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edible films based on milk proteins release effectively active immunoglobulins

Food Quality and Safety 2019年第1期3卷 23-34页

作者： Pirjo Rantamäki Vuokko Loimaranta Erkki Vasara Jari Latva-Koivisto Hannu Korhonen Jorma Tenovuo Pertti Marnila Natural Resources Institute Finland FI-31600 JokioinenFinland Institute of Dentistry University of TurkuFI-20014 Turun yliopistoFinland

Objectives:The goal of this study was to develop novel compositions of edible protein coatings based on immunoglobulin(Ig)fraction from bovine milk.Protein coatings can be used to protect foods against microbial,chemical,and physical damage.We developed novel compositions of edible protein coatings based on immunoglobulin(Ig)fraction from bovine milk.A lot of Ig could be obtained from under-utilized side streams of dairy industry.To the best of our knowledge,such use of the Ig fraction has not been published earlier.Materials and Methods:Bovine colostral Ig’s were incorporated in edible films based on various milk proteins and investigated the characteristics of the films including solubility of Ig’s and nisin and on technological properties of films.Ig’s specific to cariogenic bacteria Streptococcus mutans and Streptococcus sobrinus were produced to colostrums by hyperimmunizing cows before parturition.Results:The milk Ig rich fraction suited well as a component of milk protein films.The Ig’s dissolved from the films very rapidly.Nisin,commoly used for food protection,was used as a model of antimicrobial peptide.Nisin was released biologically active from bothβ-lactoglobulin(β-lg)andβ-lg/Ig films.Nisin exerted its bactericidal effect at clearly lower concentrations in theβ-lg/Ig films when compared withβ-lg film.Nisin also retained its activity better in film containing Ig-enriched whey.Incorporating Ig-enriched whey into films enhanced adhesion and tensile strength of the films.The Ig-enriched whey also affected strongly on the appearance of films based on commercial whey protein concentrate in a dose-dependent way by making the films more smooth,transparent,and clear which are all favoured properties in most food and pharmaceutical applications.Conclusions:Biologically active Ig’s can be successfully incorporated in and released from milk protein based edible films.The content of Igs in films affected considerably technological properties of these films.Composition of other proteins in films had effect on pres

关键词： edible films immunoglobulins whey proteins β-lactoglobulin caseinates nisin dental caries

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Effect of Antimicrobial edible films on the Sensory and Physical Properties of Organic Spinach in Salad Bags

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Food and Nutrition Sciences 2021年第2期12卷 176-193页

作者： Kamini Joshi Patricia Sparks Mendel Friedman Carl Olsen Tara McHugh Sadhana Ravishankar School of Animal and Comparative Biomedical Sciences University of Arizona Tucson AZ USA Accelerate Diagnostics Tucson AZ USA Department of Nutritional Sciences University of Arizona Tucson AZ USA USDA-ARS-Western Regional Research Center Healthy Processed Foods Research Albany CA USA

The effects of antimicrobial edible films containing carvacrol and cinnamaldehyde on organic baby spinach were determined via sensory analysis and changes in physical properties. edible films made from pulp of hibiscus, apple, or carrot containing carvacrol or cinnamaldehyde at 0.5%, 1.5%, or 3% concentrations were added to organic baby spinach in plastic bags. These bags were stored at 4°C for 20-24h before performing sensory evaluation and measuring changes in physical properties. A randomized block design with an affective test was used. Preference liking was evaluated based on a 9-point hedonic scale for aroma, color, freshness, mouthfeel, flavor, and overall acceptability. Additionally, panelists quantified each sample using a 5-point hedonic scale for pungency, browning, bitterness, off-odor, and sourness. The color and texture of spinach samples were measured. edible films containing cinnamaldehyde had the highest preference liking based on aroma, color, freshness, mouthfeel, flavor, and overall acceptability than those containing carvacrol and were the most likely to be purchased by panelists;therefore, cinnamaldehyde can potentially be used as an alternative sanitization option. There were no significant (p ≤ 0.05) changes in firmness or color values between spinach treated with antimicrobial films and controls. The results provide the produce industry with options for incorporating antimicrobial films into salad bags without influencing the physical or sensory properties of baby spinach.

关键词： edible films Plant Antimicrobials Sensory Analysis Organic Baby Spinach Texture Analysis Color Measurements

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Effect of Aging on the Mechanical Properties of edible films

Effect of Aging on the Mechanical Properties of Edible Films

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国际农业工程大会

作者： Osés J.y Maté J.I. Tecnologfa de Alimentos Universidad Publica de Navarra. Campus Arrosadia s/n 31006 Pamplona Spain.

＜正＞ In the present study, it was evaluated the effect of working relative humidity and storage time on the mechanical properties of whey protein edible films. In addition, plasticizer type and content in the formulations was included in the study to characterize the films. Glycerol was found to be a more effective plasticizer than sorbitol. A larger content of plasticizer and a higher relative humidity resulted in a more flexible and weaker films. Storage time affected mechanical properties, specially for films with sorbitol working at 50% relative humidity.

关键词： edible films tensile strength elongation aging

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Development and characterization of whey protein films incorporated with tarbush polyphenols and candelilla wax

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Food Bioscience 2022年第1期45卷 1-7页

作者： Olga B.Alvarez-Perez Janeth M.Ventura-Sobrevilla Cristian Torres-Leon Romeo Rojas-Molina Raúl Rodríguez-Herrera Miguel A.Aguilar-Gonzalez Cristobal N.Aguilar Bioprocesses and Bioproducts Research Group Food Research DepartmentSchool of ChemistryUniversidad Autonoma de Coahuila25280SaltilloCoahuilaMexico School of Health Sciences Universidad Autonoma de Coahuila26090Piedras NegrasCoahuilaMexico School of Agronomy Research Center and Development for Food IndustryUniversidad Autonoma de Nuevo Leon6050General EscobedoNuevo LeonMexico Center for Research and Advanced Studies of the National Polytechnique Institute Parque Industrial Saltillo-Ramos ArizpeCoahuilaMexico

edible films were prepared with whey protein incorporating candelilla wax,and glycerol in aqueous solution.Tarbush polyphenols were added as bioactive agent.An optimization based on the water vapor permeability(WVP)of the formulation was performed using a Box-Behnken design.The films were characterized by the determination of WVP,moisture,solubility,color,antioxidant and antifungal activity.Scanning electron microscopy(SEM)was also performed to observe the surface and cross-section micrographs.The lowest permeability values were found with concentrations of 1.27,0.3 and 0.5% of protein,wax and glycerol respectively.It was proved that the addition of polyphenols into films causes a significant effect only on solubility and transparency characteristics.edible films have suitable properties as a barrier for the goods they could be applied on.It is proposed for use in foods such as fresh or minimally processed fruits and vegetables.

关键词： edible films Whey protein Shelf life Candelilla wax Euphorbia antisyphilitica Fluorensia cernua polyphenols

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