Physicochemical and Sensory Properties Colored Whey Protein-Cellulose Nanocrystal Edible Films after Freeze-Thaw Treatment
Balancing physicochemical properties and sensory properties is one of the key points in expanding edible packaging applications. The work consisted of two parts, one was to investigate the effects of cellulose nanocrystals (CNC) on the packaging-related properties of whey protein isolate films with...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/23/3782 |
| _version_ | 1797463223277977600 |
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| author | Hongbo Sun Xinnan Liu Yue Huang Xiaojing Leng |
| author_facet | Hongbo Sun Xinnan Liu Yue Huang Xiaojing Leng |
| author_sort | Hongbo Sun |
| collection | DOAJ |
| description | Balancing physicochemical properties and sensory properties is one of the key points in expanding edible packaging applications. The work consisted of two parts, one was to investigate the effects of cellulose nanocrystals (CNC) on the packaging-related properties of whey protein isolate films with natural colorants (curcumin, phycocyanin, and lycopene) under freeze-thaw (FT) conditions; the other was to test oral tactility and visual sensory properties of the edible films and their overall acceptability in packed ice cream. FT treatment reduced the mechanical strength and moisture content and increased the water vapor permeability of the films, as water-phase transformation not only disrupted hydrogen bonds but also the film network structure through physical stress. The oral tactility produced by CNC and the visual effect produced by colorants could affect participants’ preference for edible films. This study provides a good reference for the consumer-driven product development of packaged low-temperature products. |
| first_indexed | 2024-03-09T17:47:38Z |
| format | Article |
| id | doaj.art-9a1191abcc454330a3dfae6ee5ef5f0a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T17:47:38Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9a1191abcc454330a3dfae6ee5ef5f0a2023-11-24T10:58:28ZengMDPI AGFoods2304-81582022-11-011123378210.3390/foods11233782Physicochemical and Sensory Properties Colored Whey Protein-Cellulose Nanocrystal Edible Films after Freeze-Thaw TreatmentHongbo Sun0Xinnan Liu1Yue Huang2Xiaojing Leng3Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBalancing physicochemical properties and sensory properties is one of the key points in expanding edible packaging applications. The work consisted of two parts, one was to investigate the effects of cellulose nanocrystals (CNC) on the packaging-related properties of whey protein isolate films with natural colorants (curcumin, phycocyanin, and lycopene) under freeze-thaw (FT) conditions; the other was to test oral tactility and visual sensory properties of the edible films and their overall acceptability in packed ice cream. FT treatment reduced the mechanical strength and moisture content and increased the water vapor permeability of the films, as water-phase transformation not only disrupted hydrogen bonds but also the film network structure through physical stress. The oral tactility produced by CNC and the visual effect produced by colorants could affect participants’ preference for edible films. This study provides a good reference for the consumer-driven product development of packaged low-temperature products.https://www.mdpi.com/2304-8158/11/23/3782whey protein isolatecellulose nanocrystalsedible filmcolorantsfreeze-thawsensory properties |
| spellingShingle | Hongbo Sun Xinnan Liu Yue Huang Xiaojing Leng Physicochemical and Sensory Properties Colored Whey Protein-Cellulose Nanocrystal Edible Films after Freeze-Thaw Treatment Foods whey protein isolate cellulose nanocrystals edible film colorants freeze-thaw sensory properties |
| title | Physicochemical and Sensory Properties Colored Whey Protein-Cellulose Nanocrystal Edible Films after Freeze-Thaw Treatment |
| title_full | Physicochemical and Sensory Properties Colored Whey Protein-Cellulose Nanocrystal Edible Films after Freeze-Thaw Treatment |
| title_fullStr | Physicochemical and Sensory Properties Colored Whey Protein-Cellulose Nanocrystal Edible Films after Freeze-Thaw Treatment |
| title_full_unstemmed | Physicochemical and Sensory Properties Colored Whey Protein-Cellulose Nanocrystal Edible Films after Freeze-Thaw Treatment |
| title_short | Physicochemical and Sensory Properties Colored Whey Protein-Cellulose Nanocrystal Edible Films after Freeze-Thaw Treatment |
| title_sort | physicochemical and sensory properties colored whey protein cellulose nanocrystal edible films after freeze thaw treatment |
| topic | whey protein isolate cellulose nanocrystals edible film colorants freeze-thaw sensory properties |
| url | https://www.mdpi.com/2304-8158/11/23/3782 |
| work_keys_str_mv | AT hongbosun physicochemicalandsensorypropertiescoloredwheyproteincellulosenanocrystalediblefilmsafterfreezethawtreatment AT xinnanliu physicochemicalandsensorypropertiescoloredwheyproteincellulosenanocrystalediblefilmsafterfreezethawtreatment AT yuehuang physicochemicalandsensorypropertiescoloredwheyproteincellulosenanocrystalediblefilmsafterfreezethawtreatment AT xiaojingleng physicochemicalandsensorypropertiescoloredwheyproteincellulosenanocrystalediblefilmsafterfreezethawtreatment |