Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke

In this study, whey protein concentrate-based edible films incorporated with 10% w/w of liquid smoke were prepared by casting and stored at 8 °C and 25 °C. The effect of storage conditions on physicochemical stability of films was studied. Light transmission, transparency, color, total content of ca...

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Autores principales: Piccirilli, G. N., Soazo, Marina, Pérez, Leonardo Martín, Delorenzi, Néstor, Verdini, R. A.
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2022
Materias:
ALMACENAMIENTO
ENVASADO DE ALIMENTOS
PELICULAS
RECUBRIMIENTOS
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/14109
https://doi.org/10.1016/j.foodhyd.2018.08.015
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-14109
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic ALMACENAMIENTO
ENVASADO DE ALIMENTOS
PELICULAS
RECUBRIMIENTOS
spellingShingle ALMACENAMIENTO
ENVASADO DE ALIMENTOS
PELICULAS
RECUBRIMIENTOS
Piccirilli, G. N.
Soazo, Marina
Pérez, Leonardo Martín
Delorenzi, Néstor
Verdini, R. A.
Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke
topic_facet ALMACENAMIENTO
ENVASADO DE ALIMENTOS
PELICULAS
RECUBRIMIENTOS
description In this study, whey protein concentrate-based edible films incorporated with 10% w/w of liquid smoke were prepared by casting and stored at 8 °C and 25 °C. The effect of storage conditions on physicochemical stability of films was studied. Light transmission, transparency, color, total content of carbonyl derivatives, browning index, moisture content, solubility, thickness, mechanical properties, SEM micrographs and FTIR spectra were evaluated after 0, 7, 14, 21 and 28 days of storage. Thickness and transparency did not change after 28 days of storage at any storage condition. Tensile strength and total difference color increased when storage was performed at 25 °C. Moisture content decreased after 7 days of storage for both storage conditions, but the effect was much more significant at 25 °C. Solubility decreased after 7 days of storage at 25 °C and after 28 days of storage at 8 °C. The main changes observed at 25 °C were caused by the loss of moisture and by the progress of the Maillard reaction. In general, the physicochemical characteristics of films were better preserved at 8 °C, indicating that films can be used to package foods that are stored under refrigeration conditions
format Artículo
author Piccirilli, G. N.
Soazo, Marina
Pérez, Leonardo Martín
Delorenzi, Néstor
Verdini, R. A.
author_facet Piccirilli, G. N.
Soazo, Marina
Pérez, Leonardo Martín
Delorenzi, Néstor
Verdini, R. A.
author_sort Piccirilli, G. N.
title Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke
title_short Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke
title_full Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke
title_fullStr Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke
title_full_unstemmed Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke
title_sort effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke
publisher Elsevier
publishDate 2022
url https://repositorio.uca.edu.ar/handle/123456789/14109
https://doi.org/10.1016/j.foodhyd.2018.08.015
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