Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins

Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins

A novel nanocomposite whey protein-based film with nanoemulsified cocoa liquor (CL) was prepared using one-stage microfluidization to evaluate the emulsion properties and the effect of CL on the film properties by response surface methodology (RSM). The results indicated that the number of cycles by...

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Bibliographic Details
Main Authors: Sergio de Jesús Calva-Estrada, Maribel Jimenez-Fernandez, Alba Adriana Vallejo-Cardona, Gustavo Adolfo Castillo-Herrera, Eugenia del Carmen Lugo-Cervantes
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
antioxidant capacity
bakery
nanocomposite film
polyphenol content
shelf life
water vapor permeability (WVP)
Online Access:https://www.mdpi.com/2304-8158/10/11/2672

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https://www.mdpi.com/2304-8158/10/11/2672

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