Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum
- Autores
- Cecchini, Juan Pablo; Spotti, Maria Julia; Piagentini, Andrea; Milt, Viviana Guadalupe; Carrara, Carlos R.
- Año de publicación
- 2017
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Edible films with whey protein concentrate (WPC) with a lipid component, sunflower oil (O) or beeswax (W), to enhance barrier to water vapor were obtained. Brea gum was used as emulsifier and also as matrix component. In order to achieve emulsion with small and homogeneous droplet size, an ultrasonicator equipment was used after obtaining a pre-emulsion using a blender. The films were made by casting. Effects of lipid fraction on droplet size, zeta potential, mechanical properties, water vapor permeability (WVP), solubility, and optical properties were determined. The droplet size of emulsions with BG decreased when decreasing the lipid content in the formulation. The zeta potential was negative for all the formulations, since the pH was close to 6 for all of them and pI of BG is close to 2.5, and pI of ß-lactoglobulin and α-lactalbumin (main proteins in WPC) are 5.2 and 4.1, respectively. Increasing W or SO content in blended films reduced the tensile strength and puncture resistance significantly. BG and WPC films without lipid presented better mechanical properties. The presence of lipids decreased the WVP, as expected, and those films having BG improved this property. BG films were slightly amber as a result of the natural color of the gum. BG has shown to be a good polysaccharide for emulsifying the lipid fraction and improving the homogeneity and mechanical properties of the films with WPC and beeswax or oil.
Fil: Cecchini, Juan Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Spotti, Maria Julia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Piagentini, Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Milt, Viviana Guadalupe. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fil: Carrara, Carlos R.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina - Materia
-
BREA GUM
EDIBLE FILM
SUBMICRON EMULSION
ULTRASONIC
WPC - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/66741
Ver los metadatos del registro completo
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Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gumCecchini, Juan PabloSpotti, Maria JuliaPiagentini, AndreaMilt, Viviana GuadalupeCarrara, Carlos R.BREA GUMEDIBLE FILMSUBMICRON EMULSIONULTRASONICWPChttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Edible films with whey protein concentrate (WPC) with a lipid component, sunflower oil (O) or beeswax (W), to enhance barrier to water vapor were obtained. Brea gum was used as emulsifier and also as matrix component. In order to achieve emulsion with small and homogeneous droplet size, an ultrasonicator equipment was used after obtaining a pre-emulsion using a blender. The films were made by casting. Effects of lipid fraction on droplet size, zeta potential, mechanical properties, water vapor permeability (WVP), solubility, and optical properties were determined. The droplet size of emulsions with BG decreased when decreasing the lipid content in the formulation. The zeta potential was negative for all the formulations, since the pH was close to 6 for all of them and pI of BG is close to 2.5, and pI of ß-lactoglobulin and α-lactalbumin (main proteins in WPC) are 5.2 and 4.1, respectively. Increasing W or SO content in blended films reduced the tensile strength and puncture resistance significantly. BG and WPC films without lipid presented better mechanical properties. The presence of lipids decreased the WVP, as expected, and those films having BG improved this property. BG films were slightly amber as a result of the natural color of the gum. BG has shown to be a good polysaccharide for emulsifying the lipid fraction and improving the homogeneity and mechanical properties of the films with WPC and beeswax or oil.Fil: Cecchini, Juan Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Spotti, Maria Julia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Piagentini, Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Milt, Viviana Guadalupe. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaFil: Carrara, Carlos R.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaSage Publications Ltd2017-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/66741Cecchini, Juan Pablo; Spotti, Maria Julia; Piagentini, Andrea; Milt, Viviana Guadalupe; Carrara, Carlos R.; Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum; Sage Publications Ltd; Food Science and Technology International; 23; 4; 6-2017; 371-3811082-0132CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1177/1082013217695170info:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/10.1177/1082013217695170info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:09:48Zoai:ri.conicet.gov.ar:11336/66741instacron: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:34982025-09-03 10:09:49.079CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum |
title |
Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum |
spellingShingle |
Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum Cecchini, Juan Pablo BREA GUM EDIBLE FILM SUBMICRON EMULSION ULTRASONIC WPC |
title_short |
Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum |
title_full |
Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum |
title_fullStr |
Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum |
title_full_unstemmed |
Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum |
title_sort |
Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum |
dc.creator.none.fl_str_mv |
Cecchini, Juan Pablo Spotti, Maria Julia Piagentini, Andrea Milt, Viviana Guadalupe Carrara, Carlos R. |
author |
Cecchini, Juan Pablo |
author_facet |
Cecchini, Juan Pablo Spotti, Maria Julia Piagentini, Andrea Milt, Viviana Guadalupe Carrara, Carlos R. |
author_role |
author |
author2 |
Spotti, Maria Julia Piagentini, Andrea Milt, Viviana Guadalupe Carrara, Carlos R. |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
BREA GUM EDIBLE FILM SUBMICRON EMULSION ULTRASONIC WPC |
topic |
BREA GUM EDIBLE FILM SUBMICRON EMULSION ULTRASONIC WPC |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Edible films with whey protein concentrate (WPC) with a lipid component, sunflower oil (O) or beeswax (W), to enhance barrier to water vapor were obtained. Brea gum was used as emulsifier and also as matrix component. In order to achieve emulsion with small and homogeneous droplet size, an ultrasonicator equipment was used after obtaining a pre-emulsion using a blender. The films were made by casting. Effects of lipid fraction on droplet size, zeta potential, mechanical properties, water vapor permeability (WVP), solubility, and optical properties were determined. The droplet size of emulsions with BG decreased when decreasing the lipid content in the formulation. The zeta potential was negative for all the formulations, since the pH was close to 6 for all of them and pI of BG is close to 2.5, and pI of ß-lactoglobulin and α-lactalbumin (main proteins in WPC) are 5.2 and 4.1, respectively. Increasing W or SO content in blended films reduced the tensile strength and puncture resistance significantly. BG and WPC films without lipid presented better mechanical properties. The presence of lipids decreased the WVP, as expected, and those films having BG improved this property. BG films were slightly amber as a result of the natural color of the gum. BG has shown to be a good polysaccharide for emulsifying the lipid fraction and improving the homogeneity and mechanical properties of the films with WPC and beeswax or oil. Fil: Cecchini, Juan Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina Fil: Spotti, Maria Julia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina Fil: Piagentini, Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina Fil: Milt, Viviana Guadalupe. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina Fil: Carrara, Carlos R.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina |
description |
Edible films with whey protein concentrate (WPC) with a lipid component, sunflower oil (O) or beeswax (W), to enhance barrier to water vapor were obtained. Brea gum was used as emulsifier and also as matrix component. In order to achieve emulsion with small and homogeneous droplet size, an ultrasonicator equipment was used after obtaining a pre-emulsion using a blender. The films were made by casting. Effects of lipid fraction on droplet size, zeta potential, mechanical properties, water vapor permeability (WVP), solubility, and optical properties were determined. The droplet size of emulsions with BG decreased when decreasing the lipid content in the formulation. The zeta potential was negative for all the formulations, since the pH was close to 6 for all of them and pI of BG is close to 2.5, and pI of ß-lactoglobulin and α-lactalbumin (main proteins in WPC) are 5.2 and 4.1, respectively. Increasing W or SO content in blended films reduced the tensile strength and puncture resistance significantly. BG and WPC films without lipid presented better mechanical properties. The presence of lipids decreased the WVP, as expected, and those films having BG improved this property. BG films were slightly amber as a result of the natural color of the gum. BG has shown to be a good polysaccharide for emulsifying the lipid fraction and improving the homogeneity and mechanical properties of the films with WPC and beeswax or oil. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-06 |
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/11336/66741 Cecchini, Juan Pablo; Spotti, Maria Julia; Piagentini, Andrea; Milt, Viviana Guadalupe; Carrara, Carlos R.; Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum; Sage Publications Ltd; Food Science and Technology International; 23; 4; 6-2017; 371-381 1082-0132 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/66741 |
identifier_str_mv |
Cecchini, Juan Pablo; Spotti, Maria Julia; Piagentini, Andrea; Milt, Viviana Guadalupe; Carrara, Carlos R.; Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum; Sage Publications Ltd; Food Science and Technology International; 23; 4; 6-2017; 371-381 1082-0132 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1177/1082013217695170 info:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/10.1177/1082013217695170 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Sage Publications Ltd |
publisher.none.fl_str_mv |
Sage Publications Ltd |
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 |
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1842270094988673024 |
score |
13.13397 |