Whey Protein Emulsion Film Performance as Affected by Lipid Type and Amount

Shellhammer, Thomas H.; Krochta, John M.

doi:10.1111/j.1365-2621.1997.tb04008.x

Cited by 259 publications

(221 citation statements)

References 21 publications

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“…Fatty acid provides a lower mobility, forming viscoelastic films at the oil-water interface and reducing water vapor diffusivity. Pérez-Gago and Krochta (1999) obtained similar results with beeswax/whey protein isolate and Shellhammer and Krochta (1997), with whey protein emulsion films with different levels of lipids.…”

Section: Water Vapor Permeabilitysupporting

confidence: 64%

Characterization of whey protein emulsion films

Yoshida

Antunes²

2004

Braz. J. Chem. Eng.

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-Stearic acid was incorporated into whey protein through emulsification to produce films. Whey protein films were prepared by dispersing 6.5% protein in distilled water. Glycerol was the plasticizer agent. Stearic acid was added at different levels (0.0 to 1.0%) and the films were analyzed at different pHs (5.0, 6.0, 7.0 and 9.0). The emulsion films were evaluated for mechanical properties, water vapor permeability and protein solubility. It was observed that water vapor permeability and protein solubility values for the film decreased with increasing fatty acid content in the film, but the mechanical properties also decreased.

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Section: Water Vapor Permeabilitysupporting

confidence: 64%

Characterization of whey protein emulsion films

Yoshida

Antunes²

2004

Braz. J. Chem. Eng.

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“…On the contrary, the relationship between EO CVV addition and fat levels was significant (p < 0.05). Our study results are compatible with previous studies which have reported that composite films with good mechanical, fat, oxygen and water vapor barrier properties can be produced with addition of different essential oils to protein based films (Avena-Bustillos & Krochta, 1993;Shellhammer & Krochta, 1997) and also with the studies reporting that EWP based films show similar properties to other protein based films (Yuno-Ohta et al, 1996).…”

Section: Resultssupporting

confidence: 82%

“…Sorbitol is prominent among the plasticizers due to its lower moisture absorption and 100% dissolution capabilities ( Ressouany et al, 1998). With the addition of different essential oils to protein based films, composite films with good mechanical, oxygen and especially water barrier properties are obtained (Avena-Bustillos & Krochta, 1993;Mchugh & Krochta ,1994;Shellhammer & Krochta, 1997). Similar results are also obtained in EWP based films (Yuno-Ohta et al, 1996).…”

Section: Introductionsupporting

confidence: 68%

Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese

Kavas

2016

Food Sci. Technol

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In this study, the effects of edible film (EWPP CVV ) produced by the addition (2% v/v) orange essential oil (EO CVV ) to sorbitol (3% w/v) egg white protein powder (EWPP) based film on the physico-chemical and antibacterial properties, appearance (color, structure, brightness) and odor of kashar cheese were studied .Cheese samples were separately coated with these films and stored at +4°C for 30 days. Analyses were performed on the 1st, 7th, 15th and the 30th days of storage. During storage, the inner and outer hardness values during storage of the samples coated with EWPP CVV were lower than of those coated with EWPP. With the addition of EO CVV to the film, the antimicrobial effects on of the studied microorganisms increased. EWPP film was brighter and more transparent compared to EWPP CVV . The color of EWPP CVV was more yellowish.Keywords: egg white protein powder; edible films; orange essential oil; kashar cheese.Practical Application: Edible films containing essential oils provide new ways to enhance microbial safety and shelf-life of foods by direct and/or indirect contacts of the antimicrobials in the films with the food. The incorporation of essential oils into Egg White Protein Powder based edible film applied onto kashar cheese helps to reduce microbial load during storage. EWPP CVV offer the potential for all natural antimicrobials for use in improving the safety of organic or all natural foods.

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“…During storage, the relationship between the average fat values of K and EWPP based film coated samples was not significant (p > 0.05). Our study results are compatible with previous studies which reported that composite films with good mechanical, fat, oxygen and water vapor barrier properties can be produced by the addition of different essential oils to protein based films [34,35], and also with studies reporting that EWP based films show similar properties to other protein based films [11].…”

Section: Use Of Turmeric (Curcuma Longa L) Essential Oil Added To Ansupporting

confidence: 82%