Effect of different combinations of glycerol and/or trehalose on physical and structural properties of whey protein concentrate-based edible films

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dc.citation.titleFood Hydrocolloidses
dc.citation.volume56es
dc.creatorPérez, Leonardo Martín
dc.creatorPiccirilli, Gisela Noemí
dc.creatorDelorenzi, Néstor Jorge
dc.creatorVerdini, Roxana Andrea
dc.date.accessioned2019-02-04T19:18:04Z
dc.date.available2019-02-04T19:18:04Z
dc.date.issued2016-05
dc.descriptionThe aim of the present study was to develop and characterize edible films produced from whey protein concentrate (WPC) and plasticized with different contents of glycerol (Gly) and/or trehalose (Tre) in order to evaluate new edible film formulations for their potential use in food packaging applications. Additionally, potential changes in the film mechanical properties during storage at ambient and freezing conditions were considered. Moisture content, solubility, thickness, transparency, microstructure, colour parameters, and mechanical properties were assessed. The films incorporated with Tre were more insoluble in water than WPC/Gly films, being more suitable for food applications. WPC/Gly and WPC/Tre films were clear enough to be used as see-through packaging. However, when Tre was included into WPC/Gly film formulations, film opacity increased. Scanning electron microscope (SEM) images suggested that this phenomenon may be related to the growth of Tre crystals in the film matrix. Moreover, when Tre concentration increased in the WPC/Gly matrix, film surface was more heterogeneous. Interestingly, the presence of Tre in WPC-based films was effective in preventing Maillard reaction after heating. WPC/Tre films were the most rigid but the least stable for storage, resulting more susceptible to rupture and cracking. Only WPC/Gly and WPC/Gly-Tre 8% films were rather flexible, manageable, and stable up to 90 days of storage under ambient and freezing conditions. These findings can be used to better design applications of edible films containing plasticizers that may crystallize over time in order to optimize film formulation in a rational manner towards their eventual application as food packaging.es
dc.description.filFil: Pérez, Leonardo Martín. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Química Analítica; Argentina.es
dc.description.filFil: Pérez, Leonardo Martín. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR-CONICET); Argentina.es
dc.description.filFil: Piccirilli, Gisela Noemí. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR-CONICET); Argentina.es
dc.description.filFil: Piccirilli, Gisela Noemí. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Bromatología y Nutrición; Argentina.es
dc.description.filFil: Delorenzi, Néstor Jorge. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Tecnología de los Alimentos; Argentina.es
dc.description.filFil: Verdini, Roxana Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Bromatología y Nutrición; Argentina.es
dc.description.filFil: Verdini, Roxana Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR-CONICET); Argentina.es
dc.description.sponsorshipUniversidad Nacional de Rosarioes
dc.description.sponsorshipConsejo Nacional de Investigaciones Científicas y Técnicas (CONICET)es
dc.description.sponsorshipAgencia Nacional de Promoción Científica y Tecnológica (ANPCyT)es
dc.description.sponsorshipSanta Fe (Argentina : Provincia). Secretaría de Estado de Ciencia, Tecnología e Innovación Productiva (SECTeI)es
dc.formatapplication/pdf
dc.format.extent352-359es
dc.identifier.issn0268-005Xes
dc.identifier.urihttp://hdl.handle.net/2133/13885
dc.language.isoenges
dc.publisherElsevieres
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0268005X15302046?via%3Dihub#kwrds0010es
dc.relation.publisherversionhttps://dx.doi.org/10.1016/j.foodhyd.2015.12.037es
dc.rightsopenAccesses
dc.rights.holderPérez, Leonardo Martínes
dc.rights.holderPiccirilli, Gisela Noemíes
dc.rights.holderDelorenzi, Néstor Jorgees
dc.rights.holderVerdini, Roxana Andreaes
dc.rights.holderUniversidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticases
dc.rights.holderElsevieres
dc.rights.textAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)es
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es*
dc.subjectWhey protein edible filmses
dc.subjectTrehalosees
dc.subjectPhysical propertieses
dc.subjectLong-term storagees
dc.subjectFreezinges
dc.titleEffect of different combinations of glycerol and/or trehalose on physical and structural properties of whey protein concentrate-based edible filmses
dc.typearticle
dc.typeartículo
dc.typeacceptedVersion
dc.type.collectionarticulo
dc.type.versionacceptedVersiones

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(FBIOyF) Departamento de Ciencias de los Alimentos y del Medio Ambiente - Artículo de Revista
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