Whey protein-based edible films activated with honey and antimicrobials

Authors

  • Mariana Beatriz Osuna Instituto de Investigaciones en Procesos Tecnológicos Avanzados (INIPTA)
  • Noelia Vanesa Freitner Universidad Nacional del Chaco Austral
  • Cecilia Alejandra Romero Universidad Nacional del Chaco Austral
  • Nora Cristina Bertola Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - CONICET, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), Buenos Aires, Argentina

Keywords:

biomaterials, plasticizers, potassium sorbate

Abstract

In this study, the influence of the addition of Apis mellifera honey and potassium sorbate (SK) on the mechanical, barrier and optical properties of edible active simple or compound films based on whey protein isolate (WPI) and/or pectin was evaluated. For this, simple films (PS) of WPI and composite films (PC) of WPI+pectin were prepared, using glycerol, honey or a combination of both as plasticizers and SK as an antimicrobial. When compared to glycerol-plasticised PS, honey produced films that are more elastic, less rigid, less permeable to water vapour, and with a higher barrier to UV light (BUV). On the other hand, SK produced less permeable PC to water vapour and less rigid PS and PC with honey. Therefore, the results indicate that honey and SK have great potential as a plasticizer in films. In addition, films with honey and SK presented the best BUV. In conclusion, these films could be used as new active biomaterials for food protection.

Downloads

Download data is not yet available.

Author Biographies

Mariana Beatriz Osuna, Instituto de Investigaciones en Procesos Tecnológicos Avanzados (INIPTA)

She is a CONICET Assistant Researcher since November 2019. Food Engineer (Faculty of Agroindustries, National University of the Northeast), PhD in Food with Engineering Orientation (National University of Chaco Austral). Her research work is focused on the development of functional foods from regional resources, focusing mainly on cereals and baked goods; studies, conservation and use of honey from the region (Apis mellifera and stingless bees); and the development and characterization of active biodegradable packaging. She has publications in peer-reviewed scientific journals and numerous presentations at national and international conferences. She directs interns and graduate thesis students. She is a professor in the Department of Basic and Applied Sciences of the National University of the Austral Chaco.

Noelia Vanesa Freitner, Universidad Nacional del Chaco Austral

Student of the Food Engineering career, he made scholarships for initiation to research from 2018 to 2019, with several publications in National and international Congresses.

Cecilia Alejandra Romero, Universidad Nacional del Chaco Austral

Cecilia Romero has been a research professor at the Universidad Nacional del Chaco Austral since 2010. She is a Food Engineer and in 2019 she obtained the title of Doctor of Food. In teaching, she held a professorship in Food Technology (Lic. In Nutrition) and Unitary Operations II (Chemical Engineering). In research, she studies the physicochemical, microbiological, rheological, sensory, and functional properties of honey and by-products from the hive of stingless bees and Apis mellifera, as well as the biodiversity and conservation of stingless bees. In addition, she participates in research projects whose objective is the development of edible films or coatings based on waste from the food industry and their application in food. She has also directed undergraduate and graduate fellows.

Nora Cristina Bertola, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - CONICET, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), Buenos Aires, Argentina

Nora Bertola has been a Researcher at the National Council for Scientific and Technical Research (CONICET) since 1995 with a workplace at CIDCA. Since 2004, she has been an Adjunct Professor in the Food area at the Faculty of Exact Sciences-UNLP. Her research focuses on the development, characterization and application of hydrocolloid polymer matrices for their application in water treatment and food technology.

Additional Files

Published

2023-09-25

How to Cite

Osuna, M. B., Freitner, N. V., Romero, C. A., & Bertola, N. C. (2023). Whey protein-based edible films activated with honey and antimicrobials. Ciencia Interior - Revista De Ciencias Básicas Y Aplicadas, 1(1), 12. Retrieved from https://revistas.uncaus.edu.ar/index.php/revista_ciencia_interior/article/view/30

Issue

Vol. 1 No. 1 (2023): Eje Temático "Alimentos"

Section

Artículos Temáticos

ARK

http://id.caicyt.gov.ar/ark:/s30087937/cv032iv8e

License

Copyright (c) 2023 Mariana Beatriz Osuna, Noelia Vanesa Freitner, Cecilia Alejandra Romero, Nora Cristina Bertola

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.