Milk Protein-Based Edible Films: Influence on Mechanical, Hydrodynamic, Optical and Antioxidant Properties
Source abstract
Abstract
Edible films are thin preformed layers that provide food protection against adverse environmental conditions. Despite milk proteins being functional ingredients that can provide interesting features to films, there is scarce information evaluating their influence on film properties and stability. For this reason, this research work compared the mechanical (thickness, tensile strength, elongation at break), hydrodynamic (moisture content, water solubility, swelling ratio, water vapor transmission rate), color and antioxidant (DPPH) properties of edible films based on casein and whey protein isolate (two types, WPI1 and WPI2). Films with casein displayed the highest thickness (0.193 mm), elongation at break (49.67%), moisture content (40.21%) and antioxidant capacity (32.64% of DPPH inhibition), while obtaining the lowest water vapor transmission rate (15.28 g/m2·day). Significant differences were found in the color properties, mainly between films with casein and those made with WPI. Films containing WPI1 and WPI2 were statistically similar in thickness, tensile strength and color properties. The results showed that the properties of the edible films depended on the type of milk protein used. Thus, it is important to evaluate the features provided by different ingredients and formulations for obtaining edible films that properly preserve food.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Meat and Animal Product Quality · Protein Hydrolysis and Bioactive Peptides
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Faculty of Agrotechnological Sciences, Autonomous University of Chihuahua, Av. Universidad S/N Campus 1, Chihuahua 31310, Mexico
IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
IRTA, Food Technology, Finca Camps i Armet, 17121 Monells, Catalonia, Spain
Faculty of Zootechnics and Ecology, Autonomous University of Chihuahua, Francisco R. Almada, km 1 S/N, Chihuahua 31453, Mexico
Funding
SPANISH MINISTRY OF ECONOMY, INDUSTRY, AND COMPETITIVENESS, Ramon y Cajal · Secretaría de Educación Pública (SEP), Dirección General de Educación Superior Universitaria, Mexico
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