Biodegradable Whey Protein Edible Films as a New BiomaterialsforFood and Drug Packaging Whey protein edible films
Iranian Journal of Pharmaceutical Sciences,
Vol. 5 No. 3 (2009),
1 July 2009
,
Page 129-134
https://doi.org/10.22037/ijps.v5.41207
Abstract
Food packaging extensively uses plastic films and containers of petroleum-based polymers for their excellent functional properties and competitive price.Plastic packaging has become a central focus of waste reduction efforts, particularly in aesthetic terms of damage to flora and fauna. Presently, consumers require greater quality and longer shelf lives for their foodstuffs, while they demand a reduction in the quantity of packaging materials used. In the present study, poly-ethylenglycol (PEG), glycerol, and olive oil were incorporated into whey protein concentrate (WPC) through emulsification to produce films. Whey protein films were prepared by dispersing 10% whey protein concentrate in tap water and plasticized with different levels of glycerol, PEG or olive oil. The emulsion films were evaluated for mechanical properties, water vapor permeability (WVP) and opacity.Increasing the levels of glycerol or PEG in the films resulted in a decrease in modulus and tensile strength. Increasing glycerol content of the films at oil/protein ratios of 0.2 and 0.4 led to slight increases in elongation. Increasing the oil/proteinratio further resulted in a decrease in elongation for all films. No significant difference in WVPand opacity was observed between films made from mixtures of various proportions of whey protein concentrate-glycerol with increasing PEG (addition) at all levels of the plasticizer. These results suggest that a whey proteinbased edible films is a viable alternative packaging process for food and improvement of shelf life.
- Edible films
- Food packaging
- Gas permeability
- Mechanical properties
- polyethylenglycol
How to Cite
References
[2]Fairley P, Monahan FJ, German JB, Krochta JM.Mechanical properties and water vapor permeability of edible films from whey protein isolate and sodium dodecyl sulfate. J Agri Food Chem1996; 44: 438-43.[3]Krochta JM, DeMulder-Johnston C. Edible and biodegradable polymer films: Challenges and opportunities. Food Tech1997; 51: 60-74.
[4]Mc Hugh TH, Krochta JM. Milk protein based edible films and coatings. Food Tech1994; 97: 97-103.
[5]Fiorino P, Nizzi Griffi F. Olive oil características.Olivae1992; 44: 9-12.
[6]ASTM. Standard test method for tensile properties of thin plastic sheeting. Standards designation:D882. In: Annual book of American standard testing methods. Philadelphia: ASTM, 1985; pp.182-8.
[7]Gontard N, Duchez C, Cuq JL, Guilbert S. Edible composite films of wheat gluten and lipids: Water vapour permeability and other physical properties.Inter J Food Sci Technol1994; 29: 39-50.
[8]SAS user's guide: Statistics. Version 5. Cary.North Carolina: SAS Institute Inc,. 1985.
[9]Shaw NB, Monahan FJ, O'Riordan ED, O'Sullivan M. Effect of soya oil and glycerol on physical properties of composite WPI films. J Food Eng2002; 51: 299-304.
[10]Anker M, Berntsen J, Hermansson AM, Stading M. Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride.Inno Food Sci Emer Techn2002; 3: 81-92.
[11]Shellhammer TH, Krochta JM. Whey protein emulsion film performance as affected by lipid type and amount. J Food Sci 1997; 62: 390.
[12]Perez-Gago MB, Krochta JM. Water vapor permeability, solubility and tensile properties of heat-denatured versus native whey protein films.J Food Sci1999; 64: 1034-7.
[13]Pérez-Gago MB, Krochta, JM. Water vapor permeability of whey protein emulsion films as affected by pH. J Food Sci1999; 64: 695.
- Abstract Viewed: 121 times
- IJPS_Volume 5_Issue 3_Pages 129-134 Downloaded: 37 times