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Features and performance of edible films, obtained from whey protein isolate formulated with antimicrobial compounds

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dc.contributor.authorRamos, Óscar L.
dc.contributor.authorSilva, Sara I.
dc.contributor.authorSoares, José C.
dc.contributor.authorFernandes, João C.
dc.contributor.authorPoças, M. Fátima
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2012-02-27T17:38:40Z
dc.date.available2012-02-27T17:38:40Z
dc.date.issued2012
dc.description.abstractThe goal of this research effort was to assess the efficacy of edible films produced fromwhey protein isolate (WPI) and glycerol, including incorporation of lactic acid (LA) and propionic acid (PRO), chitooligosaccharideswith nominal MW of 3 kDa (COS) and natamycin (NA) as antimicrobial agents. Their features were evaluated in vitro via agar diffusion and viable cell counting, against spoilage microflora often found contaminating cheese surfaces. The effect of incorporating the aforementioned compounds upon thickness, moisture content (MC), solubility (S), density (ρs),water activity (aw) and water vapor permeability (WVP), as well as upon tensile and optical properties of those films were also evaluated. Films formulated with LA, PRO or COS exhibited antimicrobial activity against all microorganisms tested, yet the viable cell count assay was more sensitive and reproducible. COS was the most active against Gram-negative bacteria, whereas LA was the most active against Gram-positive ones. NA was not active against bacteria, but displayed the strongest effect against yeasts. Incorporation of said antimicrobial compounds did not significantly (pN0.05) affect film thickness, yet it significantly (pb0.05) reduced tensile strength (TS). Incorporation of LA and NA in particular did not significantly (pb0.05) affect MC, S, ρs, WVP, elongation at break (EB) and Young's modulus (YM) values; however, a statistically significant increase (pb0.05) of MC, S andWVP, together with a statistically significant decrease (pb0.05) of ρs were attained upon incorporation of PRO or COS. Moreover, PRO produced the highest variation (pb0.05) in EB, TS and YM,whereas COS produced the highest change (pb0.05) in optical properties.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationRAMOS, Óscar L.... [et al.] - Features and performance of edible films, obtained from whey protein isolate formulated with antimicrobial compounds. Food Research International. ISSN 0963-9969. Vol. 45, n.º 1 (2012), p. 351-361por
dc.identifier.doi10.1016/j.foodres.2011.09.016
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10400.14/7972
dc.identifier.wosWOS:000300745700049
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationDEVELOPMENT AND CHARACTERIZATION OF BIOACTIVE EDIBLE, WHEY PROTEIN FILMS AND COATINGS, AIMING AT IMPROVEMENT OF QUALITY AND SAFETY OF FOOD PRODUCTS
dc.subjectWhey protein isolatepor
dc.subjectAntimicrobial agentspor
dc.subjectActive packagingpor
dc.subjectPhysical propertiespor
dc.subjectFood safetypor
dc.subjectAntimicrobial packagingpor
dc.titleFeatures and performance of edible films, obtained from whey protein isolate formulated with antimicrobial compoundspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleDEVELOPMENT AND CHARACTERIZATION OF BIOACTIVE EDIBLE, WHEY PROTEIN FILMS AND COATINGS, AIMING AT IMPROVEMENT OF QUALITY AND SAFETY OF FOOD PRODUCTS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F30827%2F2006/PT
oaire.citation.endPage361
oaire.citation.issue1
oaire.citation.startPage351
oaire.citation.titleFood Research International
oaire.citation.volume45
person.familyNameRamos
person.familyNameBaptista da Silva
person.familyNameOdila Pereira
person.familyNameFernandes
person.familyNamePoças
person.familyNamePintado
person.familyNameMalcata
person.givenNameOscar
person.givenNameSara
person.givenNameJoana
person.givenNameJoão
person.givenNameMaria de Fátima
person.givenNameMaria Manuela
person.givenNameFrancisco
person.identifier404100
person.identifier2343777
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person.identifier.orcid0000-0002-7627-189X
person.identifier.orcid0000-0003-1805-144X
person.identifier.orcid0000-0003-0300-5635
person.identifier.orcid0000-0003-1556-1698
person.identifier.orcid0000-0002-6598-6515
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridM-3981-2013
person.identifier.ridK-3126-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id54889028400
person.identifier.scopus-author-id50060987900
person.identifier.scopus-author-id57190164112
person.identifier.scopus-author-id35274726800
person.identifier.scopus-author-id15127714500
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id7102542478
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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