Effect of freezing on physical properties of whey protein emulsion films

Autores
Soazo, Marina del Valle; Perez, Leonardo Martin; Rubiolo, Amelia Catalina; Verdini, Roxana Andrea
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to study the effect of the freezing process on physical properties of whey protein emulsion films with different beeswax content dried at 5 ºC. Thickness, microstructure, water vapour permeability, solubility inwater, sorption isotherms and mechanical properties were measured in Control and Frozen films. The freezing process did not cause fractures or perforations in films, but films with beeswax showed a change in the appearance of the lipids after freezing. Only films with 40% of beeswax showed a significant increase in the water vapour permeability after freezing. The freezing process did not affect film solubility in water but produced small differences in the equilibrium moisture content values. In the puncture test, the freezing process increased puncture strength and deformation of films without beeswax but those parameters were not affected in films with beeswax. In tensile test, tensile strength and elastic modulus decreased, but elongation was not affected by freezing process. Principal component analysis accomplished an adequate condensation of the date grouping samples according to film formulation and treatment (Control and Frozen films). Indeed, the relationships of sample grouping and measured parameters were enlightened by principal component analysis. In conclusion, whey protein emulsion films were resistant to the freezing process (freezing, frozen storage and thawing) and could be a good alternative as a treatment to preserve the quality of frozen foods.
Fil: Soazo, Marina del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina
Fil: Perez, Leonardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina
Materia
Whey Protein Emulsion Films
Beeswax
Freezing
Physical Properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/6024
Acceder
id CONICETDig_1a4161e89da79ac9c4bfcb1ae9e988a8
oai_identifier_str oai:ri.conicet.gov.ar:11336/6024
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of freezing on physical properties of whey protein emulsion filmsSoazo, Marina del VallePerez, Leonardo MartinRubiolo, Amelia CatalinaVerdini, Roxana AndreaWhey Protein Emulsion FilmsBeeswaxFreezingPhysical Propertieshttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2The objective of this work was to study the effect of the freezing process on physical properties of whey protein emulsion films with different beeswax content dried at 5 ºC. Thickness, microstructure, water vapour permeability, solubility inwater, sorption isotherms and mechanical properties were measured in Control and Frozen films. The freezing process did not cause fractures or perforations in films, but films with beeswax showed a change in the appearance of the lipids after freezing. Only films with 40% of beeswax showed a significant increase in the water vapour permeability after freezing. The freezing process did not affect film solubility in water but produced small differences in the equilibrium moisture content values. In the puncture test, the freezing process increased puncture strength and deformation of films without beeswax but those parameters were not affected in films with beeswax. In tensile test, tensile strength and elastic modulus decreased, but elongation was not affected by freezing process. Principal component analysis accomplished an adequate condensation of the date grouping samples according to film formulation and treatment (Control and Frozen films). Indeed, the relationships of sample grouping and measured parameters were enlightened by principal component analysis. In conclusion, whey protein emulsion films were resistant to the freezing process (freezing, frozen storage and thawing) and could be a good alternative as a treatment to preserve the quality of frozen foods.Fil: Soazo, Marina del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); ArgentinaFil: Perez, Leonardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaFil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; ArgentinaElsevier2013-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/6024Soazo, Marina del Valle; Perez, Leonardo Martin; Rubiolo, Amelia Catalina; Verdini, Roxana Andrea; Effect of freezing on physical properties of whey protein emulsion films; Elsevier; Food Hydrocolloids; 31; 2; 6-2013; 256-2630268-005Xenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X12002482info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2012.10.022info:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:14:39Zoai:ri.conicet.gov.ar:11336/6024instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:14:39.625CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of freezing on physical properties of whey protein emulsion films
title Effect of freezing on physical properties of whey protein emulsion films
spellingShingle Effect of freezing on physical properties of whey protein emulsion films
Soazo, Marina del Valle
Whey Protein Emulsion Films
Beeswax
Freezing
Physical Properties
title_short Effect of freezing on physical properties of whey protein emulsion films
title_full Effect of freezing on physical properties of whey protein emulsion films
title_fullStr Effect of freezing on physical properties of whey protein emulsion films
title_full_unstemmed Effect of freezing on physical properties of whey protein emulsion films
title_sort Effect of freezing on physical properties of whey protein emulsion films
dc.creator.none.fl_str_mv Soazo, Marina del Valle
Perez, Leonardo Martin
Rubiolo, Amelia Catalina
Verdini, Roxana Andrea
author Soazo, Marina del Valle
author_facet Soazo, Marina del Valle
Perez, Leonardo Martin
Rubiolo, Amelia Catalina
Verdini, Roxana Andrea
author_role author
author2 Perez, Leonardo Martin
Rubiolo, Amelia Catalina
Verdini, Roxana Andrea
author2_role author
author
author
dc.subject.none.fl_str_mv Whey Protein Emulsion Films
Beeswax
Freezing
Physical Properties
topic Whey Protein Emulsion Films
Beeswax
Freezing
Physical Properties
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this work was to study the effect of the freezing process on physical properties of whey protein emulsion films with different beeswax content dried at 5 ºC. Thickness, microstructure, water vapour permeability, solubility inwater, sorption isotherms and mechanical properties were measured in Control and Frozen films. The freezing process did not cause fractures or perforations in films, but films with beeswax showed a change in the appearance of the lipids after freezing. Only films with 40% of beeswax showed a significant increase in the water vapour permeability after freezing. The freezing process did not affect film solubility in water but produced small differences in the equilibrium moisture content values. In the puncture test, the freezing process increased puncture strength and deformation of films without beeswax but those parameters were not affected in films with beeswax. In tensile test, tensile strength and elastic modulus decreased, but elongation was not affected by freezing process. Principal component analysis accomplished an adequate condensation of the date grouping samples according to film formulation and treatment (Control and Frozen films). Indeed, the relationships of sample grouping and measured parameters were enlightened by principal component analysis. In conclusion, whey protein emulsion films were resistant to the freezing process (freezing, frozen storage and thawing) and could be a good alternative as a treatment to preserve the quality of frozen foods.
Fil: Soazo, Marina del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química (i); Argentina
Fil: Perez, Leonardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina
description The objective of this work was to study the effect of the freezing process on physical properties of whey protein emulsion films with different beeswax content dried at 5 ºC. Thickness, microstructure, water vapour permeability, solubility inwater, sorption isotherms and mechanical properties were measured in Control and Frozen films. The freezing process did not cause fractures or perforations in films, but films with beeswax showed a change in the appearance of the lipids after freezing. Only films with 40% of beeswax showed a significant increase in the water vapour permeability after freezing. The freezing process did not affect film solubility in water but produced small differences in the equilibrium moisture content values. In the puncture test, the freezing process increased puncture strength and deformation of films without beeswax but those parameters were not affected in films with beeswax. In tensile test, tensile strength and elastic modulus decreased, but elongation was not affected by freezing process. Principal component analysis accomplished an adequate condensation of the date grouping samples according to film formulation and treatment (Control and Frozen films). Indeed, the relationships of sample grouping and measured parameters were enlightened by principal component analysis. In conclusion, whey protein emulsion films were resistant to the freezing process (freezing, frozen storage and thawing) and could be a good alternative as a treatment to preserve the quality of frozen foods.
publishDate 2013
dc.date.none.fl_str_mv 2013-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/6024
Soazo, Marina del Valle; Perez, Leonardo Martin; Rubiolo, Amelia Catalina; Verdini, Roxana Andrea; Effect of freezing on physical properties of whey protein emulsion films; Elsevier; Food Hydrocolloids; 31; 2; 6-2013; 256-263
0268-005X
url http://hdl.handle.net/11336/6024
identifier_str_mv Soazo, Marina del Valle; Perez, Leonardo Martin; Rubiolo, Amelia Catalina; Verdini, Roxana Andrea; Effect of freezing on physical properties of whey protein emulsion films; Elsevier; Food Hydrocolloids; 31; 2; 6-2013; 256-263
0268-005X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X12002482
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2012.10.022
info:eu-repo/semantics/altIdentifier/doi/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614076198551552
score 13.070432

Publicaciones similares