Premium
Preparation and Characterization of Nanocomposites from Whey Protein Concentrate Activated with Lycopene
Author(s) -
Pereira Rafaela Corrêa,
Carneiro João,
Borges Soraia Vilela,
Assis Odílio Benedito Garrido,
Alvarenga Gabriela Lara
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13234
Subject(s) - lycopene , nanocomposite , whey protein , materials science , antioxidant , solubility , moisture , chemical engineering , chemistry , food science , composite material , organic chemistry , engineering
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.