Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke.

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dc.creator Soazo, Marina del Valle
dc.creator Pérez, Leonardo Martín
dc.creator Piccirilli, Gisela Noemí
dc.creator Delorenzi, Néstor Jorge
dc.creator Verdini, Roxana Andrea
dc.date.accessioned 2019-02-04T23:02:30Z
dc.date.available 2019-02-04T23:02:30Z
dc.date.issued 2016-10
dc.identifier.issn 0023-6438 es
dc.identifier.uri http://hdl.handle.net/2133/13887
dc.description The incorporation of commercial liquid smoke (LS) to edible films was investigated for the first time. The objective of this investigation was to characterize whey protein concentrate (WPC)-based edible films incorporated with LS. According to the bactericidal activity of LS against Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium, and Listeria monocytogenes in liquid medium, WPC-based films incorporated with 0, 5, 10, and 15% (v/v) LS were prepared. Inhibition zone in solid media, thickness, transparency, color and mechanical properties of the films were analyzed. Films including LS were effective to prevent growth of L. monocytogenes in the agar diffusion test. Analyzing color parameters, the incorporation of LS into films caused a decrease in L* and an increase in both a* and b*. However, these sensory changes were not detrimental for their potential use in food applications. Noticeably, tensile strength and elongation tend to increase when LS was added into films formulation. Depending on its content, different protein-LS interactions could be generated, positively affecting the mechanical properties of films. In conclusion, WPC-based edible films incorporated with LS may be suitable for being applied to food surfaces and useful to prevent the superficial growth of the globally recognized high-risk foodborne pathogen Listeria monocytogenes. es
dc.description.sponsorship Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) es
dc.description.sponsorship Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) es
dc.format application/pdf
dc.format.extent 285-291 es
dc.language.iso eng es
dc.publisher Elsevier es
dc.rights openAccess es
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es *
dc.subject Liquid smoke es
dc.subject Antimicrobial properties es
dc.subject Physicochemical characterization es
dc.subject Whey protein films es
dc.title Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke. es
dc.type article
dc.type artículo
dc.type publishedVersion
dc.rights.holder Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas es
dc.rights.holder Elsevier es
dc.rights.holder International Union of Food Science and Technology (IUFoST) es
dc.rights.holder Swiss Society of Food Science and Technology (SGLWT/SOSSTA) es
dc.rights.holder Soazo, Marina del Valle es
dc.rights.holder Pérez, Leonardo Martín es
dc.rights.holder Piccirilli, Gisela Noemí es
dc.rights.holder Delorenzi, Néstor Jorge es
dc.rights.holder Verdini, Roxana Andrea es
dc.relation.publisherversion https://www.sciencedirect.com/science/article/pii/S0023643816302110?via%3Dihub es
dc.relation.publisherversion https://doi.org/10.1016/j.lwt.2016.04.027 es
dc.rights.text Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0) es
dc.citation.title LWT - Food Science and Technology es
dc.citation.volume 72 es
dc.description.fil Fil: Soazo, Marina del Valle. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR–CONICET); Argentina. es
dc.description.fil Fil: Soazo, Marina del Valle. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Ciencias de los Alimentos y del Medio Ambiente. Área Bromatología y Nutrición; Argentina. es
dc.description.fil Fil: Pérez, Leonardo Martín. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR–CONICET); Argentina. es
dc.description.fil Fil: Pérez, Leonardo Martín. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química Analítica; Argentina. es
dc.description.fil Fil: Piccirilli, Gisela Noemí. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR–CONICET); Argentina. es
dc.description.fil Fil: Piccirilli, Gisela Noemí. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Ciencias de los Alimentos y del Medio Ambiente. Área Bromatología y Nutrición; Argentina. es
dc.description.fil Fil: Delorenzi, Néstor Jorge. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Tecnología. Área Tecnología de los Alimentos; Argentina. es
dc.description.fil Fil: Verdini, Roxana Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR–CONICET); Argentina. es
dc.description.fil Fil: Verdini, Roxana Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Ciencias de los Alimentos y del Medio Ambiente. Área Bromatología y Nutrición; Argentina. es
dc.type.collection articulo
dc.type.version publishedVersion es


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