Development and characterization of whey protein films incorporated with tarbush polyphenols and candelilla wax
作者机构：Bioprocesses and Bioproducts Research GroupFood Research DepartmentSchool of ChemistryUniversidad Autonoma de Coahuila25280SaltilloCoahuilaMexico School of Health SciencesUniversidad Autonoma de Coahuila26090Piedras NegrasCoahuilaMexico School of AgronomyResearch Center and Development for Food IndustryUniversidad Autonoma de Nuevo Leon6050General EscobedoNuevo LeonMexico Center for Research and Advanced Studies of the National Polytechnique InstituteParque Industrial Saltillo-Ramos ArizpeCoahuilaMexico
出 版 物：《Food Bioscience》 (食品生物科学（英文）)
年 卷 期：2022年第45卷第1期
页 面：1-7页
核心收录：
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 07[理学] 0809[工学-电子科学与技术（可授工学、理学学位）] 070205[理学-凝聚态物理] 08[工学] 0805[工学-材料科学与工程（可授工学、理学学位）] 080502[工学-材料学] 0702[理学-物理学]
主 题：Edible films Whey protein Shelf life Candelilla wax Euphorbia antisyphilitica Fluorensia cernua polyphenols
摘 要：Edible films were prepared with whey protein incorporating candelilla wax,and glycerol in aqueous *** polyphenols were added as bioactive *** optimization based on the water vapor permeability(WVP)of the formulation was performed using a Box-Behnken *** films were characterized by the determination of WVP,moisture,solubility,color,antioxidant and antifungal *** electron microscopy(SEM)was also performed to observe the surface and cross-section *** lowest permeability values were found with concentrations of 1.27,0.3 and 0.5% of protein,wax and glycerol *** was proved that the addition of polyphenols into films causes a significant effect only on solubility and transparency *** films have suitable properties as a barrier for the goods they could be applied *** is proposed for use in foods such as fresh or minimally processed fruits and vegetables.
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