Features and performance of edible films, obtained from whey protein isolate formulated with antimicrobial compounds

• Published in: Food research international Vol. 45; no. 1; pp. 351 - 361
• Main Authors: Ramos, Óscar L., Silva, Sara I., Soares, José C., Fernandes, João C., Poças, M. Fátima, Pintado, Manuela E., Malcata, F. Xavier
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.01.2012; Elsevier
• Subjects: Active packaging; agar; Antimicrobial agents; Antimicrobial packaging; antimicrobial properties; Biological and medical sciences; cheeses; chitooligosaccharides; edible films; Food industries; Food microbiology; Food safety; Fundamental and applied biological sciences. Psychology; General aspects; glycerol; Gram-negative bacteria; Hygiene and safety; lactic acid; modulus of elasticity; natamycin; optical properties; permeability; Physical properties; propionic acid; solubility; spoilage; tensile strength; water activity; water content; water vapor; Whey protein isolate; yeasts; Antimicrobial packaging; Antimicrobial agents; Food safety; Whey protein isolate; Active packaging; Physical properties; Protein isolate; Antimicrobial agent; Milk protein; Edible film; Conditioning; Performance; Whey protein; Edible packaging

The goal of this research effort was to assess the efficacy of edible films produced from whey protein isolate (WPI) and glycerol, including incorporation of lactic acid (LA) and propionic acid (PRO), chitooligosaccharides with nominal MW of 3kDa (COS) and natamycin (NA) as antimicrobial agents. The...