Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2016 Jul;53(7):2933-2942.
doi: 10.1007/s13197-016-2259-z. Epub 2016 Jul 21.

Properties and storage stability of whey protein edible film with spice powders

Apisada Ket-On  1 , Natkritta Pongmongkol  1 , Anongnat Somwangthanaroj  2 , Theeranun Janjarasskul  1 , Kanitha Tananuwong  1
Affiliations

Properties and storage stability of whey protein edible film with spice powders

Apisada Ket-On et al. J Food Sci Technol. 2016 Jul.

Abstract

The impact of spice powders on physical, mechanical, thermal and barrier properties, and on storage stability, of whey protein isolate (WPI)-based films was determined. Films with added spices were prepared from casting solution containing 10 % (w/w) heat-denatured WPI, glycerol (WPI:glycerol of 3:2 w/w), sodium chloride (0.4 g/100 g solution), garlic and pepper powders (≤3 g each/100 g solution). Water activity (aw) of all films was 0.53-0.57. Addition of spice powders increased thickness, darkness and yellowness of the WPI films. Films with added spices had lower tensile strength (TS), percent elongation (%E), and melting enthalpy of WPI matrices, but possessed higher water vapor permeability (WVP) than WPI film without sodium chloride and spices. The WPI film containing highest amount of garlic powder and lowest amount of pepper powder was selected for storage tests at 25-45 °C. Storage for up to 49 days resulted in reduced aw and %E, increased TS, and color changes at 35 and 45 °C, with few changes at 25 °C. However, film WVP and OP were not affected by storage conditions after 7 days storage. Active ingredients decreased over time with up to 81 % allicin and 37 % piperine retained in the film matrix after 47 days storage.

Keywords: Edible film; Spice powder; Storage stability; Whey protein isolate.

PubMed Disclaimer

Figures

Fig. 1
Fig. 1
Morphology of the whey protein films incorporated with different amount of spice powders. Similar magnification was applied for every images
Fig. 2
Fig. 2
Water activity and total color difference (ΔE) of the G3 formula spiced films stored at 25–45 °C. Error bar represents a standard deviation
Fig. 3
Fig. 3
Water vapor permeability and oxygen permeability of the G3 formula spiced films stored at 25–45 °C. Error bar represents a standard deviation
Fig. 4
Fig. 4
Mechanical properties of the G3 formula spiced films stored at 25–45°C. Error bar represents a standard deviation
See this image and copyright information in PMC

References

    1. Amin S, Ustunol Z. Solubility and mechanical properties of heat-cured whey protein-based edible films compared with that of collagen and natural castings. Int J Dairy Technol. 2007;60:149–153. doi: 10.1111/j.1471-0307.2007.00305.x. - DOI
    1. Anker M, Standing M, Hermansson A-M. Aging of whey protein films and the effect on mechanical and barrier properties. J Agric Food Chem. 2001;49:989–995. doi: 10.1021/jf000730q. - DOI - PubMed
    1. ASTM . Annual book of American standard testing methods. Philadelphia: American Society for Testing and Material; 1989. Standard test methods for water-vapor transmission of materials (E96-E80) pp. 730–739.
    1. ASTM . Annual book of American standard testing methods. Philadelphia: American Society for Testing and Material; 1997. Standard test methods for tensile properties of thin plastic sheeting (D882-95) pp. 162–170.
    1. ASTM . Annual book of American society for testing methods. Philadelphia: American Society for Testing and Material; 2002. Standard test methods for oxygen gas transmission rate through plastic film and sheeting using a coulometric sensor (D3985-95) pp. 472–477.