Whey protein isolate edible films with essential oils incorporated to improve the microbial quality of poultry

2013 ◽  
Vol 93 (12) ◽  
pp. 2986-2994 ◽  
Author(s):  
Idoya Fernández-Pan ◽  
Mauricio Mendoza ◽  
Juan I Maté
Keyword(s):  
Essential Oils ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Edible Films ◽  
Protein Isolate ◽  
Microbial Quality

Whey protein isolate edible films incorporated with essential oils: Antimicrobial activity and barrier properties

2020 ◽  
Vol 179 ◽  
pp. 109285 ◽  
Author(s):  
Hülya Çakmak ◽  
Yeşim Özselek ◽  
Osman Yağız Turan ◽  
Ebru Fıratlıgil ◽  
Funda Karbancioğlu-Güler
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Whey Protein ◽  
Barrier Properties ◽  
Whey Protein Isolate ◽  
Edible Films ◽  
Protein Isolate

scholarly journals The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage

Coatings ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 745
Author(s):  
Sabina Galus ◽  
Magdalena Mikus ◽  
Agnieszka Ciurzyńska ◽  
Ewa Domian ◽  
Jolanta Kowalska ◽  
...  
Keyword(s):  
Essential Oils ◽  
Whey Protein ◽  
Barrier Properties ◽  
Whey Protein Isolate ◽  
Edible Films ◽  
Protein Isolate ◽  
Edible Coatings ◽  
Colour Changes ◽  
Fresh Cut ◽  
Good Transparency

This study aimed to determine the effect of edible coatings based on whey protein isolate and essential oils (lemon and lemongrass) on the colour, hardness, polyphenols and flavonoids content, structure, and sensory attributes of fresh-cut pears during storage at 4 °C. The optical and barrier properties of the edible films were also determined. Analysed films showed good transparency (Lightness 86.6–95.0) and excellent oxygen and carbon dioxide permeability, which were reduced due to the presence of lemon and lemongrass essential oils. Pears were coated by immersion in a solution containing 8% of whey protein isolate and the addition of lemon oil at 1.0% or lemongrass essential oil at 0.5%. Coating caused a reduction in colour changes, loss in hardness, polyphenols and flavonoids. The study showed that the highest efficiency was demonstrated by the whey protein isolate coatings without the addition of essential oils by preserving the colour and firmness of fresh-cut pears. For these samples, the highest sensory acceptability was also achieved.

Development and characterization of composite edible films based on whey protein isolate and mesquite gum

2009 ◽  
Vol 92 (1) ◽  
pp. 56-62 ◽  
Author(s):  
Javier Osés ◽  
Mayra Fabregat-Vázquez ◽  
Ruth Pedroza-Islas ◽  
Sergio A. Tomás ◽  
Alfredo Cruz-Orea ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Edible Films ◽  
Protein Isolate ◽  
Mesquite Gum
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