Whey protein–polysaccharide blended edible film formation and barrier, tensile, thermal and transparency properties

Yoo, SeungRan; Krochta, John M.

doi:10.1002/jsfa.4502

Cited by 119 publications

(92 citation statements)

References 42 publications

(47 reference statements)

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“…The thermograms of DSC analysis and the related peak temperatures were given and illustrated in Figure 3. It was reported that the first endothermic events were glass transition, followed by an endotherm associated with the melting of the ordered structures [20,49]. As observed in Figure 3, the value of the pure collagen film (55.63 ∘ C) is inferior to CS1 (85.31 ∘ C), CS2 (103.71 ∘ C), and CS3 (80.71 ∘ C).…”

Section: Thermal Propertiesmentioning

confidence: 81%

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Wang

2017

Journal of Food Quality

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In an effort to produce scale-up of edible films, collagen-based films including different amounts of sodium alginate (CS) were prepared by casting method. Films were characterized based on their rheological, thermal, and mechanical properties, water vapor permeability (WVP), and oxygen permeability (OP). The microstructures were also evaluated by scanning electron microscopy (SEM), atomic force microscopy (AFM), and Fourier transform-infrared spectroscopy (FTIR). Furthermore, the addition of sodium alginate effectively improved the viscosity and thermal stability, significantly increased TS, and decreased and WVP ( < 0.05), but with no obvious effect on OP ( > 0.05). SEM and AFM showed homogeneous matrix, with no signs of phase separation in the blends. Overall, films (CS2) produced using collagen (g) : sodium alginate (g) = 10 : 2 showed suitable rheological property (apparent viscosity was 4.87 m Pa s −1 ) and better TS (26.49 Mpa), (64.98%), WVP (1.79 × 10 −10 g⋅cm −1 ⋅s −1 ⋅Pa −1 ), and OP (3.77 × 10 −5 cm 3 ⋅m −2 ⋅d −1 ⋅Pa −1 ).

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Section: Thermal Propertiesmentioning

confidence: 81%

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Wang

2017

Journal of Food Quality

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“…Meanwhile, these films could inhibit lipid oxidation in food systems due to their significant oxygen barrier ability (Hosseini, Javidi, & Rezaei, ). Yoo and Krochta () listed several studies which show that edible films produced from a combination of biopolymers including gelatin and chitosan have better mechanical properties than single component films and will, therefore, be applied in our study. Gelatin can be mixed with other polymeric molecules for the fabrication due to reactive groups, for example, NH2, COOH, and OH (Hosseini & Gómez‐Guillén, ).…”

Section: Introductionmentioning

confidence: 99%

Physiochemical and antibacterial analysis of gelatin–chitosan edible film with the addition of nitrite and garlic essential oil by response surface methodology

Handayasari

Suyatma

Nurjanah

2019

J Food Process Preserv

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The mechanical properties of edible films upon variation of gelatin (G) and chitosan (C) concentration (G%/C%) were compared using constrained mixture and response surface methodology (RSM) and their antibacterial activities against P. aeruginosa, B. cereus, and L. monocytogenes by the addition of sodium nitrite and garlic essential oil (GEO) were analyzed. Both methods show that increasing chitosan concentration will gradually enhance edible film tensile strength but decrease their elongation at break. Optimization to find the gelatin–chitosan edible film with the maximum elasticity was performed by minimizing the Young’s modulus which yields a value of 0.41 MPa corresponding to a G60/C40 gelatin–chitosan concentration using constrained mixture and 0.31 MPa corresponding to a G76/C24 gelatin–chitosan concentration using the RSM method. Antibacterial analysis of the edible film showed that the addition of sodium nitrite and GEO in gelatin–chitosan edible film enhances their antibacterial activity significantly and increasing the GEO concentration also improve the antibacterial activity of the film. Practical applications The outcome of our work has practical applications in the field of biodegradable edible film, for example, for environmentally friendly meat coatings due to its optimum elasticity property. In addition, our gelatin–chitosan film with garlic essential oil also exhibits significant antibacterial properties which can compete with commercial film that uses nitrite addition and therefore prolong the shelf life of the food without the risk of carcinogenic effects. From the potential point of view, our work should stimulate more research toward the development and optimization of biodegradable edible films with noncarcinogenic antibacterial properties.

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“…Pure HPC films represented the highest E % values not only because of the glucopyranosyl units that stabilize it, but also because of the intermolecular hydrogen bonds formed by numerous hydroxyl groups (Yoo & Krochta, ). Owing to the presence of intermolecular hydrogen bonding, the films fabricated by simplex KF exhibited higher TS values than films by pure HPC ( p < .01; B. Li et al., ).…”

Section: Resultsmentioning

confidence: 99%

Preparation and Characterization of Lactobacilli‐Loaded Composite Films with Sustaining Antipathogenic Activity and Preservation Effect

Dai

Yuan

Song

et al. 2018

Journal of Food Science

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Bioactive composite films were obtained by adding Lactobacillus paracasei into a hydroxypropyl cellulose (HPC)‐konjac flour (KF) matrix through a casting method. The mechanical, optical, and barrier properties were tested to determine the influence of the addition of lactobacilli into complex films. For purpose of evaluating the surface morphology of the composite films, scanning electron microscopy and atomic force microscopy were carried out. Fourier transform infrared spectroscopy and X‐ray diffraction analyses were conducted to evaluate intermolecular interactions and crystallinity, respectively. Moreover, the microbial viability of the lactobacilli and the antibacterial activities of the bioactive films against pathogenic organisms were measured. The results indicated that the mechanical properties, crystalline properties, oxygen permeability, and color characteristics were not notably altered; nevertheless, the gloss and water vapor barrier properties were relatively weakened by the incorporation of L. paracase. The HPC–KF–L. paracasei films were effective in inhibiting both gram‐positive (Listeria monocytogenes, Staphylococcus aureus) and gram‐negative (Escherichia coli, Salmonella typhimurium) pathogens, and the films can retain physical property and antibacterial activity within a storage period of 30 days. The composite films, acting as suitable carriers for L. paracasei and possessing noteworthy bacteriostatic activities, could be developed as bioactive packaging for preserving food. Practical Application For the sake of the high desires of consumers for food safety and quality, the development of innovative bioactive packaging has attracted wide attention. In this work, the prepared films containing lactic acid bacteria showed great physical property, antipathogenic activity, and fresh‐keeping property preservation, and have great application potential in fresh food preservation.

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Whey protein–polysaccharide blended edible film formation and barrier, tensile, thermal and transparency properties

Abstract: Whether properties of PS-WPI blended films are intermediate to properties of the pure PS and WPI film depends on the particular PS and specific property. In the case of MC or HPMC with WPI, the blended films reflect the higher TS of the PS and lower OP of the WPI.

Cited by 119 publications

References 42 publications

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Physiochemical and antibacterial analysis of gelatin–chitosan edible film with the addition of nitrite and garlic essential oil by response surface methodology

Preparation and Characterization of Lactobacilli‐Loaded Composite Films with Sustaining Antipathogenic Activity and Preservation Effect

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