Premium
Biopolymeric films based on whey protein isolate/lignin microparticles for waste recovery
Author(s) -
Gomide Raissa Alvarenga Carvalho,
Oliveira Ana Carolina Salgado,
Luvizaro Lucas Baldo,
Yoshida Maria Irene,
Oliveira Cassiano Rodrigues,
Borges Soraia Vilela
Publication year - 2021
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13596
Subject(s) - whey protein isolate , lignin , cellulose , chemistry , whey protein , polymer , chemical engineering , degradation (telecommunications) , thermal stability , food packaging , antioxidant , dispersion (optics) , food science , organic chemistry , telecommunications , physics , optics , computer science , engineering
Lignin is a source of phenolic compounds. It can be an excellent raw material for the production of films with whey protein isolate (WPI). The present study investigates WPI films with lignin microparticles (LMP). The structural, morphological, physical (thermal and mechanical analysis, water vapor barrier, color parameters, and transparency) properties, and the antioxidant properties were determined. The concentration of LMP were 0, 0.25, 0.50, and 0.75% (w/w). Structural analysis showed the addition of LMP to WPI‐based films did not change the film structure. A good dispersion of the microparticles is observed for the treatments containing 0.25 and 0.50% (w/w) LMP. In the concentrations of WPI and LMP used, an improvement in the thermal (increase of 13.46°C in T g ) and mechanical properties (35% more resistant) were observed, as well as higher temperatures of degradation and lower water vapor barrier (12 and 16% for 0.25 and 0.50%, w/w, LMP). The films containing LMP showed antioxidant potential, with higher values for 0.75% (w/w) of LMP. Practical Applications The Whey Protein Isolate is by‐product of the cheese industry and Lignin is a by‐product of the cellulose, paper, and ethanol biorefineries. The lignin improved the resistance of packaging to handling, providing longer use time for the packaging. These two polymers combined interesting characteristics for the development of new active packaging, with antioxidant action, capable of reducing food degradation and expanding the shelf life of foods.