Assessing the potential of whey protein fibril as emulsifier

Mantovani, Raphaela Araújo; Furtado, Guilherme de Figueiredo; Netto, Flávia Maria; Cunha, Rosiane L.

doi:10.1016/j.jfoodeng.2017.12.006

Cited by 89 publications

(32 citation statements)

References 46 publications

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“…The differences in electrical conductivity of films fabricated by the two types of aggregate structures may be related to the unfolding of protein and exposure of hydrophobic regions. ANS, which can bind to hydrophobic groups of protein, is considered to be representative of surface hydrophobicity (Mantovani et al ., 2018). The surface hydrophobicity showed 2.5-fold and 1.85-fold increase during WPC fibrillation process and conventional aggregation process (Fig.…”

Section: Resultsmentioning

confidence: 99%

Comparative experiments of electrical conductivity from whey protein concentrates conventional film and nanofibril film

Chen

et al. 2020

Journal of Dairy Research

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We compared the electrical conductivity from two different aggregates of whey protein concentrates (WPC) film: conventional amorphous aggregation at natural pH (pH 6.5) and amyloid fibrils at a low pH (pH 2.0) far away from the isoelectric point. The two types of film fabricated by these solutions with different aggregate structures showed large variations in electrical conductivity and other properties. The WPC fibril film (pH 2.0) exhibited higher electrical conductivity than that of the conventional WPC film (pH 6.5), improved mechanical properties and oil resistance, due to varying morphology, higher surface hydrophobicity and more (absolute value) surface charge of film-forming solutions. The evidence from this study suggests that fibrilized WPC with high-ordered and β-sheets-rich structures fabricated high electrical conductivity film, which broadens the potential application of fibrils as functional bio-nanomaterials.

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Section: Resultsmentioning

confidence: 99%

Comparative experiments of electrical conductivity from whey protein concentrates conventional film and nanofibril film

Chen

et al. 2020

Journal of Dairy Research

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“…With a pH adjustment to 7.0, the fibrils became shorter ( Figure 1 B). Fibril emulsions are expected to be more stable because of their higher viscosity and faster migration of fibrils to the interface [ 18 ]. TNTs have a specific surface area ( Figure 1 C), which leads to TNTs with different physical and chemical properties, such as photo catalytic and mechanical behavior [ 19 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO2 Nanotubes on the Quality and Shelf Life of Chilled Meat

Feng

Wang

et al. 2019

IJMS

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Whey protein nanofibrils (WPNFs) can be used in edible films and coatings (EFCs) because of its favorable functional properties, which rely on its well-ordered β-sheet structures, high hydrophobicity, homogeneous structure, and antioxidant activity. In the present study, WPNF-based edible coatings with glycerol (Gly) as plastic and titanium dioxide nanotubes (TNTs) as antimicrobial agents were studied. TNTs not only showed greater antibacterial activity than titanium dioxide nanoparticles (TNPs), but also increased interactions with WPNFs. The WPNF/TNT film had a smooth and continuous surface and was homogeneous with good mechanical properties. WPNF/TNT edible coatings (ECs) can help improve lipid peroxidation and antioxidant activity, limit microbial growth, reduce weight loss, and extend the shelf life of chilled beef. Given that the WPNF/TNT film components are low cost and show high antioxidant and antimicrobial activity, these optimized films have potential applications for various food products, including raw and chilled meat.

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“…Whey protein isolates (WPI), as a traditional industrial product [6], can be used as raw material for preparing whey protein isolates nanofibers (WPNFs) without any pretreatment. Meanwhile, WPNFs have improved techno-functional properties, including better foaming and emulsifying properties, self-supporting gelling ability, and increasing viscosity [7,8]. WPI has been more and more frequently used as raw material for preparing NFs.…”

Section: Introductionmentioning

confidence: 99%

Novel Edible Coating with Antioxidant and Antimicrobial Activities Based on Whey Protein Isolate Nanofibrils and Carvacrol and Its Application on Fresh-Cut Cheese

Wang

Tian

et al. 2019

Coatings

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The composition and properties of edible coatings (ECs) will significantly influence their effects of food preservation. For the first time, whey protein isolates nanofibers (WPNFs), as a novel material with high hydrophobicity and antioxidant activity, combined with carvacrol (CA) as an antimicrobial agent and glycerol (Gly) as a plasticizer, was used to prepare edible coating (WPNFs-CA/Gly) for preserving fresh-cut Cheddar cheese. The prepared WPNFs and ECs emulsions have been investigated with transmission electron microscopy. Furthermore, the antioxidant activity of ECs emulsions, antimicrobial activity of edible films, and the physical properties of edible films, such as micromorphology, thickness, transparency, and moisture content, have also been evaluated. The weight losses and physical characteristics of both coated and uncoated fresh-cut Cheddar cheese samples have been assessed during storage. The DPPH free radical scavenging rate of WPNFs-CA/Gly emulsion was up to 67.89% and the reducing power was 0.821, which was higher than that of WPI-CA/Gly emulsions. The antimicrobial activity of WPNFs-CA/Gly films was nearly 2.0-fold higher than that of WPNFs/Gly films for the presence of CA. The WPNFs-CA/Gly films had smooth and continuous surfaces, and the transparency reached 49.7% and the moisture content was 26.0%, which was better than that of WPI-CA/Gly films. Furthermore, Cheddar cheese with WPNFs-CA/Gly coatings has shown lower weight losses (15.23%) and better textural properties than those uncoated samples. This in-depth study has provided a valuable and noteworthy approach about the novel edible coating material.

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Assessing the potential of whey protein fibril as emulsifier

Cited by 89 publications

References 46 publications

Comparative experiments of electrical conductivity from whey protein concentrates conventional film and nanofibril film

Comparative experiments of electrical conductivity from whey protein concentrates conventional film and nanofibril film

Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO2 Nanotubes on the Quality and Shelf Life of Chilled Meat

Novel Edible Coating with Antioxidant and Antimicrobial Activities Based on Whey Protein Isolate Nanofibrils and Carvacrol and Its Application on Fresh-Cut Cheese

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