Fast dissolving, hermetically sealable, edible whey protein isolate-based films for instant food and/or dry ingredient pouches

Janjarasskul, Theeranun; Tananuwong, Kanitha; Phupoksakul, Thunyaluck; Thaiphanit, Somruedee

doi:10.1016/j.lwt.2020.110102

Cited by 29 publications

(17 citation statements)

References 27 publications

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“…With both OFA and OTA, the enthalpy of transition for peak two also decreased from 111 J/g (control) to 86–108 J/g and 97–102 J/g, respectively, further suggesting a less ordered structure with the combined effect of the C–N or C–S covalent bonds in these phenol-crosslinked protein films. The temperature range of the thermal scan in the present study encompasses the temperatures applied to whey protein film sealing under an appropriate jaw pressure, e.g., 296 or 445 kPa [ 41 ] and 293 kPa [ 44 ]. It is not clear how the oxidized phenolic treatments would affect the sealability of WPI; this should be investigated in future research.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids

Wang

Xiong

2021

Foods

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Protein-based biodegradable packaging films are of environmental significance. The effect of oxidized ferulic acid (OFA)/tannic acid (OTA) on the crosslinking and film-forming properties of whey protein isolate (WPI) was investigated. Both of the oxidized acids induced protein oxidation and promoted WPI crosslinking through the actions of quinone carbonyl and protein sulfhydryl, and amino groups. OTA enhanced the tensile strength (from 4.5 MPa to max 6.7 MPa) and stiffness (from 215 MPa to max 376 MPa) of the WPI film, whereas OFA significantly increased the elongation at break. The water absorption capability and heat resistance of the films were greatly improved by the addition of OTA. Due to the original color of OTA, the incorporation of OTA significantly reduced light transmittance of the WPI film (λ 200–600 nm) as well as the transparency, whereas no significant changes were induced by the OFA treatment. Higher concentrations of OTA reduced the in vitro digestibility of the WPI film, while the addition of OFA had no significant effect. Overall, these two oxidized polyphenols promoted the crosslinking of WPI and modified the film properties, with OTA showing an overall stronger efficacy than OFA due to more functional groups available.

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Section: Resultsmentioning

confidence: 99%

Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids

Wang

Xiong

2021

Foods

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“…In addition to fast dissolving properties, edible active food packaging must provide a protective function to control food quality for an extended shelf life. 49,50 The inhibition zones of gelatin/ GML microemulsion nanofibrous films against Gram-negative E. coli and Gram-positive S. aureus are shown in Fig. 9(a).…”

Section: Antimicrobial Activitymentioning

confidence: 99%

Fabrication and characterization of fast dissolving glycerol monolaurate microemulsion encapsulated gelatin nanofibers with antimicrobial activity

Zhang

Tan

Taxipalati³

et al. 2021

J Sci Food Agric

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BACKGROUND: Electrospun fibers are a good candidate for the delivery of bioactive compounds in the food industry because of their advantages that include a tunable diameter, high porosity and a high specific surface area. In the present study, we fabricated gelatin/glycerol monolaurate (GML) microemulsion nanofibers by solubilizing GML in Tween-80 followed by mixing with gelatin solution for electrospinning. We hypothesized that the addition of GML microemulsions affects the properties of the gelatin solution and modifies the physical and antimicrobial properties of the resulting nanofibers.RESULTS: Both pure gelatin solution and gelatin/GML microemulsions showed shear-thinning behavior. However, electrospinnability was not affected by the addition of GML microemulsions. A significantly higher average diameter of nanofibers (1147 nm) with 5% GML was observed compared to the gelatin fiber diameter of 560 nm. Fourier transform infrared spectroscopy showed hydrogen bonding between gelatin molecules and GML microemulsions. Thermal analysis and X-ray diffraction indicated an amorphous structure of gelatin/GML microemulsion nanofibers, although a small amount of crystalline GML existed in the nanofibers with high GML content. Gelatin/GML microemulsion nanofibers showed high thermal stability and improved hydrophilicity. Nanofibers with 5% GML (weight with respect to nanofiber) (D64 nanofibers) showed effective antimicrobial activity against Escherichia coli and Staphylococcus aureus.CONCLUSION: Gelatin/GML microemulsion nanofibrous films demonstrate superhydrophilicity and fast dissolution properties as a result of the high surface-to-volume ratio, amorphous structure and improved hydrophilicity of the nanofiber surface. The results indicate the potential application of gelatin/GML microemulsion nanofibrous films as edible antimicrobial food packaging.

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“…The most widely used proteins in the production of edible films are gelatin [19,23], whey protein isolate [59], soy [17,18] and gluten [19][20][21]. Gelatine is classified and commercialized according to its strength, or "bloom" [60].…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Whey protein isolate (WPI) has the ability to form films with a wide range of functional properties depending on their structural cohesion [59]. Native WPI films presented rapid water dissolution, showing favorable edible characteristics [59]. Films produced with heat-denatured WPI (HWPI) proved to be water-insoluble with good mechanical properties and excellent oxygen, aroma and oil barrier properties at relative low humidity [66].…”

Section: Introductionmentioning

confidence: 99%

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Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review

et al. 2020

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Plastic, usually derived from non-renewable sources, is among the most used materials in food packaging. Despite its barrier properties, plastic packaging has a recycling rate below the ideal and its accumulation in the environment leads to environmental issues. One of the solutions approached to minimize this impact is the development of food packaging materials made from polymers from renewable sources that, in addition to being biodegradable, can also be edible. Different biopolymers from agricultural renewable sources such as gelatin, whey protein, starch, chitosan, alginate and pectin, among other, have been analyzed for the development of biodegradable films. Moreover, these films can serve as vehicles for transporting bioactive compounds, extending their applicability as bioactive, edible, compostable and biodegradable films. Biopolymer films incorporated with plant-derived bioactive compounds have become an interesting area of research. The interaction between environment-friendly biopolymers and bioactive compounds improves functionality. In addition to interfering with thermal, mechanical and barrier properties of films, depending on the properties of the bioactive compounds, new characteristics are attributed to films, such as antimicrobial and antioxidant properties, color and innovative flavors. This review compiles information on agro-based biopolymers and plant-derived bioactive compounds used in the production of bioactive films. Particular emphasis has been given to the methods used for incorporating bioactive compounds from plant-derived into films and their influence on the functional properties of biopolymer films. Some limitations to be overcome for future advances are also briefly summarized. This review will benefit future prospects for exploring innovative methods of incorporating plant-derived bioactive compounds into films made from agricultural polymers.

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Fast dissolving, hermetically sealable, edible whey protein isolate-based films for instant food and/or dry ingredient pouches

Cited by 29 publications

References 27 publications

Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids

Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids

Fabrication and characterization of fast dissolving glycerol monolaurate microemulsion encapsulated gelatin nanofibers with antimicrobial activity

Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review

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