Effect of whey protein isolate addition on thermoplasticized pectin packaging properties

Abstract

Pectin is a natural polysaccharide from plants and the peel of some fruits and is available as a byproduct from the fruit juice industry. Whey protein isolate (WPI) is available as a byproduct of cheese production. Both the pectin and WPI are biodegradable polymers, atoxic, biocompatible, and not expensive. The aim of this article was the study the effect of the WPI addition (0, 5, 10, 15, and 20 wt%) on thermoplasticized extruded/thermo‐compressed pectin film (TPP). The films were compact and homogenous and did not present statistical differences in mechanical properties, independent of WPI concentration. Furthermore, infrared spectra of the samples with WPI presented an indication of Maillard reaction by the characteristic presence of melanoidin, which was also observed in colorimetric results. Thermogravimetric results indicated the samples were thermal stable with the increase of WPI amount. Moreover, the barrier properties and contact angles suggested the films presented major barrier properties and hydrophilic surfaces for samples with WPI. Finally, the addition of WPI in TPP resulted in a potential material for applications in several industries.Practical applicationsPectin and whey protein isolate (WPI) are biodegradable polymers and byproducts of the food industry. The aim of this article was the study the effect of the WPI addition on thermoplasticized extruded/thermo‐compressed pectin film (TPP), in other words, packagings produced by the industrial method. The samples with WPI presented an indicative of Maillard reaction by the presence of melanoidin, which was also observed in color. The addition of WPI in TPP resulted in a potential material for applications in several industries.

Development and characterization of starch‐based films added ora‐pro‐nobis mucilage and study of biodegradation and photodegradation

“…In addition, an increase in band intensity of 1639 cm −1 occurred in films with MOPN addition due to the formation of melanoidins, which are the main product of the Maillard reaction. This reaction can occur between the protein portion of MOPN and the starch‐reducing sugar and it is characterized by the nonenzymatic and crosslinking reaction 43–45 . The final stage of Maillard reaction is presented by melanoidins production which have antioxidant activity; and by the polymerization of low‐mass carbonyls with amines, binding simultaneously to α‐terminal, ε‐ and other amino groups of different polypeptide chains, resulting in the formation of colored, high‐molecular‐weight, highly cross‐linked polymers 46–48 …”

Bilayer biocomposites of PVOH/WPI/nano‐silica treated with corona discharge

“…de Oliveira, de Oliveira Begali, Ferreira, Ugucioni, de Sena Neto, Yoshida, and Borges, [ 5 ] when studying the effect of adding whey protein isolate to pectin packages, obtained values between 4.88 MPa and 6.30 MPa. Gomide et al [ 38 ] obtained tensile strengths from 4.75 MPa to 6.43 MPa in whey protein isolate and lignin films.…”

“…The effective diffusion coefficient (Deff) of water was determined using Fick's model for diffusion, shown in Equation ( 4), which can be simplified when considering that the water diffusion occurs in a unique direction, as expressed in Equation (5). Besides that, considering (i) a membrane with uniform thickness (ii) and surfaces, x = Àl and x = l, with a known constant concentration of water (C 0 ), and (iii) the concentration of water inside the film is zero, the diffusion equation can be expressed as Equation ( 6).…”

“…Although different conditions of the test have been used in comparison with those commercial materials cited, the results here obtained can be extremely positive for some applications when super flexible and stretchable packaging is needed. [3] de Oliveira, de Oliveira Begali, Ferreira, Ugucioni, de Sena Neto, Yoshida, and Borges, [5] when studying the effect of adding whey protein isolate to pectin packages, obtained values between 4.88 MPa and 6.30 MPa. Gomide et al [38] obtained tensile strengths from 4.75 MPa to 6.43 MPa in whey protein isolate and lignin films.…”

“…[3] Whey protein isolate (WPI) films have desirable filmforming and excellent gas barrier properties when compared to petroleum-based synthetic films, but present low tensile strength and intrinsic stiffness. [4][5][6] Among the numerous methods proposed to overcome these inherent shortcomings of WPI films, it is possible to cite: blending with other biodegradable polymers, coating, lamination, plasticization, nanomaterial adding, and cross-linking, for example. Polyvinyl alcohol (PVOH) is one polymer that has attracted huge attention due to its high optical clarity, mechanical stability, biodegradability, environmentalfriendly fabrication process, and compatibility with many compounds.…”