Effect of soya oil and glycerol on physical properties of composite WPI films

Shaw, N.B.; Monahan, Frank J.; O’Riordan, Dolores; O’Sullivan, M.

doi:10.1016/s0260-8774(01)00071-1

Cited by 63 publications

(54 citation statements)

References 22 publications

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“…Two distinct surfaces were observed on the films with oil: an oily upper surface (the surface exposed to air during drying) and a dry shiny lower surface (the surface in contact with the casting support). This was similar to the findings of Shaw et al, 7 who analysed the influence of varying proportion of soya oil on the physical properties of films formed from WPI.…”

Section: Resultssupporting

confidence: 91%

“…6 Previous studies of composite films have focused on incorporating fatty acids into hydrocolloid films and have shown that the lipid component effectively reduces the water vapour permeability of the film. 7 Information regarding the physical properties of whey protein isolate composite films containing naturally occurring food oils such as rapeseed oil is limited. The seeds and oil of rapeseed are very valuable sources of natural bioactive compounds, whose nutritive and prophylactic properties are primarily connected with their peroxidation activity through the elimination of reactive forms of oxygen and free radicals.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Liquid and vapour water transfer through whey protein/lipid emulsion films

Kokoszka

Debeaufort

Lenart

et al. 2010

J. Sci. Food Agric.

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Liquid and vapour water transfer through whey protein/lipid emulsion films

Kokoszka

Debeaufort

Lenart

et al. 2010

J. Sci. Food Agric.

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show abstract

“…Opracowania metody wytwarzania powłok serwatkowych dokonano na podstawie wcześniejsze prac dotyczących powłok na bazie białek serwatkowych [3, 15,19]. Sporządzano wodne roztwory powłokotwórcze o 7 -10 % stężeniu białka (izolat białek serwatkowych BiPRO, Davisco Foods International, INC., USA, min.…”

Section: Materiał I Metody Badańunclassified

“…W celu wdrożenia materiałów powłokotwórczych do produkcji żywności niezbędne jest uwzględnienie wyników badań naukowych dotyczących ich właściwości użytkowych [7]. Aby wytworzyć powłoki jadalne należy użyć dwóch podstawowych składników: naturalnego polimeru zdolnego do utworzenia matrycy oraz plastyfikatora w celu uplastycznienia jej struktury [19]. Główną funkcją powłok jadalnych jest utrzymanie odpowiedniej jakości produktów, na które zostały naniesione [13].…”

unclassified

Effect of Protein Concentration on Kinetics of Water Vapour Adsorption by Coatings Prepared on the Basis of Whey Protein Isolate

Galus¹,

Lenart²

2011

ZNTJ

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S t r e s z c z e n i eCelem pracy było określenie wpływu zawartości białka w ilości od 7 do 10 % w roztworze powłoko-twórczym na kinetykę adsorpcji pary wodnej przez powłoki wytworzone na bazie izolatu białek serwatkowych. Proces adsorpcji prowadzono w ciągu 20 h w środowisku o wilgotności względnej 75,3 %. Wpływ białka na adsorpcję pary wodnej analizowano poprzez wyznaczenie krzywych kinetycznych w funkcji czasu i krzywych szybkości adsorpcji pary wodnej w funkcji zawartości wody. Analizie matematycznej poddano zależności przyrostu zawartości wody w funkcji czasu, opisując krzywe kinetyczne równaniem wykładniczym. Analiza uzyskanych parametrów równania wykazała bardzo dobre dopasowanie do danych eksperymentalnych. Na podstawie przeprowadzonej analizy wykazano wpływ zawartości białka na adsorpcję pary wodnej przez powłoki serwatkowe.Słowa kluczowe: powłoki jadalne, adsorpcja pary wodnej, białka serwatkowe Wprowadzenie

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“…Shaw et al (2002b) compared the effect of glycerol, xylitol, and sorbitol plasticizers for forming WPI films and found that glycerol imparted the best stress-strain properties to the film. Because of the hydrophilic nature of whey protein, various lipids have also been added to the filmforming solution to reduce the water-sensitivity of the films (McHugh 2000;Shaw et al 2002a). Materials such as beeswax, candelilla wax (McHugh 2000;, and soy oil (Shaw et al 2002a) were investigated, among which beeswax is most effective for reducing the water vapor permeation rate.…”

Section: Introductionmentioning

confidence: 99%

Influence of Whey Protein Composite Coatings on Plum (Prunus Domestica L.) Fruit Quality

Reinoso¹,

Mittal

Lim

2007

Food Bioprocess Technol

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This study evaluated the quality of plums (Prunus domestica L.) coated with whey protein isolate (WPI) and WPI composite coatings containing 5 or 10% (w/w) flaxseed oil blended with beeswax. WPI and 10% lipid composite coatings were less susceptible to crack, flake, and blister defects during the 15 days storage at 5°C compared to the 5% lipid formulation. The firmness of plums, determined by the penetration force using a 10-mm probe, was not significantly affected by the coating types except for the WPI-coated samples, which showed a significantly higher penetration force because of the higher strength for WPI film. Mass loss of plums during storage was substantially reduced because of coating, especially when coatings of higher lipid content were used. This was consistent with the water permeability for the standalone films, which decreased considerably when flaxseed and beeswax were added. The incorporation of lipid phase to WPI also significantly weakened oxygen barrier and mechanical properties. Migration of plasticizer and lipid phase to the film surface was observed during water vapor permeability tests, especially when the films were exposed to elevated humidity conditions. Overall, sensory evaluation showed that the coated plums were more acceptable than the uncoated controls.

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Effect of soya oil and glycerol on physical properties of composite WPI films

Cited by 63 publications

References 22 publications

Liquid and vapour water transfer through whey protein/lipid emulsion films

Liquid and vapour water transfer through whey protein/lipid emulsion films

Effect of Protein Concentration on Kinetics of Water Vapour Adsorption by Coatings Prepared on the Basis of Whey Protein Isolate

Influence of Whey Protein Composite Coatings on Plum (Prunus Domestica L.) Fruit Quality

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