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
.jpg)
- Institución
- Pontificia Universidad Católica Argentina
- OAI Identificador
- oai:ucacris:123456789/14109
Ver los metadatos del registro completo
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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 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
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article |
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publishedVersion |
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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 |
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https://repositorio.uca.edu.ar/handle/123456789/14109 https://doi.org/10.1016/j.foodhyd.2018.08.015 |
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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 |
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eng |
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eng |
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Elsevier |
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Elsevier |
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Food Hydrocolloids 87 (2), 2019 reponame:Repositorio Institucional (UCA) instname:Pontificia Universidad Católica Argentina |
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Pontificia Universidad Católica Argentina |
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Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina |
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