Milk Protein-Based Edible Films: Influence on Mechanical, Hydrodynamic, Optical and Antioxidant Properties
Ver/Abrir
Autor/a
Fematt-Flores, Gabriela Eugenia
Aguiló-Aguayo, Ingrid
Camargo-Olivas, Belén Arely
Sánchez-Vega, Rogelio
Soto-Caballero, Mayra Cristina
Salas-Salazar, Nora Aideé
Flores-Córdova, María Antonia
Rodríguez-Roque, María Janeth
Fecha de publicación
2022-02-02ISSN
2079-6412
Resumen
Edible films are thin preformed layers that provide food protection against adverse envi‐ ronmental conditions. Despite milk proteins being functional ingredients that can provide interest‐ ing features to films, there is scarce information evaluating their influence on film properties and stability. For this reason, this research work compared the mechanical (thickness, tensile strength, elongation at break), hydrodynamic (moisture content, water solubility, swelling ratio, water vapor transmission rate), color and antioxidant (DPPH) properties of edible films based on casein and whey protein isolate (two types, WPI1 and WPI2). Films with casein displayed the highest thickness (0.193 mm), elongation at break (49.67%), moisture content (40.21%) and antioxidant capacity (32.64% of DPPH inhibition), while obtaining the lowest water vapor transmission rate (15.28 g/m2∙day). Significant differences were found in the color properties, mainly between films with casein and those made with WPI. Films containing WPI1 and WPI2 were statistically similar in thick‐ ness, tensile strength and color properties. The results showed that the properties of the edible films depended on the type of milk protein used. Thus, it is important to evaluate the features provided by different ingredients and formulations for obtaining edible films that properly preserve food.
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
English
Materias (CDU)
62 - Ingeniería. Tecnología
Páginas
11
Publicado por
MDPI
Publicado en
Coatings
Citación
Fematt-Flores, Gabriela Eugenia, Ingrid Aguiló-Aguayo, Begonya Marcos, Belén Arely Camargo-Olivas, Rogelio Sánchez-Vega, Mayra Cristina Soto-Caballero, Nora Aideé Salas-Salazar, María Antonia Flores-Córdova, and María Janeth Rodríguez-Roque. 2022. "Milk Protein-Based Edible Films: Influence On Mechanical, Hydrodynamic, Optical And Antioxidant Properties". Coatings 12 (2): 196. doi:10.3390/coatings12020196.
Número del acuerdo de la subvención
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /
Program
Postcollita
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