Sorbitol- vs Glycerol-Plasticized Whey Protein Edible Films: Integrated Oxygen Permeability and Tensile Property Evaluation

McHugh, Tara H.; Krochta, John M.

doi:10.1021/jf00040a001

Cited by 585 publications

(405 citation statements)

References 4 publications

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“…The tensile strain increased with increasing level of glycerol from 1:0.25 to 1:0.5 but decreased thereafter with further increase in concentration to 1:0.75. These results are in agreement with those of McHugh and Krochta (1994a) for glycerol-plasticized WPI films. Excess plasticization increased the free volume in the film-network and weakened the intermolecular forces between adjacent polymer chains, thereby reducing TS and EM (Banker 1966).…”

Section: Thickness Of Casein and Wpc Filmssupporting

confidence: 91%

“…Maynes and Krochta (1994) reported that transparent and functionally desirable edible films and coatings could be formed from components of milk protein. McHugh and Krochta (1994a) and Fairley et al (1996) developed transparent whey protein films with good oxygen, aroma and barrier properties. Pérez-Gago et al (1999) reported that native whey protein isolate (WPI) generally produced totally water-soluble films while heat-denatured solutions of WPI produce films in which the protein was insoluble.…”

Section: Introductionmentioning

confidence: 99%

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Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese

et al. 2013

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Casein and whey protein concentrate (WPC) films, plasticized with glycerol and sorbitol independently, were prepared by casting. The film thickness, water vapour and oxygen permeation and tensile and moisture sorption properties of the films were determined. The tensile strength (TS), tensile strain (TE) and elastic modulus (EM) of the films ranged from 0.71 to 4.58 MPa, 19.22 to 66.63 % and 2.05 to 6.93 MPa, respectively. The film properties were influenced by the type of biopolymer (casein and whey protein concentrate), plasticizer and its concentration. Increasing the plasticizer concentration, increased the film thickness, TE and water vapour permeability (WVP), but decreased the TS and EM. As the concentration of plasticizer increased to the highest level, the film thickness increased from 0.168 to 0.305 mm for glycerol-plasticized films and from 0.251 to 0.326 mm for sorbitol-plasticized films. The film thickness increased because the amount of plasticizer in the film network increased and the amount of biopolymer remained same. Casein films showed superior tensile properties as compared to WPC films. The WVP of both casein and WPC films lied between 3.87 and 13.97 g.mm./(m 2 .h.kPa). The moisture sorption isotherms of both films were typical of high-protein material, and were adequately described by the GAB model. The oxygen permeability of casein films was relatively lower than that of WPC films, regardless of the plasticizer used. The sensory data revealed that the organoleptic quality of Cheddar cheese was unaffected by milk-protein film packaging.

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Section: Thickness Of Casein and Wpc Filmssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese

et al. 2013

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“…All films with low amounts of glycerol had higher tensile strength and lower percent elongation at break, in agreement with TANADA-PALMU et al [43]. This similar behavior has been reported for other films [16,29,34]. Films with vital gluten and both concentrations of glycerol (15 and 25%) showed significantly higher percent elongation at break than the films made with gluten from Brazilian wheat flours.…”

Section: -Mechanical Propertiessupporting

confidence: 89%

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

Tanada-Palmu¹,

Grosso²

2003

Ciênc. Tecnol. Aliment.

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“…Film formulation was prepared according to McHugh et.al [3], Perez-Gago et.al [4], Anker et al [5] and Oses et.al [6]. Aqueous solutions of 5% (w/w) WPC were prepared and heated at 90°C for 30 min.…”

Section: A Film Formation Methodsmentioning

confidence: 99%

Effect of Whey Protein Based Edible Coating on the Quality of Fresh Mutton

Belgheisi¹,

Soltani²,

Massoud³

2016

IJCEA

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Abstract-Food packaging is an important discipline in the area of food technology, concerns preservation and protection of foods. The objective of this research was to determine of the effect of whey protein based edible coating on the moisture loss , sensory attributes, microbial properties and total volatile nitrogen value of fresh mutton after 0, 1, 3 and 5 days at 5°C . The moisture content, moisture loss, sensory attributes (juiciness, color and odor), microbial properties (total count and psychrophilic bacteria) and total volatile nitrogen value of the coated and uncoated samples were analyzed. The results showed that, moisture content, moisture loss, juiciness and color of the coated and uncoated samples have significant differences (p<0.05) at the intervals of 0 to 1 and 1 to 3 days of storage. But no significant difference was observed at interval time 3 to 5 days of storage (p>0.05). Also, there was no significant differences in the odor values of the coated and uncoated samples (p>0.05). Therefore, the coated samples had consistently more moisture, juiciness and colored values than uncoated samples after 3days at 5°C. The results showed that, total count, psychrophilic bacteria and total volatile nitrogen of the coated and uncoated samples did not have significant differences (p>0.05). Therefore whey protein based edible coating could not reduce the microbial load of fresh mutton. So, whey protein edible coating could enhance product presentation and eliminate the need for placing absorbent pads at the bottom of the trays.

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Sorbitol- vs Glycerol-Plasticized Whey Protein Edible Films: Integrated Oxygen Permeability and Tensile Property Evaluation

Cited by 585 publications

References 4 publications

Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese

Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

Effect of Whey Protein Based Edible Coating on the Quality of Fresh Mutton

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