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Whey protein active films incorporated with a blend of essential oils: Characterization and effectiveness

2018-01Journal article Restricted access
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dc.contributor.authorRibeiro-Santos, Regiane
dc.contributor.authorde Melo, Nathália Ramos
dc.contributor.authorAndrade, Mariana
dc.contributor.authorAzevedo, Gabriela
dc.contributor.authorMachado, Ana Vera
dc.contributor.authorCarvalho-Costa, Denise
dc.contributor.authorSanches-Silva, Ana
dc.date.accessioned2019-03-28T19:08:02Z
dc.date.available2019-03-28T19:08:02Z
dc.date.issued2018-01
dc.description.abstractWhey protein concentrate (WPC) films incorporated with a blend of Cinnamomum cassia, Cinnamomum zeylanicum, and Rosmarinus officinalis essential oils were characterized and evaluated for their effectiveness as an antioxidant for food applications. The effect of the incorporation of essential oils (EOs) at different concentrations (1, 2, 2.7, and 5% w/w) in WPC were studied by measuring their physical, optical, mechanical, and microstructural properties, in order to evaluate their behavior as a food packaging. The effectiveness of these active WPC films as a packaged was evaluated using a fatty food model (salami). The state of the salami oxidation was measured by the TBARs and hexanal assays during 180 days of storage. A yellowish characteristic color and opacity of WPC‐based films tend to increase with the increase of the EO concentration in the film formulation. While films containing 1 and 2% of EOs showed to be the most hydrophobic and present the lowest moisture content and solubility in water, films with higher EOs % (2, 2.7, and 5%, w/w) presented the highest water vapor transmission rate. The developed WPC active films showed to be heterogeneous, presenting cracks and pores due to the weakening of the polymer chain interaction forces by the EOs, which affected their mechanical behavior. WPC films incorporated with EOs may retard lipid oxidation induced by UV light in food. Besides, they showed to be very effective in the reduction of lipid oxidation in a previous assay with salami, with a longer storage time.pt_PT
dc.description.sponsorshipBrazilian Federal Agency for Support and Evaluation of Graduate Education (CAPES).; National Council for Scientific Research (CNPq); Carlos Chagas Filho Foundation for Research Support of the State of Rio de Janeiro (FAPERJ); National Institute of Health Dr Ricardo Jorge, Grant/Award Number: 2012DAN807; National Council for Scientific Research; Carlos Chagas Filho Foundation for Research Support of the State of Rio de Janeiro; National Institute of Health Dr Ricardo Jorge, I.P., Grant/Award Number: 2012DAN807pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPackag Technol Sci. 2018;31(1):27-40. doi:10.1002/pts.2352pt_PT
dc.identifier.doi10.1002/pts.2352pt_PT
dc.identifier.issn0894-3214
dc.identifier.urihttp://hdl.handle.net/10400.18/6340
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWiley/ International Association of Packaging Research Institutes (IAPRI)pt_PT
dc.relation.publisherversionhttps://onlinelibrary.wiley.com/doi/full/10.1002/pts.2352pt_PT
dc.subjectActive Food Packagingpt_PT
dc.subjectCinnamonpt_PT
dc.subjectLipid Oxidationpt_PT
dc.subjectRosemarypt_PT
dc.subjectWhey Protein Filmspt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleWhey protein active films incorporated with a blend of essential oils: Characterization and effectivenesspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage40pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage27pt_PT
oaire.citation.titlePackaging Technology and Sciencept_PT
oaire.citation.volume31pt_PT
rcaap.embargofctPolítica editorial da revista.pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT

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