible films. Film preparation and properties Films from total milk proteins The edible films and coatings can be formed from total milk proteins (TMP) or components of milk proteins. Many studies have been carried out to understand the effect of protein structure and composition on edible film barrier properties. The biopolymer based (protein-protein) interactions are crucial for forming a continuous 3-D network in cohesive films. The extension of interactions depends

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Whey protein-based films incorporated with oregano essential oil

Cited by 43 publications

References 26 publications

Protein-Based Active Film as Antimicrobial Food Packaging: A Review

Protein-Based Active Film as Antimicrobial Food Packaging: A Review

Efeito do glicerol como plastificante nas propriedades funcionais de filmes de proteína de soja e óleo essencial de orégano

Milk protein based edible films and coatings–preparation, properties and food applications

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