Morphological, mechanical and physical properties of new whey protein isolate/ polyvinyl alcohol blends for food flexible packaging

Lara, Bruna Rage Baldone; Araújo, Ana Cristina Moreira Andrade; Dias, Marali Vilela; Guimarães, Mário; Santos, Taline Amorim; Ferreira, Laura Fonseca; Borges, Soraia Vilela

doi:10.1016/j.fpsl.2018.11.010

Cited by 33 publications

(10 citation statements)

References 33 publications

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“…FTIR spectroscopy was used to analyze the chain interactions into films, the spectra of the films were obtained in transmittance mode from 650 to 4000 cm À1 at a resolution of 1 cm À1 , using a spectrometer (FTIR-ATR Spectrum One, Perkin Elmer) equipped with the Spectrum One software (Bonilla and Sobral., 2016;Lara et al, 2019).…”

Section: Fourier-transform Infrared Spectroscopy (Ftir)mentioning

confidence: 99%

Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol

Agudelo‐Cuartas

Granda-Restrepo

Sobral

et al. 2020

Heliyon

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Food packaging materials are commonly derived from petroleum that increases global contamination; this raises the interest to evaluate raw material from renewable sources such as whey protein for the development of packaging materials, especially to produce active films. This research aimed to evaluate whey protein-based film properties when natamycin, nanoemulsioned α-tocopherol, or both were added. An oil-in-water (O/W) nanoemulsion of antioxidant (α-tocopherol) was prepared by microfluidization technique. Four films were prepared with different levels of natamycin and nanoemulsified α-tocopherol and were characterized in terms of physicochemical, mechanical, optical-properties, water vapor barrier, FTIR, microstructure, antioxidant and antimicrobial activity. The natamycin, nanoemulsified α-tocopherol, or both did not modify the moisture content of the films. Moreover lead to a significant reduction of tensile strength and elastic modulus, while presenting growth in the elongation at break. Film opacity, the total color difference, the UV-Vis light barrier, and the water vapor permeability values increased when compounds were incorporated into the film. The microstructure studies showed uniformly distributed porosity throughout the films. The addition of nanoemulsioned α-tocopherol into whey protein-based films provoked antioxidant activity and the addition of natamycin produced films with effectivity against C. albicans, P. chrysogenum, and S. cerevisiae, allowing develop a material appropriate for use as active food packaging.

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Section: Fourier-transform Infrared Spectroscopy (Ftir)mentioning

confidence: 99%

Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol

Agudelo‐Cuartas

Granda-Restrepo

Sobral

et al. 2020

Heliyon

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“…However, those authors did not characterize the properties of the films. The effect of the constituents on the film structure should be investigated, so determining the optimum packaging for various applications (Carvalho et al, 2019; Lara et al, 2019; Lara et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Chitosan‐nanocomposites as a food active packaging: Effect of addition of tocopherol and modified montmorillonite

Dias

Azevedo

Ferreira

et al. 2021

J Food Process Engineering

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The development of natural biodegradable polymers to partially or totally replace synthetic polymers may be advantageous in food packaging, mainly when are associated with additional features such as active packaging. This article aimed to evaluate the effect of tocopherol concentration (0, 5, 10, and 20%) and modified montmorillonite clay (MMT15A) nanoparticles (0 and 1%) on the properties of chitosan (CS) films. The addition of tocopherol provided antioxidant activity and improved the thermal stability of the films, and acted as a plasticizer, decreasing the tensile strength, elastic modulus, and glass transition temperature of the films. Although MMT15A and tocopherol did not change the water vapor permeability, an improvement of the mechanical strength and lower equilibrium moisture content was observed when compared to the treatment made with CS alone. Both MMT15A and tocopherol allowed the production of bio‐nanocomposites with thermal, morphological, mechanical, and water‐resistant properties to be used as an antioxidant in packaging materials. Practical Applications The films containing both montmorillonite (MMT15A) and tocopherol presented an improved mechanical strength, thermal stability, and antioxidant activity when compared to the films containing the only tocopherol. Therefore, it was possible to develop antioxidant chitosan films with improved properties using up to 20% tocopherol and MMT15A. At this tocopherol and MMT 15A concentrations, the films may also be used to nutritionally enrich food, adding value to the package and the conditioned product. Furthermore, the films can also be considered edible films with combined properties.

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“…Fourier Transform Infrared (FTIR) spectroscopy was used to analyze the chain interactions into films. The spectra of the films registered in transmittance mode, from 650 to 4,000 cm −1 at a resolution of 1 cm −1 , was done using a spectrometer (FTIR-ATR Spectrum One, Perkin Elmer), operated by mean the Spectrum One software in similar way to (Lara et al, 2019).…”

Section: Fourier-transform Infrared Spectroscopymentioning

confidence: 99%

Determination of mechanical properties of whey protein films during accelerated aging: Application of FTIR profiles and chemometric tools

Agudelo‐Cuartas

Granda-Restrepo

Sobral

et al. 2020

J Food Process Engineering

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Nowadays, the application of non‐destructive techniques in food engineering is arising. Fourier transform infrared spectroscopy (FTIR) combined with chemometric tools show potential in evaluation of food materials. The aim of this work was to determine the applicability of FTIR profiles and chemometric tools to predict the mechanical properties of whey protein‐based film (WPF). A WPF solution was prepared using whey protein concentrate/distilled‐water/glycerol in (10/85/5% wt/wt) respectively. Then, the films were aged at 30°C/5 days and 60% RH. Each day, 10 pieces were evaluated, obtaining their FTIR profiles (4000–650 cm−1), tensile strength (TS), elongation at break (EB), and elastic modulus (EM). Principal component analysis‐multilinear regression (PCA‐MLR) and partial least square regression (PLSR) were developed using the K‐fold cross‐validation technique. For EB and EM, the coefficient of correlation (R2) and root means squared error (RMSE) were above 0.8990 and under 0.5250 (Full PLSR) and 0.8730 and 0.1378 (Optimized PLSR), unlike to TS presented R2 and RMSE values lower than 0.2160 and 2.5247, similar to PCA‐MLR models with values lower than 0.2050 and 0.1889, respectively (for all variables). In this sense, the use of FTIR profiles coupled to chemometric tools could be adequate to predict some properties in WPFs during aging. Practical applications This research presents a practical way for mechanical properties evaluation in films by means of Fourier Transform Infrared Spectroscopy (FTIR) coupled to chemometric tools. This new method could be useful for rapid monitoring of textural properties and characterization of films for food packaging.

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Morphological, mechanical and physical properties of new whey protein isolate/ polyvinyl alcohol blends for food flexible packaging

Cited by 33 publications

References 33 publications

Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol

Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol

Chitosan‐nanocomposites as a food active packaging: Effect of addition of tocopherol and modified montmorillonite

Determination of mechanical properties of whey protein films during accelerated aging: Application of FTIR profiles and chemometric tools

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