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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Physicochemical and microstructural properties of whey protein isolate-based films with addition of pectin

Full text
Author(s):
Silva, K. S. [1, 2] ; Fonseca, T. M. R. [2] ; Amado, L. R. [2] ; Mauro, M. A. [2]
Total Authors: 4
Affiliation:
[1] UEM Maringa State Univ, Dept Technol, Angelo Moreira da Fonseca Ave 1800, BR-87506370 Umuarama, PR - Brazil
[2] UNESP Sao Paulo State Univ, Inst Biosci Language & Phys Sci IBILCE, Dept Food Engn & Technol, Cristovao Colombo St 2265, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: FOOD PACKAGING AND SHELF LIFE; v. 16, p. 122-128, JUN 2018.
Web of Science Citations: 6
Abstract

The interest in edible packaging films as a possible substitute for petrochemical-based films has been growing over the last years. Blends of proteins and polysaccharides can be an alternative to enhance edible film properties. This work aims to develop whey protein isolate (WPI) films with pectin (PEC) addition by complex coacervation method and to evaluate the effect of polysaccharide addition on film properties. Blended films were elaborated using WPI and four concentrations of PEC. Interaction between WPI and PEC was evaluated through.-potential. Solubility, moisture sorption behavior, optical, barrier and mechanical properties and microstructure of films were evaluated. The results showed that PEC electrostatically interacted with WPI at pH 3.0, reducing the.-potential to values close to zero. The interaction between compounds increased the opacity, solubility and permeability to water vapor, but decreased the flexibility and tensile strength of WPI films. With the increase of pectin concentration, the electrostatic interaction was reduced and the non-complex pectin that, was present in excess, improved the mechanical properties of films. (AU)

FAPESP's process: 17/02808-6 - Minimal processes applied to fruits and vegetables: quality enhancement and energy savings
Grantee:Maria Aparecida Mauro
Support Opportunities: Regular Research Grants
FAPESP's process: 12/24259-0 - Peptide and chitosan conjugates with pharmacological potential: synthesis, prospecting of activity in membrane mimetic systems, and evaluation in cells
Grantee:Marcia Perez dos Santos Cabrera
Support Opportunities: Research Grants - Young Investigators Grants