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Whey Protein Film Composition Effects on Potassium Sorbate and Natamycin Diffusion
Author(s) -
Franssen L.R.,
Rumsey T.R.,
Krochta J.M.
Publication year - 2004
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/j.1365-2621.2004.tb10695.x
Subject(s) - potassium sorbate , natamycin , preservative , glycerol , chemistry , food science , whey protein isolate , potassium , whey protein , plasticizer , diffusion , chromatography , organic chemistry , sugar , physics , thermodynamics
To assess the ability of whey protein films to act as antimicrobial carriers, the effect of film composition on preservative diffusion was investigated. Preservative diffusion coefficients were measured at 24°C in whey protein isolate (WPI) films with different WPI‐glycerol plasticizer ratios (1:1 to 15:1), beeswax (BW) content, 0% to 40% w/w dry solids, and preservative addition of 0.3% (w/w) natamycin or 1.6% (w/w dry solids) potassium sorbate. Diffusion coefficients for potassium sorbate and natamycin were in the ranges 1.09 × 10 −11 to 13.0 × 10 −11 m 2 /s and 6.16 × 10 −14 to 37.8 × 10 −14 m 2 /s, respectively, and significantly decreased as the WPI‐glycerol ratio increased. No significant difference in sorbate diffusion was seen with the addition of BW.