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

Página do item simplificado
dc.contributor.authorSilva, K. S. [UNESP]
dc.contributor.authorFonseca, T. M.R. [UNESP]
dc.contributor.authorAmado, L. R. [UNESP]
dc.contributor.authorMauro, M. A. [UNESP]
dc.contributor.institutionUniversidade Estadual de Maringá (UEM)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-12-11T17:19:04Z
dc.date.available2018-12-11T17:19:04Z
dc.date.issued2018-06-01
dc.description.abstractThe 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 ζ-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 ζ-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.en
dc.description.affiliationDepartment of Technology UEM – Maringa State University, Angelo Moreira da Fonseca Avenue, 1800
dc.description.affiliationDepartment of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences (IBILCE) UNESP – São Paulo State University, Cristovão Colombo Street 2265
dc.description.affiliationUnespDepartment of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences (IBILCE) UNESP – São Paulo State University, Cristovão Colombo Street 2265
dc.format.extent122-128
dc.identifierhttp://dx.doi.org/10.1016/j.fpsl.2018.03.005
dc.identifier.citationFood Packaging and Shelf Life, v. 16, p. 122-128.
dc.identifier.doi10.1016/j.fpsl.2018.03.005
dc.identifier.issn2214-2894
dc.identifier.scopus2-s2.0-85044617330
dc.identifier.urihttp://hdl.handle.net/11449/176103
dc.language.isoeng
dc.relation.ispartofFood Packaging and Shelf Life
dc.relation.ispartofsjr1,239
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectBiopolymer interactions
dc.subjectEdible films
dc.subjectFilm properties
dc.subjectPectin
dc.subjectWhey protein isolate
dc.titlePhysicochemical and microstructural properties of whey protein isolate-based films with addition of pectinen
dc.typeArtigo

Arquivos

Coleções

Artigos - Física - IBILCE