Plasticizer types and whey protein coatings on internal
Abstract and Figures Effects of plasticizer types and whey protein concentrate (WPC) as coatings were evaluated on internal quality and shelf life of eggs stored for 42 days. Eggs were coated...
Food Science and Technology - ResearchGate
This study assessed the effect of plasticizer types (glycerol, propylene glycol, or sorbitol) on the internal quality and changes on the eggshell of table eggs coated with whey protein...
Plasticizer types and whey protein coatings on internal
Effects of plasticizer types and whey protein concentrate (WPC) as coatings were evaluated on internal quality and shelf life of eggs stored for 42 days. Eggs were coated with WPC at 8 % solution combined with the plasticizers glycerol (GLY), sorbitol (SOR), and propylene glycol (PRO). The eggs were stored at 20 °C.
Whey Protein Edible Coatings: Recent Developments and
Whilst many biopolymers such as wheat, gluten, soy protein, starch, cellulose and casein have been studied as edible films and coatings, this chapter reviews the existing literature on whey protein-based films and coatings and states their recent developments and applications. The main topics are: (1) functions of edible whey protein films and
International Journal of Science Letters Submission
Caner, C. 2005. Whey protein isolate coating and concentration effects on egg shelf life. Journal of the Science of Food and Agriculture, 85(13): 2143-2148. Caner, C., Yüceer, M. 2015. Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage. Poultry Science, 94(7): 1665-1677.
- How effective are whey protein coatings?
- The glycerol, propylene glycol, and sorbitol plasticizers associated to whey protein coatings were effective to reduce weight loss and preserve the albumen and yolk quality of stored eggs for up to 42 days a 20 °C. Loss of egg quality was reduced more effectively with the use of the whey protein concentrate + sorbitol.
- What are whey protein films & coatings?
- Using whey protein films and coatings, applications include direct, edible coatings, coatings on substrates, and stand-alone films. Therefore, they match different categories such as food contact materials, ingredients, food additives, or even food products, resulting in different regulation aspects (Debeaufort, Quezada-Gallo, & Voilley, 1998).
- Can whey protein coatings be used for food packaging?
- Several studies (Bugnicourt et al., 2013, Schmid et al., 2012) have proved the suitability of the whey protein-based coatings for packaging applications and show the potential of substituting other synthetic barrier layers used for food packaging.
- Does hydrolyzed whey protein reduce plasticizer?
- As a consequence, the utilization of hydrolyzed whey protein may reduce the amount of technologically necessary plasticizer (Sothornvit & Krochta, 2000b). Other enzymatic modifications for whey protein-based films are made with the use of transglutaminases.
- Do whey protein-based packaging films have mechanical and barrier properties?
- Existing drawbacks with regard to mechanical and barrier properties of whey protein-based packaging films and coatings are discussed, as well as strategies to overcome those limitations in order to match existing solutions. Physical, chemical, and biochemical methods can be applied for this purpose.
- Is whey protein a sustainable packaging material?
- Thus, sustainable packaging materials suitable to replace present conventionally used plastics are part and parcel of today’s research and development. Among others, whey protein-based films and coatings displaying excellent oxygen barriers can provide a bio-based and biodegradable solution for such composite films (Schmid et al., 2012).
