Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil.

ABSTRACT: The effects of heat treatment and the addition of tarragon essential oil on physical and mechanical properties of films prepared with 5% whey protein isolate (WPI) and 5% glycerol were investigated in this study. Heat treatment of the film-forming solution caused increases in thickness, moisture content, swelling degree, water vapor permeability (WVP), b*-value, ΔE*-value, transmittance values in the 200-300-nm region, transparency, and puncture resistance of the film, but decreases in water solubility, L*-value, a*-value, transmittance values in the 350-800-nm region, and puncture deformation. When incorporated with tarragon essential oil, heat-treated films have the potential to be used as antimicrobial food packaging. The addition of tarragon essential oil in film-forming solution cause

SUBMITTER: Socaciu MI 

PROVIDER: S-EPMC7464654 | biostudies-literature | 2020 Aug

REPOSITORIES: biostudies-literature