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

Autores
Piccirilli, G. N.; Soazo, Marina; Pérez, Leonardo Martín; Delorenzi, Néstor; Verdini, R. A.
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Piccirilli, G. N. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Instituto de Química Rosario; Argentina
Fil: Piccirilli, G. N. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Departamento de Ciencias de los Alimentos y del Medio ambiente. Área Bromatología y Nutrición; Argentina
Fil: Soazo, Marina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Instituto de Química Rosario; Argentina
Fil: Soazo, Marina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Departamento de Ciencias de los Alimentos y del Medio ambiente. Área Bromatología y Nutrición; Argentina
Fil: Pérez, Leonardo Martín. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Instituto de Química Rosario; Argentina
Fil: Delorenzi, Méstor. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Departamento de Tecnología. Área Tecnlogía de Alimentos; Argentina
Fil: Verdini, R.A. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Instituto de Química Rosario; Argentina
Fil: Verdini, R.A. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Departamento de Ciencias de los Alimentos y del Medio ambiente. Área Bromatología y Nutrición; Argentina
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
Fuente
Food Hydrocolloids 87 (2), 2019
Materia
ALMACENAMIENTO
ENVASADO DE ALIMENTOS
PELICULAS
RECUBRIMIENTOS
Nivel de accesibilidad
acceso embargado
Condiciones de uso
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/14109
Acceder
id RIUCA_fbc0f3a48c4faef443e435070a680e06
oai_identifier_str oai:ucacris:123456789/14109
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smokePiccirilli, G. N.Soazo, MarinaPérez, Leonardo MartínDelorenzi, NéstorVerdini, R. A.ALMACENAMIENTOENVASADO DE ALIMENTOSPELICULASRECUBRIMIENTOSFil: Piccirilli, G. N. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Instituto de Química Rosario; ArgentinaFil: Piccirilli, G. N. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Departamento de Ciencias de los Alimentos y del Medio ambiente. Área Bromatología y Nutrición; ArgentinaFil: Soazo, Marina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Instituto de Química Rosario; ArgentinaFil: Soazo, Marina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Departamento de Ciencias de los Alimentos y del Medio ambiente. Área Bromatología y Nutrición; ArgentinaFil: Pérez, Leonardo Martín. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Instituto de Química Rosario; ArgentinaFil: Delorenzi, Méstor. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Departamento de Tecnología. Área Tecnlogía de Alimentos; ArgentinaFil: Verdini, R.A. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Instituto de Química Rosario; ArgentinaFil: Verdini, R.A. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Departamento de Ciencias de los Alimentos y del Medio ambiente. Área Bromatología y Nutrición; ArgentinaIn 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 conditionsElsevierinfo:eu-repo/date/embargoEnd/2100-01-012019info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/141090268-005Xhttps://doi.org/10.1016/j.foodhyd.2018.08.015Piccirilli, G. N. et al. Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke [en línea]. Food Hydrocolloids 87 (2), 2019. DOI: https://doi.org/10.1016/j.foodhyd.2018.08.015. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/14109Food Hydrocolloids 87 (2), 2019reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/embargoedAccess2025-07-03T10:58:36Zoai:ucacris:123456789/14109instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:58:36.723Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke
title Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke
spellingShingle Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke
Piccirilli, G. N.
ALMACENAMIENTO
ENVASADO DE ALIMENTOS
PELICULAS
RECUBRIMIENTOS
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
dc.creator.none.fl_str_mv Piccirilli, G. N.
Soazo, Marina
Pérez, Leonardo Martín
Delorenzi, Néstor
Verdini, R. A.
author Piccirilli, G. N.
author_facet Piccirilli, G. N.
Soazo, Marina
Pérez, Leonardo Martín
Delorenzi, Néstor
Verdini, R. A.
author_role author
author2 Soazo, Marina
Pérez, Leonardo Martín
Delorenzi, Néstor
Verdini, R. A.
author2_role author
author
author
author
dc.subject.none.fl_str_mv ALMACENAMIENTO
ENVASADO DE ALIMENTOS
PELICULAS
RECUBRIMIENTOS
topic ALMACENAMIENTO
ENVASADO DE ALIMENTOS
PELICULAS
RECUBRIMIENTOS
dc.description.none.fl_txt_mv Fil: Piccirilli, G. N. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Instituto de Química Rosario; Argentina
Fil: Piccirilli, G. N. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Departamento de Ciencias de los Alimentos y del Medio ambiente. Área Bromatología y Nutrición; Argentina
Fil: Soazo, Marina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Instituto de Química Rosario; Argentina
Fil: Soazo, Marina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Departamento de Ciencias de los Alimentos y del Medio ambiente. Área Bromatología y Nutrición; Argentina
Fil: Pérez, Leonardo Martín. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Instituto de Química Rosario; Argentina
Fil: Delorenzi, Méstor. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Departamento de Tecnología. Área Tecnlogía de Alimentos; Argentina
Fil: Verdini, R.A. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Instituto de Química Rosario; Argentina
Fil: Verdini, R.A. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Departamento de Ciencias de los Alimentos y del Medio ambiente. Área Bromatología y Nutrición; Argentina
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
description Fil: Piccirilli, G. N. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceúticas. Instituto de Química Rosario; Argentina
publishDate 2019
dc.date.none.fl_str_mv 2019
info:eu-repo/date/embargoEnd/2100-01-01
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 https://repositorio.uca.edu.ar/handle/123456789/14109
0268-005X
https://doi.org/10.1016/j.foodhyd.2018.08.015
Piccirilli, G. N. et al. Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke [en línea]. Food Hydrocolloids 87 (2), 2019. DOI: https://doi.org/10.1016/j.foodhyd.2018.08.015. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/14109
url https://repositorio.uca.edu.ar/handle/123456789/14109
https://doi.org/10.1016/j.foodhyd.2018.08.015
identifier_str_mv 0268-005X
Piccirilli, G. N. et al. Effect of storage conditions on the physicochemical characteristics of edible films based on whey protein concentrate and liquid smoke [en línea]. Food Hydrocolloids 87 (2), 2019. DOI: https://doi.org/10.1016/j.foodhyd.2018.08.015. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/14109
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/embargoedAccess
eu_rights_str_mv embargoedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Food Hydrocolloids 87 (2), 2019
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
_version_ 1836638362252869632
score 13.13397

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