Effect of the unsaturation degree and concentration of fatty acids on the properties of WPI-based edible films

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URI: https://hdl.handle.net/11556/3411
ISSN: 1438-2377
DOI: 10.1007/s00217-006-0305-1
Publication date
2007-02
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Abstract
The incorporation of lipids into hydrophilic protein films allows the modification of their barrier properties, improving its commercial application as preservation medium on different foods. The main objective of this study was to develop films from Whey Protein Isolate (WPI) together with saturated and unsaturated fatty acids and to determine the effect of concentration and unsaturation degree on surface tension of the coating solution and on water vapor permeability (WVP), mechanical properties (tensile strength and elongation at break), and opacity, of the films. The results obtained showed that surface tension was significantly decreased by adding unsaturated fatty acids (oleic and linoleic acid), whereas the greatest effect on WVP reduction was achieved with stearic acid. The addition of stearic acid resulted in a decrease of elongation and an increase of tension strength; however unsaturated fatty acid content did not modify the elongation and slightly reduce a tensile strength.
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Edible films , Effect of fatty acids , Mechanical properties , Permeability , Surface tension , Whey protein , Biotechnology , Food Science , General Chemistry , Biochemistry , Industrial and Manufacturing Engineering
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journal article
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Fernández , L , De Apodaca , E D , Cebrián , M , Villarán , M C & Maté , J I 2007 , ' Effect of the unsaturation degree and concentration of fatty acids on the properties of WPI-based edible films ' , European Food Research and Technology , vol. 224 , no. 4 , pp. 415-420 . https://doi.org/10.1007/s00217-006-0305-1