Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol
Food packaging materials are commonly derived from petroleum that increases global contamination; this raises the interest to evaluate raw material from renewable sources such as whey protein for the development of packaging materials, especially to produce active films. This research aimed to evalu...
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| Format: | Article |
| Language: | English |
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Elsevier
2020-04-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S240584402030654X |
| _version_ | 1818550997403828224 |
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| author | Camilo Agudelo-Cuartas Diana Granda-Restrepo Paulo J.A. Sobral Hugo Hernandez Wilson Castro |
| author_facet | Camilo Agudelo-Cuartas Diana Granda-Restrepo Paulo J.A. Sobral Hugo Hernandez Wilson Castro |
| author_sort | Camilo Agudelo-Cuartas |
| collection | DOAJ |
| description | Food packaging materials are commonly derived from petroleum that increases global contamination; this raises the interest to evaluate raw material from renewable sources such as whey protein for the development of packaging materials, especially to produce active films. This research aimed to evaluate whey protein-based film properties when natamycin, nanoemulsioned α-tocopherol, or both were added. An oil-in-water (O/W) nanoemulsion of antioxidant (α-tocopherol) was prepared by microfluidization technique. Four films were prepared with different levels of natamycin and nanoemulsified α-tocopherol and were characterized in terms of physicochemical, mechanical, optical-properties, water vapor barrier, FTIR, microstructure, antioxidant and antimicrobial activity. The natamycin, nanoemulsified α-tocopherol, or both did not modify the moisture content of the films. Moreover lead to a significant reduction of tensile strength and elastic modulus, while presenting growth in the elongation at break. Film opacity, the total color difference, the UV-Vis light barrier, and the water vapor permeability values increased when compounds were incorporated into the film. The microstructure studies showed uniformly distributed porosity throughout the films. The addition of nanoemulsioned α-tocopherol into whey protein-based films provoked antioxidant activity and the addition of natamycin produced films with effectivity against C. albicans, P. chrysogenum, and S. cerevisiae, allowing develop a material appropriate for use as active food packaging. |
| first_indexed | 2024-12-12T08:54:00Z |
| format | Article |
| id | doaj.art-749a399522e64a2fb199a0930c23c169 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-12-12T08:54:00Z |
| publishDate | 2020-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-749a399522e64a2fb199a0930c23c1692022-12-22T00:30:03ZengElsevierHeliyon2405-84402020-04-0164e03809Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherolCamilo Agudelo-Cuartas0Diana Granda-Restrepo1Paulo J.A. Sobral2Hugo Hernandez3Wilson Castro4BIOALI, Research Group, Department of Food, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Cl 67 No. 53 - 108 Medellín, ColombiaBIOALI, Research Group, Department of Food, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Cl 67 No. 53 - 108 Medellín, Colombia; Corresponding author.Department of Food Engineering, College of Animal Science and Food Engineering, University of Sao Paulo, Av. Duque de Caxias North, 225, 13635-900, Pirassununga, SP, Brazil; Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-industrial Building, Block C; 05508-080, São Paulo SP, BrazilForsChem Research, Cl 34 No. 63B-72, 050030 Medellín, ColombiaFacultad de Ingeniería de Industrias Alimentarias, Universidad Nacional de Frontera. Av. San Hilarión N° 101, Sullana, Piura, PerúFood packaging materials are commonly derived from petroleum that increases global contamination; this raises the interest to evaluate raw material from renewable sources such as whey protein for the development of packaging materials, especially to produce active films. This research aimed to evaluate whey protein-based film properties when natamycin, nanoemulsioned α-tocopherol, or both were added. An oil-in-water (O/W) nanoemulsion of antioxidant (α-tocopherol) was prepared by microfluidization technique. Four films were prepared with different levels of natamycin and nanoemulsified α-tocopherol and were characterized in terms of physicochemical, mechanical, optical-properties, water vapor barrier, FTIR, microstructure, antioxidant and antimicrobial activity. The natamycin, nanoemulsified α-tocopherol, or both did not modify the moisture content of the films. Moreover lead to a significant reduction of tensile strength and elastic modulus, while presenting growth in the elongation at break. Film opacity, the total color difference, the UV-Vis light barrier, and the water vapor permeability values increased when compounds were incorporated into the film. The microstructure studies showed uniformly distributed porosity throughout the films. The addition of nanoemulsioned α-tocopherol into whey protein-based films provoked antioxidant activity and the addition of natamycin produced films with effectivity against C. albicans, P. chrysogenum, and S. cerevisiae, allowing develop a material appropriate for use as active food packaging.http://www.sciencedirect.com/science/article/pii/S240584402030654XFood scienceFood technologyMaterials scienceNanotechnologyNanoemulsionWhey protein-based films |
| spellingShingle | Camilo Agudelo-Cuartas Diana Granda-Restrepo Paulo J.A. Sobral Hugo Hernandez Wilson Castro Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol Heliyon Food science Food technology Materials science Nanotechnology Nanoemulsion Whey protein-based films |
| title | Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol |
| title_full | Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol |
| title_fullStr | Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol |
| title_full_unstemmed | Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol |
| title_short | Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol |
| title_sort | characterization of whey protein based films incorporated with natamycin and nanoemulsion of α tocopherol |
| topic | Food science Food technology Materials science Nanotechnology Nanoemulsion Whey protein-based films |
| url | http://www.sciencedirect.com/science/article/pii/S240584402030654X |
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