Whey protein-based films incorporated with oregano essential oil

Sandra Prestes Lessa Fernandes Oliveira,Ana Paula Bilck,Christiane Maciel Vasconcellos Barros De Rensis,Priscila Cristina Bizam Vianna,Larissa Canhadas Bertan

doi:10.1590/0104-1428.02016

Abstract

Abstract This study aimed to prepare whey protein-based films incorporated with oregano essential oil at different concentrations, and evaluate their properties and antimicrobial activity. Films were more flexible with increasing the concentration of oregano oil and water vapor permeability was higher in the films with oregano oil. Increasing the concentration of essential oil decreased the water solubility. The solubility of control film and film with 1.5% oregano oil was 20.2 and 14.0%, respectively. The addition of 1% of oregano oil improved the resistance of the films. The tensile strength for the control film was 66.0 MPa, while for the film with 1% of oregano oil was 108.7 MPa. Films containing 1.5% oregano oil showed higher antimicrobial activity. The zone of inhibition ranged from 0 to 1.7 cm. The results showed that the whey protein-based films incorporated with oregano essential oil has potential application as active packaging.

Highlights

Edible coatings and films of various thickness consist interactions between the whey protein molecules
Ramos et al.[8] studied films produced from whey protein isolate or protein concentrate, and observed similar visual characteristics to those found in this study
Bertan et al.[30] observed that the addition of hydrophobic substances promoted an increase of the biofilm thickness, being necessary to use different ratios for each formulation aimed at controlling thickness for the repeatability of the measurements and validity of comparisons between properties

Summary

Introduction

Edible coatings and films of various thickness consist interactions between the whey protein molecules. Despite the of edible materials (proteins, lipids, carbohydrates) applied destabilization of whey protein can be achieved by various to the surface of food to improve the appearance and food processes heating is the most used form. In the the use of films and coatings is to inhibit the migration of moisture, oxygen, carbon dioxide, flavors, and lipids, and carry food ingredients (antioxidants, antimicrobial agents, flavorings), and/or improve the mechanical and handling absence of heat treatment, the films become brittle and fragile after drying[7,8]

Objectives

Methods

Results

Conclusion