Thermoplastic starch/whey protein isolate/rosemary essential oil nanocomposites obtained by extrusion process: Antioxidant polymers

2019 ◽  
Vol 136 (23) ◽  
pp. 47619 ◽  
Author(s):  
Viviane Machado Azevedo ◽  
Raissa Alvarenga Carvalho ◽  
Soraia Vilela Borges ◽  
Pedro Ivo Cunha Claro ◽  
Fernando Ken Hasegawa ◽  
...  
Keyword(s):  
Essential Oil ◽  
Whey Protein ◽  
Thermoplastic Starch ◽  
Whey Protein Isolate ◽  
Extrusion Process ◽  
Protein Isolate ◽  
Antioxidant Polymers ◽  
Rosemary Essential Oil

Proposing Novel Encapsulating Matrices for Spray-Dried Ginger Essential Oil from the Whey Protein Isolate-Inulin/Maltodextrin Blends

2016 ◽  
Vol 10 (1) ◽  
pp. 115-130 ◽  
Author(s):  
Regiane Victória de Barros Fernandes ◽  
Eric Keven Silva ◽  
Soraia Vilela Borges ◽  
Cassiano Rodrigues de Oliveira ◽  
Maria Irene Yoshida ◽  
...  
Keyword(s):  
Essential Oil ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Spray Dried

Fabrication of Electrospun Persian Gum/Poly (Vinyl Alcohol) and Whey Protein Isolate/Poly (Vinyl Alcohol) Nanofibers Incorporated with Oliveria decumbens Vent. Essential Oil

2019 ◽  
Vol 9 (3) ◽  
pp. 371-380
Author(s):  
Malihe Keramat ◽  
Sara Esteghlal ◽  
Javad Safari ◽  
Mohammad-Taghi Golmakani ◽  
Mohammadreza Khalesi
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Essential Oil ◽  
Fourier Transform Infrared Spectroscopy ◽  
Whey Protein ◽  
Vinyl Alcohol ◽  
Fourier Transform Infrared ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Poly Vinyl Alcohol

Introduction: In this study, Persian gum/poly (vinyl alcohol) nanofiber and whey protein isolate/ poly (vinyl alcohol) nanofiber were fabricated using electrospinning system. Materials & Methods: The effects of supplementation of Oliveria decumbens Vent. essential oil on the physicochemical and biological characteristics of the nanofibers were investigated by applying the techniques including antioxidant activity measurement, scanning electron microscopy, viscosity and conductivity tests, and fourier-transform infrared spectroscopy. Results: The results showed that the incorporation of 1% Oliveria decumbens Vent. essential oil to the polymer dispersions causes the formation of thin nanofibers with the least beads. Both types of nanofibers containing essential oil exhibited significant radical scavenging activities up to 76.82±0.36% and 61.09±0.13% for whey protein isolate/poly (vinyl alcohol) nanofiber and Persian gum/poly (vinyl alcohol) nanofiber, respectively. Conclusion: The results of fourier-transform infrared spectroscopy proposed the structurally incorporation of the essential oil into nanofibers to be considered as novel coating film for active packaging technology.

Characterization of cross-linked whey protein isolate-based films containing Satureja Khuzistanica Jamzad essential oil

2017 ◽  
Vol 42 (3) ◽  
pp. e13557 ◽  
Author(s):  
Farzaneh Kouravand ◽  
Hossein Jooyandeh ◽  
Hassan Barzegar ◽  
Mohammad Hojjati
Keyword(s):  
Essential Oil ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate

scholarly journals Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 401
Author(s):  
Maria-Ioana Socaciu ◽  
Melinda Fogarasi ◽  
Elemér Lajos Simon ◽  
Cristina Anamaria Semeniuc ◽  
Sonia Ancuţa Socaci ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Whey Protein ◽  
Brook Trout ◽  
Antimicrobial Properties ◽  
Thiobarbituric Acid ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Fish Samples ◽  
Quality And Shelf Life

The efficiency of some films prepared from heat-denatured whey protein isolate solutions on the quality and shelf-life of brook trout samples during storage at 4 °C was studied in this research (WPIf-a film based on whey protein isolate and WPIf+2.5%TEO-a film based on whey protein isolate incorporated with 2.5% tarragon essential oil). The control and covered fish samples were periodically assessed (at 3 days) over 15 days of storage for the physicochemical (pH; EC, electrical conductivity; TVB-N, total volatile basic nitrogen; TBARS, thiobarbituric acid reactive substances; color), microbiological (TVC, total viable count; PTC, psychrotrophic count; LAB, lactic acid bacteria; H2S-producing bacteria), and sensory properties (color discoloration; odor; overall acceptability). The WPIf+2.5%TEO has proven enhanced quality preservation effects compared to WPIf by showing lower values for physicochemical parameters, lower microbial loads, and higher sensory scores in the fish sample. All these effects have led to an extension of the sample’s shelf-life. In conclusion, the tarragon essential oil has conferred antioxidant and antimicrobial properties to the film. Thus, the WPIf+2.5%TEO could be a promising material for the packaging of fresh brook trout during refrigerated storage.

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