Optical and structural properties of biodegradable whey protein isolate nanocomposite films for active packaging

被引：14
|
作者：
Azevedo, Viviane Machado [1 ]
Dias, Marali Vilela [1 ]
Borges, Soraia Vilela [1 ]
de Barros Fernandes, Regiane Victoria [1 ]
Silva, Eric Keven [2 ]
Medeiros, Eber Antonio [3 ]
Ferreira Soares, Nilda de Fatima [3 ]
机构：
[1] Univ Fed Lavras, Dept Food Sci, Lavras, MG, Brazil
[2] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, 80 Monteiro Lobato St, BR-13083862 Campinas, SP, Brazil
[3] Univ Fed Vicosa, Dept Food Technol, Vicosa, MG, Brazil
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2017年 / 20卷
关键词：
active packaging; citric acid; FTIR; optical properties; water vapor permeability; WATER-VAPOR PERMEABILITY; MECHANICAL-PROPERTIES; EDIBLE FILMS; CITRIC-ACID; PHYSICOCHEMICAL PROPERTIES; ANTIOXIDANTS; EXTRUSION; CARVACROL; SODIUM; OIL;
D O I：
10.1080/10942912.2017.1354883
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Films of whey protein isolate/sodium montmorillonite/citric acid nanocomposites were developed by casting. The objective of this study was to evaluate the effect of the sodium montmorillonite clay (MMT) and citric acid (CA) content on the water vapor barrier, optical, morphological and structural properties of whey protein isolate (WPI) films. The interaction between MMT (3 g/100 g of WPI) and CA (5 g/100 g of WPI) showed lower water vapor permeability (WVP). The addition of CA and MMT caused small alterations in the optical properties without affecting appearance, in more opaque films, in relation to the WPI. The scanning electron microscopy (SEM) showed possible dispersion results for films with 1% MMT, and 5 and 10% CA. Infrared Spectroscopic peaks (FTIR) showed interaction between CA, MMT and WPI.
引用
收藏
页码：1869 / 1878
页数：10
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