Preparation and Characterization of Nanocomposites from Whey Protein Concentrate Activated with Lycopene
| Autor: | Soraia Vilela Borges, Gabriela Lara Alvarenga, Rafaela Corrêa Pereira, João de Deus Souza Carneiro, Odilio B. G. Assis |
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| Rok vydání: | 2015 |
| Předmět: |
Whey protein
Materials science Light Evaporation Color Antioxidants Permeability Nanocomposites chemistry.chemical_compound 0404 agricultural biotechnology Lycopene Whey Organic chemistry Humans Solubility Nanocomposite Food Packaging Biomaterial 04 agricultural and veterinary sciences Factorial experiment 040401 food science Carotenoids Food packaging Steam Whey Proteins chemistry Chemical engineering Nanoparticles Food Science |
| Zdroj: | Journal of food science. 81(3) |
| ISSN: | 1750-3841 |
| Popis: | The production and characterization of nanocomposites based on whey protein concentrate (WPC) and montmorilonite (MMT) incorporated with lycopene as a functional substance is presented and discussed as an alternative biomaterial for potential uses in foodstuff applications. A full factorial design with varying levels of MMT (0% and 2% in w/w) and lycopene (0%, 6%, and 12% in w/w) was used. Color, light transmission, film transparency, moisture, density, solubility, water vapor permeability, and antioxidant activity of the resulting materials were evaluated. Results indicated that lycopene and MMT nanoparticles were successfully included in WPC films using the casting/evaporation method. Inclusion of 2% w/w of MMT in the polymeric matrix significantly improved barrier property against water vapor. Lycopene, besides its good red coloring ability, provided to the films antioxidant activity and UV-vis light protection. These findings open a new perspective for the use of materials for bioactive packaging applications. |
| Databáze: | OpenAIRE |
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