Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke.

The incorporation of commercial liquid smoke (LS) to edible films was investigated for the first time. The objective of this investigation was to characterize whey protein concentrate (WPC)-based edible films incorporated with LS. According to the bactericidal activity of LS against Escherichia coli...

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Autores principales:	Soazo, Marina del Valle, Pérez, Leonardo Martín, Piccirilli, Gisela Noemí, Delorenzi, Néstor Jorge, Verdini, Roxana Andrea
Formato:	article artículo publishedVersion
Lenguaje:	Inglés
Publicado:	Elsevier 2019
Materias:	Liquid smoke Antimicrobial properties Physicochemical characterization Whey protein films
Acceso en línea:	http://hdl.handle.net/2133/13887 http://hdl.handle.net/2133/13887
Aporte de:	Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario

id	I15-R121-2133-13887
record_format	dspace
institution	Universidad Nacional de Rosario
institution_str	I-15
repository_str	R-121
collection	Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR)
language	Inglés
orig_language_str_mv	eng
topic	Liquid smoke Antimicrobial properties Physicochemical characterization Whey protein films
spellingShingle	Liquid smoke Antimicrobial properties Physicochemical characterization Whey protein films Soazo, Marina del Valle Pérez, Leonardo Martín Piccirilli, Gisela Noemí Delorenzi, Néstor Jorge Verdini, Roxana Andrea Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke.
topic_facet	Liquid smoke Antimicrobial properties Physicochemical characterization Whey protein films
description	The incorporation of commercial liquid smoke (LS) to edible films was investigated for the first time. The objective of this investigation was to characterize whey protein concentrate (WPC)-based edible films incorporated with LS. According to the bactericidal activity of LS against Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium, and Listeria monocytogenes in liquid medium, WPC-based films incorporated with 0, 5, 10, and 15% (v/v) LS were prepared. Inhibition zone in solid media, thickness, transparency, color and mechanical properties of the films were analyzed. Films including LS were effective to prevent growth of L. monocytogenes in the agar diffusion test. Analyzing color parameters, the incorporation of LS into films caused a decrease in L* and an increase in both a* and b*. However, these sensory changes were not detrimental for their potential use in food applications. Noticeably, tensile strength and elongation tend to increase when LS was added into films formulation. Depending on its content, different protein-LS interactions could be generated, positively affecting the mechanical properties of films. In conclusion, WPC-based edible films incorporated with LS may be suitable for being applied to food surfaces and useful to prevent the superficial growth of the globally recognized high-risk foodborne pathogen Listeria monocytogenes.
format	article artículo publishedVersion
author	Soazo, Marina del Valle Pérez, Leonardo Martín Piccirilli, Gisela Noemí Delorenzi, Néstor Jorge Verdini, Roxana Andrea
author_facet	Soazo, Marina del Valle Pérez, Leonardo Martín Piccirilli, Gisela Noemí Delorenzi, Néstor Jorge Verdini, Roxana Andrea
author_sort	Soazo, Marina del Valle
title	Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke.
title_short	Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke.
title_full	Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke.
title_fullStr	Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke.
title_full_unstemmed	Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke.
title_sort	antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke.
publisher	Elsevier
publishDate	2019
url	http://hdl.handle.net/2133/13887 http://hdl.handle.net/2133/13887
work_keys_str_mv	AT soazomarinadelvalle antimicrobialandphysicochemicalcharacterizationofwheyproteinconcentrateediblefilmsincorporatedwithliquidsmoke AT perezleonardomartin antimicrobialandphysicochemicalcharacterizationofwheyproteinconcentrateediblefilmsincorporatedwithliquidsmoke AT piccirilligiselanoemi antimicrobialandphysicochemicalcharacterizationofwheyproteinconcentrateediblefilmsincorporatedwithliquidsmoke AT delorenzinestorjorge antimicrobialandphysicochemicalcharacterizationofwheyproteinconcentrateediblefilmsincorporatedwithliquidsmoke AT verdiniroxanaandrea antimicrobialandphysicochemicalcharacterizationofwheyproteinconcentrateediblefilmsincorporatedwithliquidsmoke
bdutipo_str	Repositorios
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Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke.

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