Development and characterization of antimicrobial and antioxidant whey protein-based films functionalized with Pecan (Carya illinoinensis) nut shell extract

被引：28

作者：

Arciello, Angela ^{[1
,2
]}

Panzella, Lucia ^{[1
]}

Dell'Olmo, Eliana ^{[1
]}

Abdalrazeq, Manar ^{[1
]}

Moccia, Federica ^{[1
]}

Gaglione, Rosa ^{[1
,2
]}

Agustin-Salazar, Sarai ^{[3
,4
]}

Napolitano, Alessandra ^{[1
]}

Mariniello, Loredana ^{[1
,5
]}

Giosafatto, C. Valeria L. ^{[1
,5
]}

机构：

[1] Univ Naples Federico II, Dept Chem Sci, Via Cintia 4, I-80126 Naples, Italy

[2] Ist Nazl Biostrutture & Biosistemi INBB, Rome, Italy

[3] Univ Sonora, Dept Ingn Quim & Met, Hermosillo 83000, Sonora, Mexico

[4] Inst Polymers Composites & Biomat IPCB CNR, Via Campi Flegrei 34, I-80078 Pozzuoli, NA, Italy

[5] Univ Napoli Federico II, BAT Ctr, Interuniv Ctr Studies Bioinspired Agroenvironm Te, Portici, NA, Italy

来源：

FOOD PACKAGING AND SHELF LIFE | 2021年 / 29卷

关键词：

Active packaging; Whey protein films; Pecan nut shell extract; Antioxidant properties; Antimicrobial activity; Film technological properties; EDIBLE FILMS; PHYSICOCHEMICAL CHARACTERIZATION; PHENOLIC-COMPOUNDS; AQUEOUS EXTRACT; CHEESE WHEY; BY-PRODUCTS; TANNINS; DIGESTION; ACID; CELLULOSE;

D O I：

10.1016/j.fpsl.2021.100710

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Aim of this study was the development of an active packaging based on whey proteins (WP) functionalized with Pecan nut shell extract (PNSE). To this purpose, aqueous solutions of WP, PNSE and glycerol were mixed and characterized, whereas corresponding films were prepared by casting. Zeta-potential measurement revealed that the film forming solutions were stable, and the particle size was reduced further to the incorporation of PNSE, as a result of tannins-WP interactions. Films were handleable and homogeneous, and PNSE was able to improve their mechanical and barrier properties. PNSE-containing films inhibited the growth of the foodborne bacteria Enterococcus faecalis and Salmonella enterica subsp. enterica ser. Typhimurium. Ferric reducing/antioxidant power assay clearly highlighted the ability of PNSE to impart antioxidant properties to the films. Finally, simulated digestion experiments showed a significant lowering of the proteolysis rate in the presence of PNSE, although 40 % of the protein was still digested after 60 min incubation. Overall, these results put the basis for a possible use of PNSE functionalized WP-based films as new environmentally friendly candidates for increasing the shelf-life of foods.

引用

页数：11

共 77 条

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